Enviro-mental

Students in culinary school are learning more about where food comes from, ecosystem sustainability and what it means to buy local. And also inspiring to see it’s happening all across Canada.

This culinary approach can be referred to as “Farm to Fork” – and that’s not just the tagline of the pork marketing boards any more.

For those not lucky enough to spend their days learning how to cook up local delicacies, there are internship, apprenticeship, and volunteer opportunities with organic farms available for the taking.

It’s never a bad idea to see where exactly your food comes from.