| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 48.37 |
| Liaison | Michelle McCollum |
| Submission Date | Nov. 18, 2014 |
| Executive Letter | Download |
George Brown College
IN-3: Innovation 3
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 1.00 |
Winnie
Chiu Director Food and Innovation Research Studio |
Title or keywords related to the innovative policy, practice, program, or outcome:
A brief description of the innovative policy, practice, program, or outcome:
The George Brown Chef School's Food Innovation and Research Studio (FIRSt) is a research facility that specializes in Consumer Creative Recipe Design and Testing, Food Product Development and Commercialization, Sensory Evaluation, Nutrition and Ingredient Label Creation and Food Quality System Consultation.
In particular, the applied research work underway at FIRSt is innovative and fills a special niche in the Ontario healthcare system; and for the Greenbelt Foundation funded project with St. Michael’s Hospital in particular titled “Cultivating Change: Local Food for the Public Sector”; integrates culinary, food and nutrition applied research expertise, leading talented students to develop robust food service recipes suitable for healthcare use
A brief description of any positive measurable outcomes associated with the innovation (if not reported above):
The FIRSt team has been instrumental in integrating at least 50% locally sourced ingredients into the recipes. The team at George Brown College also set up training courses for the St. Michael’s Hospital kitchen staff to upgrade their culinary skills. This last aspect has been made necessary by a declining level of skill in public sector kitchens generally, which has been the consequence of there being less preparation of food “in-house”, and which makes it difficult for those kitchens to now return to cooking from scratch using ingredients of known provenance.
George Brown College’sFIRSt is a pioneering Technology Access Centre that applies the expertise of culinary health and wellness specialists, working with students with the goals of enhancing healthcare food service recipes with delicious and nutritious menu offerings; focusing on people with special dietary needs.
A letter of affirmation from an individual with relevant expertise:
Which of the following STARS subcategories does the innovation most closely relate to? (Select all that apply up to a maximum of five):
| Yes or No | |
| Curriculum | Yes |
| Research | Yes |
| Campus Engagement | --- |
| Public Engagement | --- |
| Air & Climate | --- |
| Buildings | --- |
| Dining Services | Yes |
| Energy | --- |
| Grounds | --- |
| Purchasing | Yes |
| Transportation | --- |
| Waste | --- |
| Water | --- |
| Coordination, Planning & Governance | --- |
| Diversity & Affordability | --- |
| Health, Wellbeing & Work | Yes |
| Investment | --- |
Other topic(s) that the innovation relates to that are not listed above:
The website URL where information about the innovation is available:
Data source(s) and notes about the submission:
The information presented here is self-reported. While AASHE staff review portions of all STARS reports and institutions are welcome to seek additional forms of review, the data in STARS reports are not verified by AASHE. If you believe any of this information is erroneous or inconsistent with credit criteria, please review the process for inquiring about the information reported by an institution or simply email your inquiry to stars@aashe.org.