Author: MLFPC

People start their business based on a passion, and that is precisely what Margaret Coons, founder & CEO of Nuts For Cheese and 2025 EOY Entrepreneur of the Year Ontario, is known for.

Nuts For Cheese started in 2015 at a farmer’s market in London, Ontario, out of a desire and passion to create and share delicious, plant-based cheeses with others. While working as a vegan chef, Margaret started experimenting with nuts and seeds to create creamy, plant-based cheeses. What started as a solo venture, has grown into a dedicated team helping to craft a line of artisanal dairy-free products that are now available across Canada (and beyond). “Although we have been growing for almost 11 years now, we are still a small company at heart with deep local roots,” says Claire Santos, Marketing Specialist at Nuts For Cheese.

Nuts For Cheese offers communities across Canada and the U.S. a delicious, feel-good alternative to dairy, without the use of fillers, gums or added starches! With a 25,000 sq. ft. BRC AA+ certified facility in London, Ontario, they’re proud to contribute meaningfully to the local economy.

Nuts For Cheese uses organic cashews to make their homemade cashew milk, which serves as the base for their dairy-free cheese. It is rich in healthy fats, protein and minerals. They sell dairy-free cheeses, cream cheeses and dips.

Moreover, in efforts to demonstrate corporate social responsibility, Nuts For Cheese strengthens food equity in London and surrounding communities through donations to the London Food Bank, Youth Opportunities Unlimited, and Bub’z Soup Kitchen on the Oneida reserve. Nuts For Cheese also donates over 2,000 free product coupons each year to organizations hosting community-focused events and helps to introduce plant-based eating to new audiences and support causes that align with its values. These efforts reduce product waste and help community members access vegan food that might otherwise be out of reach.

Nuts For Cheese was recently named London’s Manufacturer of the Year. Their commitments are in organic ingredients, inclusivity, and sustainability. “What makes this recognition especially meaningful is that we’ve remained committed to our values, producing 100% organic, vegan products while continuing to invest in our local community,” Claire Santos describes.

Learn more about Nuts For Cheese.

At the Northwest London Resource Centre, Rachael Bem Sai plays a vital role in making sure community members have access to fresh, nutritious food. She coordinates the Centre’s connection with the local Food Coalition, ensuring that all food received is carefully organized, stored, and distributed in ways that uphold dignity and meet the needs of the most vulnerable.

Rachael approaches this work with both precision and heart. She understands that food is more than just nutrition, and that it is also about connection, stability, and survival. Whether she’s ensuring fresh produce is available or making sure no one is overlooked, Rachael works with consistency and compassion every day.

Her work is often behind the scenes, but her impact is felt daily by those who rely on the Centre’s resources. Through her leadership in food programming, Rachael demonstrates what it means to serve with purpose and a deep commitment to community well-being.

She says: “London Food Bank at Northwest London Resource Centre has been a very supportive program for community members within Northwest London.”

What began as a personal refuge during the pandemic has grown into a refined urban agriculture business rooted in beauty, flavour, and connection to food. Founded by Holly Pugsley, Just Keep Growing Co. is an indoor farm specializing in edible flowers, microgreens, herbs, and refined garnishes—grown with intention for chefs, bakers, restaurants, and culinary artists across London and the Greater Toronto Area.

With a background in fashion and styling, Holly approaches food the same way she approaches design: with an eye for composition, colour, texture, and experience. This perspective naturally evolved into growing ingredients that elevate a plate—where visual beauty meets functional flavour. To deepen her practice, she studied urban agriculture at Toronto Metropolitan University, blending technical growing knowledge with creative direction.

Just Keep Growing Co. operates within a controlled indoor growing environment, allowing for consistent, high-quality production year-round. Each product—whether a delicate edible bloom, a vibrant microgreen, or a curated garnish—is cultivated using clean, non-toxic growing methods and harvested at peak quality. This approach ensures ingredients that are safe to consume, thoughtfully grown, and aligned with a more conscious way of producing food.

