MaRS introduces responsible cuisine

Local Food, Slow Food, regional seasonal cuisine, the 100-mile diet and sustainable agriculture are fairly synonymous terms that you likely have read about over the past few years. They all seek to procure from local suppliers, reduce carbon footprint and celebrate the excellence of seasonally produced food and the craftsmanship of local artisan suppliers. They represent a shift in the way we interact with our food system - towards one that supports local farmers, reduces the distance our food must travel and employs environmentally sound production practices.

As MaRS aligns itself to this growing culinary movement, we are challenging our caterers to do the same. MaRS is working with organizations dedicated to building and fostering local sustainable food systems. This new program will begin in September.

We at MaRS no longer have or use bottled water and will endeavour to wean our clients off everything bottled. We are seeking to reduce recycling and the transportation associated with so much bottled product and are consequently asking our catering partners to have juices, cordials, lassies and all types of inventive refreshment that will reduce waste.

We are asking all of our caterers to help us achieve our sustainability goal and to purchase a portion of food products through local producers.

Finally, we require our catering partners and suppliers to purchase carbon-offset credits for all deliveries to/from our venue.

We’ve been working with our contracted caterers and look forward to introducing this more responsible style of cuisine at MaRS.

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