- April 10, 2017
10:00 am - 3:00 pm
CONNECTING LOCAL FOOD, COOPS, AND INSTITUTIONS
Seven Generations Institute, Kenora
Restaurants, schools, and hospitals are interested in serving more local foods, and Northwestern Ontario farmers are interested in supplying. How can Co-ops help make it happen? Join us for an in depth look at some innovative examples of successful integrations, while we foster connections, and explore solutions that work.
DRAFT AGENDA (subject to change) En Français
Welcome Address by OnCoop
Judi Nelson Childs & Jennifer Ross
Inspiring Institutional Cuisine
Toronto based chef and activist discusses practical hands on tips to incorporate quality food in regular institutions. Joshna will share her successful integration of local food in the Ryerson University food program, in addition to her experience creating hospital menus with real food that stay on budget.
Featured Speaker: Joshna Maharaj
10:00 am to 11:00 am
Connecting to Co-operatives
Sourcing from multiple individual producers can be challenging, and transportation logistics can make fulfilling orders a challenge. How can local food co-ops help deliver more effective coordination?
Local Food & Farm Co-ops Jennifer Springett
Food Hubs: Bringing more Ontario food to tables across the province
Cloverbelt Local Food Co-op Calista Livingston
Making more NWO local food accessible across the region
Q & A
Joshna will welcome questions, and invite opportunities to provide advice to help you solve your specific challenges integrating more local foods.
LOCAL FOOD LUNCH 12:00 pm to 1:00 pm Catered by 901 Westside
Local Food in NWO Culinary Tourism
A locally sourced menu is your vision, but how must you adapt to make it happen? How can you effectively, market and source these quality ingredients?
Featured speaker: Steve Simpson, Tomlin Restaurant
1:00 pm to 1:30 pm
Panel Presentations (more details coming soon)
Hear from more regional examples of successful solutions, and ongoing challenges
Northwestern Health Unit Jaclyn Shewchuk
Regional collaboration with student nutrition program, supporting local food procurement through new producer food safety checklist
Cloverbelt Country Meats Roger Griffiths
How did a group of local farmers save an abattoir, and what meat products do they have to offer NWO?
1:30- 2:00 pm
Bringing it All Together
We have heard some inspiring stories, practical tips, and potential solutions. What action items and follow up steps can we identify to move forward? What support is needed to overcome challenges? Let's make the most of our time spent today, and end our event with a plan for the future.
Facilitator: Dr. Connie Nelson, Food Security Research Network
Back by popular demand, we will end our session with an opportunity to rotate our buyers (institutions and restaurants) and sellers (local food producers and distributors) through a speed networking session, to help you make as many connections as possible.
We have two great options for you! Quote the event to receive corporate rates.
The Brewers Inn in Keewatin is owned and operated by the owners of The Lake of the Woods Brewing Company, with a gorgeous setting at attached restaurant. Just 6 km from our venue (8 min drive). 2 queen beds + pullout: $116 or 2 queen beds for $107. Limited availability, so book soon!
Need something a little closer? The Super 8 is 1.6 km away (3 min drive). The corporate rate is $105.35 for 2 queen beds.
If you need other assistance making your arrangements, please contact Jen at firstname.lastname@example.org
This event was made possible by the Co-op Field School Project, and the following partners: