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Our Food Philosophy

Camp Kawartha is proud of our focus on healthy food and sustainable living

At Camp Kawartha we strive to order, prepare and serve food that is consistent with our stated mission: “to inspire environmental leaders and stewards of all ages.” We have created menus that are specifically geared to using locally grown and seasonally produced food. We are committed to delivering the best food we can to ensure that our visitors are healthy, happy and energized!

We Pledge To


Source Food Locally

Use local food whenever possible and practical. Our Food Services manager has been sourcing more of our food from local farmers and suppliers and reducing our dependency on large food distributors. Use produce from our organic garden and solar green house, when available.


Be Health Conscious

Create innovative menus that inspire health and a connection to our local environment. Offer nutritious, well-balanced snacks between meals which follow the Ontario Food Guide.


Cook Fresh From Scratch

Create meals as much as possible from scratch. For example, homemade soups, and homemade baked goods. If we need to purchase supplies (i.e. bread), we insure that the ingredients are wholesome, without preservatives and flavour enhancers.


Accommodate Dietary Needs

Provide alternatives to those visitors with special dietary needs. We will work with our visitors to accommodate special dietary needs, food intolerances and allergies, for example sugar reduced diets, vegetarians, vegan meals, gluten free, food allergies, dietary constraints, Halal meals, etc.


Use Whole & Seasonal Ingredients

Reduce the use of “processed foods.” We are using natural and wholesome ingredients in our meals. For example, using whole wheat bread and whole grain pasta. Focus on seasonal foods, as much as we can (when reasonable and possible). For example, root vegetables in the winter, fresh local fruit in the summer.


Focus on Sustainability

Increase the use of our own garden and solar green house for herbs and vegetables. Part of our summer camp and outdoor education programming involves teaching kids about local foods and making mention of the local producers that helped to grow food for each meal. We are exploring the potential use of a root cellar for storing fresh fruits and vegetables in season and utilizing solar dehydrators to help preserve food.

As a way to teach children the importance of expanding our diets, exploring alternatives to meat-based proteins, help slow climate change, preserve precious natural resources and improve our health, the kitchen is now incorporating more vegetarian meals into our menu.

Please note: In order to protect the health and safety of all visitors, we prohibit all foods that contain nuts or traces of nuts.

gardens with plants growing
Shoreline garden planting
Hands of little child and middle age woman during harvesting in domestic garden
Tomatoes growing
Basket of harvested vegetables
Abby's Garden
garden with herbs growing
eggplant lasagna
Child picking vegetable