Boasting certified organic, sustainable and eco-friendly food is all the rage, but have we wrung those buzz words dry? The Grove, a soon-to-be “food emporium and smart market,” will take on many of those same values, but with a fresher approach.
“The Grove will be an inspiration for slow fast food,” says Lisa Borden, one of three Grove collaborators.
This new food emporium will focus on take out food and make like a permanent farmers market. Ranging from baked goods, burgers and fries to raw and vegan options, vendors will cover all different types, forms and styles of food. “It won’t be your average grocery like milk and sugar,” says Borden.
The main Grove focus is on take-away prepared foods, but with a more green emphasis. To help limit the waste, the market will use Borden’s ‘takeout without ’ approach that promotes people bringing their own reusable bags.
In the midst of creating its own ethos, The Grove will outline guidelines that all suppliers must meet. “There is a strong commitment that vendors know where their food comes from” says Borden.
Nothing sold at The Grove will be genetically modified or contain sweeteners, artificial flavors, hormones or colouring. But, although ingredient regulations are strict, there will be no organic certification requirement: “Not all people can pay to be certified … lots of things that aren’t certified are good and some things that are, aren’t good.”
The 238 Queen St. space, owned by George Friedman, will have a long middle aisle that leads from the front doors on Queen Street to the back which opens onto St. Patrick. Vendors will be situated on either side of the centre aisle. No indoor seating will be provided, but an outdoor patio is on the itinerary.
Still in its early stages, vendors have not yet been disclosed. “Anyone can contribute what they want, we are very open to suggestions,” says Borden.
The Grove’s on-site general manager will be Toronto food blogger Joel Solish. He, along with Borden and Friedman are all partners in The Grove project, which they hope to open before the new year.