Our September Issue

September 2020

McDONALD'S RETURNS TO SOURCING 100% CANADIAN BEEF

Canadians May Be Wasting 13.5% More Food since Start of Pandemic FCC Contributes $1.5 million to 92 Community Projects Protecting the Safety of Agri-food Workers Getting Surplus Food to Those Who Need It Growing Frustration as Business Owners Slip through the Cracks

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Getting Surplus Food to Those Who Need It McDonald's Returns to Sourcing 100% Canadian Beef Farmers Will Need More Support to Maximize the Rebound of the Ag Sector Canadians May Be Wasting 13.5% More Food at Home since Start of Pandemic Registration Now Open For 2020/2021 BCRC Webinar Series FCC Contributes $1.5 million to 92 Community Projects across Canada

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Banff Pork Seminar’s Aherne Prize Entry Deadline set for October 31, 2020 Protecting the Safety of Agrifood Workers

It's National Chicken Month!

Restaurants Canada Calls for Continued Support for Foodservice Growing Frustration as Business Owners Slip through the many Cracks

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September 2020 Volume 21 Number 1

PUBLISHER Ray Blumenfeld ray@meatbusiness.ca MANAGING EDITOR Scott Taylor publishing@meatbusiness.ca DIGITAL MEDIA EDITOR Cam Patterson cam@meatbusiness.ca CONTRIBUTING WRITERS Cam Patterson, Jack Roberts, Marilyn Braun-Pollon CREATIVE DIRECTOR Patrick Cairns Canadian Meat Business is published six times a year by We Communications West Inc.

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GETTING SURPLUS FOOD TO THOSE WHO NEED IT

By Marie-Claude Bibeau, Minister of Agriculture and Agri-Food Overnight, restaurants closed their doors. Canadian producers who primarily supply the food service industry, such as producers of potatoes, fish and poultry, immediately felt the impact of these closures.

As the government and food companies were busy trying to adjust, another worrying issue surfaced: our food banks were experiencing more demand than ever.

One in seven Canadian households report experiencing food insecurity for at least a month during the COVID-19 pandemic. These individuals and families ran out of food, skipped meals, or ate smaller portions because they could not afford enough food.

On the one hand, some producers were dealing with unprecedented food surpluses, and on the other hand, people are struggling to feed themselves as millions of Canadians were left unemployed.

Never before has Canada faced such a shock to its supply chain, and our government had to act quickly to develop an innovative solution. On June 15, we began accepting applications for the Surplus Food Rescue Program, which has a budget of $50 million.

Our goal was simple: to enable partnerships between not-for-profit organizations and food producers in an attempt to feed the greatest number of people in need and to support our producers who are grappling with unprecedented surpluses. At least 10% of this food aid was to be sent to communities in northern Canada.

In August, we announced that we are supporting eight impressive partnerships between over 100 different food companies and not-for-profit groups that will handle the transportation and redistribution of food. These partnerships aim to help both producers and food banks from coast-tocoast-to-coast by prioritizing the distribution of perishable surplus food that is at risk of being lost.

The major players involved are those in the field of food aid, such as Food Banks Canada, Second Harvest, and Breakfast Club of Canada, who have also benefited from the $100-million emergency fund to counter food insecurity. That fund helps two million Canadians through more than 1,800 local food banks across the country.

Since food is purchased at cost through the Food Surplus Rescue Program, producers and processors will be compensated fairly, but will not make profits. By taking the surplus off the hands of processors, it allows them to resume their purchase contracts with primary producers. And it prevents food waste too.

This is win-win. We are helping not only producers who could not sell their goods, but also workers who lost their jobs and had to rely on food banks.

The COVID-19 pandemic has brought out great qualities in Canadians. Many farm and food businesses had already generously contributed large amounts of food to our food banks and meals-on-wheels programs. With this program, we are forging even stronger links between the agricultural sector and Canadians in need.

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The contents of this publication may not be reproduced by any means in whole or in part, without prior written consent from the publisher.

Printed in Canada. ISSN 1715-6726

From left to right, Julie Marchand, General Manager, Food Banks of Quebec, Marie-Claude Bibeau, Minister of Agriculture and Agri-Food, Claude Dulude, CEO, Nutri Group, Marie-José Mastromonaco, Head of Operations (Québec), Second Harvest, Tania Little, Chief Development and Partnership Officer, Food Banks Canada, and Serge Lefebvre, President, Nutri Group.

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MCDONALD'S RETURNS TO SOURCING 100% CANADIAN BEEF Organization also extending its Canadian Roundtable for Sustainable Beef (CRSB) Certified Sustainable sourcing to include Quarter Pounders McDonald's Canada has announced it will return to sourcing 100% Canadian beef in September 2020, ending the temporary sourcing adjustments announced in late April due to industry constraints. Since that time, McDonald's Canada has been sourcing as much Canadian beef as possible, maintaining over 80% of supply from Canadian sources on average and supplementing with imported beef from pre-approved McDonald's suppliers.

McDonald's Canada is also continuing its beef sustainability journey by offering Quarter Pounder® patties, from which a portion of the beef (minimum 30%), will be sourced from CRSB certified sustainable Canadian farms and ranches by September 2020.

