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Farmers’ market brings weekly local produce to campus and community

FRESH PRODUCE: The UTSC Farmer's Market takes place on campus every Monday until October 25. (Photo by Ken Jones.)

by Eleni Kanavas

Fresh vegetables, fruit, baked goods, cheese, honey and many more tasty edibles fill the tables under the large white tents in the outer parking lot at the University Toronto Scarborough (UTSC). Throughout the summer and fall, the campus is hosting a weekly Farmers’ Market to promote sustainability and local fresh produce to the university and local community.

Supported by the Durham Region Culinary Association, the market takes place every Monday from 3:00 to 7:30 p.m. and runs until October 25. Everyone is welcome at the site, northeast of Military Trail and Ellesmere Road, and parking is free.

An official opening ceremony took place on July 12 in UTSC's outer parking lot with the Honourable Dan McTeague, MP (Pickering-Scarborough East) and city councillor Ron Moeser, (Ward 44 Scarborough East), who were among the large crowd of attendees.

By hosting the weekly market, UTSC is promoting the benefits of buying local and eating healthy, organizers say.

“Our mission is to create an opportunity for local farmers, producers and artisans to connect with our greater community,” said Jack Martin, retail and conference services, at the official opening. “We’re here to foster awareness of the benefits of buying locally and to provide the greater UTSC community with access to locally-grown, sustainable produce.”

All vendors at the market are from the Greater Toronto Area (GTA) and practice sustainable food production to produce locally grown products within Ontario and the GTA.

“Connecting with local producers and making sure that the food we purchase is sustainable matters,” said Professor Malcolm Campbell, vice-principal, research at the University of Toronto Scarborough. “It’s important to provide an educational experience for our students so they can connect the way in which they’re living with the food they’re buying and the people who produce it.”

Over time, UTSC will continue to support the market initiative through educational programs with the help of guest professional chefs, nutritionists and the producers of local products and produce, organizers say. This initiative will link to research, programs and services on campus that investigate the benefits of sustainable farming and good food management.

Everyone is welcome to attend the UTSC Farmers’ Market on Mondays and to support local food producers.

© University of Toronto Scarborough