Get Cooking Your Workday Lunch The Local Way! 

shutterstock_2397416977 (1) (1)

Our Head of Wellbeing, Barb Sheldon, is a former Chef and Nutritionist. Barb lives in Western Canada, and, therefore, is in the heart of the agriculture industry and local food movement. When asked to provide a recipe for this issue, Chef Barb replied: 

A local food recipe would be different for the unique area that we live in. If you want a work-day lunch that centres around local food, here is my formula: 

  1. Decide on a protein that can be sourced from less than 100 KM away. Protein will help ensure you avoid those 3pm blood sugar crashes, as it helps keep your energy levels steady and even. In my area of Canada, this would be some grass-fed beef, or locally grown lentils, as an example. 
  2. Use produce from your own garden if you can! Food can grow anywhere, even if you have a pot on your balcony. Fresh herbs are a great way to add serious nutrient-density to your lunches, as they are very high in minerals like calcium and magnesium, and also contain antimicrobial properties to ward off flu and viruses. Toss fresh dill, basil, cilantro and mint onto a salad before you leave the house in the morning. 
  3. Add a flavour punch: if you have limited time to cook and prepare your own sauces, dips, and dressings, look for locally produced condiments. Food artisans usually take the time to use higher quality, good-for-you oils in their products, source local, and use less sugars and preservatives. Condiments are a great way to change up the flavour profile of your lunches while you increase nutrients in the yummiest of ways!

Contact our Wellbeing Team now! Email an Atrium nutrition expert at if you would like more information on how eating locally can support and sustain the energy of your team!