à la carte Food Film Festival

à la carte logo, with three images of the three films featured

Join us for the à la carte Food Film Festival, part of our food literacy project and Canada 150 programming. 

Tuesday, September 19 at the Bytowne Cinema.

Free! No registration required. Everyone welcome!

à la carte, the OPL's food literacy project is funded by the Government of Ontario.

 

Schedule/Agenda

Theater of Life (NFB) English 5:15p.m. 17 H 15 

Theater of Life captures the remarkable story of how renowned chef Massimo Bottura, joined by 60 of the world's top chefs, transformed food destined for the dumpster into delicious and nutritious meals for Italy's hungriest residents - refugees, recovering addicts, former sex workers and other disadvantaged people. A visual feast itself, the film puts a human face on its powerful message of social justice and the environmental impact of food waste.

 

Le Semeur - The Sower (English subtitles) 7:20p.m. 19 H 20

À La Société des plantes, en plein cœur des méandres du Kamouraska au Québec, Patrice Fortier préserve minutieusement, tel un copiste du Moyen-Âge, les semences végétales rares ou oubliées pour en faire des variétés "anciennes du futur".  Patrice jardine en rêvant et transforme ses récoltes en projets artistiques. Au fil des saisons, par la patience de ses gestes, il nous transmet sa passion et ses connaissances tout en constituant sa banque de semences. 

In Quebec’s Kamouraska Valley, Patrice Fortier is putting down roots at his seed company, La Société des plantes. Like a copyist in the Middle Ages, he is meticulously preserving rare and forgotten cultivars with the goal of breeding the “heirlooms of the future.” As Patrice gardens, he daydreams and transforms his harvests into art projects. The seasons come and go, his patience and care express his passion and knowledge, and his seed bank grows.

 

Bugs the Film English 9p.m. 21 H

Will eating insects save our Earth? Insects as food is a hot topic—particularly since the UN recommended edible insects as a resource to combat world hunger. They have been heralded for their taste by cooks and gastronomes, for their low ecological impact by environmentalists, and for their nutritional content by public health scientists. Or is it more complicated than that?