McDonald's Canada has used 100% Canadian beef since 2003. The company has also been a long-time proponent and advocate of sustainable practices in the Canadian beef industry. The organization and its franchisees will continue to advocate for progress on sustainability, which contributes to the humane treatment of animals, and delivers positive outcomes for farmers, ranchers, communities and the planet.

"For nearly two decades, we've maintained a strong commitment to sourcing Canadian beef – we are incredibly proud of the role we've played in supporting local ranchers and farmers," said Nicole Zeni, Senior Manager, Supply Chain, McDonald's Canada. "In these challenging times, our ability to return to sourcing 100 per cent of our beef from Canadian sources is a true testament to the resiliency of the industry."

As a founding member of the CRSB, established in 2014, McDonald's Canada was a driving force in developing Canadian standards for beef sustainability. The CRSB consists of a diverse group of stakeholders representing academia, government, food and agricultural businesses, producer associations, processors, retail and foodservice, as well as NGOs like Ducks Unlimited Canada, World Wildlife Fund and Nature Conservancy of Canada.

"The stabilized supply of Canadian beef is important in allowing us to continue to progress our sustainability efforts," said Jeffrey Fitzpatrick-Stilwell, Sustainability and Agriculture Lead, McDonald's Canada. "Offering Quarter Pounder patties made with beef from CRSBcertified farms and ranches is another meaningful step forward on our journey to delivering socially responsible, economically viable and environmentally sound food to our guests."

McDonald's Canada remains one of the largest purchasers of Canadian beef and a proud supporter of the Canadian beef industry. At the height of the pandemic, the organization made a $100,000 contribution to the Canadian Cattlemen's Foundation to support educational efforts and the development of future leaders through the Cattlemen's Young Leaders program.

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QUICK FACTS: • McDonald's Canada sources 100% of the beef for its hamburger patties from Canadian ranches and farms, primarily in Alberta and Saskatchewan.

• During the temporary period of importing beef in 2020, McDonald's Canada sourced beef from USA, Australia, New Zealand, UK and Ireland to supplement the Canadian beef supply.

• McDonald's beef patties contain no artificial additives, flavours and preservatives and are 100% produced in Canada.

• In September 2020, a portion of the beef (minimum 30%) used in our Quarter Pounder patties will be sourced from CRSB Certified Sustainable farms and ranches.

• McDonald's use of the CRSB certification mark for beef sustainability is designated based on an internationally recognized system, where a minimum of 30% of the supply chain's beef originates from CRSB certified farms and ranches, and is tracked at every point in the certified supply chain.

• In 2018, McDonald's Canada became the first organization to begin using the CRSB certification mark on its Angus packaging and, in addition, the global McDonald's organization announced a new global beef antibiotic policy.

ABOUT MCDONALD'S CANADA McDonald's Restaurants of Canada Limited serves close to three million guests every day and employs nearly 100,000 people from coast-tocoast. Of the almost $1 billion spent on food, more than 85% is purchased from suppliers in Canada.

For more information, visit McDonalds.ca.

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CANADIANS MAY BE WASTING 13.5% MORE FOOD AT HOME SINCE START OF PANDEMIC The research team of Sylvain Charlebois, Director, AgriFood Analytics Lab, Dalhousie University, Erica Finch, Research Associate, and Janet Music, Manager filed the following report indicating that food waste at home seems to have increased since the pandemic arrived.

“Since most of our lives have changed and most Canadians have been spending more time at home since March, many are wondering if Canadians are generating food waste at home. The present investigation on home organic food waste looks at how much Canadians may be wasting food compared to before the pandemic. We also look at COVID-related and other factors which could lead to more food waste at home. In partnership with Caddle, a total of 8,272 Canadians was surveyed between August 21-23, 2020.

“We also asked whether respondents threw away food believing it was contaminated by COVID-19, which would in turn generate more waste.

“Results of this survey must be considered with some caution. The pandemic brought a lot of uncertainty to most Canadians over the last 6 months. This massive change likely triggered different home-based behaviour patterns. Spending more time at home obviously caused households to consume food differently.

“Self-reporting results suggest Canadians may be wasting more food since the start of the pandemic.

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Before the pandemic, and based estimates, respondents conveyed that their household was generating about 2.03 kg per week of organic food waste (avoidable and unavoidable). This number is below the numbers we can find in most food waste studies, but the present report wanted to look at differences between pre-COVID and current perceptions. Our survey suggests that the average Canadian household is now generating 2.30 kg of organic food waste (avoidable and unavoidable), which is an increase of 13.5%.

“This is consistent with some early data released by some municipalities in the country. Based on our modeling evaluations, Canadian households could potentially be generating between 20 to 24 million kilos of additional organic waste a month, since the start of the pandemic. According to a recent study on domestic food waste, about 2.16 billion kilos of food, or more than $20 billion worth, is lost. This equals an annual cost of avoidable food loss and waste in Canada equaling $1,766 per household. With COVID-19, costs may have increased by $238 per household, or $2.95 billion for the entire country.

“Nonetheless, it is not clear whether households are generating more waste than before the pandemic, proportionally, given that Canadians are eating more often at home. A total of 55.4% of respondents believe they are wasting less food in percentage of volume, compared to before the pandemic.

