Menu planning & recipes
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.
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.
As part of the monthly 2014 Local Food Challenge submission, Sam Fuda, a Culinary High Skills Major at St. James High School in Guelph, made this delicious Heirloom Panzanella with Corn Fritters recipe.
2014 Local Food Challenge participant, Sam Fuda, a Culinary High Skills Major at Guelph’s St. James High School, submitted this Ontario Blueberry Braised Leg of Lamb recipe as part of a monthly challenge.
Sam Fuda, and St. James Catholic High School in Guelph, submitted this video as an entry to the Greenbelt Fund’s month of May Challenge as part of the 2014 Local Food Challenge.
This Pulled Pork Mac ’n’ Cheese recipe was developed by 2014 Local Food Challenge winner St. James High School in Guelph.
OGVG provides a detailed outline of why consumers should choose greenhouse tomatoes, bell peppers, and cucumbers and how to optimize shelf life, prep tips, and culinary applications.