About the author:

Author: Kelly Hughes

Kelly Hughes believes real food and regaining food skills are powerful tools for improving quality of life. She has lectured for Canadian Organic Growers and the University of Guelph, and consulted in personal sustainability, cooking space set-up, and kitchen gardening. A food writer and blogger, she has contributed to Toronto Life and Edible Toronto Magazines. She is currently the Local food Procurement Officer at the Metro Toronto Convention Centre. Based in Guelph, Ontario, Kelly lives what she teaches, growing food, preserving, and tending a flock of heirloom laying hens.

Articles by Kelly Hughes

  • Local food in an urban setting: Why a rooftop vegetable garden makes sense

    Neatly tucked away under a tidy pergola, rows upon rows of fresh green herbs peek up from their pots and arch towards the clear downtown sky. Basil, thyme, rosemary, lavender, parsley and myriad other herbs bask in the heat of their new home, high atop the roof of the Metro Toronto Convention Centre. It started as a bit of a dream, which became a concept, and then a project. Just a few weeks ago, the doors to the roof were opened and the rooftop garden was finally planted.

  • The golden moment: when social responsibility becomes profitable

    Lately we have seen an influx of stories in the media about very large corporations taking large steps towards becoming better corporate citizens. Whether it’s through green initiatives, buying local food, or demanding meat from more humane sources, large companies are hearing what used to be small blips on the radar, and shouting it from the rooftops. People want better, are demanding better, and companies are listening. Of course, doing the “right thing” must also be the right thing for the business. There is that golden moment when social responsibility becomes profitable, and that’s when real change can happen. So, what’s wrong with that?

  • How much goat cheese did you say you needed? Serving up the best local food for 2000 people

    If you read the newspaper, listen to the news, eat in restaurants, or peruse the cookbooks in your bookstore, you may have noticed a bit of a local food revolution going on. Maybe it’s less of a revolution and more of a revival, because eating locally by purchasing food from farmers nearby, and respecting the rhythms of the seasons is how we used to eat. More than a trend, it’s a widespread realization that we have moved away from a natural, logical way of feeding ourselves that works. My prediction? The local food “movement” won’t be moving anytime soon.