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Courtney Joris of Glencoe Library and Leigh Robinson of Lucan Library have demonstrated exceptional leadership and innovation in tackling food insecurity and supporting local food systems.

Leigh led the Community Pantry Initiative, a groundbreaking program designed to provide emergency food relief to those facing food security challenges in the Lucan area. Courtney launched the Glencoe Pantry in 2024 with the support of volunteers and community donors. Together, these initiatives have transformed local libraries into critical community resources and hubs for food systems support.

What began in Lucan and Glencoe has continued to grow. Over the past year, community pantries have also been established at three additional Middlesex County Library branches in Dorchester, Parkhill, and Strathroy. Library staff and branch supervisors regularly connect to support one another in stewarding the pantries, sharing ideas, lessons learned, and resources that strengthen the initiative across the county.

The Community Pantry initiative operates in a barrier-free, discreet, and respectful manner, allowing individuals experiencing food insecurity to access necessary resources without judgment. These pantries are particularly valuable for individuals who may not yet be connected to local food banks or other essential services. They also provide information about additional community supports, helping connect residents to longer-term assistance.

Beyond meeting immediate needs, the pantries have helped facilitate ongoing conversations about food insecurity within local communities. They encourage community members to recognize that food insecurity affects friends and neighbours and inspire empathy, understanding, and collective action. The libraries have become welcoming spaces where conversations about hunger, food systems, and sustainable solutions can take place.

The initiative has also sparked meaningful partnerships and community collaborations. Organizations and individuals, which include Middlesex County Library, the Royal Canadian Legion Branch 540, the Lucan Library team, the Friends of the Lucan Library, the Lucan Lions Club, the Ailsa Craig Food Bank, volunteers, and local donors, have come together to contribute food, resources, and volunteer support. This grassroots effort has strengthened community bonds and demonstrated the power of collaboration in addressing food security at the local level.

Through grants from the London Community Foundation, efforts to support food security continue to evolve and expand. At the Lucan Library, grant funding was used to purchase grocery store gift cards, strengthening the Community Pantry’s ability to provide consistent support while promoting long-term sustainability. The Dorchester Library used its grant to purchase pantry goods, helping maintain a reliable supply of food as awareness and community usage continue to grow.

Meanwhile, at the Glencoe Library, grant funding was invested in kitchen equipment, creating new opportunities for both library staff and community partners to host free food skills programming. Staff hope to launch food literacy programs in fall 2026, incorporating produce grown in the library’s Reading Garden and further connecting residents to local food, cooking skills, and community learning.

These initiatives demonstrate that libraries are much more than places to borrow books. They are trusted community spaces that can respond creatively to local challenges, foster meaningful connections, and help build healthier, more resilient food systems. Through leadership, collaboration, and a commitment to meeting community needs, Middlesex County Library branches are proving that even small, local actions can have a significant impact on food security and community well-being.

At the Middlesex-London Food Policy Council, we believe food is more than nourishment. It is culture, memory, resilience, and connection.

ArJay, owner of La Burreria London at Covent Garden Market, embodies all of those things. As a Palestinian-Canadian entrepreneur, mother, and community member, her journey reflects perseverance, passion, and the power of building something meaningful through food.

We are honoured to share her story in her own words.

The Heart Behind La Burreria  

By ArJay

My name is ArJay, and I’m the proud owner of La Burreria London at Covent Garden Market.

But this is more than a business. It is my story — built through sacrifice, shaped by challenge, and carried by love.

I came to Canada 23 years ago as a permanent resident. One of my first stops was Covent Garden Market. I still remember it clearly — the energy, the people, the smell of fresh food in the air. It felt alive. Even then, when I had very little, I quietly told myself:

“One day, I want a place here.”

Years later, that dream became real.

But the road was never easy.

As a Palestinian-Canadian woman who wears the hijab, I entered spaces where people had already decided who I was before they ever tasted my food. There were moments of doubt, moments where I felt pressure to shrink, and times I questioned whether I truly belonged.

But I refused to disappear.

My father was one of my greatest foundations in this journey. He gave me strength in a way that still carries me today. He once told me:

“If they want you to stop, it means you’re doing something real.”

Those words stayed with me in every hard moment — every setback, every doubt, every day I had to push forward anyway.

