DEBORAH POWELL
LOCAL JOURNALISM INITIATIVE

SHAWVILLE – It was an evening of learning, sharing, networking, and brainstorming—fuelled by a delicious meal—on April 10 at Little Red Wagon Winery in Shawville. The discussion on sustainable food practices was co-organized by Bouffe Pontiac, the Centre intégré de santé et de services sociaux de l’Outaouais (CISSSO), and the Outaouais Coalition for Healthy Lifestyles.

Attendees were introduced to the working committee: CISSSO community organizers Véronique Lamoureux and Serena Larivière; MRC Pontiac Economic Development Commissioners Danelle Bourque (sports and leisure) and Shanna Armstrong (agriculture); and Kim Laroche from Bouffe Pontiac.

Panelists highlighted different aspects of sustainable food practices. MRC Agri-Food Project Manager Maryse Vallière-Murray opened the discussion by outlining the four pillars of food security—a foundational concept of sustainability—and the challenges facing the Pontiac in achieving it. MRC Environmental Coordinator Nina Digioacchino addressed food waste, encouraged local eating, and pointed to federal government resources offering tips on waste reduction. The third panelist, Kim Laroche, spoke about collaborative efforts with the Jardin éducatif du Pontiac.

Following the presentations, participants broke into three discussion groups to share information, identify local issues, and explore possible solutions.

The event was one of four held across the region, funded by CISSSO as part of its public health program.

Photo – MRC Economic Development Commissioner Shanna Armstrong (left) and Agri-Food Project Manager Maryse Vallière-Murray report the results of their group’s discussion at the Eco-Friendly Food Forum held at Little Red Wagon Winery, April 10.