Kelly Cattani, Chef du Cuisine (HANDOUT)
The University of Winnipeg is expanding its award-winning Diversity Foods service to FortWhyte Alive.
Known for creating local, organic and sustainable food dishes, Diversity’s Chef du Cuisine, Kelly Cattani, will be the on-site manager operating the Buffalo Stone Café. She will also be responsible for catering and helping to develop a menu, which includes items produced at FortWhyte’s own on-site farm.
“This is a great fit in terms of mission alignment,” said Ian Barnett, director of operations of FortWhyte Alive. “FortWhyte is committed to ecological and economic sustainability, as well as to empowering marginalized youth through social enterprise. We embrace our new partners at Diversity Foods.”
Diversity will take over as the exclusive food provider of the popular south Winnipeg eco-centre effective November 1.
— Staff
