Guelph Community Health Centre’s Local Food Toolkit helps organizations overcome challenges in sourcing and serving more local food. The toolkit features stories from partners who were at various stages of their local programs, as well as a series of tools with more information about local food policies, seasonal purchasing, local wholesale suppliers and distributors, and worksheets to facilitate the transition of a BPS kitchen.

Read The Road to Local Food: increasing Local Food in Broader Public Sector Organizations

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 report outlines the Corporation of Norfolk County’s experience with putting a system in place to increase the amount of Ontario food served in the Broader Public Sector. 

Norfolk County highlights four phases of the project: product of origin assessment; increased local foods; equipment; and communications, procedures, and policies.

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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.

The Ontario Greenhouse Vegetable Growers (OGVG) provide 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.

Read Taste The Difference Fresh & Vine Ripened Makes!

OGVG created this cookbook, so you can prepare these fabulous dishes for your family and friends, knowing that you are serving healthy, and delicious meals.

Read A Taste of Ontario: Distinctive Recipes From The Ontario Greenhouse Vegetable Growers