My mother was the heart of our home and our kitchen. She carried the recipes, the tradition, and the love that shaped my earliest understanding of food. I grew up watching her create something meaningful out of nothing, not realizing that she was planting the foundation of everything I would become. Her strength, patience, and grace live in every dish I serve today.

To my daughter JJ — thank you for reminding me to dream without limits. Your creativity, confidence, and light push me to keep building something worthy of your future.

To my son Ez — thank you for bringing joy, laughter, and energy into even the most exhausting days. You remind me that happiness is also part of success.

And to my husband Mo — my backbone, my anchor, my calm in every storm.

There are people who support you… and then there are people who hold you up when you can’t hold yourself up anymore. That is Mo.

He has stood beside me through every high and every breakdown, every risk and every restart. He carried the weight when it got heavy, believed in me when things looked impossible, and protected the vision when doubt tried to creep in. This journey would not exist without his strength behind it. La Burreria is built on food, but it is sustained by his support.

Then, over time, something beautiful happened.

The same Market that once felt intimidating became a place of belonging. Customers became family. Vendors became friends. Strangers became support systems.

La Burreria became more than a restaurant — it became home.

I want to sincerely thank the entire Covent Garden Market community for believing in me and for supporting this journey. From office staff to maintenance, security, and every vendor working long hours side by side — thank you for building a space filled with resilience and heart.

To Amy and the leadership team, thank you for creating opportunities for small businesses like mine to grow, evolve, and be seen.

And to those who stood by me in quiet but meaningful ways — Barb from Better Blend and C’est Cheese, Rafet from The Market Cafe, and Raul, who supported me like a true big brother — thank you.

Your encouragement, your check-ins, and your belief in me during difficult moments meant more than words can carry. Sometimes support isn’t loud. Sometimes it’s simply someone reminding you to keep going. I will never forget that.

At the center of everything is my family.

Receiving the Food System Champion 2025 recognition is not just a title. It is a reflection of everything it took to get here.

Perseverance. 
Sacrifice. 
Faith. 
Endurance.

Food, to me, has never been just food.

It is memory. 
It is identity. 
It is survival. 
It is love, passed from one hand to another.

Every dish we serve carries our story, our culture, and our heart.

And through every challenge, one truth remains:

We are still here. 
Still standing. 
Still creating. 
Still serving with pride.

Thank you to everyone who believed in La Burreria and shared this journey with us.

With love and gratitude, 
ArJay 
La Burreria London ❤️

For more than 40 years, Adelaide Farms has been a trusted source of fresh, local food for families across Middlesex County. Family-owned and operated by brothers John and James Roberts, the farm has built a reputation for quality, value, and a strong commitment to the community it serves. 

The farm’s story began with their father, Mark Roberts, who raised beef cattle alongside his sons. Over time, the family expanded into growing fruits and vegetables, selling their harvest at a roadside stand. As demand grew, the business quickly outgrew its original location, leading to the construction of the Produce Building in 1990. While John and James worked the fields, Mark welcomed customers and helped build the relationships that remain at the heart of the business today. 

Following Mark’s passing in 2014, John and James continued the family tradition, carry forward the values of hard work, quality, and customer service that have defined Adelaide Farms for generations. Visitors to the farm can find a wide array of hand-harvested produce including sweet corn, strawberries, asparagus, potatoes, tomatoes, and more, alongside products such as eggs, flowers, firewood, and locally raised meats. 

Adelaide Farms also supports the broader local food system by partnering with other growers and producers to expand its offerings. By featuring products from nearby farms, the business helps strengthen local agriculture while providing customers with greater access to fresh, locally sourced food. 

What makes Adelaide Farms special is its dedication to both quality and community. For decades, loyal customers have returned season after season, knowing they will find fresh produce and friendly faces. With family values at the core of everything they do, Adelaide Farms continues to be a place where quality produce, strong community connections, and a passion for local agriculture come together. 

To learn more about Adelaide Farms, visit their website.

Kim Sutherland is redefining what comfort food means for families staying at Ronald McDonald House Charities (RMHC) in Southwestern Ontario. For Kim, comfort goes beyond snacks on the couch; it’s about nourishing families with warm, handmade meals that provide care, connection, and support when they need it most. 

