Innovation at SHC
From the latest in equipment to the best in practices,
the Campus is a high-performance health and wellness centre
its design theme of “people,
nature, village,” the South
Health Campus aims to be an
optimal healing environment for patients. Hundreds of large
windows look onto soothing outdoor spaces; inside, soft
colours and cafés along “Main Street” lend a village feel.
Even the Campus’s air is distinctive. Using innovative
technology that micro-filters the air, the site has “the
best air quality you can get, just like being outside,
so you don’t get the characteristic smells of a hospital,”
says Pat McInenly, the director of the Campus’s Facilities,
Maintenance and Engineering department. “We don’t
In fact, so many innovative elements were used
in the design and construction of the South Health
Campus, that in December, its architects and designers,
Kasian Architecture Interior Design and Planning, won
a 2012 Patient Project of the Year Award from Alberta Con-
As a result, the Campus could earn Silver LEED(Leadership in Energy and Environmental Design) certification—an internationally recognized standard for the design,construction and operation of high-performance greenbuildings.
Other site innovations include an advanced lighting system that uses motion sensors and adjusts automaticallyaccording to the intensity of natural light. As well, 85 percentof construction materials were recycled, including leftoverconcrete, insulation and bits of electrical wire, all of whichwould have normally gone into a landfill.
Water use in the facility will be 40 per cent less than
traditional buildings of comparable size, thanks to a system
that reclaims water normally lost during processing for
on-site use, McInenly says.
Recognizing that one patient per toilet is ideal for
infection control, 90 per cent of the Campus’s patient rooms
are private. Every patient room also has a window seat
that can be used as a bed by family members and friends—
the philosophy is that family and friends help patients heal.
Registered dietitian Bev Royce, the manager of SouthHealth Campus’s Patient Food Services, knows food alsoplays a significant role in healing. She and her co-workershave been testing every menu item in the site’s state-of-the-art meal delivery system, the Burlodge B-Pod. “It not onlyneeds to taste nice and be hot, but it also has to be safe,”Royce says.
“One of the really innovative things here is the face-to-face
“The big thing is that we’re really trying to focus on
service. Our staff members go from room to room
and help patients make menu selections,” Royce says.
The staff is also being trained to know what foods look
good together on the plate. “You eat with your eyes first,” she
says. “If it doesn’t look good, you’re not going to be inclined
Another food innovation will be in the maternity unit
(which will open in the fall of 2013), where new moms will be
able to order food outside normal meal times. “Once they’re
ready to eat, they can order off a special menu,” Royce says.
patient interaction. We’re more involved in helping patients
make selections and making sure they’re happy with what
McInenly adds, “We’ve listened to the Citizen Advisory
Team, and we’re here for the patients and the community
that we serve.”
Bev Royce, left, and Shirley Egbogah of Patient Food Services