Foodprint Toronto

With the Toronto Board of Health having just formally adopted a new city-wide food strategy, the timing is perfect for a truly cross-disciplinary discussion that explores the past, present, and future of food and the city.

From the fight for street food to the transportation infrastructure of the Ontario Food Terminal, and from the evolution of school meals to the challenge of scaling up urban agriculture, panelists will explore the forces that shape Toronto’s food and speculate on how to feed Toronto in the future.

For more details on this event please go to: Foodprint Toronto

Position Title: Food System Administrator

Reports to: Executive Chef MFDS, MT6729
Reference #: MT7026 (9 months)

Position Context

A dedicated purchasing agent is an essential part of the future of McGill Food and Dining Services. This position has been created in partnership with the Sustainability Projects Fund to help McGill Food and Dining Services (MFDS) attain their recent commitments for Sustainability. By combining the responsibilities of a purchasing agent with that of a sustainability agent, this position will have significant opportunity to connect the campus community to a food system from which they can be proud to eat.

This position will work with department chefs to identify daily purchasing needs and actualize the most sustainable (ecologically sound, economically responsible, socially equitable) ways to meet those needs. Concurrently, it will increase communication throughout the universities’ food system by developing ties with local producers and other stakeholders throughout the supply chain, and benchmarking these relationships.

As these commitments have been the result of collaboration between student research and McGill Food and Dining Services, this position will continue to build capacity for academic student involvement in the development of sustainable purchasing standards and initiatives.

Key Roles

Contribute to the optimal use of the University’s financial and material resources through effective management of the procurement process, while respecting the users’ requirements and obtaining the best value for the University. Perform and/or organize activities related to the procurement of commodities for the University community in accordance with the unit’s established policies and guidelines and the University’s purchasing regulations and procedures. Maintain good rapport with students and staff and the University community. Build strong relations by identifying needs and providing support in the delivery of services. Implement administrative procedures or systems that are moderately complex in support of the department/unit’s operations and to ensure that services meet or exceed established quality requirements. Act as advisor to unit members regarding policies and procedures.

Education & Experience

DEC III
Three (3) years’ related experience

Other Qualifying Skills and/or Abilities

Proven track record in food purchasing, institutional dining, seasonal and sustainable food practices. Knowledge about sustainable food issues and Quebec agriculture. Ability to conduct research in sustainable purchasing, to implement best practices and to stay aware of efforts made by various institutions in the Montreal region. Ability to work with students and professors to build capacity for academic involvement in the development of sustainable purchasing standards and initiatives.  Must be able to develop strong interpersonal relationships with stakeholders. Ability to develop feedback mechanisms to incorporate evaluations of the system throughout the food supply chain. Must be able to work independently and within a group context and to manage/develop multiple projects concurrently. Strong computing skills including internet research and Microsoft Office. Access to transportation.

Languages: English (written and spoken), French (written and spoken).

How to Apply

Please see official posting at http://www.mcgill.ca/hr/opportunities/term/

McGill University is committed to equity in employment and diversity. It welcomes applications from indigenous peoples, visible minorities, ethnic minorities, persons with disabilities, women, persons of minority sexual orientations and gender identities, and others who may contribute to further diversification.

Plan B Organic Farm is less than an hour’s drive (outside peak traffic) from the centre of metropolitan Toronto. As its name implies, it intends to be around when everyone understands that Plan A is failing. Plan A is industrial agriculture, whose costs are now exceeding its manifest benefits.

This is the consensus of a UN assessment of agricultural knowledge, science, and technology that is not getting the attention it deserves. The report’s assessment of best available evidence concludes that food security, sustainability, and livelihoods are threatened by industrial farming systems; the better direction to support all three goals is to foster farming systems which are knowledge-intensive and which redirect scientific research towards a partnership with farmers, rather than displacing farmers and their experience of adapting to changing conditions with one-size-fits-all systems based on machines and agrochemicals.

