Food is much more than sustenance. It’s culture and connection. It’s medicine. And it’s a powerful way of showing we care. That’s why Nourish believes food should be at the heart of health care. We’re on a mission to change how food is served in health care settings — not just for the well-being of patients, but for the dedicated people caring for them; for growers and food producers; for our communities; and for the planet we all share.

Transforming the way health care systems approach food means rethinking not only what’s on hospital trays, but how we embrace food as fundamental to health and healing. It means harnessing the potential of food to prevent illness, promote equity, support Indigenous foodways, and overcome the climate crisis. Because food is just that powerful. 

Since 2016, Nourish has worked with health care providers across Canada to shift practices around food for health. Our partners have implemented changes that have drastically reduced food waste, increased the purchase of locally and sustainably produced ingredients, and lowered greenhouse gas emissions. They’ve honoured cultural traditions. And they’ve repositioned food as an essential means of providing comfort and care when people need it most. 

Join us as for lunch and learn how we nourish change in health care.

Chef Ned Bell

Ned Bell is a well-known Canadian culinary talent who has forged a path as a chef, sustainable seafood advocate, keynote speaker and educator. As one of the country’s leading chefs, he uses his voice, outgoing personality, and indomitable spirit to stand up for the world’s lakes, oceans, rivers, in addition to hyper-local farming sustainability through brand ambassador roles. Based in British Columbia, Ned is the co-owner of Hatch Hospitality, Chef Ambassador at Buy BC and Ocean Wise, Culinary Director at Planetary Health, Board Member and Co-Chair of Sustainability at the Chefs Table Society, and as culinary and restaurant consultant at Hatch Hospitality Inc.

Chef Julian Bond

Chef Julian Bond – Born and raised in the United Kingdom as one of five brothers, Chef Julian Bond loved mealtimes at home, when his mom cooked for the family and they all ate together. His first job at 16 was bussing tables in a local restaurant, followed by full-time culinary school.

After graduation, Chef Bond worked his way up through several Michelin-starred restaurants before moving to Canada in 1991. He opened Star Anise restaurant in 1995 where he soon became Executive Chef and Co-Owner. Five years later he added kitchen design to his repertoire when he opened the kitchens of Oritalia in the Sheraton Le Soleil.

As Chef Bond garnering accolades and awards throughout several roles as executive chef and restaurant owner, and after high-profile positions such as Corporate Executive Chef at Cactus Club Restaurants, the BC Restaurant Hall of Fame inductee settled into a 12-year stint as CEO and Executive Chef of Pacific Institute of Culinary Arts. There, he ran day-to-day operations of the Culinary Centre with a team of 28 staff, 220 students on campus and multi-million dollar annual sales.

Chef David Baarschers – Vancouver Coastal Health

A Vancouver native, Chef David Baarschers brings over 20 years of culinary experience to Vancouver Coastal Health as the Manager, Regional Culinary Services. Chef Baarschers oversees menu development for retail and patient culinary operations throughout VCH.

Prior to joining VCH, Baarschers held progressive culinary positions, in such kitchens as the Fairmont Hotel Vancouver, Four Seasons Whistler, Four Seasons London at Park Lane, Four Seasons Resort Costa Rica, and Gordon Ramsay’s Michelin 3-Star restaurant. A graduate of the Culinary Arts program at Vancouver Community College, Baarschers’ finds much of his influence from the fresh and local ingredients of the Pacific Northwest, with creative flares and techniques he has gained from his international culinary experience.

Chef Quang Dang

Chef Quang (pronounced ‘Wang’) Dang began his culinary career at Joe Fortes Seafood and Chophouse and further apprenticed at the Metropolitan Hotel before moving to West Restaurant, where he worked as junior sous chef. West won the Vancouver magazine ‘Restaurant of the Year’ in 2004 and 2005 during his tenure. After three years at the renowned seafood-centric C restaurant, where he worked with Chef Rob Clark, O.C., Quang became executive chef at the Metropolitan Hotel’s Diva Restaurant. He returned to West as executive chef for seven years, was executive chef at Whistler’s Araxi Restaurant, then became corporate executive chef for their parent company, Top Table Group. More recently, he has been executive chef at D.I.C.E.D., a culinary social enterprise organization.

Lana Brandt – Nourish

Lana is a dedicated advocate for sustainable food systems, with a career focused on engaging diverse communities in collaborative efforts. A skilled storyteller and experienced communicator, Lana is passionate about shifting narratives to highlight stories of hope and inspiration. With over 15 years of experience in the nonprofit sector, she brings deep expertise in sustainable seafood, marine conservation, and food security. Lana lives with her family on the Sunshine Coast, on the traditional and unceded territory of the Sḵwx̱wú7mesh Úxwumixw. Her love for wild spaces and her two children inspire her daily commitment to creating a better world.

Dr. Annie Lalande

Dr. Annie Lalande is a general surgery resident at the University of British Columbia and a PhD student at the Institute for Resources, Environment and Sustainability at UBC. Her doctoral thesis focuses on understanding the potential of food as a medicine in healthcare to impact the health of patients, healthcare systems and the planet. She has been leading the evaluation of a novel planetary health menu piloted at Vancouver General Hospital (VGH) for inpatients, a collaborative effort by the Vancouver Coastal Health (VCH) Food Services team, dietitians, the Planetary Health team, the UBC Planetary Healthcare Lab, and Executive Chef Ned Bell.