From vertical farms to food waste startups, Toronto’s shaping the future of food. Here are 10 ways the city is leading food and beverage (F&B) innovation.
As one of North America’s largest F&B hubs—with over 65,000 professionals, 1,400 manufacturers and 9,300 restaurants fuelling a $41 billion industry—Toronto is leading the way in the sector, making it ideal for conferences and events. Not only do major brands like Dr. Oetker, Coca-Cola Canada and Nestlé call Toronto home, but the city is setting global trends in alternative proteins, urban agriculture and more. Ready to get inspired? Here are 10 groundbreaking ways Toronto is shaping the future of food.
1. George Brown College is funnelling $1.75 million into food product development innovation
The Food Innovation and Research Studio (FIRSt) at George Brown College is a driving force in F&B research and development (R&D), helping businesses troubleshoot product-development challenges and to bring new ideas to market. Over the past decade, FIRSt has collaborated with over 500 partners, including 70 per cent private sector small- and medium-sized enterprises, to develop and refine more than 1,400 products. In May 2023, FIRSt secured $1.75 million in additional funding over five years from the Natural Sciences and Engineering Research Council of Canada (NSERC) to expand its research efforts and provide businesses with support.
2. Flashfood has cut 86 million pounds of food waste and saved consumers over $238 million
Toronto-based startup Flashfood is transforming grocery shopping by cutting food waste and making essentials more affordable. The app lets grocery stores sell surplus and soon-to-expire perishables—like meat, dairy, seafood, fresh produce and prepared foods—at up to 50 per cent off. Shoppers purchase discounted items through the app and pick up orders from designated zones inside participating grocery stores. Since launching in 2019, Flashfood has helped shoppers save $238 million while diverting 86 million pounds of food from landfills.
3. Living Earth Farm launched Ontario’s first certified organic vertical farm
Living Earth Farm is changing the way food is grown by combining traditional organic farming methods with controlled environment agriculture. The farm grows pesticide-free, nutrient-rich microgreens in a climate-controlled facility with state-of-the-art LED lighting and garden automation to maximize quality and affordability. Living Earth Farm is helping Toronto lead the way in sustainable urban farming and proving agriculture can thrive in the heart of the city.
4. The MTCC, Canada’s largest convention centre, is redefining sustainable convention dining
The Metro Toronto Convention Centre (MTCC) is setting a new standard for sustainable convention centre dining. The culinary team makes everything in-house and sources two-thirds of its F&B within 100 kilometres. They also have a rooftop garden, where they grow herbs and vegetables, as well as maintain 300,000 bees. The venue also serves 100 per cent Ontario wines and beer. To cut down on food waste, MTCC donates surplus food to local organizations.
5. KitchenMate is revolutionizing your office lunch with automated on-site food service
Toronto-based KitchenMate is shaking up office lunchtime with smart food kiosks that provide fresh prepared meals at affordable prices. This is more than a vending machine. Users tap a credit card to unlock the smart fridge, grab a meal and heat it in the smart cooker for seven to 10 minutes. Currently serving over 50 locations—including hospitals, offices, manufacturing facilities and post-secondary institutions—they’re now testing the Toronto condo market and are expanding into the U.S., too.
6. TMU’s urban farm is growing over 80 crops on two rooftops in downtown Toronto
Just steps from one of Toronto’s busiest intersections, Toronto Metropolitan University’s (TMU) two rooftop urban farms have over 80 crops and harvest over 3,000 kilograms of food each season, with portions donated or sold to TMU students. Beyond food production, the farm supports Indigenous- and Black-led F&B programming, urban agriculture research and connects farmers, partners and academics together to help shape the future of sustainable rooftop agriculture.
7. Toronto students and faculty are turning cocktail waste into an award-winning liqueur
A dynamic team of over 250 students and faculty from George Brown College, in collaboration with Reid’s Distillery in Toronto, has turned food waste into a liqueur called Citronino. By collecting, freezing and upcycling cocktail garnish scraps—such as pulp, juice and peels—they crafted a sustainable small-batch spirit that launched in April 2024. Citronino placed second in an international beverage competition in the summer of 2024; and the team is gearing up to create a second batch, aiming to release a new, one-of-a-kind version each year.
8. Myo Palate is leading the way in sustainable meat production
Toronto startup Myo Palate is producing real meat without raising or slaughtering animals. The process involves taking a small sample of animal cells, which are then grown in carefully controlled conditions. If successful, this approach could produce both traditional and exotic meats, while addressing the environmental and ethical challenges of conventional farming. While still in the testing stage, this innovation has the potential to reduce reliance on livestock.
9. Toronto is home to Unilever’s first global AI lab
In 2023, Unilever—the company behind big brands like Hellmann’s, Klondike and Knorr—chose Toronto for its first international artificial intelligence (AI) centre. Horizon3 Labs will develop technological advances to transform F&B and retail globally. Unilever already integrates AI across 400 applications, from smart ice cream freezers that optimize product placement to AI-powered product listings that update based on real-time search trends. Now, Horizon3 Labs is collaborating with top researchers and industry experts to drive the next wave of innovation.
10. A U of T project is exploring how urban agriculture can cut emissions and improve food security
Funded by the Canadian government and led by University of Toronto (U ofT ) researchers in collaboration with public and private sector partners, the TO Sustain project examines how underutilized urban spaces—such as hydro corridors, rooftops, community gardens and more—can be repurposed for sustainable food production. The team is mapping green spaces across the Greater Toronto Area to assess their agricultural potential, as well as identifying low-emission farming practices and evaluating government policies that impact urban agriculture. Ultimately, this research could help cities tackle food insecurity and climate change challenges.