Even the benefits of industrial farming are increasingly in question. The industrial system has succeeded, even exceeded, at producing vast quantities of wheat, maize, and soybeans, so much so that efforts to use up the latter two in particular have ended in a spiral of poverty, environmental degradation, risky dependence on a shrinking genetic base for food crops and animals, and chronic diseases. This has made it more rare for mixed farms to produce nutrient rich vegetables and fruit. Supermarkets have taken over from farmers’ markets, and even High Street shops, and find it convenient to source large quantities no matter what the distance. The result is a two-tiered food system, with lots of unhealthy foods available at the lowest prices and healthy foods more and more difficult or expensive to get. Even the cheap food, however, is vulnerable to the complete dependence of industrial farming on fossil energy, not only to drive the machines but also to make the industrial fertilizers and pesticides. Prices of maize, soybeans, wheat and especially rice spiked in 2008, mostly due to financial speculation, but consumer prices have not fallen in line with prices on international commodity exchanges.

The new issue arising from this new pattern of abundance and scarcity is health, and the new health problem is obesity. In countries like the UK and Canada, the poor, not the rich, are fat, and fat is no longer a sign of affluence (remember the kings of England who died of “surfeits” of various rich or rare foods?) but of poverty. As popular books and films are increasingly making the public aware, excess quantities of maize and soybeans have led to industrial livestock operations, where they are used for feed. These systems degrade the lives of animals, their wastes are unmanageable pollutants rather than lovely fertilizers, and their concentration of animals requires antibiotics and inspires growth hormones. These operations circle back to create ever growing demand for monocultural fields of maize and soybeans.

By-products of animal feeds make sweeteners and fats available in large quantities, and these, plus salt, appeal to the decultured eaters in focus groups for food industries. The result – prepared foods with the new basic food groups: fats, sugars and salt, plus residues of agrotoxins necessary in single crop systems, and various multisyllabic chemicals to keep these edible commodities stable during shipping and storage.

To complete the circle, industrial farming displaces farmers with centuries of experience and practical knowledge, and commitment to a long view: maximizing production and income, even for capitalist farmers of the 18th century, took second place to “improving” what used to be called “the heart of the soil.” As farmers move into other occupations, more steps of transporting, selling, preparing, shopping, cooking and shared meals have become profit centres. The jobs they hire people to do are less rewarding on the whole (even acknowledging the unfair burden on women of doing much of this for no pay at all). Food manufacturing and services offer mostly poor pay and conditions, contributing to the decline of good jobs throughout so-called rich countries. The result: many people have less time and money to shop and cook healthy foods, and buy the edible commodities on offer.

Where do the rich get nutrient-rich foods, such as fruits, vegetables, and increasingly, fish? The global South is becoming a “farm” supplying these to the rich of all countries. This means they have less and less access to these foods themselves. Farmers who used to grow many foods in diverse farming systems are stuck if they specialize in selling one variety of cucumber to a UK supermarket chain, which then for any reason fails to accept or collect them. Cucumbers may be rich in nutrients but no one would recommend them as a dietary staple. Even less fresh cut flowers.

People are being pushed off the land in favour of “efficient” farming more or less like that of the North. While most one- and two-dollar a day people targeted for international aid (whether or not it is forthcoming), live in rural areas, they are more likely to be able to access fresh fruits and vegetables directly or through local markets than people forced to enter “the planet of slums.” As wealth shifts around the world, another force contributes to the “global enclosure” of the remaining small farmers of the world. Land deals between governments shift huge areas of farmland in South America and Africa away from local markets in favour of export to countries only beginning to source as traditional countries of the North have done, mainly China, India, and the Gulf States.

The “nutrition transition” is the name for an extraordinary shift in human diets brought about by industrial foods across the world. The image of rich countries getting fat while poor countries stay thin is no longer accurate if it ever was. Now equal numbers of people in the global South suffer from “over-nutrition” as “undernutrition.” Of course, even more suffer from over-nutrition, now called obesity, in the global North. The South is “catching up” to the North’s appalling preventable diets of nutrient poor foods because more people have to shop for foods where price trumps health, and markets are dominated by supermarkets, even in cities of Africa, Asia, and especially South America.

This is where Plan B comes in. Plan B is not alone. Many exciting initiatives are building a new food system in the cracks of the industrial system in Ontario, the largest province in Canada. These include box schemes, creative ways to link aging farmers with young farmers-in-training, and most exciting in an age of cultural diversity, renewal of the crops and cuisines of cultures settling in kaleidoscopic mixes in global cities, and even in small towns, villages, and countrysides. As the cracks widen, policies are coming into focus to shift the whole system towards a tipping point.

