{"id":3474,"date":"2014-07-03T14:36:45","date_gmt":"2014-07-03T19:36:45","guid":{"rendered":"http:\/\/www.farmtocafeteriacanada.ca\/?p=3474"},"modified":"2020-08-03T13:38:16","modified_gmt":"2020-08-03T18:38:16","slug":"a-luniversite-de-winnipeg-un-service-alimentaire-sensibilise-sur-le-plan-social","status":"publish","type":"post","link":"https:\/\/www.farmtocafeteriacanada.ca\/fr\/2014\/07\/a-luniversite-de-winnipeg-un-service-alimentaire-sensibilise-sur-le-plan-social\/","title":{"rendered":"\u00c0 l\u2019Universit\u00e9 de Winnipeg, un service alimentaire sensibilis\u00e9 sur le plan social"},"content":{"rendered":"

L\u00e9gende\u00a0: le chef Ben Kramer de Diversity Food Services. \u00ab\u00a0Je pr\u00e9f\u00e8re acheter des aliments crus et payer des gens pour les transformer\u00a0\u00bb.<\/span><\/strong><\/em><\/p>\n

Ben Kramer ne pensait jamais qu\u2019il finirait par travailler dans une cuisine de caf\u00e9t\u00e9ria.<\/span><\/p>\n

Le chef a d\u00e9but\u00e9 sa carri\u00e8re dans des restaurants de Vancouver qui \u00e9taient destin\u00e9s \u00e0 une client\u00e8le pr\u00eate \u00e0 payer tr\u00e8s cher pour des aliments frais et locaux. Lorsqu\u2019il a d\u00e9m\u00e9nag\u00e9 \u00e0 Winnipeg en 2000, il a amen\u00e9 cette philosophie locavore avec lui. De 2006 \u00e0 2009, il a \u00e9t\u00e9 le chef de cuisine au Dandelion Eatery accalm\u00e9 par la critique, o\u00f9 il s\u2019est taill\u00e9 une r\u00e9putation pour ses produits locaux et biologiques. \u00c0 l\u2019\u00e9poque, dit-il, tr\u00e8s peu de gens mettaient l\u2019accent sur cet aspect, ce qui faisait de moi \u00ab\u00a0l\u2019\u00e9trange \u00e0 Winnipeg\u00a0\u00bb.\u00a0<\/span><\/p>\n

C\u2019est cette r\u00e9putation, toutefois, qui a fait de lui le candidat id\u00e9al pour aider \u00e0 mener une nouvelle exp\u00e9rience sur les aliments de la caf\u00e9t\u00e9ria du campus que l\u2019Universit\u00e9 de Winnipeg a lanc\u00e9e il y a cinq ans \u00e0 la suite d\u2019examens cinglants effectu\u00e9s par les \u00e9tudiants sur les aliments de l\u2019\u00e9tablissement. (\u00ab\u00a0M\u00eame la poutine \u00e9tait mauvaise\u00a0\u00bb, d\u2019affirmer<\/a> le pr\u00e9sident de l\u2019\u00e9poque Lloyd Axworthy au Globe and Mail<\/i>. \u00ab\u00a0Nous avions touch\u00e9 le fond du baril\u00a0\u00bb.)<\/span><\/p>\n

M.\u00a0Axworthy a d\u00e9cid\u00e9 de racheter le contrat en vigueur avec un grand traiteur multinational, et en juin 2009, l\u2019universit\u00e9 a cr\u00e9\u00e9 sa propre entreprise de services alimentaires sans lien de d\u00e9pendance appel\u00e9e Diversity Food Services<\/a>, une coentreprise r\u00e9unissant la Community Renewable Corporation de l\u2019Universit\u00e9 de Winnipeg et SEED Winnipeg Inc.<\/a>, un organisme sans but lucratif local ax\u00e9 sur l\u2019emploi et le d\u00e9veloppement \u00e9conomique.\u00a0<\/span><\/p>\n

