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About Feast On


About the Program


Feast On® is a certification program that recognizes businesses committed to sourcing Ontario grown and made food and drink.

Supporting our local economy and Ontario’s farmers is important; especially for the food service industry. It builds our local food identity, it puts dollars back into our communities and it limits our environmental impact. A Feast On® certification proves you’re fighting the good fight. It lets your customer know that by choosing your restaurant, they’re supporting our food system too.

Through Feast On®, the Culinary Tourism Alliance works to connect chefs directly to producers on our home turf: Ontario. Our goal is to increase awareness about local products, sourcing systems and sustainable practices, while building our local food culture.

Certified restaurants reported over


in Ontario food purchases last year

That's an increased spend of over


in Ontario food purchases over last year

It's thanks to our team making


direct introductions between partners

The manifesto


As a Feast On® Certified business, I commit to:

  • Procure Ontario food and drink whenever possible
  • Identify the provenance of Ontario food and drink on the menu
  • Track and trace Ontario food and drink purchases
  • Develop Ontario’s culinary identity by championing local, seasonal products
  • Educate the public about Ontario food and drink



Interested restaurants must first agree to the manifesto. Applicants will then be asked to provide proof that their procurement practices match the following standards:

  • 25% of total annual food receipts reflect Ontario food purchases.
  • 25% of total annual beverage receipts reflect Ontario beverage purchases.



That's why we created the Feast On Preferred Purveyor program and are always on the hunt for innovative partners to help educate the foodservice industry.

Feast On® Preferred Purveyors are the growers, producers, suppliers and distributors working towards putting more local food on plates. From inland shrimp farming to fermented honey products, they’re the backbone of Ontario’s regional food communities. They’re building our food culture and creating new opportunities for the agriculture and hospitality industries to work together, everyday.



  • The average menu at a Feast On Certified restaurant consists of 54% Ontario grown food.
  • In 2019, the average spend on Ontario food by a Certified restaurant was over $193,000.
  • There are currently over 150 actively Certified restaurants in Ontario.

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