“Reasons why food is wasted vary greatly. Respondents were asked to state reasons why food is wasted in their household since the start of the pandemic. The most selected reason was “food is left in the fridge or freezer too long” (31.3%), which is likely indicative of poor planning behaviours. In fact, poor planning is at the root at most of the responses. “Not consuming food before the best before or use by dates” (15.0%), “Preferring the freshest possible food” (12.8%) and

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other reasons are all issues that could be addressed by planning and behaving accordingly when shopping for and cooking food. The second most popular choice over all was that “household members did not finish their meals” (30.4%), except in Quebec it was in fact the most popular choice (26.9%). Interestingly, 17.2% of households believe they never food waste, which is a far higher percentage than what past studies have assessed.

Finally, we asked if respondents have bought more food to give to a food bank or community organization since the start of the pandemic. This was mainly to assess how people considered helping food banks as a priority, while buying more food than they needed. A total of 17% of respondents said to have purchased and given food to food banks. The highest level is in Ontario (20%), and the lowest, Prince Edward Island (7%).”

NSF INTERNATIONAL FOCUSES ON CANADIAN FOOD INDUSTRY WITH NEW WEBSITE FOR SERVICES IN CANADA

Global public health organization showcases services for Canada’s growing and fast-changing food industry NSF International in Canada recently launched a new website - www.nsfcanada.ca - to give Canada’s growing and complex food and beverage industry easy access to the global public health organization’s expertise and services in Canada. The website combines information on the depth, experience and capabilities of the NSF International Canadian office with access to NSF International’s global services dedicated to food safety and quality.

Evolving regulations across countries and increasing complexities associated with a globalized food supply “Some measures respondents have reported in network present challenges for NSF International clients in doing moreand often sincethe the startThe of the to Canada around world. newpandemic Canadian website reduce the amount of food waste generated was also offers expertise and services to help companies navigate interesting.

“Eating leftovers more often” (34.5%) these challenges, including certification and auditing, consulting, technical services, training and education, was the most popular measure, followed by Looking food and compliance, product and through the label refrigerator and packaging, cupboardsand more often” process development.

accredited International Association for Continuing Education and Training (IACET) site. Topics include HACCP, food safety and quality, GFSI benchmarked standards, regulations (including FSMA), food science, food packaging, food microbiology and ISO standards. Training modalities include eLearning, on-site, customized and open enrolment.

Additionally, the website includes information about management system registrations for the food, automotive, environmental, information security, medical devices, aerospace and chemical industries, as well as for Ontario drinking water programs.

Download the report at https://cdn.dal.ca/content/ Visit the new Canadian website at www.nsfcanada.ca to review the food dam/dalhousie/pdf/sites/agri-food/COVID%20 safety services capabilities video, find a list of Canadian food experts, learn Organic%20Food%20Waste%20(September%201).pdf about upcoming events and global news releases, a question YesGroup_CanadianMeatBusiness-Qtr-pg.pdf 1 submit 2014-05-16 1:20:17 PMor read an FAQ.

(24.4% was the second most popular measure).

NSF International’s Canadian website information “Preserving, freezing and canning foodprovides more often” was on the following services: the third most popular choice (22.5%). Quebec is the & auditing: Third-party food safety audits onlyCertification province where “We have not changed anything and certifications, which are integralwas components since the beginning the pandemic” the mostof supplier selection and regulatory compliance. Accurate popular choice (29.2%). audits are the first step toward successful verification of a company’s food safety system, providing improved In our survey, we also whether respondents brand protection andasked customer confidence.

Certifications threw believingforit animal was contaminated andaway auditsfood are available and produce in the

by COVID-19, which would in turn generate more agriculture industry, GFSI certification and management system registration. waste.

While a total of 10% of Canadians reported

to have thrownAaway food which they believed was Consulting: full-service team approach providing technical resources, expertiseQuebec and insight a wide range contaminated with COVID-19, hadforthe highest of food safety and quality services.

NSF International percentage (14%), followed

by British Columbia (13%). provides finished product inspection testing for food, packaging and non-food testing for rapid analysis and “A portion of the Canadian population have also been insight to protect the brand, technical support services eating food past their expiration dates more often from on-site temporary or permanent technical staffing since the start the pandemic reduce waste. While placements,of and various types to of consulting.

12.7% are doing this more often since the start of the Technical services: A one-stop solution for food product pandemic, 8.7%and areformulation, doing it less often.

A total of 20.0% compliance from concept to finished never eat food products past their expiration dates. product, including food and label compliance, packaging, Manitoba highest percentage ofshelf-life people who producthas andthe process development, and and haveproduct eaten evaluation. food passed their expiration date more often since the of the Training pandemic (14.8%), Training andstart education: for the global while food Quebec had the lowest and beverage industry(8.6%). across the supply chain as an meatbusiness.ca

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REGISTRATION NOW OPEN FOR 2020/2021 BCRC WEBINAR SERIES The Beef Cattle Research Council (BCRC) has released its calendar for their webinar series which will cover a range of topics including record keeping, invasive weed species, and reproductive failure in the cow herd, all focused on practical, science-based information for Canadian beef producers.

financial decisions, having a good relationship with your creditor, and what to do if you’re turned down for financing.

