Shriners Hospitals for Children® - Portland chef, Ian Kennedy, led his team in developing a menu of Charred Tomato Salad with Hoisin Vinaigrette, Pan Seared Five Spice Chicken with Watermelon Salsa and Berry Almond Ginger Gratin. Team meals were required to adhere to a stringent set of sustainability and nutrition standards. Although Ian’s team did not take first prize, participating in this event was very rewarding. “I had a great time challenging my skills to keep this entire three course meal heart healthy low in sodium, fat, cholesterol, and calories and high in fiber,” commented Kennedy. The ingredients, featuring locally grown fresh produce, were purchased from the Oregon Health Sciences University Farmers Market which ran concurrently with the event.  

In an effort to provide a healthy, nutritional, and sustainable environment at the Portland Shriners Hospital the Nutrition Services Staff have focused on promoting healthy menus, using fresh, sustainable ingredients, ranging from dairy products without added hormones to locally grown fresh fruits and vegetables. In addition to healthy consumption the Nutrition Services Department has led the way in promoting a greener environment by composting food scraps and one time use dishes.  The staff also serve as a valuable resource to provide education on nutritious, sustainable foods to patients, families and staff.