Three policy initiatives are beginning in Ontario, focused on the “Golden Horseshoe” – the most densely populated region with the richest farmland and the largest city (Toronto) in Canada. Toronto and Ontario have always looked to Britain, since Tim Lang (then of the London Food Commission) came to talk to the founders of the Toronto Food Policy Council in the early 1990s. Now Sustain Ontario, inspired by Sustain in the UK, is at once the result and the centre of one of these initiatives. Still, every place has a unique social, economic, geographical, and policy context, so there is much to share.

The top official in the Toronto Public Health department, Dr. David McKeown, plans to present to Toronto City Council, in June, a Food Strategy, which will embed food system thinking throughout municipal government. After almost two decades of work by Public Health staff and volunteer members of the Toronto Food Policy Council, all sorts of initiatives are suddenly coming into view and into mutual connections. The Food Strategy focuses on healthy citizens and healthy communities. Its proposals range from municipal organic waste recycling, to making healthy food available to all regardless of income, to making “food friendly neighbourhoods”, to creative food economies, to food literacy in the schools. The Food Strategy builds on existing initiatives in public, private, and social sectors, showing how to leverage them to fill in the policy cracks through which food often falls, and to join up to work towards a tipping point for healthy food policies.

‘Menu 2020’ is the result of a sustained effort by the charitable Metcalf Foundation to support food system change. It sponsored a report called “Food Connects Us All” in 2008. Based on that overview of issues and initiatives, Metcalf created a new organization, Sustain Ontario, and made a call for proposals to study specific obstacles and opportunities for food system change. Those studies in turn are now being integrated into the Menu 2020 report, which is subtitled “Ten Good Ideas for Ontario.” This study is not restricted by the jurisdictional boundaries of Toronto. Its findings complement the Food Strategy, widening it to emphasize the farming part of the food system. It suggests ways to recreate local infrastructure of vegetable and fruit processing and abbatoirs, which have been displaced by supermarket supply chains reaching towards large suppliers; to make supply management accessible to small farmers and local markets; to support sustainable farming by paying farmers for environmental services; and to encourage urban and peri-urban agriculture. On the community side, it suggests ways to educate for food literacy; to create Community Food Centres modelled on a successful pioneer CFC; to expand public procurement; to relink food with health, and to plan for these and other changes that will arise as these are implemented.

FoodShare Toronto, the oldest social venture in food security in Canada, is leading a campaign among a wide alliance of private, public, and social groups for food education in the schools. Called ‘Recipe for Change,’ it seeks to make food literacy mandatory at all levels in the public schools, and to make this practical as well as abstract. Gardens and cooking will be part of this. The efforts of community gardeners, chefs and others, including FoodShare, to pioneer school programmes, have built examples and allies within schools and communities. Obstacles related to land, kitchens, teacher training, and of course, funding, are many, but the time is right. This initiative makes space for initiatives like Plan B to deepen their educational activities.

A different food system is possible.

Requirements:
•    under 30 years of age and unemployed or underemployed
•    graduated within the last three (3) years with a degree, diploma or certificate from a recognized post-secondary institution;
•    legally entitled to work in Canada;
•    not have previously participated as a youth intern in any other federal or provincial internship program with pay for a period of six (6) months or more
•    Able to communicate fluently at a professional level in writing and orally in French and English
•    Competent in common office computer software and internet communications packages.

Desired Experience:
•    Communication and partnership-building with francophone groups and organizations across Ontario and/or Canada
•    Research and analysis on food security issues
•    Event planning and coordination experience
•    Knowledge of the food and farming sector across Canada

The position will be based in Sustain Ontario’s Toronto office and offers $12.00/hour for 35 hours per week for 52 weeks, ideally starting in August, 2010.
To apply, email a resume (in English or French) and a one page cover letter in English that includes a summary of your work or volunteer experience with food security issues, with “francophone intern” in the subject line by August 9, 2010 to:
Lauren Baker, Director, Sustain Ontario lauren@sustainontario.com.

Please, no phone calls, and no applications by mail or fax. We thank all applicants for their interest but only short-listed candidates will be contacted.

The response to Sustain Ontario’s Metcalf Food Solutions report, Menu 2020: Ten Good Food Ideas for Ontario has been fantastic.

Why Menu 2020?

Last summer I proposed to write a report for the Metcalf Food Solutions series. After one year of being on the job as Sustain Ontario’s director, I wanted to showcase the good food ideas I learned about while speaking with farm and food leaders throughout the province.

