Who We Are

Who We Are

Kawartha Ecological Growers (KEG) is a non-profit, grassroot level organization committed to supporting small-scale sustainable food production in the western Kawartha Lakes. Run by farmers for farmers, KEG helps to address the challenges of small agriculture specific to the Kawartha Lakes area, assisting with things like access to a dependable market, transporting food and supplies, farm labour, and community building. It takes a considerable amount of time and energy to effectively market and deliver goods from a small-scale agricultural operation, especially when competing against an increasingly competitive global market place. Groups such as Kawartha Ecological Growers allow farmers to focus on what they do best – farming!

KEG started in 2005 with only eight growers, and has grown to include over twenty different small family farms in the western Kawartha Lakes. Working together allows us to reduce our emissions through shared transportation, build community amongst small scale sustainable growers, and provide a large variety of local, sustainable food to local chefs, eaters and non-profit organizations within 100 miles of the source. We aim to bridge gaps between rural growers and urban eaters, educating the public about local food systems and bringing back the traditions of the Ontario farmer to those who farm and those who don’t, making local, seasonal food a way of life in addition to a form of sustenance through workshops, lectures and special events, both on farm and off.

While not every KEG farm is certified organic, we all grow "good, clean, fair food", meaning the items are fresh and delicious, are locally produced in a manner that is environmentally sustainable and ethically sound, and prices are fair to everyone from the field to the table. Our food is available through our winter and summer CSA programs, fine dining restaurants and butchers in Toronto and the Kawartha Lakes, and at a number of winter and summer Farmer’s Markets in Toronto and Lindsay.

We are all striving for sustainability! This not only involves ecologically responsible food production, but also includes community development and fair trade economics; a system where tangible working relationships are forged between rural and urban areas, resulting in an established ‘food community’. In such a sustainable food community, the food consumer becomes more than just a consumer of products, they become a ‘co-producer’ of the goods grown on these farms; an active participant in the food system. Indeed, the co-producer is just as responsible for the success of any product as the producer, intrinsically connecting the two and resulting in a symbiotic model that benefits all.