Future of Food
CBridging the Agrifood Information Gap with The Canadian Centre for Food Integrity
anada’s food and farming sector is a dynamic and sustainable industry, employing one in nine Canadians, and generating $143.8 billion (around seven per cent) of the country’s annual GDP. Canada’s agrifood chain — a complex, highly integrated system — has demonstrated its resiliency over the last few years. Throughout a global pandemic, extreme weather events, inflationary pressures, and international conflicts, our agrifood system is unwavering in its provision of healthy, nutritious food for Canadians and the world.
Despite this resilience, the landscape of agrifood information can be overwhelming and confusing to the average Canadian. The Canadian Centre for Food Integrity (CCFI), a national nonprofit, members-based organization, plays a crucial role in facilitating transparent conversations about food and agriculture, while helping Canada’s agrifood system earn public trust.
CCFI’s annual public trust research reveals a growing interest among Canadians in seeking out information about food, but a strong skepticism exists; nine in ten report at least a moderate level of concern regarding
misinformation or untrue information about the food they eat. Misinformation, fear-based marketing, and distrust of vested interests further exacerbate uncertainties among Canadian consumers.
To bridge this information gap, CCFI engages in proactive two-way communications within the agri-food sector and directly with consumers. We connect Canadians to their food system through our It’s Good Canada campaign, while helping the industry better earn public trust through research, resources, and dialogue.
Believing in the Power of Breakfast
As inflation, the cost of living, and lack of access to nutritious foods continues to impact families and the population in general, now more than ever, there is a need to rally together to help support those who need it most, children.
Breakfast programs have become an integral part of the lives of families and children nationwide. For nearly 30 years, Breakfast Club of Canada and its partners have been proudly supporting these programs in a variety of ways, including offering adapted solutions designed specifically to take into consideration local needs, available resources, and ensure long-term sustainability of these programs.
We are driven by values of collective access and inclusivity, and we see the simple act of serving a nutritious breakfast as a catalyst for success. Thanks to the support offered to build their capacities, our school and community partners can implement and
maintain reliable, universally accessible, and quality breakfast programs, with a nutritious and complete offer.
We believe that food can be a unifying and rallying force for children, families, and entire communities.
We believe in breakfast!
If there is one thing that schools can resoundingly agree on, it is that eating a wholesome and nutritious breakfast in a safe and caring environment is the key to unlocking children’s unlimited potential. It fuels minds, fosters healthy eating habits and cultivates a sense of belonging that transcends the breakfast table.
generosity provides an equal chance at success for tomorrow’s leaders. Feeding children should be everyone’s business. Together, let’s ensure a better start for every child!
And so, as we contemplate the future of food, it's only natural to think about a world where all children in Canada are universally able to access nutritious food at school, no matter their circumstance.
But in order to get there, we need the support of all stakeholders because YOUR
Tommy Kulczyk President & Chief Executive Officer, Breakfast Club of Canada
Harvesting
Success: Why Canada's Plant-Based Food Sector Is Thriving
Canadian companies are leading the way in plant-based proteins, thanks to abundant high-quality and clean ingredients and a thriving innovation ecosystem.
Tania Amardeil
Canadian companies are at the forefront of the plant-based food sector, propelled by a number of synergistic factors. These include our nation’s plentiful high-protein crops (such as soybeans and pulses like lentils, chickpeas, and fava beans), a surge in each ingredient’s manufacturing and novel ingredient development, and cross-sector collaborations, all of which combine to spur and promote innovation.
Protein Industries Canada contributes significantly to the plant-based food sector’s growth and advancement by providing support to private companies through de-risking innovation, enabling and facilitating collaboration and partnerships within the industry, and delivering industry-wide recommendations on industrial policy in areas such as regulatory modernization, innovation policy, market access, financial capital, and infrastructure development.
Environmental, nutritional, and cost benefits
“Plant-based proteins and foods offer many consumer benefits,” says Bill Greuel, CEO of Protein Industries Canada. “Globally, food systems account for 20 to 25 per cent of greenhouse gas emissions, and plant-based foods can help reduce the overall food system’s environmental footprint. Consumers are looking for choices that reduce their environmental footprint, and innovation in plant-based foods provides those options. Plant-based foods offer a lot of nutritional benefits, too. They’re generally low in fat and high in fibre. Finally, the rising cost of all food products is top of mind for many consumers today. As we scale up ingredient manufacturing in the plant-based food sector and these products become more available, costs will come down, making plant-based foods more affordable to consumers.”
orative innovation projects with other organizations in the space.”
By helping companies accelerate innovation and bringing focus to the growth of the industry through the launch of The Road to 25 Billion — a comprehensive set of recommendations on industrial policy for the growth of Canada's plantbased, value-added agriculture and plant-based food sector — Protein Industries Canada is helping to create a long term, sustainable industry.