As Manager of Nutrition and Wellness, Kim is transforming how food is prepared, sourced, and served to families during some of life’s most challenging moments. Under her leadership, the London location now provides fresh, locally sourced meals each day, ensuring families have access to nutritious food throughout their stay. 

Chef Kim brings decades of experience in food system improvement, including work focused on supporting the mental health of chefs and food service teams. At RMHC, she applies that same people-first approach, recognizing that food plays an important role in both emotional and physical wellbeing.

Through partnerships with local farmers and using a freeze-drying machine, Kim helps reduce food waste while preserving surplus harvests for use throughout the year. She also engages children staying at the House by supporting them in growing their own sprouts. This simple act helps connect kids with food and encourages small but meaningful moments of choice, learning, and care.

Kim is committed to listening to and learning from Indigenous families who travel from remote communities to stay at RMHC. By respectfully incorporating Indigenous Ways of Knowing into her approach to meal preparation, she helps create food that supports healing in mind, body, and spirit.

Kim says “[she] would like to share the connection to food and wellbeing for everyone and the importance it plays in the lives of patients as well as caregivers.”

Through her leadership, RMHC is providing more than meals. It is creating a welcoming food experience rooted in respect, compassion, and long-term impact, helping families across the region feel cared for.

Learn more about RMHC Southwestern Ontario at https://ronaldmcdonaldhouseswo.ca/ 

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!

Forest City Microgreens… a great addition to any holiday table!

As the holidays approach, Forest City Microgreens (a 2025 MLFPC Food Systems Champion) offers a simple and meaningful way to support local while celebrating good food. Their colourful microgreens make a beautiful and thoughtful hostess gift, add colour and freshness to holiday meals, and elevate everything from appetizers to mains. Forest City Microgreens has become a trusted name among both home cooks and professional chefs. You’ll find their products at The Market at Western Fair District, Unger’s Market, Common Ground Farm, Havaris Market (Covent Garden Market), Foodland Komoka, Komoka Community Market and Quartermaster. Their subscription service delivers rotating blends and recipe inspiration right to customers’ doors, making it simple to keep healthy greens in the kitchen at all times. They also deliver to local restaurants in London!

Let’s take a closer look at the story behind Forest City Microgreens.

For Cristina and Jaime Ramirez, food has always been more than fuel. It’s a way of life. Originally from Colombia, they’ve called Canada home for more than 30 years, bringing with them a love for fresh and local foods. They enjoyed buying produce at farmers’ markets, knowing where it came from and how it was grown. Over time, they saw an opportunity to complement what was already available by offering greens grown in the fresh, natural way they cherished.

With the encouragement of their son Santiago, the Ramirezes started a family experiment in growing their own nutrient-rich greens and this soon became a passion project. 

When the COVID-19 pandemic hit, Santiago saw an opportunity to turn that passion into something bigger. While others were scaling back, he was building up (literally) and launched Forest City Microgreens at The Grove which is located in Western Fair District in London, Ontario, Santiago embraced vertical farming, a method that grows plants upward instead of outward. Inside an environmentally controlled space, trays of vibrant greens stretch toward the ceiling, maximizing every inch. This approach allows them to grow up to ten times more than a traditional farm on the same footprint, producing fresh, high-quality microgreens all year round, no matter the weather.

The innovation doesn’t stop with space. Forest City Microgreens is deeply committed to sustainability. Their closed-loop recirculating watering system uses up to 95% less water than conventional farming. Virtually no water is lost to evaporation or drainage, and no chemicals ever touch the plants. There are no pesticides, herbicides, fungicides, or preservatives. 

Over the years, their offerings have increased to more than 15 varieties of microgreens, each with its own fresh flavour and dense nutritional value. Whether it’s peppery radish microgreens, sweet sunflower shoots, or delicate pea tendrils, there’s something to suit every plate and palate.

And for everyday eaters, the appeal is simple: greens that taste like they were just picked (because they practically were). Grown locally, their microgreens stay fresher longer than imported produce, helping reduce food waste while elevating everyday meals. A handful on a salad, a sprinkle over tacos, or a garnish for soup — small touches that pack a big punch in both nutrition and flavour.

From their Colombian roots to their innovative vertical farm in London, the Ramirez family has stayed true to one mission: delivering food that’s fresh, pure, and bursting with life. With Forest City Microgreens, that mission is as tall as their growing racks and just as green.  

