The event will kick off with a keynote speech from Dan Munshaw, Manager of Supply Management for the City of Thunder Bay. Presenters include Mark Kenny, CSCMP, Procurement Manager in Hospitality Services for the University of Guelph, Eli Browne, Director of Sustainability and Wellness, Compass Canada and a Lunch and Learn hosted by Kate Flynn of Mohawk College.
Roundtable Consultation Topics and Major Outcomes
1) RFP Language - Facilitated by Marianne Katusin, Manager Food Services, Halton Healthcare
Participants will take away an increased knowledge of how and where to insert local food language into their Request for Proposals, and how being clear in these documents about your local food procurement goals ensures that bidding proposals are written to support the initiative. Option to bring samples of your own organization’s procurement documents to start planning your next steps.
2) Menu Creation and Communications - Facilitated by Mark Kenny, CSCMP, Procurement Manager in Hospitality Services, University of Guelph
In this roundtable, participants will explore accessible ways of tweaking current menu items to include more local food ingredients and explore various ways of promoting local food offerings to consumers. Option to bring one of your organization’s weekly menus to brainstorm local food additions.
3) Consumer Research - Facilitated by Kate Flynn, Manager of Campus Sustainability and Climate Change, Mohawk College
Surveying clients or residents about local food offerings in an institution brings valuable insight into which aspects of local food are most important to the audience. Participants at this roundtable will work to identify their target audiences and priority themes, developing survey questions to use in their own consumer research.
4) Local Food Procurement Policy - Facilitated by Dan Munshaw, Manager of Supply Management, City of Thunder Bay
At this roundtable, participants will examine the various provincial legislation that impacts local food procurement in BPS, and how to work within these parameters to craft local food procurement policies. Option to bring samples of your own organization’s food policy documents to start planning your next steps.
5) Baselines, Velocity Report and Local Food Vendors - Facilitated by Steve Crawford, Business Development Specialist; Produce, Dairy and Local at Gordon Food Services
It’s hard to chart a path forward if we don’t know where we are starting. Participants at this round table will become more familiar reading velocity reports and understanding how these reports are used to develop a current baseline of local food purchasing. The GFS local list will be presented and strategies for increasing the amount of local food being purchased will be workshopped.
A light lunch will be included and travel expenses may be covered (on a first-come, case-by-case basis) for those outside of the Greater Toronto Area. For participants travelling from Thunder Bay or Ottawa, please note that travel includes one-night accommodation and transportation costs. If you have any dietary restrictions or require travel coverage, please include details below.
Facilitators Soni Craik and Stephanie Crocker have sent a pre-event survey
to help identify where in the process your team is at and ensure we have the right experts in the room to assist you.
If you have any questions regarding logistics or communications, please contact Rachel Jones at firstname.lastname@example.org
If you have any content-related inquiries, or questions in regards to team creation please contact Soni Craik Christie at email@example.com
Please let us know if you are available to attend on November 27th by filling the form below: