Skip to navigation Skip to content

Ongoing

Support for sustainable food procurement by institutions

For more unstainable food on the menus of food services

Through various projects, missions, research studies and joint ventures, Équiterre supports a large number of public institutions as they strive to promote healthy, local and environmentally responsible food in Quebec institutions and organizations.

The challenge

In Quebec there are over 10,000 establishments (excluding workplaces) that are frequented annually by more than 3 million users.* Becaue of their number, their networks across the province, their almost universal attendance, their visibility and their influence, public institutions are able to help bring about structural changes that will facilitate access to a quality food supply, by offering menus that include more healthy, local and environmentally responsible foods. Those institutions that adopt best practices in sustainable food procurement become inspiring models for users.

The anticipated shift toward Quebec foods in the province's institutional food services is an ambitious and important project. To meet this challenge, public institutions will require support, mobilization, coaching, tools, resources and inspiration, and this is why Équiterre has been working with and supporting a large number of institutions across the province for over 20 years.


(1) Équiterre, 2020

 By offering healthy, local and environmentally responsible food to their users, our society's institutions, through their example, have the power and the potential to influence us and to push us toward adopting healthy eating habits. In addition, because of their number and the large volumes of their purchases, institutions have the potential to increase self-reliance and food security in Quebec and thereby bring about structural changes within the food chain. 

Équiterre's work

Équiterre is working with food services departments in Quebec institutions and organizations in order to increase the proportion of healthy, local and environmentally responsible foods on their menus, to promote these best practices to their staff and clients, and to spread the word to encourage all institutions in the province to follow suit.

From 2021 to 2024, Équiterre will be working with the CHU de Québec and the Outaouais CISSS to support them and help them set targets for the purchase of Quebec food. This support will enable them to access the biofood market and find new partners and suppliers at the local and regional levels.

Objectives

  1. Support the food services departments of institutions and organizations in increasing the proportion of healthy, local and environmentally responsible foods on their menus;
  2. Recognize the efforts of institutions and their teams as they seek to promote sustainable food in their institutions;
  3. Raise awareness regarding sustainable food among food service teams and institutional users;
  4. Promote existing actions and approaches taken, so as to inspire other institutions to follow suit.

Our impact

As a result of this initiative, Quebec institutions will be mobilized to adopt best practices that promote sustainable food and to set targets for the procurement of Quebec produce.

More than 275 institutions from all sectors (childcare, schools, CEGEPs, universities, health institutions and workplaces) have been supported.


Over 20 years of experience and expertise gained


Project history

2021 (-2024)

Équiterre works with the CHU de Quebec and the CISSS de l'Outaouais to help them set targets for the purchase of Quebec foods. This support allows them to access the biofood market and find new partners and suppliers at the local and regional levels.

2020 (-2023)

Équiterre lends its expertise to 100°, an initiative by M361, to support the 35 schools selected for the For Quebec food in schools initiative, as they implement and expand their project.

2018 (-2020)

As part of the Plus d'aliments locaux et biologiques dans les établissements de santé project, Équiterre supports CHU Sainte-Justine as it moves towards a more local and organic food offer for users, by connecting their food services with various local organic farms and food suppliers. The Centre hospitalier de l'Université de Montréal (CHUM) also joined the project in its second year in order to undertake a similar shift. Increased client awareness and mobilization of food service teams are being achieved.

2012 (-2017)

Équiterre supports some 60 educational services serving children in the Montérégie region through theCroqu'Plaisir project, which helps increase procurement of local and organic products by putting them in touch with local producers, supporting the establishment of gardens, and developing educational tools on the subject of local food.

2011 (-2012)

Équiterre supports 14 health institutions through the Saveurs de Laval au menu project in procuring supplies directly from a group of Laval producers. A case study was conducted to further explore and promote the procurement of local fruits and vegetables.

2011 (-2022)

Since 2011, Équiterre has breen working, through its Farm to School project, with 15 elementary and secondary schools to help introduce structural initiatives in sustainable food supply and education in Quebec schools.

2007 (-2009)

Équiterre supports 70 schools, health care facilities and educational services for children through its À la soupe! project designed to increase the amount of healthy, local and environmentally responsible foods used in their food services, and raise awareness among children about the principles of healthy, local and environmentally responsible eating through participation in numerous activities and workshops, and with the help of an educational kit.

2002 (-2005)

Through its Garderie bio project, Équiterre supports 37 daycares and early childhood centres in 9 regions of Quebec as they work to increase their procurement of local and organic products​.

Testimonials

Join us

Related initiatives

Équipe du projet

Lyne Royer

Project Manager, Sustainable Food Procurement

Dominique Lacroix

Advisor, Sustainable Food Procurement

Béatrice Dagenais

Advisor, Sustainable Food Procurement

Amélie Parenteau

Advisor, Sustainable Food Procurement

Frédérique Steenackers

Communications Officer - Sustainable Food Procurement