Mariposa Farms

Kettleman's Bagel Co.

Fulton's Sugar Bush

Rideau Pines

We believe food tastes better when you know its story. Many of our ingredients are sourced from family farms and artisans in the Ottawa area. When we can’t source from our Carleton community, we prioritize purchasing from ethical producers who engage in practices that minimize the pressures placed our environment’s natural resources.

Locally Sourced

As a member of the Association for the Advancement of Sustainability in Higher Education (AASHE), Carleton uses AASHE’s definition of ‘local‘ when assessing food purchases. This definition requires all production, processing, and distribution facilities associated with a single ingredient item to be within 400 km of the institution.

Local Food Week

Each semester we showcase local farmers and artisans with a week-long special menu at The Mix in the caf. Throughout the week students have the opportunity to meet producers from the Ottawa community and learn about their craft.

Our next Local Food Week will be taking place September 23-27. Stayed tuned for more details!

Meet The People Behind Your Plate

Learn about some of the local producers who provide fresh and delicious ingredients to Carleton’s kitchens

Local Food Map →

Rideau Bakery

Rideau Bakery

Location: Ottawa, ON

Distance from Campus: 4 km

Products Used in CU Kitchens: Breads, pastries

In 1930, the Kardish brothers opened Rideau Bakery in the heart of downtown Ottawa. They followed recipes that their mother Rivka had used to make bread in the Ukraine. Today, there are two Rideau Bakery locations in Ottawa, owned and operated by a third generation of the Kardish family. Only minutes down the road, Rideau Bakery provides Carleton with fresh rolls and loaves of bread.

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Mariposa Farms

Mariposa Farms

Location: Plantagenet, ON

Distance from Campus: 60 km

Products Used in CU Kitchens: Duck, pork, vegetables

Mariposa Farms is a small but intensive 100-acre operation. The Mariposa property was purchased by Ian Walker at the age of 19, more than thirty years ago. Mariposa’s approach to food is one centered on taste and sustainability. All of the farm’s animals and vegetables are produced with chemical-free products. Kitchen scraps are collected from restaurants around the city and used to feed livestock. This method reduces food waste and maintains the soil’s fertility. Walker continues to own and operate Mariposa farms, with his partner Suzanne.

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St.Albert's Cheese

St.Albert’s Cheese Co-op

Location: St.Albert, ON

Distance from Campus: 59 km

Products Used in CU Kitchens: Cheese curds, sliced cheese

The St-Albert Cheese Co-operative is one of the oldest cooperatives in Canada, with its origins dating back to 1894. The co-op is a democratic organization owned by a group of dairy producers in the St. Albert area. We use St.Albert’s cheese curds to create the classic Canadian dish, poutine, at Burger 101 in the Food Court.

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Le Coprin Mushrooms

Le Coprin Mushrooms

Location: Farrellton, QC

Distance from Campus: 50 km

Products Used in CU Kitchens: Mushrooms

For the last 15 years, Le Coprin Mushrooms has been supping local area chefs with some of the finest and most exotic mushrooms available. Owned and operated by Christophe Marineau-Mes, the organic mushroom farm produces a ton and a half of exotic varieties each month.

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Broadwood Farm

Broadwood Farms

Location: Ottawa, ON

Distance from Campus: 20 km

Products Used in CU Kitchens: Microgreens

After working for 15 years as an engineer in the aerospace and defense industries, Carleton Alumni Bradley Grice, followed his passion for the quality and nutrition of local food by starting Broadwood Farm. His farm provides our caf with fresh microgreens used to garnish our dishes.

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Rideau Pines Farm

Rideau Pines Farms

Location: North Gower, ON

Distance from Campus: 20 km

Products Used in CU Kitchens: Broccoli, cauliflower, asparagus, brussel sprouts, beets, and more!

In 1980, John Vandenberg bought an abandoned dairy farm that would eventually be transformed into Rideau Pines. The farm has been passed down to the next Vandenberg generation, who grow many different types of berries, vegetables, and seeds.

