The “eat local” movement has been steadily growing in popularity as consumers become more concerned about where their food is coming from and realize the economic benefits of supporting producers close to home. It’s part of a broader movement towards more sustainable living in general.
A study cited by the David Suzuki Foundation website estimates that a basic North American meal travels 2,400 km from field to table, roughly the distance from Regina to Toronto. Replacing one 10-tonne truck bound for Ottawa loaded with California-grown produce with an Ontario-grown load (from within 200 kilometres of Ottawa) is the environmental equivalent of taking two cars off the road for an entire year, thus reducing the carbon footprint.
Consumers aren’t the only ones sourcing food locally – restaurants are also following the trend. One is the Marlborough Pub and Eatery in North Gower, which gets most of its fruits, vegetables and herbs from Rideau Pines Farm, just 5 kilometres away. The farm is owned by the Vandenberg family, who purchased the farm 30 years ago when it was an abandoned dairy farm. John Vandenberg, former head of the Horticulture Department of the Kemptville campus of the University of Guelph, is an international horticultural consultant.
The Marlborough’s four certified chefs are big on fresh, seasonal ingredients and everything from carrots to tomatoes to potatoes to berries and spices such as oregano and basil come from Rideau Pines.
The pub and eatery’s tasty pies are made locally too, by a grandmother of the owner of the pub and two brands of beer it carries are produced by two local craft breweries, Kichesippi and the HogsBack Brewing Co.
To sample the Marlborough Pub and Eatery’s award-winning food made with local ingredients, drop by 6594 4th Line Road in North Gower. Call 613-489-2278 or visit www.marlboroughpub.com.