ΗΡΧΣΦ±²₯

Fresh and local: ²Ρ²Ή³¦±τ±π²Ή²Τ’s shows foodies what’s new at ΗΡΧΣΦ±²₯

Photo of Jaco Lokker serving food
ΗΡΧΣΦ±²₯'s much-loved chef, Jaco Lokker, serves up food on campus (photo by Carlos Osorio/Toronto Star via Getty Images)

Lamb sausage from a butcher at the St. Lawrence market. Organic milk and cream from a dairy in Kincardine. Custom-made rye bread from Tre Mari bakery.

Those are just a few examples of what ²Ρ²Ή³¦±τ±π²Ή²Τ’s magazine found when it decided to go behind the scenes of what the magazine is calling β€œthe largest independent food service operation at any university in Canada.”

Two in-depth features in take a look at what happened after the University of Toronto took over food operations across much of its downtown Toronto campus this year.

Read about how Chef Jaco Lokker spent the summer developing recipes and menus made from local, fresh ingredients – and the partnerships he developed with local food producers. 

β€œI’m very much a believer in wholesome and whole foods,” Lokker tells ²Ρ²Ή³¦±τ±π²Ή²Τ’s, emphasizing that there is a unique opportunity in a university to affect the habits people form in adulthood. β€œHere’s the moment when people are making choices in their life,” he says. β€œWe have the social responsibility.”

So how does it taste? ²Ρ²Ή³¦±τ±π²Ή²Τ’s puts the healthy menus to the ultimate test – sending food critic Corey Mintz to a tasting spree of everything from tortillas to burgers, tabbouleh salad and more. 

 
 

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