In the past year, the first cohort of the McConnell Foundation’s Institutional Food Fund grantees has made exciting headway in their work to increase purchasing of local and sustainable ingredients at their respective institutions. Eight projects–which include schools, hospitals, long-term care centres and campuses across Canada–have collectively directed $1.6 million to the sourcing of locally-produced food, including $325,000 toward goods that meet additional sustainability criteria such as meat raised without the use of therapeutic antibiotics.