These ingredients are selected not only for how they look, but for how they contribute to a dish through texture, aroma, and nuanced flavour profiles.

Edible flowers bring softness, brightness, and subtle flavour.
Microgreens introduce intensity, freshness, and concentrated nutrition. Specialized garnishes tie a dish together—adding contrast, detail, and intention.

Together, they form a toolkit for culinary expression.

Used by bakers to finish cakes with precision and elegance, by chefs to build layered, thoughtful plates, and by mixologists to elevate cocktails, these ingredients transform food into an experience. They invite people to slow down, appreciate their meals, and reconnect with what they’re consuming.

Expanding beyond fresh products, Just Keep Growing Co. is also introducing a line of preserved floral and plant-based garnishes. Launching this summer, this collection will include carefully dried and preserved elements designed to extend seasonality, reduce waste, and offer chefs and creators new ways to incorporate florals and botanicals into their work—without compromising on quality or aesthetic.

At its core, Just Keep Growing Co. is about intentional growth—of plants, of people, and of perspective. The name itself reflects a guiding philosophy: to continue evolving, creating, and contributing to a more connected and inspired food system.

Beyond the business, Holly is actively involved in community-based growing initiatives through The PATCH, where urban agriculture is used as a tool for accessibility, education, and food security. This work reinforces the belief that growing food—whether in small indoor systems or larger community spaces—can be both empowering and transformative.

Today, Just Keep Growing Co. supplies edible flowers, microgreens, and specialty garnishes to culinary professionals and food enthusiasts who value ingredients that do more. From plated desserts to refined savoury dishes, each product is grown to elevate the final experience—bringing beauty, flavour, and intention to every plate.

To order or inquire, contact: justkeepgrowingcompany@gmail.com
Delivery is available in London, Ontario, with bi-weekly shipments to the Greater Toronto Area.

Holly was recognized as a 2025 Food System Champion by the Middlesex London Food Policy Council—a reflection of her continued commitment to growing with purpose and impact.

Located just steps from the Forks of the Thames along the shores of the Deshkan Ziibi (Thames River), Kensington Village is a vibrant example of how food growing can strengthen both people and community.

Founded in the 1870s as one of London’s first subdivisions, Kensington Village has deep agricultural roots. Before colonization, Indigenous peoples, including the Chippewas of the Thames and the Chonnonton, grew the Three Sisters (corn, beans and squash) and cared for rich food forests of chestnut, oak, papaw, plums and berries.

Today, Kensington Village is an edible neighbourhood. Gardens fill front and back yards as well as boulevards. Community spaces like Wood Street Park Food Forest, West Lion’s Park Food Forest, Petersville Community Garden and the Cavendish Community Food Hub provide fresh produce to residents and local agencies such as Sanctuary London, Indwell, ANOVA and the London Food Bank.

One key project is the KEVA Boulevard Veggie Patch, started in 2021 with support from the Urban League of London’s Climate Action Fund. Using the City of Victoria’s boulevard gardening guidelines, residents turned grassy strips into productive gardens to help those in need.

Food growing here is also seen as a form of climate action. In 2021, the community held a climate discussion encouraging residents to track their carbon footprints and take steps toward sustainability.

Urban agriculture has brought benefits beyond food. Since the creation of the Wood Street Park Food Forest in 2015, neighbours have come together to improve safety, restore green spaces and celebrate community events. Annual gatherings include shared meals, Canada Day festivities, harvest parties, Indigenous sunrise ceremonies, summer concerts and coffee socials. In 2017, residents built a gazebo in Wood Street Park with City of London SPARKS! funding. Little Free Libraries and a community message board keep neighbours connected.

This strong sense of community proved vital in 2018 when flooding affected parts of the neighbourhood. Residents quickly mobilized to support those impacted, drawing on years of cooperation.

Kensington’s edible spaces are open to all. Boulevard veggie patches, orchards and food forests are harvested by neighbours, visitors and volunteers who share the food through local programs. A community-owned cider press and event tents support gatherings and workshops, emphasizing shared resources and collective care.

