Why Sustainable Good Food Consulting?

The food we grow, purchase and create truly impacts our climate, biodiversity and culture. We can no longer be complacent about our food choices. Appropriate food selections preserve our soil, maintain our jobs, strengthen our wellbeing, stimulate our innovations, and preserve our traditions. Conscientious corporate and individual decisions today will lead to further beneficial food alternatives tomorrow.  

David Cohlmeyer’s broad experience in the food industry can help you contribute to Sustainable Good Food. He will work with you to actually make your contribution a profitable venture for you.

 

David's Approach

David provides a collaborative approach to agriculture and food consulting. His key purpose is to supplement knowledge to build the capacity for clients to dependably make thoughtful and sustainable decisions. He enables an educational process to profitably bring realization to business visions. David starts by identifying a clear and concise assessment of the problem. This typically addresses both the technical and organizational reasons why the problem exists. Working together with the client and the staff, they create relevant solutions. These must be fully understood and supported by everyone to assure effective implementation. Still working together, they evaluate success in resolving the problem.

 

Consulting Experience

David Cohlmeyer graduated from Purdue University in 1968 with a Bachelor of Science in Industrial Management. He started his career as an Internal Consulting Engineer for a large manufacturer primarily working in the “new” ecological projects such as recycling, tailings pond reclamation, and noise abatement. In the 1970’s, as a Systems Consultant , David worked with mid-sized manufacturers gathering input from the staff (from President, to clerks, to machinists) to create efficient and useful accounting and reporting systems.  

In the 1980’s he started consulting in the food industry by adapting natural ingredient recipes for co-packed retail sales. He also worked with The Big Carrot natural food market to create their first Vegetarian Café and to research a system for distributing locally grown organic foods. He consulted with Toronto hotels and restaurants to incorporate new vegetarian choices into their menus. In the 90’s, he assisted innumerable farmers help themselves enter local organic markets. During this period he also consulted on some one-day special projects.

 

Sustainable Food Experience

After taking a night school cooking class with George Brown College’s renowned Chef Willy Brand, David fell in love with honest good food. He became owner/chef of Toronto’s acclaimed Beggars Banquet Restaurant. A few years later he began a catering business which made use of the quality garden ingredients he was learning to grow. To share what he was discovering about local good foods, David wrote a weekly column in The Globe and Mail. He also returned to George Brown College, this time to teach cooking classes. To further promote the concept of seasonal local foods and to create a network of local food professionals, he was founding president of the Toronto Culinary Guild.

Perceiving a demand for consistent supplies of high quality specialty local produce, David founded Cookstown Greens market garden in 1988. There was so much demand for the exceptional flavours and consistent service his staff was able to provide, that he determined the best way to grow a sustainable business was to expand the local supply by helping other farmers enter the market.  

David Cohlmeyer has now retired from the highly acclaimed Cookstown Greens business he built; to return to Professional Consulting. He continues his volunteer support of the local good food movement by being on the Advisory Council for Sustain Ontario and the Steering Committee for Slow Food Toronto.

Read more about David Cohlmeyer in this Edible Toronto article.

 

David’s generous contributions laid the groundwork for Southern Ontario’s local sustainable foods industry by:

• Speaking at many ecological agriculture conferences
• Helping found the first Feast of Fields farmer/chef celebration
• Helping create North America’s first Organic Farmers’ Market
• Writing magazine articles and appearing on TV and radio shows

Awards & Distinctions

Governor General’s Award

for Stewardship and Sustainability (2010)

The Governor General’s Award in Celebration of the Nation’s Table recognizes and celebrates the outstanding efforts of Canadians in improving the quality, variety and sustainability of all elements and ingredients of our nation’s table. Awards are presented to individuals who inspire, teach and delight us with their contributions. David was presented with the first ever Stewardship and Sustainability Award in June of 2010.

