Published on March 25, 2026
Eating local isn’t just something you do at home, at the grocery store, or in restaurants. It’s also a meaningful choice embraced by many institutions recognized by the Aliments du Québec au menu program: workplaces, early childhood education centers, schools, hospitals, seniors’ residences, and more.
Through four short video capsules, discover chefs working in institutional establishments as they share practical and flavorful tips that showcase Quebec ingredients. Behind them, dedicated teams work hard to source as locally as possible—to the delight of both those in the kitchen… and those enjoying the meals.
You’ll meet the Département de Techniques en diététique et de Gestion d’un établissement de restauration at Collège Montmorency in Laval, Services alimentaires Laniel St-Laurent at Cégep Saint-Jean-sur-Richelieu, the Maison des aînés of CISSS de la Montérégie-Est in St-Amable, as well as Gestion ADC, which serves workplaces across Northern Quebec.
Every September, at the height of harvest season, institutions across Quebec—early childhood education centers, schools, CEGEPs, universities, hospitals, workplace cafeterias, community organizations, and more—are invited to organize an activity of their choice to help their communities discover the importance of eating local.
Several participation prizes to be won!
