The local, sustainable, food movement is picking up steam and shows no signs of stopping! In a new report from Farm to Cafeteria Canada, fronted by National Manager and TEGS Co-Investigator Joanne Bays, over 200 food and nutritional specialists working in Canadian institutions were surveyed on local food and their workplaces.
In schools, “90 per cent of the 144 schools … [surveyed] said that local food was a part of their curriculum, either in the classroom, through farm visits or gardening and composting on school grounds”. Universities are stepping up their game as well – “90 per cent of universities supplied some local food on campus and about one third have a contractual or policy requirement to obtain local food.”
“A report commissioned by Farm to Cafeteria Canada illuminating institutional foodscapes in Canadian schools( grades k – 12) and including campuses and health care facilities has been released today.
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