News & Updates

Student-run program helps redirect surplus food to those in …

Do the University of Toronto’s new fresh dishes stand up to food critic Corey Mintz’s taste test? (Originally published October 27, 2016.)

Four student chefs have been chosen to bring the University of Toronto glory next month when the university hosts the annual Iron Chef challenge. (Originally published January 25, 2017. )

The move will centralize most of the St. George campus food operations and see a main kitchen provide fresh food to some retail outlets that don’t have kitchens and rely heavily on packaged food. (Originally published June 7, 2016.)

“This is the voice of the students,” said chef Joshna Maharaj, who consults with universities and colleges on menu changes. (Originally published June 7, 2016.)

Chefs, for example, will cook soups and sauces from scratch instead of ordering from a production facility. (Originally published June 7, 2016)

How one chef turned the mighty U of T St. George kitchens toward independent, locally sourced food made from scratch. (Originally published October 27, 2016.)

The University of Toronto is increasing the number of food services on the downtown campus that it runs directly using U of T employees. (Originally published May 11, 2016)

There’s no better way to bring a campus together than doling out the most stereotypically “student” meal you can think of — mac and cheese. (Originally published December 9, 2015.)

Jaco Lokker brings local flavour to student menus. (Originally published March 5, 2008.)

Jaco Lokker is the Director of Food Services at the University of Toronto. When Jaco was an apprentice in the kitchen 30 years ago, all food was local and there were certain foods you couldn’t have all year round. In that time, he learned to preserve and can. (Originally published February 8, 2013.)

U of T to bring local farmers’ produce to campus. (Originally published December 15, 2006.)

(Originally published May 13, 2011.)

Local Food Plus gets institutions with big food budgets to go local and sustainable, and that can really pay off. (Originally published December 3, 2010.)