Industry leadership and collaboration
The collaborative projects that Protein Industries Canada facilitates serve as catalysts, propelling the industry forward and fostering a burgeoning list of Canadian success stories. One of these partnerships is with Konscious Foods, a company founded by industry legend Yves Potvin, a visionary chef and creator of the betterfor-you foods movement.
“Konscious Foods is a line of healthy, convenient, plant-based food that’s good for you and good for the planet,” says Potvin, Konscious Foods’ CEO. “We have a sushi line, a line of plant-forward onigiri snacks, and two poke bowls made with plant-based salmon and tuna.”
Pioneering the future
Protein Industries Canada acts as a leader in the plant-based food industry, helping to fuel innovation and support the sector’s growth.
“We manage a 10-year, $350-million innovation investment fund,” says Greuel. “We support plant-based food companies by de-risking innovation and supporting the development of new ingredients and products.
We also offer advice and technical direction regarding market analysis and trends, intellectual property protection, and building out commercialization plans, and we put companies in collab -
Innovating the next generation of plant-based foods
Konscious Foods’ products are found in the frozen aisle and contain no artificial ingredients or flavours — just clean ingredients you can find in your pantry. “But the most important thing is that it tastes good,” says Potvin. “Our tuna is made with organic tomato and konjac, and our salmon is made with carrot and konjac. We make all our own products in our 34,000-square-foot facility in Richmond, just outside of Vancouver.”
Plant-based proteins and foods offer many consumer benefits.
“We've co-invested in a number of projects with Konscious Foods to help them scale up and accelerate the pace of their innovation,” says Greuel. This includes putting Konscious Foods in collaboration with various Canadian ingredient manufacturers, including pulse producers in the Prairies, a seaweed company in British Columbia, and a spirulina company in Quebec. “It's a great example of what we're trying to do at Protein Industries Canada, which is the conversion of commodities and crops that we produce in Canada into high-value ingredients, and then utilizing those highvalue ingredients in the next step of the value chain, which is the production of plant-based foods in Canada,” adds Greuel.
This article was sponsored by Protein Industries Canada
Bill Greuel CEO, Protein Industries Canada
Yves Potvin CEO, Konscious Foods
When Good Business and Good Health Go Hand in Hand
When your business is healthy living, you ensure the health of your business by being a force for good. That’s how Danone sees it.
D.F. McCourt
Jeremy Oxley Senior Vice President of Marketing, Danone Canada
Over the last few decades, there has been a reckoning in the Canadian conversation on corporate social responsibility. Canadians have been consistently taking companies to task on issues of sustainability, governance, and social impact. And, across every sector, organizations are adapting and responding, working to mitigate harm and manage expectations. It is the rare company indeed that can make a solid case for having been a consistent force for good all along, with a philosophy, portfolio, and approach that ensures its success is intrinsically tied to the health of Canadians and the well-being of the planet.
Jeremy Oxley is a Senior Vice President of Marketing at Danone Canada, where — since the Danone Group’s beginnings in the 1970s — the primary mission has been promoting health through sustainable and nutritious food and beverage products. This commitment to the public good has made Danone the largest consumer-facing certified B-Corp in Canada, and they continue to advocate for the highest standards in social, economic, and environmental practices.
“Historically, we have embraced a dual project which intertwines doing well economically with doing good socially, believing firmly that economic and social success should advance hand in hand,” says Oxley. “At Danone, we are guided by a deep sense of responsibility and purpose, which extends far beyond our factory doors; we are committed to a mission of bringing health through food to as many people as possible.”
Food security depends on the ability to make healthy choices
Yogurt has always been a nutritious food choice, but as a science-driven organization that is expanding that knowledge to new categories of products such as plant-based, water, and specialized nutrition, Danone has dedicated itself to continually fostering a deeper understanding of human nutrition and evolving its product line to reflect modern scientific consensus on what constitutes a healthy diet. This rigorous commitment to nutrition and education has become especially important in the new era of food insecurity.
“Food insecurity is a complex issue that goes beyond the mere availability of food,”
says Oxley. “It's about ensuring that people have access to nutritious food that nurtures their health and enables them to reach their full potential. It's about returning to the fundamentals, being con scious of what we consume, and understanding the benefits of our dietary choices for our gut health, protein intake, and overall well-being.
To combat food insecurity in Canada, we must focus on food literacy, empowering people with knowledge about what nourishes their bodies and minds.”
