WFF Québec Youth Chapter celebrates Sustainable Gastronomy Week through a farm-to-table digital campaign

From 16 to 22 June, the World Food Forum (WFF) Québec Youth Chapter marked Sustainable Gastronomy Week through a digital campaign promoting local sourcing, seasonal ingredients, inclusive dining options and traditional cooking methods. The initiative brought together youth, chefs, researchers and local food producers to showcase local agrifood systems while celebrating Québec's culinary heritage.

To mark Sustainable Gastronomy Week, the Chapter established partnerships with a professor of sustainable agrifood systems at the Université du Québec à Montréal (UQAM), Terroirs Restaurant and Redfrog Lab, a local modular urban farm, bringing together expertise from academia, the culinary sector and sustainable food production. As part of the campaign, the Chapter launched a series of short-form videos on its Instagram account following the journey of a traditional Québécois dish from production to consumption. The videos featured local producers, chefs and consumers, highlighting themes including local sourcing, seasonal ingredients, sustainable food preparation, waste reduction and urban agriculture. The campaign concluded with a feature on a special Sustainable Gastronomy Day menu offered by Terroirs Restaurant, reinforcing the connection between sustainable food production and consumption.

The digital campaign generated more than 4 400 views and reached over 1 500 unique accounts. More than 65 percent of the audience consisted of non-followers, demonstrating strong organic reach beyond the Chapter's existing network.  The promotional menu campaign reached more than 500 accounts, highlighting the campaign's success in reaching young audiences.

The initiative demonstrated how digital storytelling can strengthen awareness of sustainable gastronomy by connecting young people with local producers, chefs and food entrepreneurs. It also underscored the important role of collaboration across the agrifood value chain in promoting more sustainable agrifood systems.

Building on the success of the campaign, the Chapter aims to expand future collaborations with local partners and continue engaging young people in sustainable gastronomy through initiatives that strengthen connections.