Savour Québec: the MUHC’s commitment to local food and sustainable sourcing

September 22nd, 2026 Articles News

Did you know that supporting local food producers can help strengthen our food supply and reduce our reliance on products from outside Québec?

From September 21 to 27, MUHC Food Services is taking part in the Les institutions mangent local initiative, building on existing efforts to increase the purchase of Québec products.

Food accounts for nearly one-third of global greenhouse gas (GHG) emissions, making our food choices an important part of reducing our environmental impact. Choosing local products supports Québec farmers and the local economy and can reduce transportation distances. It is one way to support a more sustainable food system.

From local fields to MUHC menus

Fresh, local produce is making its way onto our menus! Through a new collaboration with Mac Market at McGill University’s Macdonald Campus, delicious fruits and vegetables will be incorporated into MUHC menus.

“This partnership connects McGill’s agricultural resources with our food services and, ultimately, the food we provide to patients,” says Micheline Chammaa, Coordinator, Food Services. “We take great pride in offering fresh, local, and sustainably sourced foods, and in fostering strong local partnerships that continue to grow each year.”

Food Services MUHC — From left to right: Dr. Lucie Opatrny, MUHC President and Executive Director, Remigio Ramiscal, Cook, Nada Akrah and Jade Corriveau, Food Service Managers, Xiashan Lu, Dietetics Grad Stage Student, Mary Hendrickson, Dietetics Educator and Senior Lecturer, McGill University, Veronica Abdou, Dietetics Grad Stage Student, and Micheline Chammaa, Food Service Coordinator (bottom).

Cafeteria menus

Wednesday, September 23, Food Services invites you to try its featured dish at the Glen, MGH and Lachine cafeterias.

Served as part of the regular meal plan, apple chicken, is seasoned with aromatic herbs and served with seasonal sides. Staff, patients, and visitors are invited to come savour Québec, one bite at a time, with local products featured on the menus.

MUHC Food Services strengthens local sourcing

Local purchasing is a key priority for Stéphanie Lamb, head of procurement for MUHC Food Services. Over the past two years, she has worked with the Institut de tourisme et d’hôtellerie du Québec (ITHQ) to analyze and quantify the service’s local purchases.

“A big part of my role is finding opportunities to incorporate more Québec products into what we offer. ITHQ supports us by developing practical strategies, such as adding criteria that identify Québec products to our purchasing requirements. Today, we’re proud to see that these efforts have contributed to all of our sites receiving the Aliments du Québec au menu certification.”

Next time you visit a cafeteria, look for the Aliments du Québec logo to easily spot products from Québec.