2022 Summer BlockTalk - The Sustainability Issue

Keeping Ontario’s Meat and Poultry Industry Informed

Summer 2022 • Vol. 28, Issue 2

Finest Sausage & Meat

The Dream That Became a Reality

ALSO INSIDE:

18 Sustainability - More than a Buzzword

19 Ontario’s Finest Butcher

24 Repurposing with Purpose

EVOLUTION LEADS TO

REVOLUTION

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Index BlockTalk - Summer 2022

0% R6 E V EO C A SP R ITO IB H Vol. 28, Issue 2 EX

LD SO

T OU

October 14 -15, 2022 Niagara Falls Convention Centre

20

Reserve your booth at meatindustryexpo.ca

14

Meat Industry Expo

How to Make Sustainability a Way of Life in Your Business

Presidents Message............................................................ 4 Welcome to the Association.............................................. 5 Sustainability – for YOU and your BUSINESS................... 6 How to Make Sustainability a Way of Life in Your Business................................................................ 14 Sustainability: More Than Just a Buzzword................... 18 Finest Sausage & Meat The Dream That Became a Reality............................................................... 22 Darling Ingredients Repurposing with a Purpose......... 24 Are your Labels Compliant?............................................. 26

24

Darling Ingredients – Repurposing with a Purpose

Should you keep some COVID controls in place?......... 34 Advertiser Index................................................................ 38 BlockTalk - Summer 2022

3

Developing Your Own New Product Development Sustainability Model

W

e are all caretakers of our environment and as a meat processing industry we must do what we can to minimize the impacts of our activities on climate change. Technically I see that our secondary processors have a high level of expertice and most use a science based approach to develop new products. Designing profitable meat blocks, understanding what is needed to make a least cost product and high quality signature offerings. Today many food companies are including a series of steps to improve their sustainabilty performance and in doing so are considering environmental, economic and social factors in NPD. Assessing sustainabilty implications of new products is complicated but if we use available tools and methodologies in our NPD activities we can make a difference.

Currently social considerations are driving consumer demand for food products that are healthier and better for the environment. No longer are we just using the “Carbon Footprint” as a measurement of environmental impact.

In these complex methodologies we see the inclusion of Water Footprint (FP), Ecological Footprint (EF), Product Environmental Footprint (PEF), Carbon Footprint, (CF) and the newcomer Nutritional Footprint (NF). Get started by researching and auditing your own supplychain and keep it simple by selecting one or two areas that you can improve on and collectivley we can make a significant difference.

Reference: Trends in Food Science Graham Dalziel, & Technology President https://doi.org/10.1016/j.tifs.2020.12.018

Sustainability

T

o many a word that is too obscure to really understand what it means, to others it is something so important that they live their life in pursuit of everything sustainable. While I don’t think fanatic of anything is a good thing, I do believe that it is in everyone’s interest to learn more about and think more sustainably. It can make your business stronger and more resilient.

Wikipedia describes Sustainability as having three pillars: environmental, economic, and social dimensions. We can all relate to economic – make more money than you spend. We know waste and excessive electricity costs are bad for business. Finding ways of controlling them will not only help you economically but will also have positive affect on the environment. What about Social good? Does doing good socially benefit your business? Some believe that there is a shift in behaviors where consumers are purchasing based on their core values. Research on millennials would definitely support this. The rising emergence of B-Corp certification would provide additional evidence.

B-Corps span every type of business imaginable, from banks to marketing agencies. Closer to home 100km Foods (Toronto), The Neighbourhood Group (Guelph), Mama Earth Organics (Toronto), and Beaus Brewing (Ottawa) are demonstrating how doing good and building good business go hand in hand.

In the end, whether you are interested in being more environmentally friendly, making smarter business decisions, or doing good in your community, sustainability should be something you are thinking about.

We hope you enjoy this edition of Block Talk and find Franco Naccarato, something that will inspire you Executive Director to be more sustainable.

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BlockTalk - Summer 2022

VISION A sustainable, respectful and diverse food system that celebrates the nutritional and economic value of meat and poultry.

MISSION We strengthen the meat and poultry industry in Ontario by connecting people, influencing change and empowering our members.

MPO LIFETIME MEMBERS • Richard Halenda (2021) • Doris Valade (2019) • Laurie Nicol (2018) • Joe Abate (2017) • Brian Quinn (2016) • Graham Dalziel (2015) • Tony Facciolo (2011)

• Pat Johnson (2005) • Gerry Houtzager (2003) • Leo Rocheleau (2001) • Jim Vidoczy (2000) • Nancy Ackert (1997) • Dr. Ron Usborne (1996) • Ron Deeth (1995)

MPO LONG TIME MEMBERS Thank you to our long time members who have been helping move the industry forward for over 25 years.

