Ongoing
Commun'assiette brings together institutional organizations from all sectors (early childhood, schools, colleges, universities, health and workplace) along with supply-chain stakeholders, partners and local authorities to promote and accelerate the transition to a healthy, local and environmentally responsible food procurement in institutions.
Quebec institutions are increasingly interested in sustainable food procurement processes, in line with a broader societal movement that prioritizes healthy, local and environmentally responsible food.
Our governments and communities are working to establish more sustainable and resilient agricultural and food systems. The Quebec government has recently launched an ambitious strategy, entitled the Stratégie nationale d'achat d'aliments québécois (SNAAQ), designed to significantly increase the proportion of local food purchased by Quebec institutions. The goal is that all Quebec public institutions adopt a Quebec food procurement target by 2025.
Many pioneering institutions have already accomplished a great deal in local food procurement, but face a number of common challenges. In order to increase their procurement of healthy, local and environmentally responsible food, they must collaborate with other stakeholders in the supply chain, such as producers, processors, distributors and decision-makers. The institutions also need tools, resources, coaching, mobilization and peer support to achieve their goals.
“ If we add together all the actions taken by Quebec institutions toward a healthier, local and environmentally responsible food system, we have the capacity to raise awareness among a very large number of people. We need to work together as a community through Commun'assiette! ”
Équiterre contributes to the development of sustainable institutional food by supporting Quebec institutions and organizations, many of which belong to Commun'assiette.
We're working to raise awareness in order to more broadly influence and impact the various links in the supply chain.
Équiterre founded Commun'assiette and oversees its implementation, working with the help of a network of dynamic institutions and collaborators who are rooted in their communities. The community of practice is defining the issues, identifying the most effective strategies and implementing initiatives in which each member contributes based on their strengths. Commun'assiette was first established in Montreal and hopes to eventually expand to the entire province of Quebec.
Through this initiative, Quebec institutions are being mobilized to adopt best practices that promote sustainable food and to set targets for Quebec food procurement.
Over the long term, Commun'assiette aims to:
40 members with a total of 60 individuals, including 16 institutions, three food service management companies and 21 partners
50% Quebec food (overall average of member institutions for 2020-2021)
3 working committees on specific issues, allowing for consultation and collective action
10 meetings and training sessions
Commun'assiette institutions have achieved an average of:
40 members consisting of 60 persons from 16 institutions, three food service management companies, and 21 collaborators.
Activities: Three meetings of the full community, committee work, and two training sessions: "Supply Chain 101" and "Quantification of Quebec foods," one meeting of the institutions and food service management companies, and one meeting of collaborators.
Results: To be reported in June 2022.
27 members consisting of 40 persons from ten institutions, two food service management companies, and 15 collaborators.
Activities: two meetings of the full community, establishment of three working committees.
Results: Overall average of 50% Quebec procurement by member institutions.
“ The idea of starting out small is certainly the best way to succeed in achieving great things. After we take the first step we’re motivated to continue and this shows our teams that it is feasible, realistic and fun! The path we took in the last few years represents for us the basis of a rich sustainable food supply available for our clientele and a future in which we will continue our role of educator and influencer ”
“ What excites me about the community of practice excites is the fact that people from various institutional food services, the distribution sector, associations, and even governments are getting together to discuss some rather complex issues related to the procurement of local food products ”
“ As a food distributor, we have an important socio-economic responsibility to facilitate access to local products for the institutional market. We will achieve our objectives by supporting our Quebec artisans in their efforts and by increasing their visibility among food services ”
Some inspirational examples of local food procurement leaders from different types of institutional settings (in French)
Project Manager, Sustainable Food Procurement
Advisor, Sustainable Food Procurement
Advisor, Sustainable Food Procurement
Advisor, Sustainable Food Procurement
Communications Officer - Sustainable Food Procurement
Commun'assiette est à la fois une communauté de pratique et un portail web. Ce projet initié par Équiterre et rendue possible grâce au soutien financier de plusieurs partenaires : le ministère de l’Agriculture, des Pêcheries et de l’Alimentation du Québec (MAPAQ) à travers le volet 1 du Programme de développement des marchés bioalimentaires qui s’inscrit dans le cadre de la SNAAQ, ainsi que d’Aliments du Québec, la Fondation Choquette-Legault, le ministère de la Santé et des Services sociaux par l’entremise de la Table québécoise de la saine alimentation (TQSA). Elle a pris naissance grâce à un important financement du Système alimentaire montréalais (SAM), et de la Fondation du Grand Montréal.
