Le Goût du changement

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, as agricultural producers, processors, chefs and artisans of all kinds! Come meet them!


  • All Post
  • Exposants
McGill Centre for the Convergence of Health and Economics ENG
Jeunesse au Soleil ENG
Centrale Agricole ENG
Cultiver Montréal ENG
Retournzy COOP ENG
Champignons Maison ENG
Torréfaction Québec ENG
Cidre sauvageon ENG
La Place Commune ENG
Ôplant ENG
Dam Drinks – eng
Gridlock Greens eng
Exposant.e 1 ENG
Atelier Big Bloc eng
Éco-protéine eng
Billy, j’ai faim! eng
La société des plantes – eng
Sentier Urbain – En
Les sans gaspi
Ma Belle Terre
Allo Simonne
Les 400 pieds de champignon
Les Compagnons Maraîchers.ères
Le Rizen
CAPÉ – Coopérative pour l’agriculture de proximité écologique
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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.


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?


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

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


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.


The product/service is able to serve the Montreal population.


Small or medium-sized company with less than 499 employees.