JULY 2013
H
business elite canada
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licating what happens in real life,” Lovisa said. “Our
students will replicate exactly what happens in com-
munities within Durham Region, bringing togeth-
er farmers and growers with food science and the
preparation and celebration of food — the concept
of field of fork. We’ll have students growing veg-
etables, fruits and herbs using demonstration plots.
There will be flower and landscape plant growers.
Our chefs and our food scientists will be working
with the various growers, bringing their produce to
our kitchens and exploring different product devel-
opment ideas of food.”
Durham is bringing field to fork to an academic set-
ting, creating a “living lab environment,” matching
the practicality and hands-on nature of the trade
with technology and real life applications.
