Guide des menus durables

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This document provides those responsible for setting menus in Canadian healthcare facilities with a step-by-step guide to creating sustainable menus. As well as facilitating menu creation, it also provides the tools necessary to bring about a significant reduction of the environmental impact of the food served, while contributing to social and economic development. A food service manager may know little about sustainable development, have little time to bring about changes, or be in the process of completely revamping their menu offering. This guide offers ways to make menus increasingly sustainable— one step at a time, one choice at a time.
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