Published on February 5, 2024
During the 5th edition of the annual event “Les institutions mangent local !” (Institutions Eat Local!), held last fall at the height of harvest season, Aliments du Québec au menu invited daycare centers, schools, CEGEPs, universities, hospitals, workplaces, and various organizations to celebrate foods produced in Quebec.
Among the hundreds of participating institutions, many adopted exemplary practices to highlight Quebec food products. In this series of five articles, discover several particularly inspiring initiatives.
This third article features Collège Montmorency, Cégep de Trois-Rivières, and Collège de Maisonneuve.
Among the many educational institutions taking part in “Les institutions mangent local!”, it is only natural for Collège Montmorency, Cégep de Trois-Rivières, and Collège de Maisonneuve to join the movement through their shared academic program closely linked to local food: Dietetic Techniques.
This program trains students to become dietetic technicians working in fields such as:
“By learning to value local foods during their studies, students will naturally prioritize them in their careers. The Dietetic Techniques program therefore plays an important role in promoting local products because it educates the next generation on this issue. During the event, the actions taken by teachers and students stood out for their commitment and creativity.”
— Mathilde Laroche-Bougie, manager of the Aliments du Québec au menu program and proud graduate of the Dietetic Techniques program at Collège Montmorency.
The educational challenge—one of three challenges proposed by event spokesperson Emmanuel Bilodeau—inspired the three colleges in organizing their various activities.
Collège Montmorency (Laval)
At Collège Montmorency, students from the Dietetic Techniques and Restaurant Management program participated in all three activities organized during the week.
Collaboration between this department, the horticulture department, and the college’s eco-advisor made it possible to include products from the greenhouse, garden, food forest, and green roof.
Students first organized a collective cooking activity, with the goal of including at least 50% ingredients certified by Aliments du Québec.
Prepared dishes included:
The recipes combined ingredients harvested on campus with Quebec products, which students were very proud of.
Later, students prepared a buffet for 140 guests during the Guidance Counsellors’ Day. Quebec foods were highlighted throughout the menu.
Ingredients such as curly parsley, red peppers, and tomatoes came directly from the college garden, while yellow and red onions were harvested from the green roof. Guests were impressed by the quality of the dishes prepared with these locally grown ingredients.
The week ended with a guided visit to Montreal’s Jean-Talon Market, where students met local vendors and discovered regional products. Some merchants offered tastings.
Students were then asked to identify 10 local products by noting their suppliers, origins, purchase formats, and prices—information that could later be used to create a restaurant menu.
“We are always excited to participate in the ‘Les institutions mangent local!’ event because local sourcing is integrated into our curriculum and teaching. It is part of the college’s values and culture,” says Stéphanie Bell, professor in Dietetic Techniques and Restaurant Management at Collège Montmorency.
“Students also love visiting the market—it’s very enriching for their academic journey—and they were proud to bring home the dishes prepared during the collective cooking activity.”
Third-year students in Dietetic Techniques at Cégep de Trois-Rivières organized a tasting event highlighting Quebec culinary specialties.
Prepared with care, the tasting menu included:
The activity, integrated into the Food Service Coordination course, allowed students to apply their skills in a real-world learning context.
Open to the entire college community, the event attracted many students and employees, creating a lively atmosphere. Recipe cards were available, and leftover food was placed in the Frigo-solidaire, an initiative aimed at reducing food waste by sharing surplus food.
Additionally, as they do every Thursday, the Dietetic department’s purchasing group sold bulk foods, many of which came from Quebec. Members of the college community could purchase items such as:
as well as popular “cook-at-home recipe bags.”
“The activity was greatly appreciated because it spread the joy of cooking with local foods and brought positivity to others,” says Marie-Hélène Laliberté-Rock, instructor in the Dietetics department.
“Many people photographed the recipe cards to recreate them at home, and the cranberry scone mix was especially popular.”
“Overall, participating in the event reflects one of the program’s goals: raising awareness among students and staff about healthy eating while connecting food choices with environmentally responsible practices.”
Collège de Maisonneuve enthusiastically participated in the event, with 40 students attending workshops showcasing the richness of local flavors.
The first workshop focused on how to identify local foods in grocery stores using Aliments du Québec logos, and students sampled ground cherries, a discovery for many newcomers to Quebec.
Students also examined a local “Anti-Waste – Improove” product basket and learned how to cook with surplus food to adopt more locavore habits.
The second workshop featured culinary demonstrations, where students tasted Delicata squash and learned how to cook Quebec vegetables such as leeks, squash, and green cabbage.
Finally, students participated in collaborative cooking workshops, preparing dishes like:
Beyond the recipes themselves, these workshops demonstrated how easy it is to incorporate local fruits and vegetables into everyday meals, offering participants a practical and delicious learning experience.
“The event had a significant impact, especially on newly arrived students who discovered Quebec foods they had never seen before, such as ground cherries and Delicata squash,” says Marie-Laurence Vandal, internship coordinator and instructor in Dietetic Techniques and Nutrition.
“Some students concerned about food waste expressed interest in subscribing to local produce baskets. The demonstration and cooking workshops also had lasting effects, encouraging many students to recreate the recipes at home and share them with their families.”
The participation of these three colleges in “Les institutions mangent local!” was a resounding success, educating and inspiring students to embrace the richness of local Quebec products in their daily diets.
It is safe to say that each institution rose brilliantly to the educational challenge.
Interested in the Dietetic Techniques program? Learn more about it >>
Discover more inspiring stories from the “Les institutions mangent local!” event >> Right here!
The “Les institutions mangent local!” event is an initiative of the Aliments du Québec au menu program (developed by Aliments du Québec and Équiterre, with support from the Quebec Ministry of Agriculture, Fisheries and Food) in collaboration with the Défi Je mange local.
Learn more about the program.
Discover the full list of restaurants recognized by the Aliments du Québec au menu program for showcasing local Quebec products in their kitchens. There’s something for every taste and occasion, across the entire province! Click here >>
