Ongoing
Commun'assiette brings together institutional organizations from all sectors (early childhood, schools, colleges, universities, health and workplace) along with supply-chain stakeholders, partners and local authorities to promote and accelerate the transition to a healthy, local and environmentally responsible food procurement in institutions.
A growing interest in sustainable meals is emerging in Quebec institutions, reflecting a collective desire to favor healthy, local and eco-responsible foods.
In Quebec, the demand for healthy, local and eco-responsible meals in our institutions continues to grow. In response, the Stratégie nationale d'achat d'aliments québécois (SNAAQ), launched in 2020, aims to increase local procurement in public institutions. This initiative is crucial to building more resilient food systems and meeting the expectations of a society seeking sustainability.
Despite significant advances, many pioneering institutions still face challenges in integrating more sustainable foods into their menus. Collaboration between producers, processors, distributors and food service managers remains crucial to the success of this transition.
To make progress, institutions need resources, support and peer exchange. Access to practical tools and inspiring initiatives is essential to driving forward sustainable food in foodservice.
“ If we add together all the actions taken by Quebec institutions toward a healthier, local and environmentally responsible food system, we have the capacity to raise awareness among a very large number of people. We need to work together as a community through Commun'assiette! ”
Équiterre contributes to the development of sustainable institutional food by supporting Quebec institutions and organizations, many of which belong to Commun'assiette.
We're working to raise awareness in order to more broadly influence and impact the various links in the supply chain.
Équiterre founded Commun'assiette and oversees its implementation, working with the help of a network of dynamic institutions and collaborators who are rooted in their communities. The community of practice is defining the issues, identifying the most effective strategies and implementing initiatives in which each member contributes based on their strengths. Commun'assiette was first established in Montreal and hopes to eventually expand to the entire province of Quebec.
Concrete solutions to facilitate the transition to sustainable institutional food in Quebec
Discover Commun’assietteWhat Commun'assiette wants to achieve to create lasting change:
2 communities of practice (Montreal and Montérégie)
40 members with a total of 60 individuals, including 16 institutions, three food service management companies and 21 partners
50% Quebec food (overall average of member institutions for 2020-2021)
3 working committees on specific issues, allowing for consultation and collective action
By 2024, 58% of purchases made by 21 Montreal institutions, serving more than 540 establishments, will be local! This represents $34 million invested in the local economy and agriculture, 👩🌾 out of a total of $59 million in food purchases. 🌎🌱
D’abord implanté dans la grande région de Montréal, puis en Montérégie dès 2023, le projet s’étend maintenant à la Ville de Québec à l’automne 2025. Cette nouvelle phase est rendue possible grâce au programme Accélérateur de la transition écologique de la Ville de Québec, coordonné par le Fonds d’action québécois pour le développement durable et soutenu par Desjardins.
Campagne de communication célébrant les efforts des institutions et leurs menus locaux en faisant gagner à leur clientèle 5 cartes-cadeaux de 100 $ à dépenser dans la cafétéria de leur choix.
55 % des achats réalisés par 30 institutions proviennent de producteurs locaux, renforçant la mobilisation et l’impact de Commun’assiette.
Communication campaign celebrating the inspiring members who are transforming institutional food in Quebec.
Addition of two new sections to the web portal to help institutions adopt more sustainable menus.
Implementation of the Passerelles intranet to facilitate collaboration and exchange between members.
58% of purchases made by 21 institutions, serving over 540 establishments, come from local producers, reinforcing the mobilization and impact of Commun’assiette.
44 members representing 70 people, including 16 institutions, 3 food service management companies, 25 collaborators.
Activities:3 meetings of the entire community, committee work, various training courses and presentations: “Quantification of Quebec foods”, examples of eco-responsible practices. Healthy eating in institutional settings is now at the heart of Commun'assiette, DUX 2023 Jury's Coup de coeur - communications initiative category for the web portal.
Results: overall average of 57% Quebec food sourcing by members.
40 members consisting of 60 persons from 16 institutions, three food service management companies, and 21 collaborators.
Activities: Three meetings of the full community, committee work, and two training sessions: "Supply Chain 101" and "Quantification of Quebec foods," one meeting of the institutions and food service management companies, and one meeting of collaborators.
Results: To be reported in June 2022.
27 members consisting of 40 persons from ten institutions, two food service management companies, and 15 collaborators.
Activities: two meetings of the full community, establishment of three working committees.
Results: Overall average of 50% Quebec procurement by member institutions.
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“ The idea of starting out small is certainly the best way to succeed in achieving great things. After we take the first step we’re motivated to continue and this shows our teams that it is feasible, realistic and fun! The path we took in the last few years represents for us the basis of a rich sustainable food supply available for our clientele and a future in which we will continue our role of educator and influencer ”
“ What excites me about the community of practice excites is the fact that people from various institutional food services, the distribution sector, associations, and even governments are getting together to discuss some rather complex issues related to the procurement of local food products ”
“ As a food distributor, we have an important socio-economic responsibility to facilitate access to local products for the institutional market. We will achieve our objectives by supporting our Quebec artisans in their efforts and by increasing their visibility among food services ”
Some inspirational examples of local food procurement leaders from different types of institutional settings (in French)
Project Manager, Sustainable Food Procurement
Project Manager, Sustainable Food Procurement
Advisor, Sustainable Food Procurement
Advisor, Sustainable Food Procurement
Advisor, Sustainable Food and Agriculture
Communications Officer, Sustainable Food and Agriculture
Communications Officer
Commun'assiette is both a community of practice and a web portal. This project, initiated by Équiterre, was made possible thanks to the financial support of several partners: the ministère de l’Agriculture, des Pêcheries et de l’Alimentation du Québec (MAPAQ) through part 1 of the Programme de développement des marchés bioalimentaires which is part of the SNAAQ, as well as Aliments du Québec, the Fondation Choquette-Legault, the ministère de la Santé et des Services sociaux through the Table québécoise de la saine alimentation (TQSA). It was created thanks to substantial funding from the Système alimentaire montréalais (SAM), and the Fondation du Grand Montréal.
