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 on our environment’s natural resources.

Local Food Map →

Local Food Week

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

Local Food Week 2020 took place September 28 – October 2. Due to health and safety concerns, none of our local partners could physically join us on campus. However, we were able to bring our local partners to students virtually, through Instagram trivia! Check out Carleton Dining’s “Local Food Week” Instagram highlight to follow Local Food Week 2020.

We had an incredible Fall 2019 Local Food Week! Click here to see some delicious highlights!

Meet The People Behind Your Plate

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

Carleton University Biology Department

Carleton University Biology Department

Location: Ottawa, ON

Distance from Campus: 0 km

Products Used in CU Kitchens: Potatoes, peppers, garlic, honey

Located behind the H.H.J. Nesbitt Biology building is a classroom garden that offers hands-on learning experiences for students and produces a variety of ingredients utilized by Carleton Dining. Under the guidance of Professor Myron Smith, Carleton students produce foods such as peppers, garlic, potatoes, and honey while learning about plant biology. 

Pictured: Professor Myron Smith

Back to Top

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 centred 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.

Photo by Jamie Kronick

Back to Top

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.

Back to Top

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.

Photo by Amy Zambonin

Back to Top

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 defence 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.

Back to Top

Rideau Pines Farm

Rideau Pines Farms

Location: North Gower, ON

Distance from Campus: 20 km

Products Used in CU Kitchens: Broccoli, cauliflower, asparagus, brussels 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. John’s son, Matt Vandenberg, currently manages the farm and is passionate about fostering a local food network in Ottawa. Matt has developed close partnerships with local restaurants in the National Capital Region.

Pictured: Matt Vanderberg

Back to Top

Centre Maraîchers Eugène Guinois

Centre Maraîchers Eugène Guinois

Location: St.Remi, QC

Distance from Campus: 200 km

Products Used in CU Kitchens: Lettuce, celery

Behind the “Center Maraîcher”, you will find more than 100 years of traditions. At the age of 16, in search of a better life, Pierre Guinois and his family settled in Canada and began cultivating land acquired near Montreal. From father to son, know-how has been passed on and it is now Mr. Eugène Guinois Jr. accompanied by his wife Denise and their children who can be proud of this great success.

Today, the company has become the largest lettuce producer in Canada, with more than 2,000 acres of crops and more than 400 employees. CME Guinois delivers more than 1,500,000 crates of vegetables a year and this beautiful business is still family-owned.

Photo by Mangez Quebec

Back to top

Capital Bees

Capital Bees

Location: Ottawa, ON

Distance from Campus: 15 km

Products Used in CU Kitchens: Honey

Capital Bees, owned by Ron St.Louis, produces Certified Naturally Grown honey. Ron breeds honey bees for Ottawa’s local climate, without the use of synthetic pesticides or antibiotics to control pests or diseases. Capital Bees operates out of Just Food Farm, an Ottawa-based community farm that is passionate about advancing a cost-effective model of conservation and land stewardship that builds on scientifically based agro-ecological practices

Back to top

FARINELLA

Farinella

Location: Ottawa, ON

Distance from Campus: 2 km

Products Used in CU Kitchens: Focaccia

Ottawa natives, Nina and Cesare Agostini, grew up in an Italian household, immersed in the art of cooking. Both spent several years in Italy receiving professional culinary training in gelaterias and pizzerias. The two took their knowledge home and opened Farinella in Ottawa’s Little Italy. Carleton Dining sources Farinella’s bakery-style pizza.

Photo by David Boily

Back to top

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. His son, David Slipacoff, later began a wholesale meat business providing prime cuts of meat to Ottawa’s top restaurants. Premium Meats has now expanded to include the same first-class meat delivered to private individuals throughout the Ottawa region. Today, David’s son Ian Slipacoff (pictured, left) with the help of Marc Steele (pictured, right) manage Slipacoff’s Premium Meats.

Back to top

La Soyarie

La Soyarie

Location: Gatineau, QC

Distance from Campus: 15 km

Products Used in CU Kitchens: Tofu

Koichi Watanabe, owner, and founder of La Soyarie, was born in Japan. For Koichi, tofu is a family affair; with his brother having several years of tofu experience in Japan. When Koichi immigrated to Canada and moved to Ottawa in 1975, there was virtually no tofu business. In 1982, with the help of his brother, Koichi opened Soyarie in a small bakery in Hull, Quebec. Soyarie has since grown out of that bakery and is now Quebec’s leading producer of tofu, producing on average six metric tons of tofu per day!

Photo by Martin Chamberland

Back to top

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.

Photo by La Siembra Co-operative

Back to Top

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.

Photo by Maple Weekend Ontario

Back to Top

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.

Photo by Mark Holleron

Back to top

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.

Back to top

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

Photo by Julie Oliver

Back to top

 

SuzyQ Doughnuts

SuzyQ Doughnuts

Location: Ottawa, ON

Distance from Campus: 6 km

Products Used in CU Kitchens: Donuts

Susan Hamer (pictured) opened SuzyQ Donuts 2012. The beloved doughnut shop is located just minutes from campus, on Wellington Street. Susan uses her mother’s doughnut recipe and prioritizes incorporating local ingredients into her products.

Photo by Julie Oliver

Back to top

Bourget Farm

Bourget Farm

Location: Saint-Remi, QC

Distance from Campus: 200 km

Products Used in CU Kitchens: Peppers, broccoli

Twenty years ago the Bourget Family founded a farm in St.Remi, Quebec. Today, the farm remains in the family; run by brothers, Pierre Andre, Erics and Benoit. Joe (pictured) has worked on the Bourget Farm for several seasons. Joe helps germinate peppers during the spring and examines the plants during the summer for pests and health issues.

Pictured: Joe

Back to top

Ferme Valupierre

Ferme Valupierre

Location: Saint-Laurent-de-l’Île-d’Orléans, QC

Distance from Campus: 400 km

Products Used in CU Kitchens: Potatoes

In 1953, the Vaillancourt brothers, Adrien and Gerard, purchase land to grow potatoes and breed cattle. Adrien’s son, Pierre, and his wife Lucie begin managing the farm in 1989 and introduce strawberries in the farm’s production. In 2000, Ferme Valupierre begins specializing in potato production, and the farm expands by purchasing land along the Saint Laurent River on Île d’Orléans. Today, the farm grows more than 15 varieties of potatoes and continually invests in innovation to minimize the environmental impact of their potato production and packaging.

Pictured: Pierre and Lucie Vaillancourt

Photo by Ferme Valupierre

Back to top

LMR Horticultural Farms

LMR Horticultural Farms

Location: Saint-Liguori, QC

Distance from Campus: 235 km

Products Used in CU Kitchens: Zucchini

When Stéphane Roy and Suzanne Mercille took over the family farm, founded by their parents in 1979, the siblings explored new crops such as zucchini and carrots. The company relies on sustainable farming practices through the use of green manures and technique of fire weeding in the cultivation of asparagus, which limits the use of herbicides. LMR Horticultural Farms won the first prize in the Silver category for the 2018 National Order of Agricultural Merit for their contributions to agricultural innovation.

Pictured: Suzanne Mercille and Stéphane Roy

Photo by Émilie Nadeau, MAPAQ

Back to top