Local organic, season after season

August 14, 2026

At Canadawide, peak local season means one thing: energy. And no one knows that better than Carole Giroux, Local Buyer/Sales Representative. We sat down with her to talk about her path into the industry, the challenges of sourcing organic produce, and the growing appetite for certified organic local products.

An unexpected path into organic

Carole didn't come from the food industry. "I actually come from fashion, with a specialization in that field," she says. Curiosity drew her toward food, and a stroke of chance steered her toward organic. "I wanted to work in a field where I knew I'd make a difference, for the environment, for wellbeing, both environmentally and for people's health," she explains. Five years later, she has no regrets.

Peak season: Excitement and tight management

Local organic season completely transforms Carole's day-to-day. "It's my busiest time of year," she says. Between managing inventory and the steady rollout of new arrivals, asparagus, strawberries, garlic scapes, and soon organic raspberries, every week brings something new. "It keeps us excited the whole time, both for me and for our customers."

Sourcing local organic: A constant challenge

The organic market remains much smaller than conventional. Carole points to the importance of certification: "Suppliers need to be certified, and a lot of people claim to have certification when they're not actually compliant, that matters a lot to us." The absence of pesticides also means higher crop losses in organic farming, sometimes around 30%, which adds further pressure on available volumes.

Her advice: Buy in season

To make the most of local organic produce, Carole's advice is simple: buy seasonally. "The fruit and vegetables reach full ripeness. They taste fresher, sweeter." She points to strawberries as an example: ordered in the morning, they can be picked and delivered the very same day, a striking contrast to the 5–7 days it takes to ship in imported strawberries.