Kitchener Market 2017
Martins Apple Chips
Miller's Stone

Local Food 101

Have you ever wondered why certain foods are labelled Organic and others Natural.  What is the difference between Grass Fed Beef and Corn Fed Beef?  Should you buy the Free Range Eggs or those from Free Run Hens?  Are there Nutritional advantages of one over the other?  And who makes the decisions concerning Certification and Labelling in Canada?  If you have asked any of these questions, then this section is for you! 

Based on some of the most commonly-asked questions about our food, Foodlink has compiled Local Food 101 to help you navigate through the confusion that surrounds food and agriculture terminology today. 

Choose topics to explore from the categories listed below.  This list will grow over time.  Should there be a term that's not here that you'd like to see covered, please let us know.  We'll do our homework to help get you the facts on your food!

Farrow to Finish Operation

Three different hog operations exist in the province feeder, finishing, and farrow to finish. A feeder operation takes a weaned piglet from the sow and brings it up to about 23kg of body weight.  A finishing operation purchases these hogs and brings them from 23kg to a slaughter weight of 110 kg.

A traditional farrow to finish operation maintains a sow breeding herd and raises piglets to a finished market weight.  The piglets are weaned at about 20 days of age, placed in separate housing from the sows, and brought to their finished weight of 110 kg before being sent to slaughter.