THE SOUND
The Food Professor Learn the truth about your food and where it comes from BY TREVOR J. ADAMS
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Into that fray wades Sylvain Charlebois, senior director of the Agri-Food Analytics Lab at Dalhousie University. On The Food Professor podcast, he joins Michael LeBlanc (from The Voice of Retail podcast) to discuss the hot issues in the food, grocery, and restaurant industries. The Feb. 3 episode on “Rating the Health of the Food Supply Chain” is particularly timely, explaining why some people are seeing empty shelves at the supermarket.
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hroughout the pandemic, fears of grocery shortages have simmered. First there was the Great Toilet Paper Scramble, then — at various times — runs on molasses, yeast, flour, peanut butter, bacon, Nutella, and countless other things. Check your cousin’s Facebook page for the latest. Add to that the ongoing concerns about everinflating food prices, and there’s a lot of concern and uncertainty around our supply chains, and the security of the staples we take for granted.
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