Nearly 50% of the meals that we served during the conference at Fairmont the Queen Elizabeth were vegetarian and nearly half of the food was local. Coffee and tea were fair trade certified.
The lunch boxes that were distributed during the field trips were vegetarian, made from local foods and compostable tableware was used.
The apples that were served as snacks during the field trips were from a the orchard at the Abbaye of Oka located less than 60 km from Montreal.
The hors d’oeuvres that were served at cocktail dinner were vegetarian. The vast majority of ingredients were organic and local and were grown specifically for the evening by one of Equiterre’s Family Farmers.
The squash that was used to decorate were harvested at a local farm by the Changing the Menu team.