Keeping healthy food delicious as palates change
The bold vision of bringing health through food to as many people as possible — whether on grocery store shelves or through partnerships with non-profits like Breakfast Club of Canada — is made easier by the fact Canadians already love yogurt. But though it is a classic and simple food, the role of yogurt in the Canadian diet is constantly evolving.
We are guided by a deep sense of responsibility and purpose, which extends far beyond our factory doors; we are committed to a mission of bringing health through food.
“As Canadians have become more educated about their food choices and the experiences they seek from eating, we've noticed significant shifts in their behavior,” says Oxley. “The launch of our yogurt brand Two Good in Canada two years ago is a great example of consumers wanting not only sugar reduction, which we strive for across our portfolio, but added health benefits. The response has been tremendous. Many Canadians also adopt a flexitarian diet, balancing animal-based and plant-based foods to align with their health and environmental values. At Danone, we humbly recognize our leadership across various categories, with products like Activia leading the dairy and gut health segment and Silk in plant-based alternatives. This leadership position reinforces our sense of responsibility to create products that not only meet the desires and needs of Canadians but also contribute positively to the planet and the well-being of Canadians.”
And so, in a social climate which has companies across Canada scrambling to present a case for social responsibility, Danone is an outlier. Because their success has always been contingent on a healthy future. “When we do better as a company,” says Oxley, “we truly believe that Canada will be a healthier and more sustainable place.
Reinventing Simple Food Staples Through a Focus on Health and Nutrition
A Q&A with Danone Canada VP Pierre Morin about the deep research and innovation behind the simple health foods we love.
D.F. McCourt
Feeding the planet is an inherently scientific endeavour. As our society shifts towards a renewed appreciation of naturally nutritious foods, it can be easy to imagine the science and technology of the food industry falling away, but nothing could be further from the truth. Even our simplest and most timeless food products contain undiscovered secrets, new learnings that can be applied in our ever-growing understanding of human nutrition. Human beings had already been making and eating yogurt for millennia before the first stone of the Great Pyramids at Giza was laid, and yet food scientists continue to research, refine, and innovate upon this ancestral food in remarkable ways even today.
We sat down with Pierre Morin, Vice President of Research and Innovation at Danone Canada to ask a few questions about how researchers are constantly reimagining, rediscovering, and reinventing one of mankind’s oldest health foods for today’s nutritional and social context.
From our first yogurts, which were sold in pharmacies, to some of the best-selling dairy and plant-based yogurts available across Canada — our approach has been anchored in science and we are constantly innovating to meet the changing preferences of Canadians to lead healthier lives.
How has scientific understanding of human nutrition changed in recent years, and how has this understanding influenced the development of Danone products?
From our first yogurts, which were sold in pharmacies, to some of the best-selling dairy and plant-based yogurts available across Canada — including Activia, Oikos, Two Good, and Silk — our approach has been anchored in science and we are constantly innovating to meet the changing preferences of Canadians to lead healthier lives. Consumers have become increasingly savvy when it comes to ensuring the products they purchase for themselves and their families meet their nutritional needs. They are more critical, and more educated, than ever when it comes to what they’re consuming.
The recent introduction of Two Good Greek yogurt in Canada is a direct response to the growing consumer demand for nutrient-rich food choices. Each 95-gram serving packs a substantial nutritional punch, delivering eight grams of protein while keeping sugar content remarkably
low at just two grams.
In what ways has this increased nutritional awareness within the Canadian population shifted the food choices Canadians make?
Q &
With 40 per cent of Canadians actively seeking to integrate more plant-based foods into their diets, the rise of nutritional consciousness has influenced their food choices considerably. This reflects a national trend towards more plant-forward diets that offer flexibility and adaptability to various lifestyles, including vegetarian, vegan, and particularly flexitarian. Consumers of all ages are also turning to more high protein products to support their dietary needs, so we are continuously tuned into new ways to lead the way in that space whether that is through Oikos or Silk.
During the recipe development process for Silk Nextmilk, we thoroughly studied the beloved dairy taste attributes and engaged in robust testing, trying out hundreds of high-quality plant-based ingredient pairings to best recreate the taste of dairy.
Are Canadians' taste preferences changing along with their perspectives on nutrition and sustainability?
In recent years, Canadian consumers have shown an evolving appreciation for different flavour profiles, with a notable shift towards enjoying less sweetened, more natural flavours. There's also an increased consumer interest in natural yogurt offerings, which are versatile for cooking or pairing with granola. Our Research and Innovation team closely monitors these changing taste preferences to ensure our brands like Activia and Oikos evolve accordingly. We have responded to this shift by strategically reducing added sugar by 30 per cent across our dairy and plant-based products.