I felt these initiatives were resulting in the policy outcomes we want: economic development and jobs, improving health, ecological farming practices, addressing the indignities of poverty and hunger, a strong farm sector. Often these good food ideas acheive several of these outcomes simultaneously. But these efforts are severely under resourced.

This led to my understanding of Ontario’s good food gap: a policy environment that separates farming, food and health.

The result of my many conversations with farm and food leaders is Menu 2020: Ten Good Food Ideas for Ontario. The report presents a rationale for doing food, farming and health policy differently by taking the lead from people on the ground.

Media coverage

In the Globe and Mail: Setting the table to beat the “good food gap.”

On Metro Morning: Sandy Houston, President of the Metcalf Foundation speaks with Matt Galloway.

In the Winnipeg Free Press: Many woes, single cause: dysfunctional food system.

And a commentary by John Clement of the Christian Farmers Federation of Ontario: “Thumbs Up” for recommendations on agricultural planning in new report.

What is next?

The report recommends an Ontario Farm, Food and Health Act, to trigger the reform of policies, programs, regulations and taxation in favour of the local food economy and access to healthy food. We will be working to flush out this Act over the next six months and welcome your ideas.

Last week I attended a meeting in Elmwood, Ontario (Grey-Bruce) about the closure of small abattoirs across the province. Over 300 people attended the meeting, organized by the Malcolm Women’s Institute.

The crowd heard from an abattoir owner, a farmer, a retailer and the Foodlink Grey & Bruce coordinator. The meeting provided much needed context for me – the abattoir issue has been raised over and over again by Sustain Ontario members.

At the same time as the Ontario government encourages farmers to seek local markets and add value to their farm products, they are creating regulations that push those doing this out of business. Grant Robinson of the NFU called small abattoirs “jewels in the food system.” He used the analogy of using a sledgehammer to do fine carpentry work to describe the current regulations as they apply to small abattoirs.

The Malcolm Women’s Institute issued a resolution supporting small abattoirs that is worth sharing:

“Be it resolved that the new and existing regulations of abattoirs, meat processors and butcher shops be appropriate, and be interpreted appropriately, to meet the necessary food safety standards, and that clauses not necessary to food safety be removed. Also, that financial support from government be made available to assist small businesses in meat slaughter, processing and sale, to meet the ever increasing regulatory burden.”

Foodlink Grey & Bruce is working on these issues and the Markdale Standard published an article on the meeting. Here’s another article on this issue by Ann Slater of the National Farmers Union: Is Staying Small a Luxury?.

Sustain Ontario is pleased to announce that the Metcalf Food Solutions reports are now available. Menu 2020: Ten Good Food Ideas for Ontario was written by Lauren Baker, Philippa Campsie and Katie Rabinowicz for Sustain Ontario and offers an integrated vision for farming and food that will contribute to health and economic viability along the food chain.

The four other reports provide recommendations related to rural entrepreneurship, fruit and vegetable processing, city gardens and farms, and community food centres. Read the press release below and download the reports.

NEWS RELEASE

New solutions to fix our broken food system

Metcalf Foundation releases grant-winning reports

TORONTO, June 15, 2010 – Five new reports were released today that together present a new vision for how we think about, produce and consume food. The reports offer a range of strategies to promote local economic development and improve access to healthy and abundant locally-produced food.

The report collection, titled Metcalf Food Solutions, is the result of an open competition led by the Metcalf Foundation, a private family foundation that has been working behind-the-scenes for the past eight years to jumpstart a sustainable food movement in Ontario.

From more than 40 applications, top innovators and experts were identified and funded to carry out five research projects to tackle food system reform. According to the Foundation’s President Sandy Houston the province’s food system – including the growing, processing, distribution and consumption of food – runs contrary to the very essence of food. “Food is a fundamental human concern central to our health, economy and environment and yet the system we have built around it is complex, rigid and opaque.”

At the core of the problem is an outdated system designed for the export market that is no longer producing local food for local markets:

• Farmers are in a financial crisis;
• Agricultural land is fast disappearing;
• Food bank use is increasing and;
• Health is declining due to lack of access to nutritional food.

The combined solutions in the reports aim to address these issues through new, integrated approaches that span sectors and interests. One of the report authors, Sustain Ontario, was launched by the Metcalf Foundation with a mandate to facilitate multi-stakeholder engagement, bringing farmers and agri-business together with health, environmental and anti-poverty groups. Their report, Menu 2020, the collection’s anchor document, offers a high level summary of the reports, identifying ten leading ideas that have surfaced across this burgeoning sector.

