“We applaud IL FORNELLO’S leadership in promoting local sustainable food systems by making fresh, quality local food, especially food grown in the Greenbelt, available on their menu,” said Lori Stahlbrand, president and founder of LFP. “The local food menu is good for farmers, eaters and the environment.” 

IL FORNELLO is the first restaurant group in Toronto to launch a local food menu. Executive Chef Own Steinberg has worked with Ontario farmers, producers and LFP to develop a seasonal menu that features the best of the local harvest. “I’m excited by the work that LFP and IL FORNELLO are doing to promote local food and support Ontario farmers,” says John Weninger, an LFP certified sweet potato farmer from Aylmer. “We are proud of the quality produce that we grow using sustainable practices.”

LFP certified farmers and processors work to

1. Employ sustainable production systems that reduce pesticides;
2. Ensure safe and fair working conditions for farm workers;
3. Provide healthy and humane care for livestock;
4. Protect and enhance wildlife habitat;
5. Conserve energy and cut greenhouse gases.

One of the central goals of LFP is shorten the distance from farm to fork. LFP believes that it is essential to support farming in Ontario, especially in the Greenbelt, in order to ensure that both urban and rural communities are economically, socially and environmentally sustainable.