Services alimentaires Laniel St-Laurent: The Local Food Commitment in Schools

“Buying local is an integral part of our organization’s DNA,” says Huguette Bergevin, Director of Development and Optimization at Services alimentaires Laniel St-Laurent. “We have strong partnerships with Quebec producers, are constantly seeking solutions tailored to schools, and aim to structure supply chains to make local sourcing viable at a large scale.”

Services alimentaires Laniel St-Laurent was among the first to join the Aliments du Québec au menu program in 2016. Today, all the institutions they serve participate in the program.

One example is Cégep Saint-Jean-sur-Richelieu, where nearly 150 hot meals are served daily, in addition to a wide range of grab-and-go options. The hot food line offers more than 40 choices, along with made-to-order counters and a full catering service for events. Whether it’s a student lunch, a sports event, or a formal reception, the same standards guide the menus: quality, freshness, and a priority on Quebec-grown products.

To show that local can be both creative and efficient, Xavier shares two easy-to-adopt tips that work both in institutions and at home.

First: “When you have a leftover jar of Quebec honey, you can use it directly to make a vinaigrette. Just add oil and spices, close the jar, and shake. Simple, effective, and zero waste,” he explains.

Second: Homemade ricotta. “Heat the milk, add a little vinegar to curdle it, then drain until you reach the desired texture. It’s a simple technique that produces fresh, economical, and delicious cheese,” adds Xavier.

In the catering menu at the CEGEP, Xavier puts these tips into practice with a dish that highlights Quebec ingredients: glazed carrots, homemade ricotta, and herb pistou. The recipe is included at the end of the article.