8:00 – 9:00 a.m. Breakfast and registration
9:00 – 9:15 a.m. Opening remarks
9:15 – 10:00 a.m. Keynote address: Chef Oliver de Volpi, Executive Chef, Operations and Sustainability, McGill University Foodservices
10:00 – 11:00 a.m. Introducing the local food procurement model for Ontario Colleges
11:00 – 11:15 a.m. Morning break
11:15 – 12:00 p.m. Algonquin College: Creating seasonal local food promotions
12:00 – 12:45 p.m. Networking lunch
12:45 – 1:30 p.m. Fleming College: Developing local food menus
1:30 – 2:15 p.m. Collège Boréal: Conducting a food origin audit
2:15 – 2:30 p.m. Afternoon break
2:30 – 3:15 p.m. Humber College: Creating local food sourcing resources
3:15 – 3:45 p.m. Strategies to support local food on campus
3:45 – 4:00 p.m. Closing remarks