Ontario Invites Schools to Participate in 2015 Fresh from the Farm Program
Ontario is kicking off the third year of an innovative pilot that brings schools and local farmers together to raise funds for schools with healthy foods. The Fresh from the Farm healthy fundraising pilot project promotes local food, healthy eating and student engagement within 28 school boards across the province. Since 2013, more than 150 Ontario schools have participated in Fresh from the Farm. They have collectively distributed over 130,000 kilograms of fresh, local fruit and vegetables to Ontario families, and raised more than $125,000 for school initiatives. Government of Ontario news release.
Ontario Students Leading Campus Food System Change
The Meal Exchange believes that post-secondary campuses are an ideal leverage point for building local food systems, and that student leaders have the power to drive this change. Their new report Student leadership for local food on Ontario’s campuses 2013 – 2105 features stories from Meal Exchange’s work over the past 18 months with the University of Waterloo, McMaster University, Ryerson University, Trent University, and Carleton University. Highlights : over 3,000 students engaged in promoting local food on campus, through more than 60 student-led events and pilot projects. Farm to Cafeteria Canada post.
Get Ready to Eat Algoma!
The 2nd Annual “Eat Algoma Local Food Festival” is scheduled to happen Sunday June 14th, 2015 from 1PM – 6 PM at the Canadian Bushplane Heritage Centre in the downtown area of Sault Ste. Marie, Ontario. Building on the success of the first annual Eat Algoma, this unique event is designed to celebrate local food by bringing the country to the city and connect farmers, restaurants and eaters! While planning is still underway, organizers have confirmed that Loplops Lounge will be hosting a cash bar at the event, featuring Ontario Craft Beers, Ontario VQA wines and Ontario produced cider. Wawa-news.com story.
Halton Healthcare Services recognized for Good For You, Locally Grown hospital food project
Halton Healthcare Services (HHS) was recently honoured by the Ontario GreenBelt Fund for its locally-grown foods project. HHS was named Local Food Champion in the Broader Public Sector at the 2015 Local Food Symposium held in Niagara-on-the-Lake. InsideHalton.com story.
Working with the Ontario Agri-Food Venture Centre (OAFVC)
The OAFVC is a not-for-profit, small batch food processing facility located in Colborne, just around the corner from the iconic Colborne Big Apple. It was designed specifically with farmers in mind and provides a full service approach to its members. This facility isn’t just about fresh fruit and vegetable value added opportunities to increase farm revenue. The OAFVC is essentially providing a community to growers, agricultural and culinary students/enthusiasts, food processing start-ups and business professionals where their ideas can come to life. Or fruition, if you’ll pardon the pun. Cats Media blog.
Wingham Farmers Market Planned
North Huron Council will consider allowing the new Wingham Farmers Market to be hosted on municipal property. Council will consider the usage agreement tomorrow evening. The Farmers Market committee wants to hold a producer based market each Wednesday afternoon from 3:30pm to 7pm. Blackburn AgriMedia story.
Midland chefs present Flight Nights
Flight Nights at Midland’s Ciboulette et Cie are taking off. This delicious monthly event serves up Ontario craft beers with locally sourced seasonal food pairings. The next Flight Night, on April 25, features suds from Lake of Bays Brewery. “It’s an evening of tasting plates, fine local brews and friends,” says Ciboulette et Cie chef and owner André Sanche. Orangeville Banner story.
Chef Kennedy comes to Durham
Culinary students at Durham College (DC) had a chance to work with one of Canada’s top chefs last week when Jamie Kennedy was on campus. Kennedy was at DC to work with students specializing in the field-to-fork culinary style, which aims to have the future chefs incorporating more local foods into their dishes. “I draw my inspiration from flavours that have imprinted on my palate and memory,” says Kennedy. “Whether it was my first taste of summer strawberries or Ontario corn, the connection I feel with local produce and the land forms everything I do.” Kennedy adds that with such a program being taught at the college, both the students and the Ontario food industry stand to benefit. Oshawa Express story.
Guelph’s Organic Meadow milk co-op says it doesn’t have enough milk, files for creditor protection
A leading organic milk co-op based in Guelph has filed for creditor protection while it restructures in a move to avoid bankruptcy. Organic Meadow milk co-operative, which sells organic milk in distinctive glass bottles at both specialty stores and general supermarkets, is made up of over 100 family farms across Ontario. It employs about 40 people in the Guelph area through its office and plant on Laird Road. CEO Don Rees said the co-op filed for creditor protection in part because of a cap placed on its milk by the Dairy Farmers of Ontario, the regulatory body for the dairy industry in the province. Guelph Mercury story.
Harper Government Announces Transfer of First Lands to Future Rouge National Urban Park in Toronto
The Honourable Leona Aglukkaq, Minister of the Environment and Minister responsible for Parks Canada, and the Honourable Lisa Raitt, Minister of Transport, today announced the official transfer of 4,722 acres (19.1 km2) of Transport Canada lands to Parks Canada – the very first lands that will make up Rouge National Urban Park in the Greater Toronto Area (GTA). These newly-transferred lands, located in the north end of the future park west of the York-Durham line, are primarily Class 1 farmland – the rarest, most fertile and most endangered farmland in the country. Canada NewsWire Park Canada press release.
AND IF YOU HAVE TIME
Local Food Has Curb Appeal
Released in December, 2014, Assessing the Feasibility of Operating a Food Truck and the Use of Local, Organic and Artisanal Foods was conducted by the Ted Rogers School of Hospitality and Tourism Management at Ryerson University. The study’s findings were informed by interviews with 35 of the over 50 food truck owners serving up their street eats across the city. Some results: 52% of respondents indicated their have used locally sourced products; 31% of respondents have featured artisanal products. Ontario Culinary Tourism Alliance post.