2009 National Collective Kitchen Day
March 26, 2009
National Collective Kitchen Day
Le Québec dans mon assiette!
Montreal, March 23, 2009 - This March 26, the Regroupement des cuisines collectives du Québec (RCCQ) and its 1,400 member collective kitchens will celebrate National Collective Kitchen Day. The public is invited to come and taste some gastronomic delights from Quebec. RCCQ collective kitchens in all regions of Quebec are looking forward to treating the public to some of their local culinary creations.
The theme of this year’s celebration is Le Québec dans mon assiette! (Quebec in my plate!), and the general public is invited to explore the diversity and pleasures of delicious, healthy food. Local dishes from the four corners of Quebec will be specially prepared for the occasion.
The collective kitchen approach never ceases to attract new enthusiasts. Since 1995, the number of collective kitchens has grown from 500 to 1,400, a 280% increase. Collective kitchens constitute a made-to-measure answer to the challenge of eating healthy food. “In a difficult economic climate where jobs and food are at the mercy of the stock market and giant economic players, average citizens are looking for concrete solutions, close to home, for preserving their quality of life and ensuring healthy dietary habits. Collective kitchens are an excellent means of achieving these goals”, says Pierre-André Champoux.
A Collective Kitchen is more than just a kitchen!
A collective kitchen is a small group of individuals who pool together their time, money and skills to prepare, in four stages (planning, purchase, cooking and evaluation) meals that are healthy, affordable and appetizing. Together the participants choose recipes, compile a grocery list, and purchase supplies. They then cook together in a spirit of joy and pride to make meals that they will take home to eat.
There are more than 1,400 collective kitchens throughout Quebec. This vast solidarity movement touches the lives of some 37,000 Quebecers who work daily to promote citizen empowerment and the benefits of healthy food. Collective kitchen participants are citizens who having chosen food autonomy as the path to ensuring a healthy diet.
A Focus on Healthy Food
National Collective Kitchen Day will be the perfect occasion for the RCCQ to present its brand new educational tool. In 2007, the RCCQ launched the Trousse de sensibilisation à la saine alimentation (healthy food awareness guide), which was very warmly greeted by food experts. Due to popular demand, the RCCQ wasted no time in undertaking the writing of a second volume of the guide. “Part 2 of the Trousse de sensibilisation à la saine alimentation is intended to be an easy-to-use tool for anybody interested in taking another step toward healthy dietary habits,” explains Lyne Chevrefils, nutritionist.
This March 26, collective kitchens are opening their doors and the public is invited to come out and discover Quebec’s culinary diversity, the benefits of solidarity and the pleasures of eating healthy food.
To find out the date of an event in your area, please contact the collective kitchen closest to you. A complete list of collective kitchens plus lots of other information are available on the Regroupement des cuisines collectives du Québec website.
La solidarité, la démocratie, l'équité et la justice sociale,
l'autonomie, la prise en charge, le respect de la personne : la dignité.
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