Promoting Local Food Sourcing in Public Institutions (online)

Presentation

Support Québec’s economy, strengthen food self-sufficiency, and transform institutional food services through local sourcing.

Québec’s institutional market generates billions in food purchases. These purchases act as a strategic lever to encourage the local economy, support local agriculture, and improve the food supply in our establishments. 

Would you like to increase the share of local purchases on your menus and in your sourcing? This online training course is designed to help you better understand the issues, understand the regulatory framework, and implement effective local sourcing strategies tailored to your organizational reality. 

This training course is intended for:  

Objectives

Upon completion of this training, you will be able to structure a local purchasing approach tailored to your establishment, deploying the relevant resources and ensuring compliance with the legal and regulatory framework.

Content
What you will learn

• The importance of local sourcing in public institutions, the objectives of the Stratégie nationale d’achat d’aliments québécois (SNAAQ) and its spin-offs 
• The economic, social and environmental benefits of buying local and the recognition of a Québec food product in an institutional context 
• The normative framework of contract management in Québec and procurement strategies to promote local sourcing 
• Steps for launching and structuring a local purchasing approach, mobilizing resources and developing strategies adapted to management models

Conditions

• ​​​​​One-hour online training course, offered in French 
• Delivery of a certificate of participation at the end of the training course 

Cost

$59 per person