“For the first time, we’re offering a new, integrated vision for farming and food that will contribute to health and economic viability along the food chain. These reports are must-reads for anyone who cares about poverty and health, the environment or economic development.”
Dr. Lauren Baker, Director, Sustain Ontario – The Alliance for Healthy Food and Farming

Overall, the recommendations are designed to build a healthy, ecological, equitable and financially viable food system for Ontario. This will mean protection of rural and urban land to grow food, a thriving local food and farming economy, jobs and infrastructure, and healthier Ontarians demanding locally-produced food.

Recommendations:

• Rural Entrepreneurship: Investment, regulation and marketing should support new and innovative farmers growing and processing organic and niche products that respond directly to consumer demand thereby contributing to local, sustainable economic development;
• Return of the Cannery: A stronger regional processing sector is recommended to build a local food economy, helping Ontario’s farmers and processors benefit from and meet consumers’ growing demand for local food;
• City Gardens and Farms: Urban agriculture is recommended as a strategy to grow a sizable amount of the city’s vegetables and herbs, increasing access to healthy food for all while growing green jobs and cities;
• Community Food Centres: Toronto’s The Stop presents an innovative model – a place where people come together to grow, cook, eat, learn about and advocate for good food for all – that is ripe for roll-out across the province.

To facilitate implementation of the reports’ collective recommendations, the Metcalf Foundation has committed financial support to a roundtable venture launching in the fall of 2010. Metcalf Food Tables will convene key stakeholders committed to food system reform through a series of tactical meetings designed to forge new linkages and expedite progress.

To download the reports go to: www.metcalffoundation.com

MEDIA CONTACT: Julia Howell, 416-402-4274, julia@communityinvestmentpartners.ca

Last week FoodShare Toronto (Canada’s largest community food security organization) released the results of a public opinion poll related to school food and food literacy programs: 85% of Canadians support the idea of providing universal access to healthy snacks and lunches for all school aged children across Canada.

Canada is the only nation in the former G8 that has no universal student nutrition policy and no federal funding for student nutrition programs. In Ontario, one in every nine children lives in poverty and rates of diabetes and obesity are skyrocketing.

The serious consequences of these trends for children’s health and educational outcomes are foreseeable. This issue will negatively impact Ontario’s health care costs and future economy.

FoodShare’s poll is connected to their longstanding and innovative work on student nutrition. A new FoodShare campaign, “Recipe for Change” is mobilizing students, educators, families, farmers, policy makers, and key decision makers to become involved in integrating cooking, gardening, composting, nutrition and food literacy into many aspects of the provincial curriculum and school practice from JK to grade 12.

Doing so will provide youth with the knowledge of where their food comes from, while empowering them to make healthy choices for themselves.

“It is time for the Federal Government to join the provinces and cities in funding student nutrition programs. With diabetes and obesity on the rise and childhood poverty a continued problem in Canada, the Federal Government needs to get involved.”
- Lori Nikkel, Director of FoodShare School Programs

FoodShare’s public opinion survey found:

• 86% of respondents supported developing a provincial plan to “support farmers who grow food to be delivered to school cafeterias and student nutrition programs”;
• 82% endorsed food literacy programming in schools;
• 77% favoured banning fast food chains from providing food services in schools;
• 71% endorsed the idea of local food purchasing policies for public institutions;
• 70% supported mandatory cafeterias and kitchens in new schools;
• 66% favoured a ban on “all junk food advertising in media aimed at children.”

The poll also found that 93% agreed there are “simple things that could be done to reduce childhood obesity and diabetes” and that 84% were aware that “rising diabetes and obesity” have been identified as a national health crisis by some experts.

“An overwhelming majority of Canadians understand that we are facing a food-related health crisis and that issues like diabetes and obesity are threatening the next generation of Canadians. These findings speak for themselves; it is time for Federal Action on Student Nutrition.”
- Debbie Field, Executive Director of FoodShare

FoodShare Toronto, now its 26th year, works with communities to improve access to healthy, affordable, sustainably produced food through community-based programs and policy recommendations.

