As a result of a 3-year partnership with Farm to Cafeteria Canada, Sustain Ontario, and Ecosource, Gary Hoyer at George Brown College has released Fresh & Local Farm to School: Snack Recipes, Student Workshops & Lab Manual, a summary of recipes and workshop materials that were created by faculty and students for use at workshops delivered to middle and secondary schools.
Culinary students at George Brown College were engaged in creating snack recipes that:
- Students in middle and secondary schools would enjoy;
- Were healthy;
- Incorporated local foods;
- Represented a variety of foods, techniques, and cultures.
The resulting recipes are both savoury and sweet. Most are vegetarian and many are vegan. Some of the recipes have dairy and gluten but they can be modified to be excluded. These recipes were used to deliver more than 30 interactive workshops to enable middle and high school students in Toronto and Peel at the TDSB, PDSB and DPCDSB to build their food literacy, health literacy and culinary skills.
As a part of this partnership Gary Hoyer and Chinh Do at George Brown College have also just released their new research paper entitled Generating Success for Farm to School. This paper explores the many benefits of the farm to school approach and illustrates how schools are an optimal venue for supporting student health & wellness, the community, the environment, and the economy.