U of T brings local flavour to its food services program - The University is the first in Canada to contract with firms that supply locally produced food

By Glenn Powell, Special to Ontario Farmer, September 26, 2006

"We are proud to be the first university in Canada to commit to the Local Flavour Plus (LFP) program and a local, sustainable food supply," said professor Vivek Goel, vice-president of the University of Toronto, at the launch of the program designed to promote the sale of locally grown foods in schools, universities and government food establishments.

LFP links certified producers and processors with the institutional food service system - the wholesalers, the food managers, and the chefs. Contracts will vary with different companies and different institutions but all will be based on a commitment to purchase LFP certified foods as a percentage of total food purchases, and also an agreement to make annual increases in LFP purchased foods.

Goel described the LFP program as an excellent example of a project that will build a sound, stable economy. "This is an important day for U of T and we hope many other institutions will follow our lead," he said to students, farmers, chefs, and food activists gathered in a large marquee on the university's main campus.

The LFP program is the brainchild of food activist Lori Stahlbrand, who praised the farmers participating in the program. "It took committed and courageous farmers to get this program off the ground, and we do have a group of excellent farmers," she said.

Tom O'Neil, general manager of Norfolk Fruit Growers, described the initiative as an opportunity for farmers "to develop new relationships with consumers." Norfolk apples grown under an environmental protocol that includes an integrated pest management system are a major item in the LFP product line up.
"Anything that can be done to promote local foods on local markets is a positive step," O'Neil said.

There are currently about 30 farms LFP certified but Stahlbrand says the demand is outstripping the supply and more producers are required. "We need more farmers LFP certified to maintain both supply and variety of food products from season to season."

LFP does not get involved in the pricing of food products. However, it is not a discount food program and "we do not want our producers to sell cheap," Stahlbrand said, adding that the program is built on a sustainable food supply and a healthy rural economy.

The cost of farm certification, which is done by an independent third party, is $100 per year. LFP certification standards represent a balance between environmental, social and economic factors. The standards permit both producers and processors to utilize a range of practices based on suitability to the particular operation.
While LFP certification focuses on sustainability and local production (within 200 kms. of consumption) other key factors include: safe and fair working conditions for on-farm labour, healthy and human care for livestock, protection of wildlife habitat and energy conservation in production, packaging and transportation.

The LFP program is patterned after similar programs at several universities in the United States that have successfully linked local farmers with on-campus food systems.

 

For information phone 416-699-6070 www.localflavourplus.ca

OACC gratefully acknowledges Ontario Farmer for permission to post this article on our website. November, 2006