By Leanne Dunne, Manitoba on the Menu Coordinator
Institutions, such as universities, play an important role in food system change, whether it’s because they are publicly funded, or because stakeholders, such as students and administration can influence purchasing policies and practices within the institution.
We sat down with Ben Kramer (Chef) and Kirsten Godbout (Manager of Food Operations) to learn more about their food service operation, Diversity Food Services at the University of Winnipeg. Diversity Food Services is unique in that they aim to support all those who contribute to their food system, including farmers, chefs and service staff. Making a strong commitment to purchasing local, healthy and fresh food, they now purchase from a diversity of local producers and business and focus heavily on scratch cooking. Although Diversity Food Services is very unique, they prove that it is possible for an institution in Manitoba to purchase and provide local and sustainable food year-round.
Local and Sustainable Food Procurement: A Case Study of Diversity Foods outlines how this food service has overcome common barriers to purchasing local food, including budget, sourcing food and awareness. This document also provides helpful resources around where to start, Top 10 food items from Manitoba, and tips for highlighting local and sustainable food at your institution.
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