En juillet, l\u2019\u00e9quipe a demand\u00e9 \u00e0 M.\u00a0Kramer de travailler comme chef principal. Son mandat consistait \u00e0 aider \u00e0 \u00e9laborer un plan d\u2019affaires qui privil\u00e9giait la qualit\u00e9 et la durabilit\u00e9 des aliments.\u00a0<\/span><\/p>\n

\u00ab\u00a0Je voyais cela comme un nouveau d\u00e9fi parce que tout le monde me disait qu\u2019il \u00e9tait impossible de faire ce que nous faisions\u00a0\u00bb, de d\u00e9clarer M.\u00a0Kramer. \u00ab\u00a0Imm\u00e9diatement, j\u2019ai pens\u00e9, laissez-moi vous montrer\u00a0\u00bb.<\/span><\/p>\n

Aujourd\u2019hui, Diversity Food Services exploite deux caf\u00e9t\u00e9rias et un caf\u00e9-restaurant sur le campus, ainsi qu\u2019un restaurant gastronomique et une division de traiteur qui dessert des \u00e9v\u00e9nements de grande envergure dans la ville comme la Commission de v\u00e9rit\u00e9 et de r\u00e9conciliation et le Sommet interreligieux du G8.\u00a0<\/span><\/p>\n

Ce qui diff\u00e9rencie Diversity, d\u2019affirmer M.\u00a0Kramer, c\u2019est qu\u2019il adopte une approche de restauration envers l\u2019alimentation en \u00e9tablissement. Au lieu de travailler avec trois ou quatre grands fournisseurs, il travaille avec pr\u00e8s de 100. Ceux-ci comprennent les grossistes \u00e0 petite \u00e9chelle et les agriculteurs eux-m\u00eames. \u00ab\u00a0Donc, plut\u00f4t que de faire un appel, je dois en faire 10\u00a0\u00bb, dit-il. \u00ab\u00a0Tout ce que nous faisons repr\u00e9sente davantage de travail, mais c\u2019est voulu\u00a0\u00bb.<\/span><\/p>\n

Son personnel d\u2019environ 80 personnes est compos\u00e9 de nouveaux immigrants et de r\u00e9sidents du centre-ville pour lesquels les obstacles \u00e0 l\u2019emploi sont surmont\u00e9s gr\u00e2ce \u00e0 la formation ax\u00e9e sur des comp\u00e9tences. Cuisiner \u00e0 partir d\u2019ingr\u00e9dients frais est roi; le personnel fait du d\u00e9pe\u00e7age sur place, fume son propre bacon et passe l\u2019\u00e9t\u00e9 \u00e0 mettre en conserve des produits frais qu\u2019il utilise pendant toute l\u2019ann\u00e9e.\u00a0<\/span><\/p>\n

\u00ab\u00a0Le ketchup et la mayonnaise sont pratiquement les seuls produits transform\u00e9s que nous achetons\u00a0\u00bb, d\u2019affirmer M.\u00a0Kramer. \u00ab\u00a0Je pr\u00e9f\u00e8re acheter des aliments crus et payer des gens pour les transformer. Je pr\u00e9f\u00e8re que l\u2019argent reste dans l\u2019\u00e9conomie et qu\u2019il serve aux gens et \u00e0 la formation, puis \u00e0 Kraft\u00a0\u00bb.<\/span><\/p>\n

M.\u00a0Kramer et son \u00e9quipe ont remport\u00e9 de nombreux prix depuis 2009, y compris le Prix d\u2019excellence du Manitoba pour la durabilit\u00e9; le prix \u00ab\u00a0La carotte dor\u00e9e\u00a0\u00bb de Food Matters Manitoba; et, en 2010, la comp\u00e9tition Iron Chef Winnipeg. L\u2019un des d\u00e9fis les plus importants, selon M.\u00a0Kramer, a \u00e9t\u00e9 d\u2019essayer de suffire \u00e0 la demande du c\u00f4t\u00e9 traiteur. \u00ab\u00a0Nous avons connu une croissance beaucoup plus rapide que nous l\u2019avions pr\u00e9vu\u00a0\u00bb.<\/span><\/p>\n

