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Local Food for Businesses and Institutions Hamilton Eat Local has been completely overwhelmed by the positive response from the community over our second annual local food map. Local food – it seems – is on the tip of everyone’s tongue, and we’ve received a lot of feedback on what local food enthusiasts would like to see in Hamilton in the future. Here’s a rundown: The recurring issue that arises is distribution – how to get more local food to more consumers? Farmers’ markets, on farm markets and CSA delivery programs are enjoyable, relatively convenient and great sources of fresh, healthy food but it is difficult, and often expensive, for most residents to travel beyond the urban boundary for locally grown food and the vast majority of our local farmers do not attend local farmers’ markets. Moreover, there are only a handful of active farmers’ at the Hamilton Farmers’ Market – the more central of the two and the general consensus is that there should be many more. There are those who believe in the benefits of eating locally and incorporate this into their businesses, such as Chef Jeff Crump of Ancaster Old Mill make a point of going the extra mile (literally) to source his menu with fresh locally-grown ingredients, but he admits the extra effort pays off. He often works closely with his suppliers to ensure quality and supply. Boo’s Bistro, The Spotted Pig, Café Troy, Farm Fresh Country Market, Picone’s, Punchbowl Country Market and Amuse Bouche are just a few other businesses striving to include local foods on their menu and shelves because they know that by buying local they are providing customers with the finest food available. However, it remains a logistical challenge to drop off the food service delivery truck route and purchase ingredients from up to a dozen individual suppliers. The chefs, restaurateurs and business owners that do source local ingredients for their menus must be commended for their fine efforts. There are many different models of local food distribution that can inspire similar developments here, in our city. One such example is the Elmira Produce Auction Cooperative (EPAC) - a mini-terminal at which farmers from within a 75 km radius of the warehouse are able to sell their produce to other farmers, restaurants, caterers, retailers and institutions at market prices. After over five years in business, the coop continues to grow - in the 2007 season, EPAC had over $1.2 million in local food sales. Local Food Plus (LFP) in Toronto has successfully launched its own producer certification program meant to clearly highlight local, sustainably produced food. LFP certified food is now available for purchase at the University of Toronto and retailers such as Fiesta Farms and the Big Carrot, among many others. The City of Ottawa recently welcomed the official opening of the Ottawa Valley Food Co-op, a 100 member organization (including 20 producers) whose goal it is to source and distribute locally grown food year round. These organizations and scores of others highlight that it’s possible to relocalize the food economy in a way that benefits producers, consumers and all those other actors who strive to insure the sustainability and integrity of our local food system. Hamilton has one of the finest and most productive agricultural economies in the province. We boast one of the most diverse ranges of agricultural production in the region and enjoy proximity to the country’s largest market for local food. Add to that a growing food scene, a passionate environmental and social justice community, a strong and vibrant farm community, and a supportive political environment. |