Partners in Production 2017, Toronto $35,000

The Greenbelt Farmers’ Market Network, in partnership with FoodShare, will provide cost-sharing investment assistance to 16-20 small and medium-sized farms to increase and diversify offerings at local farmers’ markets. The investments will improve quality, extend the season, or develop value-added products for market.

Feasibility Study for a Local Halal Distribution Hub, Scarborough $25,320

Riz Global Foods will conduct a feasibility study and develop a business plan for a halal food hub in the GTA. The hub would provide retailers, food service providers, and food processors with access to halal-certified meats, sourced in Ontario.

Go Local Every Day, Etobicoke $15,000

Aramark Canada will partner with Azoti to test out a proactive ordering system that commits a buyer (in this case, Aramark’s Carleton University account) to purchase a certain volume of produce one year in advance from area farmers to grow towards guaranteed demand. The project is expected to benefit five local farmers, generate sales of $60,000 and create two new part-time jobs.

Local Food, Ready to Eat, London $20,000

As the only organic online home delivery service and food hub aggregator in London, On the Move Organics will expand its ready-to-eat product line to include 30 new meals. The project is expected to increase local food sales by $320,000 and expand market opportunities for 40 small-sized family farms.

Heritage Grains, London $9,000

Whole Grain Hearth will trial growing four to five heritage grain varieties for Ontario climate suitability, which will then be passed on to a local bakery to process and test to optimize bread recipes. Tasting events will be held to promote the new products, while Whole Grain Earth staff will attend networking events to showcase products and transfer knowledge. The project is expected to generate $12,000 of local food sales during the project’s duration and create one full-time and one part-time job.

Ontario Agri-Food Venture Centre, Cobourg $32,400

The Ontario Agri-Food Venture Centre supports the business development of local food products by providing equipment and facilities to test product ideas and markets. The OAFVC will purchase an automated liquid filling and bottling machine to meet growing demand from clients and food entrepreneurs to create natural fruit drinks, edible oils and other bottled products.

Specialty Butter and Ghee, Harriston $20,000

Bell’s Edge Farm will purchase packaging equipment to optimize the production of local flavoured butter and ghee, while developing new products under their flavoured butter line. Bell’s Edge Farm is currently the only purveyor of ghee and flavoured butter sourced from Canadian ingredients. Bell’s Edge Farm forecasts an increase of $152,625 in local food sales during the project’s duration and will create two full-time and three part-time jobs.

Egg Room Storage, Keene $6,000

John Millar Farm Ltd., the only licensed egg-grading facility in Peterborough County, will enlarge and improve energy efficiency of its egg storage facility, providing the farm access new market channels including local farmers’ market and high-end restaurants. The project will generate $36,000 of local food sales during the project’s duration.

NudeSoup - Developing Locally Sourced Soups, Etobicoke $46,000

Zast Foods will launch a new frozen soup line, NudeSoup, featuring 6 frozen soups made with Ontario ingredients, in partnership with Longo’s. The project is expected to increase local food sales by $200,000 annually.

Building an Ontario Social Innovation Food Hub, Milton $15,000

Country Heritage Park will launch a new local food hub that will make it easier for farmers in the Halton region to access new markets and collaborate with local food entrepreneurs. Country Heritage Park will also provide discounted rates for non-governmental organizations and social enterprises to access its facility, conduct school farming programs, connect local farmers with food security organization Feed Halton, and provide farming and food service training for vulnerable populations with special needs. The project is projected to generate $25,000 in local food purchases within the first six months, and $150,000 when the facility is fully operational.