From Your Backyard

Story by Teri McKinnon

Local food, the 100-mile diet
and the slow-food movement are gaining popularity. Consumers and customers are increasingly aware of the advantages to sustaining regional food production and supporting the entrepreneurial producer.

This expectation of consumers to see direct links to identifiable producers and farms near their cities is the focus of a new program at the Calgary Stampede called From Your Backyard.

“Agriculture and food are an integral part of the Calgary Stampede events, programming and identity,” says Kerrie Blizard, sales and events customer service manager. “We have nurtured valuable relationships with commodity groups and agriculture stakeholders that connect us directly to the producer.”

To research the concept of From Your Backyard, the Calgary Stampede partnered with local producers to showcase their passion and entrepreneurial spirit, as well as their products.

“Meeting the producer was essential,” says Blizard. “We went directly to their farms and greenhouses to experience the commitment and dedication in their production practices, safety, and efficiencies. We have never been dissatisfied with the quality of product from any of the local suppliers or producers we have dealt with.”

As executive chef with the Calgary Stampede, Derek Dale’s reputation is based on quality.
“I want the best, freshest ingredients to prepare the best meal,” says Dale, “but just understanding the food isn’t enough. It’s important to have a relationship with the producer and be able to fully appreciate the detail, care and attention paid to producing safe, healthy and delicious products.”

Interest in the From Your Backyard program runs across the Stampede organization, but the demand from the corporate world is what drives it. “There is a sophisticated, educated consumer who understands the importance of supporting the local producer,” Blizard says. These consumers seek out businesses that demonstrate a similar philosophy of service. The expectation and social accountability of the customer is increasing.

“All of the producers go out of their way to educate our staff on the background of the food,” she says. “This is about being able to add another level of stellar service to a first-class venue.”