Forest City Microgreens is one of our 2025 Food Champions — recognized for their leadership in building a healthier, more sustainable local food system. Discover more about their work and other Food Champions at mlfpc.ca/foodchampions.

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Written by: Matthew Kang 

For over a decade, Chantel Crockett has worked to strengthen the relationship between Ontario’s agri-food sector and the communities it feeds. Her career spans special events, stakeholder engagement, and strategic partnerships, all aimed at building meaningful connections between producers and the public.

Chantel believes in the power of local food and local voices. In 2022, she was elected to Thames Centre municipal council, where she represents a predominantly rural ward. Her role has deepened her commitment to amplifying rural perspectives and advocating for agriculture and food priorities at the local level.

Throughout her work, Chantel is motivated by a desire to educate and connect, especially as more people grow up removed from farm life. She’s motivated by helping people understand where their food comes from, especially as they make the connection between what they see in a barn, field, or at a fair and the food on their plate.

“There’s nothing quite like seeing that ‘ah-ha’ moment,” she says, “when someone connects the animal in a barn to the food on their plate, or realizes something produced locally can be on their table in just a few days.”

Chantel has also seen the power of collaboration in agriculture firsthand. One of her proudest accomplishments has been initiating community gardens in Thames Centre, which support both the local food bank and active living centre. Thanks to dedicated volunteers, these gardens continue to grow each year, expanding access to fresh produce and offering hands-on learning opportunities for residents.

She credits producers and volunteers as the driving force behind so much positive change.

“It’s so beneficial when producers support local events and share their stories,” Chantel says. “They’re the true champions of the sector.”

Whether she’s planning an event, participating to a council meeting, or planting a seed in the garden, Chantel brings her passion for agriculture and community to every initiative she touches.

Read more in the Thames Centre Post’s feature on Chantel.

By: Siobhan Watters

This month, the MLFPC is heeding the call for Truth and Reconciliation with Indigenous Peoples in Canada. 

So far, we learned about the historical role that food played and continues to play in the colonization of Indigenous Peoples (blog 1), and how access to traditional foods and medicines are integral to healing for Indigenous communities (blog 2). To round out this series, we are sharing what we learned in conversation with Indigenous researchers and community organizers about the importance of Indigenous food sovereignty. 

For genuine truth and reconciliation to occur, action is needed, and that means supporting our Indigenous peers in their struggle for autonomy and self-determination in relation to health care and food systems. 

In July 2025, we were welcomed to meet the team behind “Planting Seeds for Urban Indigenous Food Sovereignty: Growing SOAHAC’s Traditional Food Bag Program,” a collaborative research project between Western University and the Southwest Ontario Aboriginal Health Access Centre (SOAHAC) in London, Ontario. The project is unique for focusing on urban Indigenous food sovereignty and is sensitive to the diversity of Indigenous peoples represented by SOAHAC’s clientele, including people who identify as Ojibway, Lenape, Haudenosaunee, Metis, and Inuit. 

To understand more about the work done at SOAHAC and what food sovereignty means for our local Indigenous communities, I spoke with “Planting Seeds” team members Colton Hart (Tuscarora, Six Nations) and Danya Carroll, PhD (Navajo, White Mountain Apache).

Cooking and Sharing at SOAHAC

Colton Hart is SOAHAC’s first Indigenous Food Sovereignty Coordinator. Prior to his start at SOAHAC in early 2025, he made the transition from working in fine dining (he is a classically trained chef), to long-term care, then to Indigenous food programming through his work at Standing Stone elementary school on Oneida Nation of the Thames. There, he encouraged the adoption of traditional Indigenous foods like venison and bison in the school’s food program. Hart also led the creation of a community garden, built with the school’s children, to contribute fresh produce to traditional recipes, prepared at the school without settler ingredients like salt, dairy, or flour. 

Hart takes a slightly different approach with food programming at SOAHAC, introducing local youth to traditional foods by incorporating them into nontraditional but familiar dishes, like substituting ground bison for ground beef in spaghetti and meatballs or meatloaf.  With this approach, Hart and SOAHAC’s registered dietitian Jocelyn Zurbrigg aim to promote food literacy for participants without introducing more barriers, when access to traditional foods is already difficult and expensive. 