Environmental Award of Excellence

at the Green Toronto Awards (2010)

National Supplier of the Year Pinnacle Award

(2007)

Ontario Supplier of the Year

from The Ontario Hostelry Institute (2002)

Nabisco Canadian Food Writing Award

(1986)

• Why Sustainable Food Consulting Why Sustainable
  Food Consulting
• David's Approach David’s
  Approach
• Consulting Experience Consulting
  Experience
• Sustainable Food Experience Sustainable
  Food Experience
• Awards & Distinctions Awards &
  Distinctions

Green Business Strategies

• Enhancing the Triple Bottom LineEnhancing the Triple Bottom Line
• 

  Enhancing the Triple Bottom Line

  Enhancing the Triple Bottom Line is second nature to David. His broad knowledge of green business opportunities and sustainable food systems makes David an ideal candidate for helping to develop sustainable corporate strategies. As a forward thinking thought leader he has a practical intuition of forthcoming public desires. This can be beneficial for all stakeholders – the organization itself, the community in which it operates, and the environment which it protects.

   

  Triple Bottom Line

  Planet, People, and Profit is an inclusive way to value business. David can help corporations protect the environment, benefit local communities, and assure profits for all stakeholders involved.

• Social EnterpriseSocial Enterprise
• 

  Social Enterprise

  Social Enterprise is an excellent fit with Urban Agriculture. Many troubled individuals feel an immediate connection with growing food. This work is labour intensive while capital moderate, meaning that the social benefits can be cost effective. The products are something needed every day yet are derived from simple inputs of labour, water, air and sunlight. This can be a tremendous benefit to the local community. David’s deep-rooted understanding of sustainable gardening allows him to coach the driver of the project as well as explain the project for supporters. David’s experience can prevent problems and bring measurable long-term success to urban agriculture ventures.

   

  Benefit to the local community

  In addition to the inherent attraction of the work, participants develop skills in production, marketing, maintenance, record keeping, planning and research.

• Urban AgricultureUrban Agriculture
• 

  Urban Agriculture

  Urban Agriculture is a terrific way to introduce urban dwellers to the intricacies of agriculture. Fresh flavour from so close to home helps people to become aware of what they are missing . But also many new varieties and seasonal variations create enjoyment. With less than 3% of the population being farmers, it falls upon urban citizens to understand then politically support what farmers need to assure sustainable good food security. Actual food production in unused spaces right near one’s home or place of work not only makes it easy to know food producers, it also exposes urbanites to the enchantment of growing food.

   

  What they are missing

  Like the frog in the pot of hot water, most people have become unaware of the flavour choices and traditions which global foods have ended.

Market Gardening & Farming

• Environmentally Sustainable AgricultureEnvironmentally Sustainable Agriculture
• 

  Environmentally Sustainable Agriculture

  Environmentally Sustainable Agriculture is not only beneficial for the planet and your customers; it is also beneficial for local economies and financially sustainable farms. Healthy soil reduces pests and permits consistent production despite the weather. A result of ongoing experiments is that David has learned ways to sustainably work with nature. He is willing and able to share his ongoing experience on large, small, and international projects.

   

  Healthy soil

  Plants can produce crops with chemically derived fertilizers. But after millions of years in co-development, plants thrive with biologically active soil.

• Innovative MethodsInnovative Methods
• 

  Innovative Methods

  Innovative Methods, developed and shown to be reliable over many seasons, are David’s specialty. Extending the seasons (both in the spring and the fall) maintains supportive customers. He has learned how to gently stress the plants by generously feeding the soil with organic matter; while taking care to avoid excess nutrients and water. This maximizes both flavour and shelf-life. Monitoring Brix and Diffusion levels objectively confirms enhanced quality.

   

  Brix

  Brix and Diffusion measurements are a quick and simple indicator of a plant’s health. They provide objective prospect for flavour, nutrition and shelf-life.

• MarketingMarketing
• 

  Marketing

  Marketing has become an important element for successful farmers. “Putting your face on your food” is a very effective way for growers to enhance sales. David can help you start this on your website, in periodic newsletters and CSA recipes, with social media and even on your product packaging.

   

  “Putting your face on your food”

  An excellent way to market superior locally grown food is to simply tell your customers how you grow it. (Uniform imported food inherently lacks good stories.)