With limited access to fresh food within 1.5 kilometres, Kensington Village is steadily transforming from a food desert to a food oasis. The neighbourhood focuses on growing nutritious, culturally appropriate food while promoting environmental stewardship, climate resilience and neighbourly support.

Here, the soil holds more than seeds—it holds a history of food, connection and care. With every garden patch and shared harvest, Kensington Village shows how urban agriculture can feed bodies, build friendships and grow a sustainable future.

The ORCHARD program, a project supported by the PATCH, exists to help individuals gain skills and experience in the urban agriculture field, building a strong foundation for lifelong career development. At the same time, it supports urban agriculture employers by connecting them with motivated, trained individuals. 

At its heart, the ORCHARD is about connection. The program matches the employment needs of urban agriculture organizations with trained and motivated individuals who want to make a positive difference in their community.  By combining skill development with real-world experience, the ORCHARD lays a strong foundation for lifelong career growth. It also strengthens London’s urban agriculture network by linking local employers with people ready to contribute their time, energy, and knowledge.

“This [Food Champions 2025] recognition means so much to us as we continue to work collaboratively with urban agriculture and food security organizations in London,” the team says. “Together, we aim to equip people with the skills and experience they need to obtain meaningful employment, develop independence, and support our local growers and food system champions.”

With a focus on building skills, independence, and community connection, the ORCHARD Program is helping both individuals and London’s food system thrive.

Located on Wharncliffe Road South, IVANOPOBLANO brings delicious, 100% organic Mexican cuisine to London, Ontario. What began as Canada’s first organic Mexican food truck now stars as a warm, walk-in restaurant offering fresh, made-from-scratch dishes for dine-in or takeout. 

Their ingredients, from fresh corn tortillas and house made fillings to lactose-free old cheddar from Québec are carefully chosen and slow cooked with a focus on flavour. They accommodate many diets from meat eaters to vegetarians and vegans and keto/paleo. Ivano sources only as local as possible with fresh meats from the Covent Garden Market to live cilantro grown in Southwestern Ontario greenhouses. Only the best organic produce from our Southwestern Ontario supplier is used in our dishes.

IVANOPOBLANO’s menu caters to a wide-range of dietary needs while demonstrating a deep respect for quality, community, and sustainability. Their commitment to quality has earned it a 5-star rating on Google from more than 1000 reviews, a clear reflection of the loyalty and satisfaction of their customers. Visit their website: IVANOPOBLANO

By: Sienna Burke

On March 11, 2026 VON‘s Ontario Student Nutrition Program (OSNP) hosted the “Building Bridges with Breakfast” event in London, Ontario, bringing together community partners to collaborate on ways to support, expand and improve student nutrition programs. The 34 attendees represented rural and urban growers, current donors and advocates, community resource centres, food rescue organizations, the Middlesex-London Public Health Unit and organizations interested in supporting the School Nutrition Program. 

OSNP supports student nutrition by providing funding for universal school meal and snack programs that are accessible to all students. They work to ensure that fresh fruits and vegetables are always available, and that meals and snacks provided are nutritionally balanced and culturally responsive. In London, Ontario, OSNP has expanded their reach from 73 schools in 2024/2025 to 98 schools in 2025/2026, supporting 31,350 students to access over 5.5 million meals and snacks. 

OSNP operates on a cost-shared model wherein the school chooses a program based on their capacity and covers a portion of the cost through fundraising. Capacity within schools is varied and presents a challenge to expanding the program. OSNP and participating schools have implemented innovative solutions to these challenges through collaboration. 

At the school level, London Central has set an example by involving developmental education students in the program delivery. On scheduled days throughout the week, students have the opportunity to build life skills and make a meaningful impact on their school community by shopping for ingredients and participating in the preparation of nutritious meals and snacks. This model works to decrease the reliance on school staff and volunteers to deliver the program, while providing valuable opportunities for students to get involved.

