Le Rendez-vous des institutions 2025: A 5th Edition Marked by Participants’ Enthusiasm and Engagement

A Rich and Diverse Program

Conference

The event began with a conference by Juliette Payer, copywriter and instructor at the National School of Humour, entitled: “Social Media: What Your Community Wants to See in 2025.”

To design a tailored presentation, Juliette conducted interviews beforehand to better understand the realities and challenges institutions face in their use of social media.

Intended for both institutions already active on social media and those still hesitant to venture into it, the conference highlighted the potential of these platforms to showcase local foods while mobilizing a community committed to eating local. By mastering best practices, social media becomes a valuable ally in attracting suppliers, partners, clients, and users—and in sparking the interest of organizations such as Aliments du Québec for potential collaborations.

By emphasizing authenticity and simplicity, Juliette skillfully demonstrated that these qualities are often the key to captivating audiences and showcasing local commitment.

After the conference, participants took part in four interactive workshops:

Workshop #1 – Taking Action to Celebrate Local Foods

Led by Aliments du Québec and Équiterre, this workshop allowed participants to work in teams to create a vinaigrette made 100% from Quebec ingredients, featuring companies certified by Aliments du Québec.

A delicious and inspiring way to prepare for the annual Les institutions mangent local! event held each September. Congratulations to the winning team for their prize-winning vinaigrette, crowned with fantastic local products!

Products used for the vinaigrette included:

• Sea salt flakes – Sel Saint-Laurent
• Salted herbs – Les Herbes du Bas-du-Fleuve
• Dehydrated salted herbs – Les Herbes du Bas-du-Fleuve
• Roasted camelina oil – Signé Caméline
• Virgin camelina oil – Signé Caméline
• High-oleic sunflower oil – Le Pré Rieur
• The Perfect Oil – Maison Orphée
• Black garlic mayonnaise – Groupe Mag
• Spice blend – Les Épices du Guerrier
• Quebec seaweed spice blend “De l’Anse” – La Pincée
• Liquid honey – Le miel d’Émilie
• Original mustard – La Morin
• Classic Teriyaki sauce – Umami
• Nectar sauce – La Pimenterie
• Maple syrup – L’Érablière au fil du temps
• Grape syrup – Clos des petits bergers
• Artisanal cider vinegar – Au Cœur de la pomme
• Fire vinegar – Apothicari (Les Jardins de La Minga)
• Organic red currant vinegar – Du Capitaine Ferme et vinaigrerie
• Original vinegar – Le Grec

Workshop #2 – The Importance of Giving Honest and Unfiltered Feedback While Remaining Enthusiastic

Presented by Centre HUMAMI, this interactive workshop immersed participants in a concrete process of evaluating Quebec products divided into four categories:

• Exceldor and Groupe Adel
• Café Napoléon and Nutrinor
• Kamploop and Novaquinoa
• Fontaine Santé and Rebon

Each group tasted, analyzed, and shared their impressions. The evaluation went beyond flavor and also considered essential aspects such as composition, shelf life, storage, format, and packaging. Participants learned that it is possible to provide constructive criticism and suggest solutions. The experience underscored the importance of feedback in helping companies design products better suited to institutional needs.

Workshop #3 – Social Media: How to Create Simple and Engaging Posts

Under the supervision of speaker Juliette Payer, participants worked in small teams to design posts showcasing local foods, applying the lessons learned during the conference.

The facilitator was impressed by the team spirit and synergy that fueled simple yet captivating ideas. Maple was a particularly popular theme, alongside original creations such as seaweed lasagna and an ode to squash. A dynamic workshop demonstrating that our local foods provide endless material for engaging storytelling!

Workshop #4 – The 4 Most Common Challenges and How to Overcome Them

Led by Équiterre and Aliments du Québec, this workshop brought together panelists from various backgrounds to share their experiences and solutions for optimizing institutional purchasing practices:

• Kévin Gréard, Executive Chef, Association des services alimentaires de Polytechnique
• Julie Beaumier, Major Accounts Representative, General Health, Gordon Food Service
• Marie-Chantal Lamothe, Regional Director, Nutrition, Marketing and Culinary Development, Aramark Québec
• Eric Hanson, Sales and Marketing Coordinator, L’aube, pôle nourricier

Although their realities differ, a common message emerged: moving forward gradually—one bite at a time—and communicating clearly helps build fruitful and lasting collaborations.

In a dynamic and constructive atmosphere, panelists generously shared their perspectives, demonstrating that taking the time to adopt a thoughtful approach yields long-term benefits. An enriching discussion to build strong bridges between institutions and suppliers.

A Friendly and Flavorful End to the Day

The event concluded with a networking cocktail, offering participants the perfect opportunity to exchange ideas and share the day’s learnings—both with colleagues and new acquaintances. While enjoying a signature cocktail (or mocktail) featuring Quebec haskap berry purée from Déliss, accompanied by gourmet bites, conversations were plentiful and enriching.

The dessert station was also a hit, delighting guests with dark chocolate and maple cones from L’Érablière au fil du temps, potato and maple doughnuts from Érablière Bernard, and colorful macarons from Makabon.

A lounge area provided a comfortable space for discussions and the discovery of inspiring local procurement practices. A table also displayed the many product samples distributed to participants.

A Big Thank You!

We would like to warmly thank everyone who took part in this day, as well as our valued event partners such as Gordon Food Service, Therrien Couture Joli-Coeur, Dubé Loiselle, and Agro Québec, who contributed to the event’s success. Thank you as well to our media partner HRImag, which covers news from the HRI industry and distributed complimentary copies of its magazine to participants.

To watch the recap video, view all event photos, and access the tools and resources highlighted during the day, visit the event’s official page.

See You in 2026 for the 6th Edition!

For the use of photos taken during Le Rendez-vous des institutions 2025, please include the following photo credit:

© Charlotte B. Domingue

If you wish to use and share the photos on social media, please tag us:
@Aliments du Québec.