The food was so bad, the president of the University of Winnipeg, Lloyd Axworthy, says that “we were at the very bottom. We were being hung in effigy by students...Even the poutine was bad.” So, t wo years ago, he decided to buy out the contract of its large, multinational catering firm. In its place, the school established its own arm’s-length culinary company, Diversity Foods, in partnership with the local non-profit SEED Winnipeg . The Globe and Mail reports that it was mandated to serve organic, locally grown food of an ethnically diverse variety, and to employ inner-city residents as their primary labour force. The University now has a service that provides much better food. At the same time it has increased revenue for the University. In fact the food is so popular that the university’s executive chef is Winnipeg’s most in-demand caterer. What's more the school’s buying power has persuaded suppliers to finally provide ...
Notes from Leftwords -- Doug Allan