At the organization level, OSNP has established Local Planning Partnerships to support the long term sustainability of Student Nutrition Programs. These partnerships bring together lead agencies to support local decision-making, volunteer recruitment, fundraising and communication with school boards. Together, these organizations can share resources and insights to expand the program and address the challenges that arise. The “Building Bridges with Breakfast” event served to establish and expand these partnerships, working towards sustaining and strengthening local Student Nutrition Programs. 

OSNP serves as a shining example of the power of collaboration to positively impact our community. In the words of a student:

“Thank you for the healthy snacks like fruit and granola bars. The snacks help me when I’m hungry in the afternoon when I need to concentrate. I’m able to absorb information better when I’m not hungry. The snack program has been a game changer.” ~ A.C., grade 8 student. 

Learn more about OSNP here: https://osnp.ca/

 New Moon Community Homestead, located near Ailsa Craig in Middlesex County, is a social enterprise farm focused on growing food while strengthening connections between people, land, and community.

 The farm was established in 2021, when Mike and Kristina moved with their four children from London’s Old East Village to begin farming on land held in trust by the ROSE Land Care Association. Today, New Moon produces biodynamic and regeneratively grown vegetables, eggs, chicken, pork, and beef, while creating opportunities for people to engage more directly with where their food comes from.

 New Moon operates as a for-profit social enterprise with a contracted mission aligned agreement with ROSE Land Care Association, a nonprofit dedicated to protecting farmland for future generations. This model helps keep the land accessible for long-term agricultural use and provides community governance to protect the mission and ecological commitments of the land care association. In 2023, ROSE and New Moon received support through the federal Investment Readiness Fund to strengthen its planning and expand its social and environmental impact.

 Food with Roots

 Through their Homesteading Membership program individuals can receive seasonal vegetable baskets, eggs, and meat while also participating in farm activities that align with their interests.

 A Different Model for the Future

 New Moon’s approach reflects a broader vision for the local food system. Farming on nonprofit-protected land allows the focus to remain on soil health, biodiversity, and long-term stewardship. The farm is also working toward closed-loop systems that reduce waste and make full use of on-farm resources, including whole-animal processing for pork.

 This model highlights how community-based farming and alternative land ownership structures can help address challenges such as land access and farm viability.

 Beyond the Farm Gate

 New Moon shares its food with the wider community through farmers’ markets, community meals, and event catering using ingredients grown on the farm. From serving hot meals at local events to preparing food for large gatherings, their work extends beyond production to creating opportunities for people to come together around local food.

 Looking Ahead

 As the farm continues to grow, plans include expanding the market garden and offering more educational and community programming to deepen its role as a space for learning and connection.

 Through its work, New Moon Community Homestead is demonstrating how regenerative farming, protected farmland, and community participation can work together to build a stronger local food system.

 For the 2026 season, you can find New Moon at the Masonville Farmers Market, Komoka Farmers Market, and the Stratford Farmers Market – as well as online and on the farm.  

Written by Joud Ibraheem

A passionate advocate for food-related policy and literacy, Dr. Peggy O’Neil has made a lasting impact across classrooms, provincial policy development, and London’s very own radio, 980 CFPL. As the creator and host of 5-years and running Food for the Future—an engaging food system show broadcasting all across Ontario.  Dr. O’Neil brings the arts and humanities to today’s food dialogue, showcasing everyday people trying to make a difference: farmers, artisans, conservationists, and many more.

In addition to her weekly radio program, Dr. O’Neil is a distinguished undergraduate and graduate professor, teaching in the Brescia School of Food and Nutritional Sciences at The University of Western Ontario. Through courses on food philosophy, policy development and advocacy, food management, and seminars on Food Leadership and Social Progress, Dr. O’Neil has invaluably helped shape and empower our next generation of nutrition experts and food leaders. 

Beyond the university gates, Dr. O’Neil has lent her expertise to Sustain Ontario and the province of Ontario, contributing to key teaching resources and curriculum development. Dr. O’Neil’s passion for food and education was also graciously shared with us at MLFPC, where she held the Council’s Chair of Education during her tenure.

