Local Food News — Canada

Chef Boban On Sustainability

I reached out to Chef Boban for a chat and not surprisingly the conversation turned to the need for sustainably sourced foods. “We, chefs, are in a position to make a difference and so we must use that to bring awareness.” Chef Boban is speaking about sourcing local food, wasting nothing in the kitchen, and inspiring young chefs of tomorrow. Interview with Corporate Chef Boban Kovachevich of Executive Hotels & Resorts/President of the BC Chefs Association.


Knives and Forks set to feed local food economy

Knives and Forks is a novel approach to financing food businesses that allows neighbours “to invest in local, non-stock companies. It’s a tool that’s been underexplored,” said Azaroff, who hopes the model will now be applied to other sectors. Vancity is providing administrative and non-financial support but the co-op is not a Vancity product. A key goal is to engage people in their local food economy, said Rory Holland, a former tech entrepreneur who brought the U.S.-based Slow Money movement to Canada and is a key instigator behind the co-op. The Vancouver Sun story.


Local foods prepared by top chefs get rave reviews in Labrador

An all-star team of chefs made a mouth-watering, gourmet dinner this week for some 100 fans of fine dining at the Canuck Club on 5 Wing Goose Bay. Marner said it can be surprising to see what ingredients they’re given. But it’s easy to be inspired by the quality of local produce, he said, like the collard greens, swiss chard, kale, and turnips that were just pulled out of the ground. The three chefs are taking part in this year’s From This Rock Culinary Tour, which is visiting a dozen towns in Newfoundland and Labrador this fall. Teams of some of the province’s top chefs prepare multi-course dinners inspired by locally sourced foods. CBC News Newfoundland & Labrador story.


Wolfville celebrates food and film as Devour festival gets underway

Devour directors Michael Howell and Lia Rinaldo believe the festival is now the largest food and film festival in the world. Presented by Taste of Nova Scotia, 14 of Nova Scotia’s finest chefs came together to create a sensory exploration at the gala. They featured 12 different film-themed dishes. Following the gala, guests took in a screening of the Academy Award-winning 1987 classic, Babette’s Feast. Pullman, who introduced the film, called it his favourite food film of all time. He took to the stage for a post-screening session with the evening’s host, Food Network star Bob Blumer. The two men are neighbours in Hollywood. Kings County Register/Advertiser story.


Demand doubles for Tree Island Yogurt in past year

Tree Island Gourmet Yogurt has more than doubled its production in the last year. This means twice as much local milk is used each week to make yogurt, and 120 pounds of B.C. honey  to make cream-top yogurts. The Courtenay-based business has expanded into Thrifty Foods locations and into the Okanagan. Comox Valley Record story.


Why cities are the future of sustainable food

After a 20th century marked by the rise of industrial food, people are starting to see how much the way we eat affects our bodies, our social structures, and the planet. Cities, where most people live and where much of the world’s economic action takes place, are leading a charge of healing and connection, driven in large part by local entrepreneurs. It’s a trend that persists even though most of our food is not grown in urban centres. The Vancouver Observer story.


An island orchard: How one couple is working towards Newfoundland food security

As spring claws its way out from under a back-breaking winter, two untested farmers near Hughes Brook are equally determined to get their dream sprouting: Crow Brook Orchard. Growing nectarines, sweet cherries, grapes, and more non-native fruits has preoccupied Annette George and her husband Andre Charlebois since they moved to Newfoundland from New Brunswick in 2012, settling near where George grew up on the north shore of the Bay of Islands. “It’s doable. And when people say it’s not doable, it makes me more determined to make it doable,” said George, radiating a rubber-boots optimism. CBC News Newfoundland & Labrador story.


Cape Breton Food Hub finishes first season of deliveries

The hub was formed last fall. It connects fresh food from local producers to Cape Bretoners. But with all that success comes some lessons learns, Lake says. “For example, we didn’t know that people take so much vacation in the summer. So, every week not all of our customers order. So our intention is next year we’ll probably double the number of customers that we have.” CBC News Nova Scotia story.


Soil Mate: Linking consumers with local food growers

With so many people in Vancouver, B.C., and nationwide becoming increasingly more conscious of where their food comes from, the need for an innovative and convenient way to track down locally-grown produce is paramount. Connecting local people directly with their local farmers, Kelowna start-up Soil Mate, which launched back in May 2014, operates a farm-to-table networking site that matches consumers with their local food and drink growers, raisers, producers and supporters. The site also allows consumers to pinpoint specific growers and products, as well as stores and restaurants that support those local growers and carry/use their produce. Vancity Buzz story.


Loblaws won’t block new food store from opening in old Shop Easy

People living in Saskatoon’s City Park neighbourhood have cleared one hurdle in their effort to keep a local food store. The neighbourhood’s only existing full service grocery store, the Shop Easy on 7th Avenue, is closing in a few days and the property is up for sale. Residents worried that its corporate owner Loblaws, would legally block whoever buys it from selling food there, potentially turning the area into a “food desert” and forcing them to shop outside the neighbourhood. CBC Saskatoon story.




Best before dates lead to waste by consumers

Food waste costs the Canadian economy an estimated $31 billion a year. Much of that waste starts with consumers tossing out food that’s still good to eat. Lindsay Coulter, known as the “Queen of Green” of the David Suzuki Foundation, says “about a third of all the food produced in the world” is wasted. She attributes a vast majority of that waste to consumers believing the best before date means food has gone “bad that day.” Global News story.


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