U of T embraces local sustainable food
Described as a win-win-win situation, the ground-breaking partnership between the University of Toronto and Local Flavour Plus (LFP) was officially announced on September 19, 2026 and heralds the beginning of a relationship that promises to change a generation’s perception of - and connection to - food.
It turned out to be the perfect fall day – bright, crisp, and filled with colour. People congregated under and around the tent set up on Hart House Circle at U of T and listened intently to the speeches describing this historic initiative.
After more than a year of planning, LFP’s network of Ontario-based farmers and processors has begun supplying local sustainable food to cafeterias and residences on the St. George Campus at U of T. To be LFP certified, these producers underwent independent third-party inspection for environmental and social sustainability with a focus on production methods, labour standards, habitat preservation, and energy use.
“By introducing a formal program to bring local sustainable food to campus, the University of Toronto is setting an example for other institutions around the world and is helping to support vibrant rural communities in Ontario,” announced Lori Stahlbrand, president and founder of LFP, at the launch.
Hosted by CBC’s Mary Wiens, the event featured Dr. Vivek Goel, Vice President and Provost at U of T, Stahlbrand, Tom O’Neill of the Norfolk Fruit Growers Association, and student representative Emily Van Halem, followed by sampling of food prepared from local sustainable produce.
An Encouraging Start
For university administrators there was never any doubt that committing to LFP certified food on campus was the right thing to do.
“We have regular conversations with students about sustainability issues,” explains Anne MacDonald, Director of Ancillary Services. “Partnering with LFP offers the university the tremendous opportunity to listen to our students and make a real difference. Implementing this system benefits many groups while improving food services, supporting the local economy, and helping the environment.”
Student representative Emily Van Halem agrees. “Overall, students want the option of eating healthy sustainable food. Many of us are concerned about the impact that globalization has had on farmers. LFP’s emphasis on locally produced food helps us connect with communities that are closer to home. And the food tastes great.”
“I’m very encouraged that the students at U of T are welcoming the idea of the greening the menu,” says vegetable grower and beef producer Bob Kerr, who works a farm that has been in his family since 1934. “It’s important for Ontario farmers to connect with consumers who support a local sustainable farm community. LFP certification helps us improve our stewardship of the land.”
A Happiness-Making Experience
Though the partnership between LFP and U of T is barely two weeks old, already the feedback is overwhelmingly positive.
“Everything about this new arrangement is good,” enthuses Jaco Lokker, Chef at the 89 Chestnut residence. “The farmers benefit, the suppliers benefit, the consumers benefit. In addition to being able to prepare healthier meals for the students, we’re giving back some of the environmental resources that we’ve depleted. And the taste is awesome.”
The excitement is contagious as students, administrators, farmers, and LFP supporters learn more and more and become increasingly passionate about the many advantages of local sustainable food.
“The enthusiasm and support surrounding this initiative continues to build,” says Margaret Hancock, Warden of Hart House. “It’s gratifying to be able to leverage the economic buying power of a large institution to make a change and allow people to purchase and consume food that has been produced in a sustainable way. This truly is a happiness-making experience.”
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