This event was in special partnership with the Ontario Agricultural College (OAC) in celebration of their 150th Anniversary. The OAC has been a powerhouse of innovation and education in food, agriculture, communities and the environment. Local food production and rural planning and development are among the many areas of expertise within the OAC.
Speakers included:
Dr. Sara Epp, an Assistant Professor at the University of Guelph in Rural Planning and Development. Sara’s research has examined farmland loss, agricultural viability, land use conflicts, and social aspects of rural life. Her current research interests include rural land use planning, agri-food systems, migration, and food security.
Chef Nick Benninger, the Director of Experiential Tourism at the Bruce Hotel in Stratford, and an avid local food advocate. Nick is proud to produce and prepare food found in the Waterloo and Guelph Regions. In addition to his work as a Chef, Nick hosted the Bell Fibe series “Farm to Fork”, which showcases many of the region’s best farms.
Jordan Terpstra, is an OAC environmental biology graduate with a passion for the intersections of food, agriculture, and the environment. Over the past seven years, Jordan has held various roles in the OAC Dean’s Office, currently serving as the Projects Coordinator for the OAC’s 150th Anniversary.
Buying and eating locally can help connect us to our food sources, reinforce our understandings of seasonality, and instill pride in what we eat.
Local roots
Celeriac, one of the featured local ingredients, is a root bulb from the celery family. It has a similar smell and taste to celery, but with an earthier flavour and slightly bitter undertones that sweeten when cooked. Inspired by its hearty structure and versatility, Chef Nick seared the celeriac as if it were a protein, achieving the dark, salty edges reminiscent of grilled meat.
Nick’s connection to local food systems began in childhood, with his mother, an exceptional cook who valued home-cooked meals and family gatherings. These experiences showed Nick how food shapes our values, and in turn, shaped his approach to cooking today.
Sara’s roots in local food systems are just as strong. Growing up on a family farm taught her the critical role farmers play at the heart of our food and community systems. Her work at the intersections of agricultural planning, local food, and rural communities reflects these values.
Making connections
Education is key to connecting us to our local food systems. Learning about where our food comes from, and who grows and processes it, can help bridge the gaps between the production and consumption of local food.
In the restaurant industry, Nick emphasized the importance of relationships with local farmers in educating and inspiring chefs about local food. These kinds of relationships help restaurants navigate local food systems and provide chefs with insights into how farmers’ values inform their farming practices.
Learning about local food systems is important for institutions as well. Sara’s research on local food purchasing in Ontario’s long-term care (LTC) homes found that internal mandates for buying local foods – food that is grown, raised and processed in Ontario – improved residents’ perceptions of food quality and quality of life without increasing budgets. Her team is now sharing these findings more widely, to educate and support more LTC homes in identifying and purchasing local foods.
Finding creative solutions for local food systems
Land is central to local food systems. In Southern Ontario, we are witnessing a significant loss of prime farmland, specifically soil classes 1-3, which are considered the best for agriculture. Ontario holds the majority of Canada’s class 1 soil. A view from the top of the CN Tower reveals much of this prime farmland now covered by housing developments. Despite our abundance of fertile land, it is a finite resource.
The easiest lands to develop are often farmlands and parks, leading to the conversion of prime agricultural land into housing, parking lots, and industrial sites. Farms are integral to communities, providing employment, tourism destinations, and sometimes on-farm processing. The loss of a single farm affects not just the farm but also families, communities, local economies, and the agricultural potential of the region.
The housing crisis we’re currently experiencing across the country both exacerbates and adds nuances to the issue of farmland loss. We need both housing and food to support growing populations. Addressing housing access and affordability is crucial in finding balanced solutions to these intertwined crises.
To address both the farming and housing crises sustainably, Sara emphasized the importance of considering alternative, creative solutions. Investing in brownfield site remediation – including former industrial areas and gas stations – is one way forward. Additionally, building upwards, such as four-story condo buildings, offers a less contentious alternative to sprawling single-family homes.
These lessons in finding creative solutions apply in the kitchen as well. Working with local farms and considering regional land issues inspires Nick’s culinary creativity. He draws on past dishes and available ingredients to craft new creations. Restricting himself to using specific local ingredients or adhering to certain dietary preferences often leads to pleasant surprises, such as the salad he prepared today.
Takeaways for supporting local food
To support and source local ingredients, and bolster surrounding communities, Nick and Sara offered several actionable tips:
- Small steps matter: start by visiting farmers’ markets, farm gate sales, and talking to local grocery store managers. Engaging in conversations about local food often leads to valuable insights.
- Visit farms and farmers’ markets; they provide not only fresh produce but also rich experiences, showcasing the diversity of local agriculture.
- Shop with seasonality in mind; many grocery stores also offer seasonal local produce, which can help you discover new, fresh items.
- Support local processing plants; they also play major roles in sustaining local livelihoods and strengthening local food systems.
- Embrace being a “local food snob” to prioritize quality over convenience.
- Stay informed and engaged about development and planning in your area.
In conclusion, the relationships we hold with our local food and community systems are vital. Through mindful choices and active participation, we can ensure that local food systems thrive, benefiting our communities and future generations.
Watch a recording of the event below:
Follow Nick @farmtofablechef on Instagram, check out seasons 1 and 2 of Farm to Fork TV, and/or visit him in his role as Culinary Experiences Director at the Bruce Hotel in Stratford to explore the best of The Bruce Hotel and the surrounding area’s farms and culinary destinations.
Follow along with Sara’s work at the University of Guelph, and her website saraepp.com.
Upcoming events:
- Join us on July 25th for the Food Day Canada Documentary Premiere at the University of Guelph Arboretum! This event will feature a screening of the film, a panel discussion and reception. Head to the Food Day Canada Documentary Premiere Eventbrite to learn more.
- Celebrate Food Day Canada on August 3rd! Stay tuned for announcements and more information on Food Day Canada events and activities.