BCRC webinars are available free of charge thanks to guest speakers who volunteer their time and expertise to support advancements in the Canadian beef industry, and through the Knowledge Dissemination and Technology Transfer project funded by the Canadian Beef Cattle Check-Off and Canada’s Beef Science Cluster.

December 2, 2020, 7:00 PM MT Speakers: Dr. Rob Swackhammer, Upper Grand Veterinary Service, Dr. Martin Kaatz, Lethbridge Animal Clinic, and Dr. Blake Balog, Bow Valley Veterinary Clinic

Here is a list of the dates and topics to be included in the 2020/2021 BCRC Webinars: COMBATING INVASIVE WEED SPECIES

REPRODUCTIVE FAILURE IN THE BEEF HERD: CAUSES, EFFECTS AND WHEN TO INTERVENE

Reproductive failure can pose a significant threat for cow-calf operations, particularly when an issue affects a large portion of the cow herd such as early pregnancy loss. This panel of veterinarians will share case studies of reproductive wrecks on beef operations and how these operations overcame and solved the problem.

October 28, 2020, 7:00 PM MT Speakers: John Duynisveld, Agriculture and Agri-Food Canada (AAFC), Mike Cowbrough, Ontario Ministry of Agriculture, Food and Rural Affairs and Renny Grilz, Meewasin Valley Authority During the summer, cattle and feed are on the move, increasing the risk of bringing unwanted invasive species onto your farm. Learn more about invasive weed control for different regions across Canada.

MEETING YOUR PRODUCTION GOALS: RECORDS FOR ANIMAL HEALTH AND PERFORMANCE

CALM AND CALCULATED: WHAT KEY FINANCIAL TOOLS CAN HELP YOU ACHIEVE SUCCESS ON YOUR FARM? November 18, 2020, 7:00 PM MT Speakers: Farm Credit Canada (speaker TBA) and Brett McCrae, Manitoba beef producer Farm financials stressing you out? Join this webinar to learn more about the information needed to help make 10 10

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January 13, 2021, 7:00 PM MT Speakers: Kathy Larson, University of Saskatchewan and Tyler Fulton, Manitoba beef producer Recent studies suggest that producers who keep records and use industry benchmarking have higher production with an average of up to 60 more lbs of calf

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weaned per cow exposed. This webinar will discuss the records for animal health and performance to support your production goals.

BREEDING GOALS: PRACTICAL GENETICS FOR BEEF PRODUCTION February 17, 2021, 7:00 PM MT Speakers: Lance Leachman, Big Gully Farm and Sean McGrath, Roundrock Ranching

Pasture and stored forages are critical resources in the cattle industry. An effective management plan requires realistic production goals, a clear understanding of forage production, effective grazing strategies and timely responses to forage availability and changing environmental conditions. Record keeping can support management decisions needed to effectively manage both pasture and stored forage.

No two beef operations in Canada are exactly the same.

Factors such as climate, terrain, forage production, management style and marketing schemes will dictate the type of cattle that will perform best in your system.

This webinar will discuss breeding goals and how management changes or genetics can help achieve these goals.

RECORD KEEPING FOR FORAGE AND GRASSLAND MANAGEMENT March 24, 2021, 7:00 PM MT Speakers: Ryan Boyd, South Glanton Farms and TBA.

VEMAG

REPLACEMENT PARTS

To register, click on: https://us02web. zoom.us/webinar/register/WN_

https://www.dhenryandsons.com

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FCC CONTRIBUTES $1.5 MILLION TO 92 COMMUNITY PROJECTS ACROSS CANADA .Farm Credit Canada (FCC) is giving $1.5 million through its FCC AgriSpirit Fund to 92 community groups across Canada to support rural capital projects.

“The FCC AgriSpirit Fund supports rural communities at the heart of Canadian agriculture,” said Sophie Perreault, FCC executive vice-president and chief operating officer. “We are honoured to support the projects that help keep these communities as vibrant hubs for rural Canadians.”

Sophie Perreault FCC Executive Vice-President and Chief Operating Officer

The next application period opens March 1, 2021.

Registered charities, municipalities and non-profit organizations interested in funding can visit www. fccagrispiritfund.ca for eligibility requirements, to apply online and view past projects.

This year, the FCC AgriSpirit Fund awarded between $5,000 and $25,000 for community improvement projects that enhance the lives of rural residents.

Examples include capital expenditures on equipment purchase and installation, energy efficient building improvements and repairs, and the purchase of rescue and fire equipment.

Over the past 17 years, the FCC AgriSpirit Fund has supported 1,356 projects, an investment of $16.5 million.

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FCC is Canada’s leading agriculture and food lender, with a healthy loan portfolio of more than $38 billion. For more information, visit fcc.ca or follow FCC on Facebook, Instagram, LinkedIn, and on Twitter.

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BANFF PORK SEMINAR’S AHERNE PRIZE ENTRY DEADLINE SET FOR OCTOBER 31, 2020 .The Banff Pork Seminar (BPS) has become a leading event in the pork industry in North America. One of the most anticipated aspects of it each year is the awarding of the F X Aherne Prize for Innovative Pork Production.