Reflecting on our recent introduction of Two Good, it's not only a product that tastes good, but it's also one that does good. The brand is partnering to combat food waste with Canada's largest food recovery organization, Second Harvest, to provide 83,000 rescued meals to Canadians from coast to coast all while supporting a more waste-conscious food system that discards less food, while nourishing more people.
Pierre Morin Vice President of Research & Innovation, Danone Canada
Canadian Producers Are Leading the Way in Beef Sustainability
A recent scientific report highlights the immense strides made by Canada’s beef industry on key sustainability indicators.
Veronica Stephenson
Anchored in sustainability and forward-thinking environmental stewardship, the families that raise beef cattle in Canada, and countless others involved in bringing Canadian beef to your plate, continue to demonstrate their commitment to continuous improvement — all without sacrificing the quality we know and love.
In January, the Canadian Roundtable for Sustainable Beef released its second National Beef Sustainability Assessment and Strategy report. This comprehensive scientific study, backed by a peer-reviewed environmental paper, showcases major strides made by the Canadian beef sector between 2014 and 2021 in key [environmental, social, and economic] sustainability indicators. It paints a promising picture of a sustainable, resilient future for Canada’s beef industry, backed by a robust suite of 2030 goals the industry has established to continue its journey of improvement.
Reducing the carbon footprint
One standout achievement highlighted in the report is a 15 per cent reduction in greenhouse gas (GHG) emissions to bring each kilogram of Canadian beef to the plate since 2014. This milestone is attributed to increased efficiencies, which have resulted in a smaller overall carbon footprint. By using fewer resources to produce the same amount of beef, the industry is on a steady trajectory to achieve its ambitious goal of a 33 per cent reduction in GHG emissions intensity by 2030.
This isn't just a local success story — it aligns with global efforts to combat climate change. With practical, measurable steps toward environmental sustainability, Canadian beef farmers and ranchers are setting an example for meat industries worldwide. Because it’s not just about beef — it's about embracing practices that contribute to a sustainable future on a global scale.
Preserving critical wildlife habitats
Canadian beef farmers and ranchers extend their custodial responsibilities far beyond raising their animals and caring for the land — they play a pivotal role in maintaining wildlife habitats. Eighty-four per cent of land used for beef production in Canada is pastureland, which contains stunningly diverse ecosystems and maintains a much closer semblance to natural landscapes than cropland. Native grasslands, typically found in pastureland, are vital for supporting biodiversity, providing habitats for countless plant and animal species, and promoting healthier and more balanced ecosystems.
In the face of a general decline in wildlife habitat across Canada's pasture and cropland, the proportion found on beef farms and ranches has increased, showing how important grazing cattle is for preserving wildlife habitat to support biodiversity. In fact, land used for raising cattle provides 74 per cent of the habitat wildlife need for reproducing and 55 per cent for finding food. There’s more work still to do, but the beef industry is actively working to counteract the loss of wildlife habitats as part of a broader commitment to conservation.
Land stewardship has always been rooted in the DNA of the beef industry, and a culture of continuous improvement is propelling this ethos to new heights.
Carbon storage in pastureland
Besides their critical role in preserving wildlife habitats, the extensive lands dedicated to raising beef cattle play a significant role in carbon storage. Keeping carbon in the soil means it can’t escape into the atmosphere. Approximately 1.9 billion tonnes of soil organic carbon are stored in land used to produce beef — 40 per cent of the total soil carbon across Canada’s agricultural landscape. That’s about the same as annual carbon dioxide (CO2) emissions from two billion cars, or about 58 cars for every Canadian.
It all comes down to the interaction between plants and soil in pastureland. Because land used to raise cattle sees the continuous growth and turnover of grasses, there’s constant input of organic matter into the soil. That helps maintain soil fertility — but also effectively turns the land used to produce beef into a colossal carbon storage unit.
Beef’s socioeconomic contributions at a glance
The report also highlights the immensely positive impact of the Canadian cattle industry on the economy. Demand for Canadian beef remains robust, both domestically and internationally, with increases of 5 per cent and 16 per cent, respectively. And for every worker employed in farm-level cattle production, 2.5 workers are employed directly or indirectly in the Canadian economy.
1.9 Billion tonnes of soil organic carbon
Broadly, the Canadian cattle industry plays a significant role in the economy, contributing $51.6 billion to the production of goods and services, $21.8 billion to the Canadian gross domestic product (GDP), and $11.7 billion in labour income.
Sustainability is a journey — not a destination. And while the industry celebrates its immense strides, it recognizes that there’s more work yet to do. The road ahead will involve addressing new challenges, exploring new technologies, and staying vigilant in the pursuit of environmental and social responsibility. With each collective effort, Canadian beef contributes to a future where the sizzle of a perfectly grilled steak isn’t just a culinary delight, but a symbol of responsible and resilient agriculture.
