Industry stakeholders come together to showcase local products
What a difference a few years can make. It used to be restaurant operators worked to cultivate a cosmopolitan image of their business, showcasing products from around the world. It was one way to differentiate their business and prove the chef and restaurant were sophisticated.
Fast forward to today and restaurants across industry segments are working closer than ever with farmers to ensure fresh, local products are highlighted on the menu. Welcome to the age of the locavore. Fuelled by a confluence of timing, education and growing awareness of local by consumers and chefs alike, today’s restaurateurs are passionate about the movement, and now even government is joining in to promote awareness and product in the public sector.
In recent months, for example, the Ontario government, through its Broader Public Sector Investment Fund, has come to the table — awarding grants to companies that promote and highlight local food. With the theme, “The time for change in foodservice/public institutions is now,” government has awarded grants to seven companies.
THE CITY OF TORONTO — $225,000 (OVER TWO YEARS)
During the last two years, the city has increased its use of Ontario-grown food in City-run childcare centres, from 20 to 40 per cent. The grant will be used to replicate this success in long-term care homes, shelters and other foodservice operations.
COMPASS GROUP CANADA — $100,000 (OVER TWO YEARS)
Compass serves 400 public institutions in Ontario, and this grant will help identify and promote the purchase of more local Ontario food to customers and their operations.
ECOSOURCE — $100,000 (OVER TWO YEARS)
EcoSource and Peel District School Board (PDSB) are working with foodservice provider Compass Canada to become the first school board in Ontario to adopt a local-food procurement policy. By championing the local-food movement with students, EcoSource and the PDSB plan to implement a wide variety of local food options on cafeteria menus.
FOODSHARE — $85,000 (OVER ONE YEAR)
FoodShare and the Toronto Partners for Student Nutrition bring together local producers, Toronto school boards and Toronto Public Health to put more Ontario food in elementary-school and high-school Student Nutrition Programs (SNPs). In addition, Food Share will increase the number of schools that order local and develop a youth engagement process, two high-school pilots, student-friendly menus that use local produce and a manual to be shared province-wide.
LOCAL FOOD PLUS — $200,000 (OVER TWO YEARS)
Local Food Plus will continue developing relationships with institutions. The grant will create opportunities to identify Ontario farmers who meet its certified local sustainable standards and help foodservice providers discover opportunities to incorporate local sustainable foods into their offerings.
ROWE FARM MEATS INC. — $25,000 (OVER ONE YEAR)
The Ontario processor is conducting research on how to develop and implement a local protein resource centre. It will serve as a hub for Ontario meat suppliers, processors and producers, connecting them with public institution chefs, nutritionists and buyers to discuss and create products and menu options that meet the needs of public institutions.
SYSCO ONTARIO —- $230,000 (OVER TWO YEARS)
The distributor will identify barriers to increasing the amount of Ontario cheese purchased by customers. Based on the results, it will educate local cheese producers to build awareness about the requirements and standards of public institutions and bring more Ontario cheese to public institutions.
In coming months F&H’s Go Local column will highlight the best practices of various operators achieving success through local initiatives. Look for our next installment in the May issue.
LOCAL TREND TAKES ROOT
In a 2011 Canadian Chef’s Survey, undertaken by the CRFA, Canadian chefs ranked
locally produced food and locally inspired dishes as the number 1 trend.
Here’s the top five trends they chose:
1. Locally produced food and locally inspired dishes 2. Sustainability
3. Nutrition and Health 4. Organic 5. Simplicity and back to basics.