Entry deadline for the 2021 Seminar is Oct. 31, 2020, says researcher Ben Willing of the University of Alberta, who chairs the BPS awards selection committee. The contest is open to owners, production managers, herdspeople, consultants, or anyone who has developed an innovation relevant to the North American pork industry.

The prize is significant. Since the 2021 Seminar is a virtual event the 2021 winner will receive complimentary registration to the 2022 Seminar Jan. 11 to 13, 2022, accommodation at the world-renowned Fairmont Banff Springs Hotel and travel assistance.

That’s a value of approximately $2,000.

“For winners the chance to spotlight their innovation and be recognized as an innovator by their peers, the pork industry and the Seminar attendees is very satisfying,” says Willing. “The prize is named after Frank Aherne, a long-time industry research leader.”

“Innovations can be big or small, simple or complex and the creativity and innovation of entries always amazes us,” says Willing. “They can apply to any segment of the industry including feeding, breeding, ventilation, disease control and prevention, transportation, manure management, animal handling, facility and enterprise management and pork quality and food safety.”

For more information, visit www.banffpork.ca.

Follow Banff Pork Seminar on Twitter @ banffpork. Connect on Facebook /BanffPork.

Get complete coverage in a Special Meeting Report of the 2021 Banff Pork Seminar, presented by communications partner Meristem. Find the special report link on the Seminar site home page www.banffpork.ca.

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THE BEST DEFE A STRONG OFFE

PROMOTING THE HEALTH BENEFITS

By Ronnie P. Cons

Red meat is often wrongly portrayed as being unhealthy. some in the media as unhealthy or not environmentally fr Vegan, fish and other non-meat diets have been proposed as

liver, 62 spinach

meat messages has influenced many families to cut back on their meat and poultry purchases. Perceptions may reality but to $262,500 to purchase reusable personal protective truth trumps misinformation.

Parents and other consumers want what is (PPE), best forand theirinstall healthequipment and that of their families. equipment to ensure social They are alsoofaware thatthe a lot of false information is out there distancing staff at facility. and as such, are open to scientific facts that can correct their misconceptions.

Iron fou found in absorp

PROTECTING THE SAFETY OF AGRI-FOOD WORKERS healthier alternatives. The result of this onslaught of negative The federal government has announced a number of initial projects funded under the $77.5 million Emergency Processing Fund.

The Emergency Processing Fund is focused on projects to help companies respond to the urgent health and safety needs of workers in agri-food sectors impacted

by COVID-19, with an emphasis on supporting meat processing facilities.

"The support announced by the federal government

This provides an opportunity retailappreciated”, meat departments today was expected and isfor much said to implement an instore ‘Healthy Meat Facts’ nutritional René Proulx, President and CEO, Exceldor Cooperative. campaign to set the record straight and convince their “Despite the challenges related to good COVID-19 in customers thatmany meat and poultry are actually for one’s recent months, we have been able to remain present health and that they should increase rather than decrease in order to continue tocampaign feed Canadians. wouldcan like their purchases of it. The outlined Ibelow have atodirect impact on sales: thank all of our employees who take their work

to heart and whoinstore are still at their jobs despite the Start by displaying posters promoting the nutritional value of meat. They be innovative, eye catching circumstances.

Weshould continue to be committed to and be designeda to specifically contradict meat myths.

The providing work environment thatany is adapted to the comments should all be literature based quoting research current pandemic conditions, and thus protecting the papers or MDs for maximum effect. Various posters should health all our employees." be madeof- each with a brief but powerful message covering Continued on page 16 one theme.

Posters can convey the following healthy meat fact messages:

Marie-Claude Bibeau, Minister of Agriculture and Agri-Food stated, "Workers in the agri-food sector, in particular those working in meat processing, have faced many challenges throughout this pandemic and the Government has been there to support them. Ensuring the safety of these essential workers is key to continue providing safe, high quality food for all Canadians."

1. Let’s IRON out the Truth on Meat!

“You would need to eat a massive amount of spinach to equal (the iron content) in a steak,” says Christopher Golden, an ecologist and epidemiologist at Harvard University in Cambridge, Massachusetts. (As quoted by nature.com in the article ‘Brain food- clever eating’.)

For a woman to receive her recommended daily intake of 18 mg of iron, she would need just 300 grams of cooked bovine

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Nationally, a total of 32 projects have been approved so far, for up to $10.54 million in funding. Funding has helped businesses purchase reusable PPE, sanitation stations and protective barriers, make adjustments to production lines to enable social distancing, develop additional training and adopt other measures that help safeguard employees from COVID-19. All remaining projects are currently being assessed and will be finalized in the coming weeks.

Minister Bibeau made the announcement while visiting the Exceldor Cooperative plant that will receive up

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The Government of Canada will continue working with food processors to ensure the well-being of essential workers in food processing plants across Canada while strengthening the resilience of our food supply chain.

Commandité, Saputo Dairy Products Canada, Serres Toundra Inc. and Montpak International.

• Exceldor Coopérative is a Quebec cooperative owned by 400 member farmers who are committed to raising quality poultry products. Exceldor Coopérative has more than 3,450 employees in Canada.

