At U of T Food Services, we believe supporting local food producers is an integral part of building a more sustainable and connected campus food system. By working with Canadian farmers, suppliers and food producers, we help support our local economy while bringing fresh, season ingredients to our Dining Commons and Food Halls across campus.

Canadian food purchases account for 72% of our total food purchases, with local food purchases representing 46% of that value. We continue to explore opportunities to expand our local purchasing initiatives and incorporate Ontario-grown and Canadian products into our menus whenever possible.

Chef Jaco Lokker, Executive Chef and Director of Culinary Operations, has always been a firm supporter of Ontario farmers and food producers, and he incorporates local and seasonal products into the menus at UTSG whenever possible.

“Whenever we develop our menus, one of the first things we do is look at the supply chain and traceability of the products that are involved. We have discussions with our suppliers and work with them to find ways to remain local. We also incorporate seasonal produce as much as possible,” he says.

Chef Jaco adds that hothouse farming has really changed the nature of ‘seasonal’ produce in Ontario. Fruits and vegetables that had very limited summer seasons are now “seasonal” most of the year because of hothouse farming. Local greenhouse-grown cucumbers and strawberries are now available even in the winter, along with greenhouse Boston lettuce. And, he adds, many local food suppliers and farmers have highly sophisticated barn storage facilities for their produce, which enables them to store local food like potatoes and other items for a very long time.

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Bringing Local Food to Campus