Presentations and Resources from Jan 10 Facilitating Connections Along the Food Value Chain Workshop
Presentations given in Greenbelt Fund's Jan 10 Facilitating Connections Along the Food Value Chain Workshop.
My Sustainable Canada has produced a report on the current state of local food usage in Ontario’s long-term care sector. Most of the 600+ homes in Ontario do not track local food usage and many report barriers to adding these items to their menus. With an estimated annual raw food spend in excess of $210 million, Ontario’s long-term care sector represents a significant opportunity for local producers.
Ontario Ministry of Agriculture, Food and Rural Affairs' 2015 Guide to Food and Beverage Manufacturing in Ontario
Ontario Ministry of Agriculture, Food and Rural Affairs created a comprehensive guide for people looking to enter the food and beverage manufacturing industry.
As part of Sick Kids Hospital's vision in increasing locally-grown, healthy food on its menu, it has developed a suite of nutritious recipes that improve the quality and taste of food available for patients and staff.
In 2015, Halton Healthcare hopped aboard Ontario's Local Food Act and put into writing a Local Food Procurement Statement to promote the use of local food in their hospitals.
George Brown Local Food Training Manual, Recipe Book and Procurement Guide for St. Michael's Hospital and Toronto District Schoolboard
George Brown College's Hospitality and Culinary Arts program partnered with St. Michael's Hospital and Toronto District Schoolboard to create an easy-to-use guide for kitchen staff at St. Michael's to learn how, where and when of local food purchasing and preparation.
City of Thunder Bay had recently put into action its Thunder Bay and Area Food Strategy, which seeks to scale up the purchase of local/Ontario-grown food for four daycares and three long-term care facilities for whom the city procures food for.
Meal Exchange has developed an applied student research toolkit for colleges and universities interested in designing coursework that can encourage university foodservices to introduce local food into their kitchens.
“Getting it There: The Role of New England Food Distributors in Providing Local Food to Institutions” presents in-depth findings and makes specific, data-based recommendations for food distributors – including food hubs – as well as government officials, funders and institutions.