• This announcement builds on the measures we have introduced to keep Canada's agri-workforce strong, including: o Travel exemptions for all migrant workers, including seasonal agricultural workers and fish/seafood workers. o $50 million in funding for the Mandatory Isolation Support Program for Temporary Foreign Workers (TFW) to help protect the health and safety of migrant workers in farming, fish harvesting, and food production by helping processing sectors cover the incremental costs associated with the mandatory 14-day isolation period imposed under the Quarantine Act on migrant workers upon entering Canada.

• Additional investments were announced July 31, 2020 of $58.6 million in funding to increase support and protections for migrant workers on farms affected by COVID-19 outbreaks.

QUICK FACTS • The Emergency Processing Fund will help food processors implement measures to protect the health and safety of workers and their families in response to the COVID-19 pandemic. It will also support facility upgrades and help strengthen Canada's food supply.

• In Quebec, a total of seven food processors have been approved so far for up to $1.8 million in funding to support their efforts in keeping their employees safe.

They include Exceldor, Sunnymel Limited Partnership, Breton Tradition 1944, Oly-Robi Transformation 16 CANADIAN MEAT BUSINESS 16

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IT'S NATIONAL CHICKEN MONTH! This September marks National Chicken Month in Canada. All month long, Canadians from coast to coast will be celebrating their favourite protein – and the hard working Canadian chicken farm families that raise it.

"Celebrating National Chicken Month is just one way to celebrate the great chicken that we have been providing to Canadians for decades," said Benoît Fontaine, Chair of Chicken Farmers of Canada. "Canadians care deeply about their food, about knowing where it comes from and that what they're serving to their family and friends is of the highest quality; our farmers and their families are no different."

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Canada's chicken farmers have always been proud to provide Canadians with the highest quality chicken.

Farmers have made it even easier for consumers to find, with the Raised by a Canadian Farmer logo. See this logo where you buy your chicken and have confidence in where your food is coming from, and how it's raised.

The Raised by a Canadian Farmer brand is synonymous with origin and quality and with it, farmers take pride in their role in one of Canada's success stories:

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recognized, third-party certification body, accredited by the American National Standards Institute, to ISO 17065.

• Farmers are also committed to sustainability through innovation, by preserving the health of the land, providing value to Canada's economy, and making affordable food for Canadians. At this time, the Canadian chicken sector has a lower carbon footprint than that of other livestock in North America, and has lowered that carbon footprint by almost 40% in the last 40 years. Water consumption has been reduced by 45% in the same timeframe and 62% of the sector's total energy use comes from renewable sources.

NEW SURREY SLAUGHTERHOUSE ‘WOULD OPEN DOOR’ TO NEW BEEF MARKETS

• Good for you,Proposed Good for30,000-square-foot Canada: Canada's chicken beef abattoir in Cloverdale would be B.C.’s largest such facility sector sustains 101,900 jobs, contributes $8 billion to

By Amy Reid, Peace Arch News Canada's GDP, pays $1.9 billion in taxes, and purchases so as to not emit odours. And while there is an operational A federally licensed beef processing facility is in the works 3 million tons of feed, making it a stabilizing force in 6,000-square-foot abattoir on the property now, it’s can in Surrey, BC. rural Canada, where farmers – reinvest with confidence only process a limited number of cattle.

“There’s a new building coming forward, a new abattoir, I in their businesses and the communities.

Chris Les is general manager of Meadow Valley Meats, think that’s French pronunciation of slaughterhouse,” the company behind the project. Meadow Valley Meats is said Councillor Mike Starchuk. “So Surrey will have a

seeking a Canadian Food Inspection Agency license for newer facility with a better capacity so people will have • Food Safety: Farmers adhere to a strict mandatory the proposed abattoir, to become a federally registered the ability to not have to ship an animal to Alberta to have On-Farm Food itSafety Program, a national standard meat establishment and expand the operation. This would processed.

The applications have gone through the allow the meat products to be transported beyond B.C.’s Agricultural andprovincial Food Sustainability Advisory Committee.” that has received federal, and territorial boundaries.

The facility is proposed a 25-acre property within the government recognition and fullonrecognition by the “Our focus is on trying to bring a more efficient, sustainable Agricultural Land Reserve at 5175 184th St. The planned Canadian Food30,000-square Inspectionfoot Agency. local product to the market, realizing we can do that now abattoir in Cloverdale would process up Farmers are consumers, too. They take great pride in in a very limited sense,” said Les. “I caution people when to 100 head of cattle per day.

being toand bring Canada's number one protein to talkingable to them they say, ‘What a big plant, that’s going a city adhere report, thatto would make it larger than • Animal Care: According Farmerstoalso a strict, to go allow you to go mainstream.’

Well, yes, if you look tables from coast to coast, including our own. It makes other processing facility in B.C.. But it would still be mandatory andany auditable Animal Care Program to in the context of B.C., but this is still a very niche plant small by industry standards, compared to the largest meat sense to celebrate National Chicken Month, so we and we’ll serve a niche industry for producers and for the ensure high animal careplants standards being 3,000 upheld onof processing in Albertaare that process heads market.

It’s certainly not going be aare monstrosity of a plant can show the world thattowe committed to doing cattlefarms per day.across Canada. It is also thirdCanadian chicken but it’ll be a big upgrade from the site currently.” everything we can to maintain our hard-earned trust.