• Root Cellar StorageRoot Cellar Storage
• 

  Root Cellar Storage

  Root Cellar Storage is a terrific way to maintain customers and ensure cash flow throughout the year. David can help you learn how to select the best varieties to grow, determine the optimum planting dates, extend shelf-life with proven post-harvest handling procedures, and learn appropriate root cellar design and management practices.

   

  Post-harvest handling procedures

  Growing food with care is an important first step. But this care must continue after harvest to maintain the fresh flavours and long shelf-life customers expect.

• Greenhouse GrowingGreenhouse Growing
• 

  Greenhouse Growing

  Greenhouse Growing can extend seasons of cool weather crops right through the winter; plus they can extend the season for popular warm-weather crops. With little room for error due to high greenhouse overhead, David can help you learn the finer points of successful greenhouse production.

   

  Greenhouse production

  The artificial environment of a greenhouse makes it difficult to manage so many factors. It takes training and experience to proactively avoid problems.

• Farm ManagementFarm Management
• 

  Farm Management

  Farm Management starts with thorough planning. David can show you how to create effective spreadsheets for ideal planting schedules, optimal staffing, and accurate cost accounting. From all this he can help you learn how to set fair prices. He can help you setup an effective computerized accounting system; and show you all the useful information it can provide. If you are not already maintaining a Business Plan, David can help you create one and show you how to keep it current.

   

  Business Plan

  A thorough business plan is a requisite first step to starting any business; monthly monitoring and periodic updates are vital to a sustainable business.

• Government SupportsGovernment Supports
• 

  Government Supports

  Government Supports have become an important part of a successful farm business. David is now an OMAFRA approved Farm Financial Advisor, qualified to prepare Farm Financial Assessments, Cost of Production Study, and Business Planning which qualifies you for 50-75% reimbursements from the Federal and Provincial Growing Forward program. On-Farm Research is an ongoing part of ecological farming. Learn how to plan for SR&ED projects so you can be reimbursed with substantial tax credits for this work. David can also help you take advantage of the various federal, provincial, and local supports you may be eligible for.

   

  SR&ED

  Due to ongoing “cheap food policies,” our governments are aware farmers require supports. Farmers need to take advantage of these supports.

Teaching & Speaking Featured Speaker

• Group SessionsGroup Sessions
• 
   

  Group Sessions

  Group Sessions are a great way David can share his extensive experience and knowledge. These can be adapted for culinary classrooms, team building, business meetings , and agricultural conferences. His most popular sessions are:

  • Winter Greenhouse Growing and Root Cellar Storage 
  • Soil Building for Reduced Pests and Weeds
  • Micro-Nutrients for Superior Flavour and Extended Shelf-life
  • Marketing – Informing the World How You are Special
  • Business Plans, Bookkeeping and Accounting for a Sustainable Farm
  • Creating Recipes to get the most from Seasonal Variations
  • Lead Comparative Tastings of  Seasonal Fruits and Vegetables
• Conference WorkshopsConference Workshops
• 
   

  Conference Workshops

  Conference Workshops are a tremendous way for David to explain specific subjects to larger groups. His informative photos provide a colourful backdrop for his fascinating stories. David’s intimate knowledge of food production  and distribution systems qualifies him to effectively speak to many groups. 

• Television AppearancesTelevision Appearances
• 
   

  Television Appearances

  Television Appearances are something David is very comfortable with. He can quickly explain issues for newscasts; and provide more extensive information for food shows.

• Tour LeaderTour Leader
• 
   

  Tour Leader

  Tour Leader of farmers’ markets, urban food projects, and farm visits is a way David can expose the intricacies of food production to both urban and rural folk.

Chefs & Food Services

Restaurant & Hotel Chefs

Restaurant and Hotel Chefs who focus on ingredients are always on the lookout for superior flavoured ingredients.

They also require consistent supplies. David can help forage for sources and locate suppliers who can meet these needs.

With his farming experience he can help your favourite farmers improve their quality and service.

Customers who care about the food they eat want to know about where the ingredients come from. David can help identify fascinating narratives for menu and media purposes.

