From International Lessons to Quebec Strategies: Implementing Local and Sustainable Procurement and Building a School Food Program
June 3
2:40 – 3:25pm
Room 520
At a pivotal moment for school food and institutional food procurement in Quebec and in Canada, this presentation offers a multifaceted perspective on inspiring international initiatives and concrete courses of action. Drawing on lessons learned from visits to Brazil and an inventory of international best practices, the speakers will highlight approaches that promote school food systems that are more sustainable, equitable, and rooted in local communities. By bringing together on-the-ground experiences, research, and collaboration among ecosystem stakeholders, this presentation aims to inform reflection about strategic levers that can help us strengthen school food systems and sustainably integrate local procurement into public institutions.
Bio:
ALAIN GIRARD has been a researcher at the GastronomiQc Lab since its founding in 2017. He holds a Ph.D. in the sociology of food and specializes in qualitative methods and action research. In particular, he conducts research aimed at identifying new ways to collaborate in order to bring about changes in institutional practices and procurement processes.
ANNE MARIE AUBERT has been a coordinator of the Conseil du système alimentaire montréalais since its inception in 2018. She has experience in political organizing and has helped mobilize a diverse range of stakeholders from various sectors while strengthening the Council’s influence on public policy, promoting a more sustainable and equitable urban food system.
MARIE-CLAUDE BIENVENUE has over 25 years of experience in school food. Her career is built on a deep understanding of government relations, public processes, and the operational and governance challenges specific to large-scale programs. Working alongside partners and decision-makers, she has helped advance school meals as a driver of educational success, public health, and social equity, with a focus on concrete and sustainable implementation.
Since 2017, GENEVIÉVE CHATELAIN has worked at Équiterre, where she puts her expertise in local food procurement and fair trade towards concrete projects. She collaborates with a variety of organizations, from schools to businesses, to promote the inclusion of local products and plant-based foods in institutional menus, contributing to the development of sustainable and equitable food systems.