For the full poll results and more information, please contact:

Debbie Field, Executive Director
416.363.6441, ext. 228 or debbie@foodshare.net

The strategy is focused around a report that came out recently in May, 2010 entitled: Cultivating Food Connections: Toward a Healthy & Sustainable Food System for Toronto. Take a look at the Food Connections section of the City of Toronto’s website for more resources.

Lulu Cohen Farnell spoke about her work in creating Real Food for Real Kids and how we need to make sure our children are eating healthy, local food; along with local Chef Joshna Maharaj, with a crew of people (young & old) in aprons standing behind her, explained that fixing food issues would likely translate to fixing problems in other areas; and Scarborough community member Lan Murander shared insights into what youth in his community are contributing (volunteering to help seniors go shopping for food) and how we can learn from them.

The vote was unanimous! Toronto now has a Food Strategy.

100 
Mile
 Market 
co‐founders 
Albert
 Knab, 
Paul 
Knechtel
 and 
Chris 
McKittrick
 were
 honoured
 to receive
 the
 Premier’s
 Agri‐Food 
Innovation Excellence 
Regional
 Award, 
presented
 by 
The Honourable
 Carol
 Mitchell,
 Minister 
of 
Agriculture,
 Food
 and 
Rural
 Affairs.

The
 ceremony 
was
 held
 in 
Wingham
, ON
 on 
May
 26th,
 and
 in 
her 
comments, 
Ms. 
Mitchell remarked;

“100
 Mile 
Market 
has 
successfully 
become
 a
 crucial 
link 
in 
the 
Waterloo region 
food 
production 
chain, 
improving 
farmers’ 
margins 
and 
providing restaurants, 
hotels, 
caterers
 and
 food 
service 
outlets
 with
 the
timely 
delivery of 
a 
consistent, 
high‐quality 
supply 
of 
local 
products. 

There 
is 
currently 
a roster
 of 
110 
producers,
 and
 a 
product
 list 
of 
fruits, 
vegetables, 
meats,
 dairy and
 grains 
that 
tops 
1,000. 
By 
dealing 
with
 sales,
 marketing, 
distribution
 and logistics, 
100
 Mile 
Market
 has 
also 
freed 
up
 the 
farmers’ 
time 
to 
concentrate on
 what 
they 
do 
best 
‐ 
produce 
food.”

Albert
 Knab, 
who
 farms 
100
 acres, 
and 
whose 
frustration 
at 
finding 
a 
viable, 
sustainable method
 of 
delivering
 local 
food
 to 
consumers
 inspired
 the 
development 
of 
the 
business 
model with 
Knechtel
 and McKittrick,
 noted
 “it 
is gratifying 
to 
be 
recognized 
now 
that 
we 
are 
in
 our third
 full 
year 
of 
providing 
a
 unique 
mechanism
 that’s
 a 
win‐win 
for 
our 
farmer/
producers, food
 service
 and
 retail 
customers, 
rural 
renewal, 
and
 the 
availability 
of 
safe,
 healthy, 
nutritious local 
food.
 
Since 
the 
Minister 
prepared 
her 
comments, 
we 
have 
grown
 our 
producer 
roster
 and product 
listings,
 and 
now
 cover 
Niagara, 
the 
GTA 
and 
soon 
Eastern
 Ontario, 
and 
will 
be launching 
Fresh
 at 
Home home
 delivery 
in
 selected 
markets 
in 
the 
coming 
weeks”

100
 Mile 
Markets
 Ontario
 Inc
 is
 a
 local
 food
 distributor 
which
 performs
 the 
sales,
 marketing, logistics
 and
 distribution
 function 
for
 a
 roster
 of
 over
 135
 producers
 and
 deliver 
over
 1,200 
local proteins,
 fish,
 produce,
 dairy
 products
 and 
prepared
 foods
 within 
a 
100
 mile
 radius 
of
 a 
city
 to chefs,
 caterers, 
food
service
companies
and
institutions.

 All
 perishable 
products 
are 
delivered fresh, 
not
 from 
inventory, 
and
 the
 food
 is
 truly 
fresh, 
Local
Food….Guaranteed.

For 
more
 information,
 please
 contact:

Chris 
McKittrick, 
Co‐Founder
100
 Mile 
Markets
 Ontario 
Inc.
235 
Ardelt 
Ave. 
Unit 
2B, 
Kitchener,
ON
 N2C 
2M3
Email cmck@100milemarket.com
Cell 416‐708‐6659
Office 519‐741‐0885

Download a PDF of the above news release: click here.