Pictured: Matt Vanderberg, son of John Vanderberg and one of the current owners of Rideau Pines, visiting campus during Local Food Week.

Slipacoff's Premium Meats

Slipacoff's Premium Meats

Slipacoff’s Premium Meats

Location: Ottawa, ON

Distance from Campus: 7 km

Products Used in CU Kitchens: Beef, chicken, pork

The Slipacoff family has been in the meat business for more than 75 years. Charles Slipacoff owned the original butcher shop in the Byward Market. Slipacoff’s Premium Meats provide our kitchens with

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Camino

Camino

Location: Ottawa, ON

Distance from Campus: 5 km

Products Used in CU Kitchens: Sugar, cocoa powder, chocolate chips, coconut shavings

Camino is a Canadian brand of fair trade and organic food products, owned by La Siembra Co-operative, based in the Ottawa-Gatineau region.

Established in 1999, La Siembra Co-operative became the first registered importers of Fairtrade Certified cocoa and sugar in North America and today works directly with 18 producer co-ops, supporting more than 36,000 family farmers in 9 countries.

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Fulton's Pancake House and Sugar Bush

Fulton’s Sugar Bush and Pancake House

Location: Ottawa, ON

Distance from Campus: 70 km

Products Used in CU Kitchens: Maple Syrup

In the early 1840s, three Scottish brothers from the Fulton family immigrated to rural Ontario and settled on a 400-acre lot full of maple sugar trees. More than 150 years and six generations later, the Fulton family continues to produce sweet treats just 45 minutes west of campus. Today, Shirley Fulton and her son Scott continue to operate the historic farm.

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Kettleman's Bagels

Kettleman’s Bagel Co.

Location: Ottawa, ON

Distance from Campus: 7 km

Products Used in CU Kitchens: Bagels

Founder and Montreal native Craig Buckley opened the first store in Ottawa in August of 1993. When he started the business, he simply wanted to make the best bagels you could find. By rolling, kettling, and baking traditional Montreal style bagels in a wood-burning-oven using handpicked hardwood, and maintaining an unwavering commitment to the traditional quality of the food, the Ottawa based business has become a food institution of sorts for over 25 years.

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Pete's Gluten Free

Pete’s Gluten Free

Location: Ottawa, ON

Distance from Campus: 16 km

Products Used in CU Kitchens: Pizza dough

After years of trial and error in his kitchen, Peter de Hoog perfected a gluten-free flour recipe. Peter, holistic nutritionists, created a healthier gluten-free option, using only ingredients you can pronounce out loud and strives to enhance peoples’ health with real food, bringing the highest quality products to the forefront. Pete’s gluten-free flour makes it possible for our students to enjoy delicious gluten-free pizza.

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Daegenais Farms

Dagenais Farm

Location: Ottawa, ON

Distance from Campus: 50 km

Products Used in CU Kitchens: Apples

In 1984, Irene and Gilles Dagenais began a 30-acre farm aimed at self-sufficiency and biodynamics. The orchard from which Carleton sources many of its apples began in 1999 when Gilles purchased some 300 fruit trees. Dagenais farm’s employment of biodynamic farming methods excludes the use of artificial chemicals on soil and plants and “include its treatment of animals, crops, and soil as a single system, an emphasis from its beginnings on local production and distribution systems, its use of traditional and development of new local breeds and varieties.”

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Portuguese Bakery

Portuguese Bakery

Location: Ottawa, ON

Distance from Campus: 7 km

Products Used in CU Kitchens: Bread, pastries

Established in 1960 and in the heart of Ottawa, Portuguese Bakery is a family owned and operated business founded on quality food and service. Co-owned by Rita Adas and her husband, Portuguese Bakery is passionate about providing authentic Portuguese baked goods to Ottawa while also providing opportunities to Syrian refugees in the community. In 2016, Rita opened a Syrian Kitchen as an addition to their bakery which offers jobs to Syrian refugees.

Pictured: Co-owner Rita with Portuguese Bakery’s first chef hired as a refugee for their Syrian Kitchen, Mohammed Al Mahasna.

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