Ongoing
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.
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 accompagne des services alimentaires dans les institutions et organisations du Québec afin d'augmenter la part d'aliments sains, locaux et écoresponsables dans les menus, de valoriser les démarches entreprises au sein du personnel et auprès de leur clientèle et de faire rayonner ces pratiques exemplaires pour que l'ensemble des institutions de la province emboîte le pas.
De 2021 à 2024, Équiterre réalise des mandats avec le CHU de Québec et le CISSS de l'Outaouais pour les soutenir à se doter des cibles d'achat d'aliments québécois. Cet accompagnement leur permet d'accéder au marché bioalimentaire et de trouver de nouveaux partenaires et fournisseurs au niveau local et régional.
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
Le Centre intégré de santé et services sociaux (CISSS) de l’Outaouais et le Centre intégré universitaire de santé et services sociaux (CIUSSS) du Saguenay−Lac-Saint-Jean ont bénéficié d’un soutien de RECYC-QUÉBEC afin de réduire leurs pertes et gaspillage alimentaire (PGA).
Les résultats de leurs bonnes pratiques sont présentés dans le tout nouveau guide pratique : « Pour réduire le gaspillage alimentaire dans le milieu de la santé »
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.
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.
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.
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.
Équiterre supports the Hôpital Jean-Talon du CIUSSS du Nord-de-l'Île-de-Montréal and 4 CHSLDs from the CIUSSS de l'Est-de-l'Île-de-Montréal and the CISSS des Laurentides as they work to raise the proportion of local and organic fruits and vegetables used.
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.
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.
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.
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.
“ In recent years, we have been fortunate to be able to work closely with Équiterre. This partnership has allowed us to develop our expertise in sustainable procurement, to meet people who are just as passionate as we are, and to buy from our own local producer during the summer season, etc. Équiterre has also helped us spread our wings, make us known as a mobilized institution that has made the transition to local and organic food procurement and demonstrate that, as Robin, our producer at La Berceuse Farm, likes to say, "Buying local is a no-brainer!" We are grateful to them for believing in us, for allowing us to overcome challenges and especially for their dedication in the search for products, producers and especially innovative ideas as we like them at Sainte-Justine UHC! Thank you for everything! ”
“ Ça y est, le CHUM est enfin dans ses nouveaux locaux depuis maintenant un an. Le service alimentaire avait envie de développer des projets en lien avec l’approvisionnement local mais sans trop savoir par quel bout commencer. J’avais entendu parler des légumes biologiques achetés par CHU Sainte-Justine, mais je n’avais aucune idée à qui m’adresser. Une connaissance qui travaillait à l’époque à CHU Sainte-Justine m’a alors dit : «Appelle Équiterre, ils vont t’aider eux». Quelques semaines plus tard, j’allais rencontrer une équipe qui allait nous aider à dépasser nos limites. À l’été 2019, le CHUM signe alors une entente avec une ferme afin de s’approvisionner en légumes biologiques. C’était le début d’une folle aventure. Équiterre nous à supporté tout au long de cette démarche et a été un facilitateur incroyable. Équiterre nous a permis de développer un réseau de partenaires fiables, de réseauter, de rencontrer différents joueurs de l’industrie et de participer à plusieurs évènements en lien avec le développement durable. C'est grâce à eux que le CHUM peut se vanter d'offrir des légumes biologiques, en saison, à ses patients. Merci Équiterre! ”
Project Manager, Sustainable Food Procurement
Advisor, Sustainable Food Procurement
Communications Officer, Sustainable Food and Agriculture