TheNSF proposed facility would be enclosed and designed party audited by International, anfully internationallyContinued on page 32

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https://www.tcextrade.com 100TH ISSUE | March/April 20192020 CANADIAN MEAT BUSINESS 19 19 September

RESTAURANTS CANADA CALLS FOR CONTINUED SUPPORT FOR FOODSERVICE An estimated 10 per cent of foodservice establishments have already permanently closed due to the impacts of COVID-19. Restaurants Canada is calling for a renewed commitment to help industry avoid further closures and job losses as colder weather approaches.

With patio season winding down, Restaurants Canada is calling for the federal government’s upcoming Speech from the Throne to signal plans to continue supporting the country’s vital foodservice sector.

In a letter to the Prime Minister’s office, Restaurants Canada President and CEO Todd Barclay commends the federal government for stepping up to provide significant support to restaurants struggling to survive the impacts of COVID-19 over the past six months.

Looking ahead, he calls for further assistance to ensure business continuity so that restaurants can continue contributing to economic growth: “The recovery of the foodservice industry will not be linear. Despite best efforts to innovate and adapt to the current environment, our sector will experience ups and downs as patios close, consumer behaviour adjusts and areas such as downtowns no longer host office workers and tourists in the same volumes they once did.”

CANADA’S RESTAURANT SECTOR CONTINUES TO BE HARDEST HIT BY COVID-19 Restaurants have played a critical role in providing their communities with safe and reliable meal options throughout the COVID-19 pandemic. Yet, the foodservice industry was one of the first sectors impacted by the crisis, and continues to be the hardest hit: • One out of every five jobs lost in the wake of the pandemic was in foodservice. The restaurant industry lost more jobs during the first six weeks of lockdown than the entire Canadian economy during the 20082009 recession.

260,000 jobs short of where it was in February, according to the latest Labour Force Survey results from Statistics Canada. No other industry comes close to this level of shortfall.

• Total foodservice sales in Canada could drop by nearly half in 2020, representing $44.8 billion in lost sales compared to 2019.

• Roughly 10 per cent of foodservice businesses have already permanently closed due to the impacts of COVID-19 and most are still losing money. More than half of respondents to a survey that Restaurants Canada conducted during the summer said they are continuing to operate at a loss and expect to take at least a year to return to profitability.

CALLING FOR A RENEWED COMMITMENT TO FOODSERVICE “Largely thanks to measures introduced since the start of the pandemic, the vast majority of restaurants have been able to continue contributing to their communities during these extraordinarily challenging times,” said David Lefebvre, Restaurants Canada Vice President, Federal and Quebec. “As the federal government resets its agenda and seeks to demonstrate a strong commitment to economic recovery, Restaurants Canada looks forward to renewed support for the vitally important foodserivce sector to prevent further closures and job losses.”

Restaurants Canada is recommending the upcoming throne speech signal clear intentions to support the foodservice industry in the following ways: • Extend and adapt the main emergency COVID-19 federal business support programs, including the Canada Emergency Wage Subsidy, the Canada Emergency Commercial Rent Assistance Program and the Canada Emergency Business Account.

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• Direct stimulus spending toward the I don’t think on the island restaurantDF: industry, withbeing a program similar has really impacted us negatively one to the “Eat Out to Help Out” program way or the other. We’ve traveled a lot, in the U.K., to boost critically needed met a lot of other farmers and livestock revenue to struggling restaurants and the producers in other parts of Canada, and sectors ofwe the that on alleconomy seem to have thedepend same issues their survival. and same concerns.

CMB: I understand that your farm

• Ensure any measures was new the first in Atlanticunder Canada to be consideration take into account the involved in the TESA program. challenging realities of operating DF: Yes, I think we were the first farm a businesseast during the ongoing of Ontario as far as I understand. pandemic and continue to create I’m not sure why the eastern conditionsassociations that support Canadians wouldn’t have previously returningnominated to work. anybody because there are many farms here on PEI doing every bit as much as we are asSECTOR to attain IS a A THRIVING FOODSERVICE high level of sustainability.

Anyway, CRITICAL TO CANADA’S RECOVERY we were very surprised when the PEI FROM COVID-19

Cattleman’s Association nominated our farm.

• Restaurants and other foodservice CMB: And then you were attending the businesses are the fourth-largest source Canadian Beef conference in Calgary of privateand sector jobs and number 1 you won. source of first jobs for Canadians, typically DF: Yeah! That was a very nice moment employing 1.2 million people.

for us. But I don’t like to use the word win actually. However, being • Foodservice supports a commitment wide varietywas recognized for our of supply achain businesses, indirectly real honour.

If you want to know supporting jobs. themore truth, than it was290,000 a pretty humbling experience.

I said to CBCthan when they Restaurants typicallyAsspend more phoned me after the conference, I was $30 billion per year on food and beverage just floored, really couldn’t believe it. purchases, playing a critical role for So now have been CanadianCMB: farmers andthat theyou agri-food sector. recognized, do you think that will draw more attention and garner more • Restaurants provide significant support nominations out of Atlantic Canada to community causes, contributing an going forward?

estimated $460 million to charities each DF: Absolutely. We’ve gotten a lot year.

of good press highlighting the island cattle industry. I’m positive you’ll see ABOUT RESTAURANTS more farms in our CANADA neck of the woods nominated next And I not-forhave to give national, is ayear.

