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.

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.

Read St. Michael’s Hospital Training Manual, Recipe Book And Procurement Guide

Replicating the success with St. Michael's, George Brown then partnered with the Toronto District Schoolboard, and created a procurement guide.

Read Procurement Guide: The My Food My Way Project

“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.

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. 

Read Alternative Avenues for Local Food in Schools: Ingredients for Success

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.

Read Classroom Connects

This discussion paper was developed by Food and Beverage Ontario and outlines common procurement processes in the BPS and provides guidance on specific business opportunities for the province’s food and beverage processors while acknowledging the unique challenges and needs of the BPS.

Read Ontario’s Broader Public Sector New Opportunities For Ontario’s Food and Beverage Processors

Heirloom Panzanella with Corn Fritters - St. James Catholic High School

Ontario Blueberry Braised Leg of Lamb – St. James Catholic High School

Ontario Beef Tartare – St. James Catholic High School

This Pulled Pork Mac ’n’ Cheese recipe was developed by 2014 Local Food Challenge winner St. James High School in Guelph. The recipe incorporates the use of all Ontario products, including a 15-hour Collingwood whisky braised pulled pork, in a homemade hickory cherry BBQ sauce, hidden under a four cheese macaroni with local Mennonite bacon, chives, and a parmesan panko crust.

Read the recipe here.