Santé Québec Mauricie-et-Centre-du-Québec – Universitaire is introducing 10 new recipes designed to increase the use of local Quebec food and improve nutritional value. This initiative makes the organization the first in the provincial health and social services network to utilize specialized nutritional improvement support for its menus.

How are the new menus being implemented?

The project is managed by the Institut de tourisme et d’hôtellerie du Québec (ITHQ) and funded by the Ministry of Agriculture, Fisheries and Food. A first series of ten recipes has been developed, with four scheduled for deployment this autumn.

To ensure the meals meet institutional needs, the recipes were designed to accommodate large-scale production. The current food service operations involve:

  • Serving nearly 6,000 meals every day.
  • Utilizing 23 different production centers.
  • Distributing meals across nearly 40 different facilities.

A collaborative approach to nutrition

The development process relied on a multidisciplinary exchange of expertise. While the food service teams provided deep knowledge of institutional kitchen realities, specialists from the ITHQ Expertise Centre contributed culinary and scientific know-how. This group included nutritionists, cooks, food science specialists, managers, and local procurement advisors.

This collaboration ensures that recipes are not only nutritious and tasty but also realistic for daily implementation in a high-volume setting. The goal is to demonstrate that large organizations can successfully improve food quality while maintaining operational feasibility and local sourcing.

What is on the menu?

The new recipes focus on higher plant protein levels and new flavors while maintaining a high percentage of regional ingredients. All of the new recipes contain at least 82% Quebec food, and one specific recipe reaches 100%.

Some of the featured dishes include:

  • Apple mousse
  • Turkey steakette and tofu with cranberry sauce
  • Pea and potato frittata
  • Tofu Caesar-style wrap

Nutritionist Jessica Vigneault said the team worked to include "more plant proteins, new flavors, and more Quebec foods" without losing the focus on the pleasure of eating.

FAQ

Who is supporting this nutritional project?

The ITHQ's Expertise Centre is providing the culinary and scientific guidance for the development of these recipes.

What is the current level of local food use?

The proportion of Quebec food currently used in the organization's menus has already reached 59%.