Become exhibitor

EXHIBITORS

For this 5th edition of A Taste for Change, we want to expand our ecosystem and discover new innovative projects! We are therefore launching a call for projects to be part of our list of exhibitors.

A Taste for Change’s objective is to promote and highlight food artisans who have social and environmental impact at the heart of their mission. All agricultural producers, processors, chefs and artisans of all kinds responding to this mission are warmly invited to be part of this great celebration.

Do you contribute to making the Montreal food system healthier, more ethical and more sustainable?

A Taste for Change allows you to put forward your mission and your commitment, to give visibility to your products and activities, and to create links with your community, alongside other organizations passionate about sustainable food!

How?

By offering you an exhibitor table at an ultra-competitive price during a major event that brings together a large number of Montreal food organizations and to which citizens, the media and stakeholders will be invited institutional.

Saturday, September 24 2022, from 11:30am to 4:30pm

Livart (3980 rue Saint-Denis, Montreal)

More than 35 exhibitors

Hundreds of visitors

Conferences and discussion panels

Exclusive access to Récolte Collective’s 5th anniversary 5 à 7

Does your company correspond to the values of the Taste for Change event and would like to be there? Register now for a chance to participate in this very special 5th edition!

Consult the exhibitor’s guide.

Complete the interest form.

REGISTRATION

Until July 31st

REVISION

August 1st to 5th

FINAL DECISION OF THE SELECTION COMMITTEE

August 8th

SELECTION CRITERIA

A selection committee will review each application, ensure that it meets the selection criteria below, and then make the final selection.

In order to be eligible to participate, exhibitors must meet the following selection criteria:

Be focused on social, environmental or economic impact

*Must hit at least 2 out of 3 impact zones, and must not have a negative effect on the third zone.

SOCIAL

Is the local community aware of and supportive of the products, solutions, services offered and are these having a positive impact on the lives of local residents, including those of diverse backgrounds, cultures and socio-economic status?

ENVIRONNEMENTAL

Does the project protect, preserve, regenerate or diversify natural capital?

For example: organic or regenerative practices, permaculture, etc.

ECONOMIC

Does the project promote sustainable, viable and thriving local food economies?

For example: cooperative business model, social pricing, etc.

Choose ethical and sustainable practices

*Must fulfill at least 1 criterion out of 3, and have a neutral or positive effect on the unfulfilled criteria.

◯ Transparency on practices, internal processes, operations and capacity for continuous innovation.

◯ Recognition of the need for communication and consumer awareness, and integration into the business model.

◯ Clear and transparent communication channels with partners, entrepreneurs, beneficiaries, founders, investors, local decision-making bodies, target customers and the general public.

Use an inventive/creative/innovative approach to solve an existing problem, caused by externalities created in the food sector.

Examples: Changing the use of natural and technical resources, the relations between the actors of the socio-economic system, the economic and monetary infrastructure (financial, legal, commercial models), adopting a systemic perspective in the approach to the problem, etc.