Just as important, says Hart, is the need to link traditional foods with Indigenous ceremonies and storytelling, connecting SOAHAC’s clientele with not just food but their ancestral knowledge and culture. This includes developing seasonal programming that marks the arrival of sacred and traditional foods like strawberries and the three sisters—corn, beans, and squash. Cooking classes are led by Indigenous chefs and Knowledge Keepers like Mary Lou Smoke (Ojibway), who joined SOAHAC’s spring cooking class celebrating maple syrup.

In addition to cooking classes, Hart and Zurbrigg oversee SOAHAC’s weekly Food Hub and pantry program, where clients have access to fresh food received from the London Food Coalition, and the bi-weekly Farm Box program featuring produce from Turner Farms, made possible with funding from United Way. These programs go a long way towards addressing food access for the urban Indigenous population of London, but supporting food sovereignty is far more complex. Rather than treating food as a necessary input for healthy lifestyles, food sovereignty projects pursue the health and longevity of the community by incorporating traditional food practices and knowledge in holistic ways. 

In this sense, Indigenous food sovereignty projects move the needle from supporting access to food, to promoting autonomy over the systems that provide it.

Traditional Food Bag Program and “Planting Seeds”

Beginning as a year-long pilot project in 2023 for distributing traditional Indigenous foods like white corn, pickerel, and wild rice, the Traditional Food Bag program at SOAHAC inspired the Centre’s collaboration with Western University researchers. Led by Dr. Chantell Richmond (Biigtigong Anishinaabe), the CIHR-funded ”Planting Seeds” project seeks to support and extend SOAHAC’s traditional food bag program to include land-based activities that are integral to Indigenous food sovereignty. 

Moreover, the original food bag program was funded by a non-renewable London Community Foundation grant, meaning more sustainable solutions for food programming are needed at SOAHAC. Slated to take place over five years, the project’s first goal is to support SOAHAC’s hands-on cooking classes and the development of a cookbook, activities made possible by the Centre’s move to a new facility at 493 Dundas St, complete with a kitchen, food-preparation, and dining space. The MLFPC was welcomed to this very table to hear about the work of “Planting Seeds.”

In subsequent years, SOAHAC and “Planting Seeds” will develop programs focused on growing and storing food, food gathering and hunting, as well as the traditional ceremonies that accompany nearly all seasonal food events. In addition, the research team is developing ways to measure the cultural impact of SOAHAC programs informed by Indigenous methods, such as map-making and storytelling. Hart explained that storytelling is very important for connecting Indigenous Peoples with their food and culture, stating that “there’s always a process, a story, a reason” that goes along with the foods Indigenous peoples prepare and call sacred. 

Hart is eager to see SOAHAC extend its facilities to include land on which to garden or engage in other Indigenous land-based activities, looking to organizations like 13 Moons Land-Based Learning as a model. This September saw SOAHAC and 13 Moons partner for a day camp where participants joined the harvesting activities at the site’s garden, ate lunch prepared from produce supplied by the garden and local hunters, and made fresh salsa in 13 Moon’s open-air kitchen. 

Events like these highlight what “Planting Seeds” researcher Dr. Danya Carroll (Navajo, White Mountain Apache) said is so important about land-based learning for Indigenous food sovereignty. During her community-based work with the “The People’s Farm” on White Mountain Apache homelands in northeastern Arizona, she observed how the farm was much more than a point of access for food. 

The Tribal farm supplied education, connection, and community through youth apprenticeship programs, behavioural health programs, and supported intergenerational learning by bringing Indigenous Elders and school youth together. Carroll says this is why there needs to be a “system shift” to greater emphasis on food production and Indigenous autonomy over food systems as a whole, not only the endpoint of accessing food.

How Can You Plant Seeds for Indigenous Sovereignty?

Carroll says there is space for sharing and collaboration between Indigenous and non-Indigenous Peoples in the pursuit of better food systems for all. She emphasized, however, that “the word ally is a verb not a noun”—to be an ally requires action. For example, if you consider yourself an Indigenous ally and work with the land or water, how can you put that allyship into practice? Carroll suggests that non-Indigenous Peoples can demonstrate allyship by working with Indigenous communities to address federal and provincial policy barriers to food sovereignty. She asks, what existing farm policies create barriers to Indigenous communities to growing their own food, or using traditional methods to do so? How can we work together to see these barriers be removed? Familiarizing yourself with the Land Back movement and recent Indigenous opposition to federal Bill C-5 (the “One Canadian Economy Act”) are other steps you can take towards understanding and acting in support of Indigenous land rights, which are foundational to food sovereignty.  

