Online map helps consumers find Ontario wine at local farmers’ markets

Aug 15, 2014

Province launches an interactive map to bring awareness to VQA wines

Buying Ontario-made wine has just got a little easier with the launch of a new mobile site that shows consumers where to find local wine at farmers’ markets across the province.

Earlier this year, the province started its VQA Wines at Farmer’s Market two-year pilot program allowing the sale of VQA wines (wine made from 100% Ontario grown grapes) at farmers’ markets. There are more than 60 wineries currently selling VQA wine at over 100 farmers’ markets throughout the province.

The provincial government says that since the program was created on May 1, 2014, the sale of VQA wine at farmers’ markets total more than a quarter of a million dollars. The program aims to boost the province’s local food strategy and encourage the sale of local wine. The initiative was implemented through the Alcohol and Gaming Commission of Ontario.

“I invite Ontarians to check out our mobile map, visit the markets and buy world-class VQA wines that are crafted entirely from Ontario-grown grapes,” Jeff Leal Minister of Agriculture, Food and Rural Affairs said in a release.

According to an industry study, Ontario’s wine and grape industry combined contributed $3.3 billion to the province’s economy in 2011. Since 2008, the sale of VQA wine has increased by $100 million, and $273 million from 2013 to 2014.

The interactive map can be accessed using a computer or a Smartphone to find VQA wine and get information about directions and hours of operation from participating farmers’ markets. The consumer-friendly map can be found on the provincial government’s website.

Video: Evolution of Beef Cattle Farming

The Clear Conversations podcast took to the road for a special episode recorded in Nashville during CattleCon, bringing listeners straight into the heart of the cattle industry. Host Tracy Sellers welcomed rancher Steve Wooten of Beatty Canyon Ranch in Colorado for a wide-ranging discussion that blended family history and sustainability, particularly as it relates to the future of beef production.

Sustainability emerged as a central theme of the conversation, a word that Wooten acknowledges can mean very different things depending on who you ask. For him, sustainability starts with the soil. Healthy soil produces healthy grass, which supports efficient cattle capable of producing year after year with minimal external inputs. It’s an approach that equally considers vegetation, animal efficiency, and long-term profitability.

That philosophy aligned naturally with Wooten’s involvement in the U.S. Roundtable for Sustainable Beef, where he served as a representative for the Colorado Cattlemen’s Association. The roundtable brings together the entire beef supply chain—from producers to retailers—along with universities, NGOs, and allied industries. Its goal is not regulation, Wooten emphasized, but collaboration, shared learning, and continuous improvement.