Whether behind a microphone, in the classroom, or at the policy table, Dr. Peggy O’Neil brings a unique perspective like no other: the sight of food through a creative and passionate lens, in hopes of sculpting a better food system for tomorrow. She is emblematic of what it means to be a true Food Champion, and the Middlesex-London Food Policy Council is proud to recognize and celebrate Dr. O’Neil’s efforts and visionary work!

Mulberry Moon Farm is a small-scale, organic farm providing fresh food for the local community year-round. The farm grows a wide range of vegetables for its 200-member Farm Share (CSA), a year-round self-serve farm store, as well as local restaurants.

In the spring, Mulberry Moon Farm also grows vegetable seedlings for home gardeners. A flock of pasture-raised hens provide eggs, and the farm sources other organic products from nearby producers, including meat, preserves, mushrooms, dairy, and prepared foods.

Farming organically is central to Mulberry Moon Farm’s values. Their approach minimizes environmental impact and protects the biodiversity of the land they steward.

“Our mission is to get local food to our community, to grow with care for our environment and sustainability, and to reconnect people with their food and the way it is grown,” they share. “Through our Farm Share and our self-serve farm store, we bring that mission to life ”

By producing food with care for both people and the planet, Mulberry Moon Farm is helping build a more sustainable, connected, and resilient local food system.

Learn how you can access Mulberry Moon’s Farm Fresh Food

Written by: Eunice Yidana

An organization that caters to and sharpens the food skills of both children and adults is what Growing Chefs! Ontario is well known for in London, Ontario. Growing Chefs! Ontario is a registered charity that started in 2008 with the sole purpose of uniting chefs, growers, educators, and community members — and changing the way children and families learn about and develop healthy relationships with food.

In a time where food security is a national challenge, this food organization provides food education projects to alleviate the challenge through the creation of diverse food education programs for schools, children, youth, and families. Since their start, more than 120,000 children and youth have participated in their programs, and over 10,000 participants engage each year. 

The programs at Growing Chefs! Ontario are designed to provide an experiential learning experience that combines fun and education about food literacy, offering a deeper insight into food systems. Illana Guslits, the Garden Programs Coordinator at Growing Chefs! Ontario, describes the uniqueness of their programs:

“Growing Chefs is proud to work with students, youth, and the whole community to learn about where our food comes from with hands-on garden programs while highlighting these amazing local flavours with our Chefs in the kitchen!”

All Growing Chefs! Ontario food education programs for children are divided into three categories: school programs, community programs, and public programs. These programs are strategically positioned to equip children in all facets of their learning areas. For adults, they offer private and interactive adult cooking classes, with a minimum of 15 participants and a maximum of 30 participants per class. The classes are structured to include professional chef-led instruction and a collaborative learning environment, catering to corporate teams, families, and friends, with fresh, local, and organic ingredients sourced whenever possible.

In addition, Growing Chefs! Ontario serves as a versatile centre for holding events such as conferences, boardroom meetings, weddings, bridal and baby showers. Through their social enterprise model, all funds raised during private and corporate events go back into their food education programs. Last year alone, the organization delivered 125,000 scratch-made lunches to local schools, generating $1.2 million in revenue, with over 40% of ingredients sourced locally in Ontario.

This work has also been recognized at the provincial level. In 2025, Growing Chefs! Ontario was awarded both the Minister’s Award and the Education Excellence Award at the Ontario Excellence in Agriculture Awards, presented by the Ontario Ministry of Agriculture, Food and Agribusiness. These awards highlight leadership and innovation in Ontario’s agri-food sector and celebrate outstanding contributions to agricultural and food literacy. “This recognition is a true honour,” says Katherine Jones, Executive Chef at Growing Chefs! Ontario.

​“It’s a reflection of our team’s dedication and passion — 22 small but mighty superheroes who believe in making food education equitable, impactful, and fun. We hope our model continues to inspire similar initiatives across Ontario.”

