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Celebrating Indigenous Foodways
PROJECTS
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Add details about why this project was created and what makes it significant. Explain how the business handled challenges and overcame obstacles to make this undertaking a success. Consider adding images or videos to showcase the project and engage viewers.
Laura J
Share information on a previous project here to attract new clients. To help visitors understand the context and background of the work, provide a brief summary. Include the project's time frame and scope, as well as its goals and outcome.
Add details about why this project was created and what makes it significant. Explain how the business handled challenges and overcame obstacles to make this undertaking a success. Consider adding images or videos to showcase the project and engage viewers.
Add details about why this project was created and what makes it significant. Explain how the business handled challenges and overcame obstacles to make this undertaking a success. Consider adding images or videos to showcase the project and engage viewers.
Indigenous Foodways
"FEAST is an incredible resource that is a first of its kind foundation for Indigenous food tourism development and growth in the province of Ontario. There has never been a larger need following Covid than for our Ontario Indigenous entrepreneurial spirit to rise and take its rightful place as a leader in Indigenous Food Tourism. FEAST will be essential in minimizing the risk and eliminating the guesswork, while allowing the individual and communities to truly concentrate on on developing genuine Indigenous experiences that allow them to share our specific and unique culture through food. As Indigenous people we have been inviting and hosting people since time immemorial, so it is extremely exciting to be able to share FEAST so that Indigenous people can continue to champion hospitality through Indigenous Food Tourism and share with all to learn and enjoy" - Chef Billy Alexander
FEAST Accreditation
The purpose of the FEAST Accreditation Program is to recognize Indigenous Food tourism businesses providing authentic and meaningful cultural experiences for visitors through Indigenous foodways, while also achieving a high standard of market readiness. The program will also provide pathways and resources to Indigenous food tourism businesses aspiring to grow and improve their experiences and market readiness. The program will have both operator-facing and visitor-facing components.
Blood Orange
Share information on a previous project here to attract new clients. To help visitors understand the context and background of the work, provide a brief summary. Include the project's time frame and scope, as well as its goals and outcome.
Add details about why this project was created and what makes it significant. Explain how the business handled challenges and overcame obstacles to make this undertaking a success. Consider adding images or videos to showcase the project and engage viewers.
Add details about why this project was created and what makes it significant. Explain how the business handled challenges and overcame obstacles to make this undertaking a success. Consider adding images or videos to showcase the project and engage viewers.
Indigenous Tourism Ontario
ITO is proud of the impact we've made on the Indigenous Tourism Industry in Ontario. We've provided training opportunities for hundreds of employees, managers and owners through our Excellence series of workshops, and we helped 34 ultimate recipients secure 3 million dollars of funding for several tourism initiatives.
Focusing on ITO's four pillars of authenticity, product development, workforce development and marketing and branding, we hope to make a difference for our members, families and communities.
Focusing on ITO's four pillars of authenticity, product development, workforce development and marketing and branding, we hope to make a difference for our members, families and communities.
Culinary Workstations
Mobile, self-contained culinary workstation that includes two collapsible worktables, two induction plates, a convection oven, a refrigerator, and stainless steel sink.
Mobile State: 68” L x 32” D x 40” H (outside dimensions)
Opened State: 16’ L x 29” D x 36” H (with detachable tables)
Weight: 250 lbs.
Refrigeration – 2.7 compact cold fridge.
Built-in induction dual cooktop.
Convection oven.
Stainless steel sink with a fold-up stainless-steel faucet.
Electric bottled water dispensing system with a 5-gallon waste water container.
Top and front pull-off detachable lids/prep tables.
Certified NSF ½” durable laminated kitchen counter surface.
Two pull-up countertop power outlet strips with USB ports.
Aluminum pull-out drawers on 150 lb. glides.
Heavy duty 4” swivel lockable wheels.
Mobile State: 68” L x 32” D x 40” H (outside dimensions)
Opened State: 16’ L x 29” D x 36” H (with detachable tables)
Weight: 250 lbs.
Refrigeration – 2.7 compact cold fridge.
Built-in induction dual cooktop.
Convection oven.
Stainless steel sink with a fold-up stainless-steel faucet.
Electric bottled water dispensing system with a 5-gallon waste water container.
Top and front pull-off detachable lids/prep tables.
Certified NSF ½” durable laminated kitchen counter surface.
Two pull-up countertop power outlet strips with USB ports.
Aluminum pull-out drawers on 150 lb. glides.
Heavy duty 4” swivel lockable wheels.
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