New technology at Bonnyville Health Centre makes hospital meals more enjoyable

For hospital patients, mealtimes are often a gamble. Will the soup be hot? Will the salad arrive crisp and fresh? Those uncertainties are now a thing of the past at Bonnyville Health Centre (BHC), thanks to innovative new meal delivery technology.

“The difference is incredible,” says Anita Layh, manager of nutrition, food, linen and environmental services at BHC. “Patients are telling us their food is hotter, fresher and just more enjoyable to eat. They’re excited about their meals now, and that plays a huge role in their overall experience and recovery.”

For years, BHC relied on an aging meal delivery system that struggled to maintain food temperatures. Anita saw the impact on patients and spearheaded a push for change. “We were using a 30-year-old system that wasn’t keeping food at the right temperatures,” she says. “Our food surveys often showed low scores for meal presentation and temperature. We knew we needed something better.”

That "something better” came in October 2024 when BHC introduced new Burlodge Logiko meal service carts, funded by a $65,000 commitment from the Bonnyville Health Foundation, thanks to community donations. The first of their kind in Alberta, the carts use active temperature control to preserve the integrity of each meal from kitchen to bedside. A dual-chamber system — one side for heat and the other for cold — ensures meals arrive exactly as intended by the kitchen staff, every time.

Victoria Hauser, manager of operations and training for Burlodge Canada and USA, was on-site to oversee the roll-out. As a former chef, she understands the importance of delivering food as it was designed. “Now, patients are receiving meals exactly the way the kitchen staff prepared them,” she says. “We’ve eliminated the long sitting periods that degrade quality. It’s a complete game-changer.”

For patients, the impact is greater than temperature control. The new system is helping them consume more food, which is a crucial factor in their recovery. “It’s only nutrition if it’s eaten,” says Paul Gauntley, president of Burlodge Canada. “If a patient doesn’t eat because their food is unappetizing, they miss out on the nutrients needed for healing.”

Patient response to the roll-out at BHC is a case in point. With meals now delivered at ideal temperatures, BHC patients are eating more and wasting less. “We’ve seen a noticeable decrease in food waste,” Anita says. “Patients are eating more, and we hope this results in shorter hospital stays, with better nutrition aiding in faster recovery.”

In supporting the purchase of the new technology, the Bonnyville Health Foundation played a pivotal role in making this initiative a reality. Executive director Dawn Weber recalls how the grant application for the carts stood out. “Hospital food quality is something everyone can relate to,” she says. “We wanted to help elevate that experience for patients.”

The community has also been supportive of the initiative, with Bonnyville's town council members visiting the hospital to get a firsthand look at the new carts. “They were impressed with how the carts work and the difference they make," says Dawn. "It’s a tangible improvement in patient care.”

With BHC already seeing the benefits of the new carts, there’s growing interest in expanding use of the technology across Alberta. “This could set the standard for hospital food service,” Paul says. “We’re hopeful Bonnyville’s success will inspire other facilities to make the switch.”

For Anita and her team, the change is more than just about food. It’s about dignity, comfort and care. “When a patient touches their tray and feels the warmth, when they sip tea that’s still hot, it sets a positive tone for their entire healthcare experience,” she says. “It’s a small detail, but it makes a world of difference.”