Learn more about Growing Chefs! Ontario.

Arva Flour Mill, in operation for over 200 years, continues a long tradition of working with local farmers and cooperatives to produce artisanal flours loved by both amateur and professional bakers alike. Owned and operated by the Rinker family, the mill continues to use antique Goldie and McCullough cold rollers to produce a variety of all natural, chemical, and preservative free, high quality flours available for sale at the Mill Store or on line, and used by numerous local restaurants and bakeries.

Dustin Blackall takes great pride in maintaining close ties with local growers, distributors, and clients looking for a reliable high quality product. The large majority of milled grains come from the local community with Mill products going back into the same community.  Numerous local stores sell Arva Flour Mill products, such as flour, bread, and scone mixes, and many local food artisans are featured at the Mill Store. 

A visit to the Mill itself is always an enjoyable outing.  The Mill Store, on the banks of the Medway Creek in Arva, just north of London, sells a vast array of organic, natural, and locally sourced products. The new Red River Cafe, adjacent to the Mill, offers a take-out service for freshly baked goods, showcasing the potential of the flour milled on site and the beauty of the creek and park area. It’s a great way to feel good all around!

As you may know, the green bin program is live in London! This has been a long-awaited strategy to help reduce landfill waste and greenhouse gasses. While this is an important program to help support the environment, another and, arguably, more effective step in the waste hierarchy is to reduce food waste from the beginning.

The green bin and recycling programs offer great ways to sort our waste. However, instead of filling our bins with the food scraps and leftovers we have, we may want to shift our focus to reducing the amount of food waste we have in the first place. In this way, we aren’t necessarily focused on filling our bins, but just now have an appropriate way to dispose of the food waste we do end up with. While I am no expert in this, I thought I would share ways I try to play my part to reduce food waste in our home in case it will be helpful for you!

1. Meal planning. While it may seem obvious for a dietitian to suggest meal planning as a solution, it works! Meal planning can help us figure out what foods and amounts we actually need, so less ends up in the bin. Meal planning does not need to be complicated. It’s just about adding in an extra step before grocery shopping that helps us better understand what we need, rather than purchasing aimlessly. Some meal planning tips include:
2. • Taking an inventory of foods you already have in your fridge, freezer, and pantry
   • Planning your meals based on these foods and using any foods that will soon expire first
   • Preparing a grocery list based on your decided meals (crossing off any items you already have)
   • Following your list as much as possible
   • Limiting impulse purchases

2. Freeze leftovers. Sometimes, no matter how much we plan, we end up with leftovers or extra food that we either can’t eat in time before it will spoil or perhaps the family is done with that meal for the time being. In these cases, freezing leftovers can be a great way to reduce food waste and have an easy meal ready to cook later that week or month. As I am writing this, I am thinking about the lasagna I have prepared in the freezer on the menu for dinner tonight, and I am excited about not having meal prep today!
3. Use food scraps. This is something I am working to become better at, but making broth has been a game changer when it comes to reducing food waste. You’re free to use whatever food scraps you have like broccoli and mushroom stems, cauliflower leaves, garlic, wilted leaves or celery, and even whole vegetables that you are not going to be able to use.
4. Store food safely and appropriately. This can be an important way to preserve food for as long as possible. Check out this resource from Foodland Ontario to help you safely store your perishable foods.
5. Have you ever rescued your food? This isn’t one of the common R’s of waste but an interesting way to revive food that we thought would be meant for waste. One of my favourites is putting softening grapes, cucumbers, and berries in water in the fridge overnight and waking up to firmer produce in the morning! Check out some other ways to rescue common foods here.

While it can be frustrating from a consumer perspective to make changes in our homes while larger companies and corporations seem to be producing much larger amounts of waste, I’ve resolved to the idea that all we can do is our part. I believe the combination of all our parts can truly make a difference!

What are your favourite ways to reduce food waste? Let me know in the comments!

Written by Prab Kaur, MSc. RD