Bien qu\u2019il n\u2019aurait pu imaginer qu\u2019il serait un chef d\u2019\u00e9tablissement, ce poste a permis \u00e0 M.\u00a0Kramer d\u2019avoir \u00ab\u00a0une incidence tout \u00e0 fait diff\u00e9rente\u00a0\u00bb.\u00a0<\/span><\/p>\n

\u00a0\u00ab\u00a0J\u2019ai fait la cuisine dans des restaurants toute ma vie et d\u2019apr\u00e8s la client\u00e8le, je pr\u00eachais seulement \u00e0 des convertis. . . en vendant aux gens qui \u00e9taient d\u00e9j\u00e0 convaincus\u00a0\u00bb.<\/span><\/p>\n

Chez Diversity, il peut pr\u00e9senter des ingr\u00e9dients comme le grand brochet et les chanterelles \u00e0 un large \u00e9ventail de personnes. Il peut \u00e9galement avoir plus d\u2019influence sur le plan de l\u2019approvisionnement.\u00a0<\/span><\/p>\n

\u00ab\u00a0Nous faisons \u00e9norm\u00e9ment d\u2019argent, ce qui, en retour, me permet de choisir o\u00f9 notre argent va et d\u2019appuyer les agriculteurs locaux au lieu des grandes entreprises. Ce genre de choses a une incidence \u00e9norme sur l\u2019\u00e9conomie locale\u00a0\u00bb.<\/span><\/p>\n

Selon lui, ce que Diversity Food Services a accompli \u00e0 l\u2019Universit\u00e9 de Winnipeg est possible partout,\u00a0 car lorsque l\u2019on veut, on peut. \u00ab\u00a0Vous devez d\u00e9cider que vous voulez le faire et vous engagez \u00e0 le faire et le faire\u00a0\u00bb, de d\u00e9clarer M.\u00a0Kramer. \u00ab\u00a0C\u2019est une question de priorit\u00e9s\u00a0\u00bb.<\/span><\/p>\n

Les opinions exprim\u00e9es dans cet article ne refl\u00e8tent pas n\u00e9cessairement celles de De la ferme \u00e0 la caf\u00e9t\u00e9ria Canada.<\/span><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

L\u00e9gende\u00a0: le chef Ben Kramer de Diversity Food Services. \u00ab\u00a0Je pr\u00e9f\u00e8re acheter des aliments crus et payer des gens pour les transformer\u00a0\u00bb. Ben Kramer ne pensait jamais qu\u2019il finirait par travailler dans une cuisine de caf\u00e9t\u00e9ria. Le chef a d\u00e9but\u00e9 sa carri\u00e8re dans des restaurants de Vancouver qui \u00e9taient destin\u00e9s \u00e0 une client\u00e8le pr\u00eate \u00e0 […]<\/p>\n","protected":false},"author":20,"featured_media":3477,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[155,29,191],"tags":[325,166,344,222],"class_list":["post-3474","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-des-nouvelles-du-reseau","category-francais","category-stories_from_the_field-fr","tag-aliments-locaux","tag-campus","tag-histoire","tag-manitoba-fr"],"acf":[],"yoast_head":"\n\u00c0 l\u2019Universit\u00e9 de Winnipeg, un service alimentaire sensibilis\u00e9 sur le plan social - Farm to Cafeteria Canada<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.farmtocafeteriacanada.ca\/2014\/07\/at-the-university-of-winnipeg-food-service-with-a-social-conscious\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00c0 l\u2019Universit\u00e9 de Winnipeg, un service alimentaire sensibilis\u00e9 sur le plan social - Farm to Cafeteria Canada\" \/>\n<meta property=\"og:description\" content=\"L\u00e9gende\u00a0: le chef Ben Kramer de Diversity Food Services. \u00ab\u00a0Je pr\u00e9f\u00e8re acheter des aliments crus et payer des gens pour les transformer\u00a0\u00bb. 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