B.C. health-care facilities reel in local salmon for the menu

03/04/2025

Learn about José Morais and the partnerships he’s built with Indigenous farmers to bring local salmon to the table at health-care facilities across the Lower Mainland.

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As the Patient Food Services Director at BC Children's and BC Women's Hospital + Health Centre (C&W), BC Cancer - Vancouver and BC Cancer Research Institute, José Morais already had a lot on his plate. But when the provincial government launched Feed BC in 2019 to promote local food sourcing in public institutions, he saw an opportunity he couldn't pass up.

"Food should not only nourish the body but also foster connections and support sustainability," says José.

After discovering that much of B.C.'s salmon was being processed overseas, José set out to bring high-quality, locally sourced salmon—particularly from Indigenous fishers—to hospital menus. This effort led to a partnership with the Okanagan Nation Alliance (ONA), introducing traditionally hand-harvested Taaquiat Chinook salmon to the menu at the Forensic Psychiatric Hospital.

And later, a partnership with Organic Ocean—a company that partners with several Indigenous Nations, including ONA and the Gitanyow Nation—to bring sustainably caught wild Chinook salmon to the menu at C&W, BC Cancer - Vancouver, Brock Fahrni Pavillion and other lower mainland health-care facilities. The Chinook was caught using the selective traditional Gitanyow Dipnet Fishing Method, which ensures the well-being of the salmon stock and the food web connected to it.

"Building relationships and trust with Indigenous partners took many years to achieve, but it was an incredibly rewarding experience," says José. "I visited their operations, shared meals and stories, and met their families. The feedback from patients on the taste of the locally sourced salmon has also been overwhelmingly positive. It feels good to be able to offer high-quality food while supporting local economies, Indigenous fishers, and reducing our environmental impact."

Looking ahead, José is now exploring ways to source local sea vegetables for hospital menus, continuing his efforts to connect patients with sustainable, culturally relevant foods. His work is reshaping food sourcing in B.C.'s health-care system, creating lasting partnerships and enriching patient experiences.

Read the full story on the GreenCare website.