1. An Innovative Patient Food Service Delivery Model Sharon McDonald, RD, MSA President Compass Group Healthcare Compass Group Canada and ESS North America

2. Introduction to Steamplicity Technology Benefits Steamplicity at Island Health & North York General Hospital AGENDA

3. Compass Group initially launched Steamplicity in UK in 2004 to address clients’ critical business issues: Labour Shortages Food waste Quality Satisfaction Capital avoidance

4. Patient Satisfaction Costs / Capital Avoidance Food Quality Waste Lack of Variety In Canada ……. Steamplicity was introduced in 2009, to address: Flexible Meal Times Labour Shortages Aging kitchens, infrastructure and equipment Space limitations Employee satisfaction

5. Four Key Components: Logistics (2 models) Offsite “Cuisine Centre” provides Steamplicity meal assembly, using fresh, raw and frozen foods On-site Steamplicity meal assembly area Technology Patented technology using a pressure valve allows for steam-cooked, fresh, healthy food in minutes. Service Model Restaurant style menu with choice of 16-20 entree options prior to the meal using a tablet or phone Simple Cooking Commercial microwave provides energy to facilitate fresh steam-cooked meals on patient care unit

6. CUISINE CENTRE ASSEMBLY 6,140 sq. ft., HACCP designed facility Strict quality control - assembly and sealing < 4°C Lean Process Product labeled with best before date Coolers are monitored Metal detector completes final check Steamplicity meals are delivered in refrigerated trucks Emergency Generator

7. T400 Multivac

8. PA 2016 MAP-U by Packaging Automation

9. Manual Sealer

10. Patented valve technology which keeps the internal pressure and temperature constant throughout the cooking process Patent owned by Compass Group Global Patented Valve Technology THE TECHNOLOGY

11. The food is placed in a labeled heatproof, pressure-resistant plastic package with an innovative valve control system Water molecules in food are heated, generating steam pressure The valve control system regulates the pressure throughout the cooking process Steam-pressure is the healthiest of all cooking methods delivering peak nutritional value Patented Valve Technology THE TECHNOLOGY

12. RESTAURANT STYLE MENU Variety of hot entrée choices and sandwiches Menu items coded to guide patients in their selections Pictorial menu available Menu available in several languages

13. RESTAURANT STYLE MENU

14. The meal order is taken using a tablet, directly linked to Food Service IT system (e.g. CBORD, Computrition) Or the patient can place their meal order by telephone prior to meal service Selections are verified for diet compliance FLEXIBLE FOOD SERVICE OPTIONS

15. Commercial microwave ovens, pre-programmed Assemble trays & cook entree for 3±minutes in the pantry Each meal is temperature probed once heated FLEXIBLE FOOD SERVICE OPTIONS

16. ENVIRONMENTAL IMPACT STUDY Five Winds International Management consulting firm with a focus on helping companies improve economic, environmental and social performanc e Project Scope: Energy, water and waste impact of Steamplicity compared to cold plate retherm

17. ENVIRONMENTAL IMPACT STUDY 5 of 6 Steamplicity life cycle phases had less impact on the environment (Production, Plating, Heating, Dishwashing and Food Waste Generation) The bottom line: Less water, energy, and food waste Approximately $16 to $20K savings in utilities annually

18. FOOD WASTE – SUSTAINABILITY Solid food waste decreased up to 40% overall: Decrease in solid food waste on patient’s tray Decreased number of untouched trays resulting in less unnecessary tray production Increased patient consumption

19. Lean ObjectiveSteamplicity Higher Quality Restaurant style menu with 12 to 20 choices Just in-time delivery (JIT) Reduced time for ordering Choice prior to meal service Patient’s request is prepared and served within 2 hours Lower Cost Reduction in diet changes Reduction in late trays Reduction in utility costs Safety Catering Associate takes the meal order using a tablet Selections are verified for diet compliance Each meal is temperature probed ALIGNMENT WITH LEAN

21. Improvement in key patient satisfaction indicators: Increased choice, variety, quality Flexibility to accommodate alternate feeding times Appetizing, satisfying and nutritious meals More emphasis on customer service Patient centred and focused care Patient Satisfaction Improvement

22. BENEFITS OF STEAMPLICITY Healthy Living Eat well, feel better Healthy Living Eat well, feel better Flexibility A menu for all tastes Flexibility A menu for all tastes Appearance Taste Cooked to order Temperature Presentation My choice Effortless Appearance Taste Cooked to order Temperature Presentation My choice Effortless Less wastage Reduced costs Personable service Any time Choice All tastes Simplicity Less wastage Reduced costs Personable service Any time Choice All tastes Simplicity Recovery Nutrition Quantifiable Fresh Satisfying Diets Recovery Nutrition Quantifiable Fresh Satisfying Diets Trust Traceability Fewer variables Accountability Confidence Less risk Trust Traceability Fewer variables Accountability Confidence Less risk Quality Freshly cooked for me Quality Freshly cooked for me

23. Next Generation …………