Current State of Local Food Awareness and Utilization in Meal and Snack Programs Targeted to Young Children in Ontario
The Greenbelt Fund and the Nutrition Resource Centre (NRC) at the Ontario Public Health Association (OPHA) collaborated on a research project, in partnership with the Food Innovation & Research Studio (FIRSt) at George Brown College (GBC) and the Helderleigh Foundation, and released its final report: Current State of Local Food Awareness and Utilization in Meal and Snack Programs Targeted to Young Children in Ontario.Read more
Mohawk College has developed an online course in Local Food Procurement designed for professionals working in a foodservice setting at public institutions to grow their local food and sustainable procurement knowledge, and learn strategies for identifying, procuring and promoting local foods. Learn more about the course and register online at: mohawkcollege.ca/local-food-procurement
Mohawk College has created a scalable, transferable toolkit that includes a step-by-step guide, resources, along with tools to increase local food procurement at Ontario’s 24 colleges. While it's focus is on colleges that use third-party foodservices operators the ideas and initiatives described may be applicable to self-operated foodservices and other institutions throughout the public sector. You can view the toolkit and find out more at: oncollegefood.com
"Ontario’s schools are a hotbed for local food advocacy, among both the students and the change agents that work with teachers to get kids directly involved with the things they eat." —Dick Snyder for the Toronto Star
Young Ontarians are taking ownership of the food they eat when they're in school, from high schools to colleges and universities. This feature in the Toronto Star interviews the leaders taking the steps to have more fresh, local food served up in schools across the province.
On Jan 10, we hosted a workshop that connected buyers and sellers through the local food value chain. Furthermore, presentations were given in a number of areas to educate buyers and sellers on the purchasing and selling of local food. Here are the slides of all the presentations given.Read more
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 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. They have also included a suite of locally-sourced and nutritious recipes with a nutritional label for each to simplify a hospital dietitian's work.
Replicating the success with St. Michael's, George Brown then partnered with the Toronto District Schoolboard, and created a procurement guide.Read more
“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.Read more
The Alternative Avenues for Local Food Procurement in Ontario Schools project seeks to address the need for assessment, analysis, training, and barrier identification to increase the quantity of local food procured in Ontario School Boards.
The project aims to build stronger value-chain links in Regional communities between school food procurement practices and local suppliers through multi-stakeholder coalition action.
A curriculum guide developed by Ecosource in partnership with the Durham District School Board and Compass Group Canada, to begin the conversation with secondary school students about the local food system.