 

Produce Distributors

Produce Distributors who carry premium ingredients are the ones who typically deliver this good food to chefs. Unique quality ingredients keep these chefs intrigued.

David’s comprehensive knowledge of produce seasons, varieties, sources and history can certainly suggest ways to encourage chefs to purchase something “new.” 

 

Broader Public Food Service

Broader Public Food Service operations are being encouraged to serve more local foods.

David can help locate reliable suppliers. But more importantly, he can inform purchasers of ways to successfully work with local suppliers; and coach farmers to understand the necessity for consistent supplies and delivery times.

David can help make local food initiatives successful.

 

Artisanal Food

Artisanal Food producers also require consistent local food sources. David can help locate and learn how to work with specialty producers. He can help you build relationships  to obtain consistent supplies of reduced price cosmetically challenged seconds or easy-to-use “perfect” sizes.  

David is also experienced in creating scalable natural foods recipes that can be adapted for co-pack facilities.  

He is also very capable in helping you track costs of production; and then use this information to assure sustainable pricing.

 

As Supplier of the Year

As 2002 and 2007 Supplier of the Year, David is very familiar with the exacting requirements  of the food service industry.

With over twenty years of growing and delivering produce for this industry, he knows what is required to boost farm-to-table connections.

If you like working with a particular farmer who needs help with consistency, help yourself by putting this farmer in contact with David.

 

• Restaurant Hotel Chefs Restaurant
  & Hotel Chefs
• Produce Distributors Produce
  Distributors
• Broader Public Food Service Broader Public
  Food Service
• Artisanal Food Artisanal
  Food
• As Supplier of the Year As Supplier
  of the Year

Writing About Food & Farms

David’s recent articles:

• Root Cellars - Winter 2011-12
• Garlic - Fall 2011
• Edible Flowers - Summer 2011
• Asparagus - Spring 2011
• Jerusalem Artichokes - Winter 2010-11

Newsletters

Your Good Food Newsletter

Please don't forget to register for the April 23rd Terroir 2012 hospitality industry symposium.  

An Agri-Food Strategy for the Golden Horseshoe

The Golden Horseshoe is not only the fastest growing region of Canada; it is also one of North America’s largest food and farming clusters. The region’s (remaining) million acres of productive soils, moderate climate and abundant water, produce over 200 types of agricultural products worth over $1.5 billion. These supply the majority of Ontario’s food processing operations and the diverse and sophisticated urban population to directly add $12.3 billion in economic activity and employment. After adding in the multiplier effect, the region’s food activities contribute over $35 billion to Canada’s economy. (This is more than the auto industry!)

In 2009, the cities of Hamilton and Toronto along with the adjoining Regions of Durham, Halton, Niagara, Peel, and York determined they should work together to reduce impediments and build opportunities. On March 2, 2012 the Greater Toronto Area Agriculture Action Committee (GTAAAC) announced a 10-year strategy to make our Golden Horseshoe the leading food and farming cluster in the world!

This Action Plan will build on the existing assets of:

1. soil, water and climate managed by knowledgeable farmers
2. established food and beverage manufacturers
3. a concentration of food retail and food service businesses
4. access to abundant skilled labour, and
5. availability of multi-modal transportation systems 

Anita Stewart appointed to the Order of Canada

A joyful Anita Stewart

On being a Guest Curator in Calgary

Last fall I was invited to be a Guest Curator for the Calgary Glenbow Museum current exhibit of Edward Burtynsky's remarkable giant photographs. It was quite an honour to be selected as one of 30 Canadians who each reflected on one of his glorious images. I chose the Carrara Marble Quarries in Tuscany because of their relationship with food that goes all the way back to Roman times.

Carrara Marble Quarries by Edward Burtynsky.

Other guest curators included photographer Robert Bourdeau, actress Barbara Budd, former National Chief Phil Fontaine, ballet administrator Jeff Melanson, musician Danny Michel, Olympic swimmer Mark Tewksbury, astronaut Robert Thirsk, CBC host George Stromboulopoulos, and Dragons’ Den’s Brett Wilson.

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