Growing the Niagara Culinary Trail
According to the Niagara Culinary Trail’s “Harvest Calendar”, apples, beets, cabbage, carrots, cucumbers, garlic, mushrooms, and onions are available locally almost entirely year round.
The Niagara region offers an abundance of local fruits, veggies, and culinary treats year round. The Niagara Culinary Trail project ensures that visitors have all the information necessary to access and enjoy farm-fresh local products, linking agriculture, tourism and food to promote sustainable cuisine in the Niagara Greenbelt region.
As the first agritourism trail of its kind in the Greenbelt, the project focuses on three main activities: increased culinary tourism, an “Eat Healthy, Eat Local” educational campaign, and a business training and marketing development program for local culinary business owners. It engages a vibrant agricultural and food service community in the Niagara specialty crop area of the Greenbelt, fostering a shared vision for local agriculture and encouraging mutual support between the culinary and farming communities.
