2. “I expect that this is the start of
systematic change for Ontario
institutions. As a large public
institution, the University of Toronto is
looking forward to enhancing our local
food-buying efforts with this program.”
Jaco Lokker - Director of Food
Service, University of Toronto
3. What We’ve Done
• 78 projects – $7.4 Million
in Grants
• $15 Million in increased
economic impact
achieved, with a goal of
$45 Million by March
2015.
• Small as $5k as big as
$360,000. Look for
diverse set of projects.
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5. Goals
• To increase the amount of Ontario food products
purchased by Ontario’s broader public sector, specifically
municipal, university, school, and hospital foodservices.
• To enhance the capacity of the agri-food sector
(farms, processors, distributors and others) to access the
broader public sector foodservice industry.
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6. How We Assess Projects
• Demonstrated Economic
Impact
• Drive Innovation
• Create Systemic Change
• Excel at Leadership
• Demonstrate
Sustainability
• Provide Knowledge
Transfer
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7. Areas of Focus
Producers
• Cohn Farms
• Harmony Organics
• Rainy River District
Regional Abattoir
• Dairy Farmers of
Ontario
• Ontario Independent
Meat Processors
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15. Goals
• To increase the amount of regional Ontario food products
purchased by Ontario’s wholesale distribution, foodservice,
and retail markets.
• To enhance the capacity of small and medium sized
Ontario farms and processors to access mainstream
distribution systems and markets.
• To identify specific institutional, retail, and foodservice
market demand for Ontario food products and the potential
for regional aggregators and value-added service providers
to meet this demand.
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16. Project Categories
Developing New Ventures
• Assessing Opportunities Market Analysis
• Business Planning
• Launching New Initiatives
Expansion
• Expanding Established Models
LA Quality Foods
100 KM Foods
Belluz Farms
Local Food Plus
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17. “You never change things by
fighting the existing reality.
To change something, build a
new model that makes the
existing model obsolete.”
– Buckminster Fuller
18. Imagine if ALL institutions
had a policy to buy
Fresh
Local
Organic
Drive Innovation—Change the way food is procured along the value chain to enhance the visibility and increase the purchase of Ontario food by the Broader Public Sector.Create Systemic Change—Implement policy, operational procedures, and ultimately change the way food procurement is undertaken. Driving systemic change brings the value chain together to find solutions that are a benefit to our farmers, manufacturers, distributors, and foodservice operators in the value chain. Excel at Leadership—Project leaders are pioneers and leaders in their community. Through their example, they will show how it is possible to increase the amount of Ontario food in our broader public sector institutions.Demonstrate Sustainability—Projects must demonstrate how the activities conducted during this project will be carried on without continued financial contribution. Provide Knowledge Transfer—Create models of success from which the rest of the industry and/or the BPS can benefit. Applicants must have a clear plan on how they intend to transfer the knowledge gained from their project. Demonstrated Economic Impact
Although we had 5 applications from processors, the applicantations seemed to be more self serving and we did not feel they met our goals and objectives and most the asks were relatively high, making them higher risk projects.Staff have discussed the possibility of looking at a mini grant program in the future (either with funds that become available with this project or with future funding rounds), that would give grants for solely for product development.It is important to note that while there are no processors being recommended, we do have a number of projects that have significant product development components.
