Sysco shines a spotlight on Ontario vendors

Good Earth Foods corporate chef Carla Iwasiuk (left) and Lisa Kacur, marketing director.

By Kristen Smith

MISSISSAUGA, Ont. — In an effort to bridge the gap between the foodservice industry and its producers, Sysco Toronto invited its Ontario vendors to set up a farmers’ market.

In mid-September, 21 Ontario producers gathered at 7055 Kennedy Rd., one of Sysco’s three broadline distribution centres in the province.  
Greg Hall, senior produce specialist for Sysco Toronto, said it was important to ensure there was representation from different categories and different sizes of vendors.

Producers were asked to prepare a sample dish and tell Sysco clients about themselves and where they are located.

Headquartered in Kingsville, Ont., Sunset Produce has been in the Mastronardi family since the 1940s, growing from a single commercial greenhouse to 2,000 acres of greenhouse production.

Hillside Garden has been growing root vegetables in the Holland Marsh since 1935.

At Spearit Farms in Norfolk County, Raymond and Brenda Lammens grow asparagus, primarily for the foodservice market.  

The Herbman Mike Lazet originally started selling his Port Stanley area microgreens restaurant by restaurant.   

Gay Lea Food, a co-operative owned by 1,200 Ontario dairy farmers, was founded in 1958. Its seven production facilities process 25 per cent of the province’s milk.

Exceldor Foods’ Hanover, Ont., turkey processing facility sources its birds from 76 family-owned turkey farms in Ontario, half of which are in a 100-kilometre radius from the facility.

From left: Anthony Sciotto, Christina Lombardi and Randy Norman, Saputo Dairy Products Canada.

Brenda Lammens grows asparagus with her husband Raymond at Spearit Farms in Langton, Ont.

Greg White, Ontario sales for King Cole Ducks, grills some samples.

Following its inaugural event, Hall hopes to grow the farmers’ market, and hold one each September to coincide with harvest time.

Geoff Teasdale, division vice-president of merchandising for Ontario, said there are more than 10,000 SKUs at the Mississauga, Ont. distribution centre. When Sysco started fielding questions about local products, the company took on the task of finding out what qualified. A review of every product took place to determine which fell into the Foodland Ontario definition of local.

“It was a huge project,” said Teasdale, adding Sysco spends million of dollars each year on Ontario local food.  

Now that the descriptive attribute ‘local’ has been added to the database, customers can see a roster of local availability and receive reports on what percentage of local product they purchase.   

Sysco is also able to give reports to farmers so they can plan for the next season.

“We have to partner with someone who can supply us … so we can supply the customer without interruption,” said Hall, noting that given the increased volume and demand for local products, Sysco looks to partner with suppliers that have the size and scale.