11 February 2026
At the heart of every Silvera community is a commitment to the well-being of residents.
In recent years, this commitment has meant healthier meals through the reduction of hidden sugars in the meals at the organization’s supportive living communities.
“We started the initiative to reduce overall hidden sugars in the food we serve by 15 per cent,” says Krista Gerelus, Technical Advisor, Dining and Dining Services. “Hidden sugars are those you don’t see, the kind that are added to baking and cooking that you don’t necessarily know are there.”
The journey began when Krista and her team performed dining audits at each community in 2024. These audits led to ongoing menu redesigns, ensuring every meal can accommodate a variety of dietary needs, including diabetic residents.
Shortly after the audits, Krista began tracking sugar purchases quarterly, focusing on how much sugar was added during food preparation. She paired this data-driven approach with educational sessions for both residents and employees, highlighting the health risks of excessive sugar consumption, including its impact on cardiovascular and brain health.
“We paired up with the Life, Learning and Leisure team who created teaching and learning materials for residents, while our culinary team focused on producing low- or no-sugar snack options to accompany these training sessions,” Krista explains.
This resulted in the addition of sugar-free blueberry muffins, granola bars, and protein balls to the snack menu, which have become new favourites at many communities.
Through analyzing all the dessert recipes, the team was also able to reimagine classic recipes like stewed rhubarb with less sugar, while still maintaining taste and flavour.
“Feedback from residents has been positive; many of them have mentioned they’ve enjoyed the change to a less-sweet palate,” Krista says. “Most people haven’t even noticed a change in flavour or texture.”
By the end of Q2 2025, the Dining Services team had reduced hidden sugar consumption by an impressive 32 per cent, all while maintaining resident satisfaction.
“Even now, we haven’t reverted to old recipes,” Krista explains. Residents are now offered a sweet, baked dessert only at lunch, with fruit as an alternative at dinnertime.
On upcoming menus, the culinary team will offer both traditional and sugar-free dessert options, such as sugar-free vanilla ice cream. “Until now, we have not replaced any hidden sugars with artificial sweeteners,” says Krista.
This thoughtful, resident-centered approach is about more than numbers.
“We’re trying to change the culture in the way we view these types of food options,” says Krista.
By making healthy eating intentional and giving residents fewer sugary options, Silvera is setting a new standard for more mindful, healthier eating for residents and hopefully contributing to their longevity and enjoyment in life.
“We recognize that Silvera residents don’t get the choice of what goes into their food, and because of that, I believe we have an obligation to ensure the choices we serve are wholesome and healthy and that everyone can feel good eating them.”