As a previous Greenbelt Fund grantee, the University of Guelph has demonstrated their commitment to sourcing local, and they have set the bar high with the success of their project. As part of the Local Food Challenge, the University will focus on sourcing local proteins and creating their own burgers, meatballs, and sausages on-site for use in their 100 Mile Grille restaurant, as well as in other outlets on campus. By equipping themselves to process on-site, they will eliminate the need for pre-fab and imported meat products, while providing the freshest and tastiest products to their students. A complementary condiment canning project means those burgers will be topped with local product as well.
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