Canada Restaurants the Canadian Cattleman’s Association profit association advancing the potential of diverse and Canada’srecognition fordynamic choosingfoodservice a farm from programs, member industry through Prince Edward Island.

We are small events. and industry advocacy, research,players in theresources national beef Before the start of the COVID-19 pandemic, and I think it was a real credit to their Canada’s foodservice sector was a $93 organization to employing recognize us. million 1.2They directly billion industry, treated allCanada’s the nominees royally oneand it number people, providing 22 million firstajobs source ofwas real and classserving act. It was a wonderful across the country every day. customers experience.

The industry has since lost hundreds of thousands jobs and could lose as much as $44.8 billion in sales in 2020 due to the impacts of COVID-19. meatbusiness.ca

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GROWING FRUSTRATION AS BUSINESS OWNERS SLIP THROUGH THE MANY CRACKS OF GOVERNMENT SUPPORT PROGRAMS CFIB URGES ALL BUSINESS OWNERS TO JOIN THE MOVEMENT

By Marilyn Braun-Pollon

Small business owners from across the country are joining forces to demand important changes to the federal government’s COVID-19 aid programs through an online petition recently launched by the Canadian Federation of Independent Business (CFIB).

Small businesses have been battered by months of closures, reduced sales and new costs, and three quarters of entrepreneurs still not making their normal levels of sales. As a result, CFIB estimates 158,000 small firms (one in seven) may close. This is a staggering number.

While many small firms have been helped by the three major federal government support programs, tens of thousands remain ineligible—particularly for the Canada Emergency Business Account (CEBA) loan program and the commercial rent subsidy (CECRA).

It is also good to see the Ministers deliver on the Prime Minister’s earlier promise to extend CEBA to businesses operating with personal, rather than business, bank accounts. Despite the program’s successes, far too many businesses were still slipping through the cracks of this and other government COVID-19 support programs.

The CFIB has been working closely with government and Export Development Canada (EDC) on important changes to the way CEBA is administered. In fact, EDC recently launched a call centre to answer questions and provide a status update from small businesses about their CEBA application. CFIB applauds this initiative and has agreed to provide ongoing policy advice to government on further changes.

CEBA EXTENSION AND ELIGIBILITY EXPANSION But some good news finally came on Aug 31 when the federal government announced that the CEBA program will be extended to October 31, 2020 and that businesses with personal banking accounts will soon be able to apply. CEBA has been a critical lifeline to 730,000 small firms – including nearly 60 per cent of CFIB’s members. We are very pleased that Ministers Freeland and Ng have agreed to extend the CEBA loan program until the end of October, allowing more firms to access the support.

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CHANGES NEEDED TO CURRENT FEDERAL AID PROGRAMS: CFIB has asked the federal government to make the following changes to current aid programs: • Canada Emergency Business Account (CEBA): (a) allow all businesses to participate (including new firms and those with less than $40,000 in non-deferrable expenses), (b) increase the loan amount to $60,000 and the forgivable portion to 50 per cent

CECRA EXTENDED UNTIL SEPTEMBER 30TH We welcomed the news on September 8th that the Canada Emergency Commercial Rent Assistance (CECRA) program will be extended until September 30th, but disappointed that no fixes to the flaws in the program were announced.

Rent relief is critical to the future of many Canadian small businesses. While extending CECRA for September will be welcome news for the lucky few small firms whose landlords are participating, we desperately need significant changes to delivering support for rent and fixed costs. We are glad to hear the federal government is considering “options” – but time is quickly running out.

The federal government needs to understand that there is a growing anger on the part of business owners who are left out by these critical supports. Every day we hear from business owners that tell us they need more help from government if they are going to survive the COVID-19 pandemic. That’s why CFIB launched an online petition that is demanding important changes to the federal government’s COVID-19 aid programs.

We are urging all small business owners to visit cfib.ca/ covidpetition and tell government what they need to help them recover in the months ahead.

• Canada Emergency Commercial Rent Assistance (CECRA): (a) allow tenants to access rent support directly, regardless of their landlord’s participation, (b) expand coverage to more firms with lower levels of business losses and (c) further extend over the fall • Income Support: a) Do not make the temporary EI measures permanent (i.e. requiring 120 hours to be EI eligible for payment of $400/week for at least 26 weeks) and b) do not make any major changes without extensive consultation and debate with employers • Canada Emergency Wage Subsidy (CEWS): (a) simplify the application process and (b) ensure business owners and their family members working in the business can have some of their dividend income covered

So far, almost 7,900 business owners have signed CFIB’s petition calling for changes. With so many small business owners continuing to struggle as we move through a slow recovery – we need the federal government to take their concerns seriously and implement these critical changes immediately.

Marilyn Braun-Pollon is the Vice-President of Western Canada & Agri-business for the Canadian Federation of Independent Business (CFIB). CFIB has 110,000 small and medium-sized member businesses (7,200 agri-business members) across Canada. To find out more about how to support local business go to www. smallbusinesseveryday.ca.

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