Secrets to Supporting Local Food
So if we have people willing to grow food locally, and people willing to buy it, what’s the problem? Essentially, it’s a matter of scaling up. Our predominant food and farming system is designed to serve distant markets, not local ones. The reason why primarily comes down to cost. When Ontario’s minimum wage increased to $10.25, farmers like the Pfenning family found it even harder to compete with growers in California who pay their workers half that. The Tyee story.
BC Tourism Jobs – Culinary Tour Guide Jobs in Vancouver BC
Wanted: Chef Guides for Granville Island Market Tour (part time and casual). Join our local team spearheading Canada’s Culinary Tourism revolution. Edible British Columbia is Canada’s largest culinary tourism and specialty locavore operator. With a vibrant Retail Store and headquarters located in the heart of Granville Island, we’re immersed in the Province’s vibrant food culture and in front of millions of visitors annually. Details
North Vancouver mayor declares war on the lawn
The Mayor of North Vancouver has declared war on lawns and flower beds in a bid to create farmland amid homes in his densely populated suburb. Darrell Mussatto says fears about food security in B.C.’s Lower Mainland have prompted him to replace grass with squash and tomatoes. The Mayor has asked the city to develop an urban agriculture strategy and is considering changing its bylaws to encourage more residents to trade their lawn mower for a wheelbarrow. That could include providing money for tools and education and changing watering restrictions for those who grow gardens, while keeping them the same for those who grow grass. National Post story.
U of T amongst the best in 2011 report card — It’s not easy being green
This year, the University of Toronto is number one when it comes to green campuses. U of T received an A- on the 2011 College Sustainability Report Card, making it the leader of over 300 schools surveyed in Canada and the United States. Under the leadership of Director Jaco Lokker, U of T’s food services increased their emphasis on sustainable food procurement. Having been in partnership with Local Food Plus since 2006, food services have striven to increase the amount of local, organic, and vegetarian-fed products used on campus. According to Macdonald, the Chestnut and New College residences stand out as having especially sustainable cafeterias when it comes to both local procurement and waste reduction. The Varsity story.
Going green while putting money back into McGill’s food chain
Do you long for a home-cooked, wholesome meal on campus? Are you trying to develop healthy eating habits to boost your energy? Then check out McGill’s Royal Victoria College and Carrefour Sherbrooke dining halls. Both residences have undergone major renovations and developed a new approach to campus food. All five McGill dining halls now offer students and staff appetizing, nutritious meals featuring healthy and often homegrown organic foods, served in a bright and spacious setting. With Rhodes’s arrival into a new position that was co-designed by students and supported by partial funding from the Sustainability Projects Fund, McGill intensified its search for local farmers who were involved in sustainable practices. “Recently, we have started partnering with Local Food Plus, a non-profit organization that launched an award-winning program in 2006. McGill post.
Farmers Need Proof They Are Going Green
When it comes to food and food production, farmers will have to accept they are the biggest contributor to Greenhouse Gasses (GHG) production in the supply chain. That warning was leveled by Dr. Rob Janzen, VP at ClimateCheck who spoke to delegates at the recent Ontario AgriBusiness (OABA) convention held in Toronto last week. In discussing the topic of agriculture’s carbon footprint, he warned OABA members that major food retailers such as Walmart are now telling food processors such as Pepsico and Heinz that they deliver food products with documented proof they are grown with lower GHG emission methods. If not, they will buy from companies that do. He suggests that the Pepsico’s and Heinz’ of the world will be the ones to tell farmers they will no longer do business unless they can prove they are reducing their carbon emissions. And that process, farmers will soon find out, will require the services of professional agronomists who can document significant changes made in farming practices. Chatham-Kent’s Good News story.
And We’re Off – Launch Of LFP’s National Campaign!
On November 28th, our President Lori Stahlbrand launched LFP’s national campaign to an enthusiastic group of Food Secure Canada (FSC) Members. In 2011 LFP will roll out local sustainable certifications for farmers and producers in Manitoba, British Columbia and Quebec. In addition, we will be working with committed restaurants, retail outlets and institutions in each of the provinces who support Certified Local Sustainable food. Stay tuned for more exciting updates as Certified Local Sustainable food becomes available across Canada. Local Food Plus post.
2010-2011 Alberta Food for Health Awards
Nominations for the second annual Alberta Food for Health Awards close on February 1, 2011. There are six categories for the 2010-2011 awards, an award for research, four awards for healthy food divided into market channels and one new additional category for healthy food for specialty diets. Not only is it prestigious to win this award, but a prize of $10,000 is awarded to each of the winners in the categories to be used for future associated business expenditures. Alberta Agriculture & Rural Development post.
Canadian foodservice industry outpaces U.S.; Top 10 trends driving growth
Canada’s foodservice industry is growing in terms of both unit counts and menu offerings. After a 1.2 per cent decline in 2009, estimates indicate that Canadian foodservice has achieved a higher growth rate in 2010 than its U.S. counterpart, and that growth is expected to continue into 2011. The debut of new restaurants and increased competition in all segments will lead to product innovation like never before. Technomic, a leading North American foodservice research and consulting firm, examines the future for Canadian restaurants through the lens of 40-plus years tracking the industry, and sees 10 trends emerging in 2011: 1. Staying local: farm-to-table initiatives sprout up. Restaurants will increasingly source their ingredients from local vendors in 2011. Operators with local ingredients on their menus are able to respond to consumer demand for local items, while providing fresh, high-quality fare and supporting their local economies. Restaurant Central post.
Social Networking Important For Beginning Farmers
Count social networking among the many exciting new tools of growing importance to a generation of new farmers. In an interview with the Canadian Farm Management Council (CFBMC) Joe Dickenson – the Ontario/Quebec representative to the Canadian Young Farmers Forum (CYFF) – says social networking can serve a variety of vital purposes. “There’s no question about it, social networking is really important,” explains Dickenson. “Part of it is for just moral support. But also, because we are seeing a lot more people coming into agriculture either with no farming background or just trying something new, social networking groups are very useful for these individuals. Farms.com story.
AND IF YOU HAVE TIME
Urban adventure game culminates in a secret dining experience
Adventurous Canadian consumers begin by signing up with Urban Quest and getting their official clue package. Sample clues are available on the company’s site for viewing ahead of time. Participants then follow the clues from one point in the city to another, giving them a scenic tour along the way, until finally they are led to their destination: a restaurant where they can enjoy a delicious dinner. Springwise story.