The MLFPC is putting the verb in allyship this month by educating ourselves about Indigenous histories, cultures, and struggles for sovereignty instead of placing that burden on Indigenous Knowledge Keepers. And where we were welcomed to the table or had knowledge shared with us by Indigenous researchers and community organizers, we reciprocated with gratitude and gifts, as is traditional. We hope you will join us in continuing to work towards Truth and Reconciliation beyond September 30, demonstrating allyship everyday through consultation and collaboration with Indigenous communities—especially where food is concerned. 

As Hart says, “food is healing” for Indigenous Peoples; “it creates connections …and brings out stories.” From the conversations we had with the team at SOAHAC and “Planting Seeds,” it’s clear to see that supporting Indigenous food sovereignty may just be the best recipe for reconciliation.

By: Siobhan Watters 

In 2016, Western University released its first ever Indigenous Strategic Plan. Six years later, the university announced the opening of Wampum Learning Lodge in fulfillment of the Plan’s call for an Indigenous learning space on campus. Members of MLFPC were invited to tour the Lodge and surrounding medicine garden this summer. As we shared in last week’s article, food is medicine for many Indigenous cultures in North America and is an important part of any project supporting Truth and Reconciliation. Today, we share some of the work being done at Wampum Learning Lodge to revitalize Indigenous medicinal knowledge and agriculture.

Local farmer Laura Ramirez-Sanchez (Taíno Métis) and the space’s director, Paula Cornelius-Hedgepeth (Oneida), worked together to design the medicine garden at Wampum Learning Lodge. Indigenous wisdom is woven into the very design of the site, which includes no fencing to separate humans and local wildlife from the food and medicine plants that Ramirez-Sanchez refers to as relatives. Indigenous students and visitors are encouraged to respectfully engage with their surroundings—just to be in the garden and near sacred plants is considered an act of healing. The garden, sited on a gully, is also naturally irrigated. Perhaps this means that some plants do not flourish as reliably as they would on irrigated land, but it also welcomes a far more attentive relationship to the plants and soil in the garden.

Ramirez-Sanchez introduced us to a few of her relatives. The garden includes horsetail, a plant often characterized as a weed but which has known medicinal qualities and is used by Indigenous peoples across North America in the form of tea. Bee balm (or wild bergamot) flourishes in the garden, a welcoming plant for pollinators and an edible herb that some compare to mint or thyme. Sacred plants are located near the center of the garden. A curved walkway creates a border for the swaying green-gold leaves of sweetgrass. This sacred plant is said to symbolize the hair of Mother Earth and is used in ceremony to dispel negative energy, as well as for a fragrant tea. The act of braiding sweetgrass is said to bring together the body, mind, and spirit. As an advocate for the plants themselves, as beings deserving of respect and care, Ramirez-Sanchez asks that visitors approach plants like sweetgrass mindfully and with positive energy.

On the border overlooking the Lodge’s sunken firepit is another storied and sacred plant, strawberries, which Ramirez-Sanchez said had a bumper crop this year. Strawberries are called ‘heart berry’ in the Anishinaabe language and play a central role in local Indigenous creation stories, as gifts from Skywoman. In her account of this powerful story, renowned botanist and author Robin Wall Kimmerer (Potawatomi) even says she “was raised by strawberries,” that they provided her a “sense of the world, [and her] place in it.” Nestled in the grounds of an academic institution, the garden is indeed an exercise in land-based learning, where plants do as much teaching as people.

The reach of Wampum Learning Lodge goes far beyond Western University, as seeds harvested from the garden are shared out to other organizations seeking to create similar spaces. Ramirez-Sanchez only asks that these seeds be planted with intention and active care, not as mere symbols of Truth and Reconciliation. Such gardens must be maintained and respected, so that strawberry and sweetgrass may continue to teach and provide medicine for generations to come. On our tour of the garden, our guides also offered us seeds from the garden, a clear sign of the Lodge’s mission to share Indigenous knowledge and gifts with the broader community.

We are very grateful to the team at Wampum Learning Lodge for sharing their space and knowledge with us!