• Abate Packers (1979) • Canadian Butcher Supply (1979) • Domingos Meat Packers (1979) • Sargent Farms (1979) • Townsend Meats (1979) • Ontario Pork, Guelph (1980) • Gord’s Abattoir, Leamington (1982) • L’Orignal Packing, L’Orignal (1986) • MMIS/MONDO, Aurora (1986) • Nitta Casings, Markham (1986) • Walnut Hill Farms, Gads Hill (1986) • VG Meats, Simcoe (1987) • Rothsay, Dundas (1988) • Stemmler Meat & Cheese, Heidelberg (1988) • Chicken Farmers of Ontario, Burlington (1989) • Jetnet Norstar, Toronto (1989) • Schinkels’ Gourmet Meats, Chatham (1989)

• Springer’s Meats, Hamilton (1989) • Barron Poultry, Amherstburg (1991) • Brenner Packers, Windsor (1991) • Norwich Packers, Norwich (1991) • Weston Abattoir, Maidstone (1991) • Handtmann Canada, Waterloo (1992) • Hay’s Custom Cutting, Campbellford (1992) • Hoffman Meats & European Deli, Stayner (1992) • Newmarket Meat Packers, Newmarket (1992) • WIBERG Corporation, Oakville (1992) • Schinkel’s Legacy, Chatam (1993) • Windcrest Meat Packers, Port Perry (1994) • Malabar Super Spice, Burlington (1994) • R. Denninger Ltd., Hamilton (1995)

MEAT INDUSTRY ACHIEVEMENT (MIA) AWARD RECIPIENTS • King Cole Duck (2021) • Hayter’s Farm, Dashwood (2016) • Schinkel’s Legacy, Chatham (2014) • Conestoga Meat Packers, Breslau (2013) • In Memory of Dave Tiller (2012)

• Halenda’s Fine Foods, Oshawa (2011) • Springer’s Meats, Hamilton (2010) • VG Meats, Simcoe (2009) • Stemmler’s Meat & Cheese, Heidelberg (2008) • Leo Rocheleau, Maidstone (2007)

ASSOCIATE MEMBER RECOGNITION AWARD (AMRA) RECIPIENTS • Viscofan (2021) • Multivac Canada Inc., Brampton (2020) • Reiser Canada, Burlington (2019) • VC999, Saint-Germainde-Grantham (2018)

• Handtmann Canada, Waterloo (2017) • Malabar Super Spice, Burlington (2016)

www.meatpoultryon.ca

MPO

Welcome to the Association

ADMINISTRATION

Christian Farmers Federation of Ontario Marie Versteeg (519) 837-1620 info@christianfarmers.org 642 Woolwich Street Guelph, ON N1H 3Y2

QMS International Inc. Tanya Hemming (905) 820-7225 tanyahemming@qmsintl.com 1833 Folkway Drive Mississauga, ON L5L 2X1

Grand Valley Fortifiers Ian Ross (519) 621-4400 info@grandvalley.com 485 Main Street East PO Box 726 Cambridge, ON N1R 5S7

JJ Meat Distributing Inc. Kristoff Ribeiro (905) 859-1540 kristoff.ribeiro@gmail.com 14600 Concession 10 RR 3 Schomberg, ON L0G 1T0

MNP LLP Leanne Mejilla (416) 686-3719 leanne.mejilla@mnp.ca 111 Richmond St. W. Suite 300 Toronto, ON M5H 2G4

Riverview Meats Mahlon B. Martin (519) 323-3046 084574 Southgate Rd. 08 Mt.Forest, ON N0G 2L0

PAST PRESIDENT Carol Goriup Florence Meats, Oakville

TECHNICAL DIRECTOR Daphne Nuys-Hall technical@MeatPoultryON.ca EVENTS, MARKETING & COMMUNICATIONS MANAGER April Jackman april@MeatPoultryON.ca OFFICE MANAGER Meghan Schmuck meghan@meatpoultryon.ca

SECRETARY/TREASURER Adam Hayward Nesbitt’s Meat Market, Lindsay

DIRECTOR | Peter Baarda J&G Quality Meats, Burlington

DIRECTOR, MEAT TECHNOLOGY CENTRE OF EXCELLENCE Luis Garcia luis@meatpoultryon.ca

FOOD SAFETY ADVISOR Aniket Choudhuri aniket@meatpoultryon.ca

VICE PRESIDENT Kevin Schinkel Schinkel’s Legacy, Chatham

DIRECTOR | Gerhard Metzger Metzger Meats, Hensall

MARKET DEVELOPMENT SPECIALIST Derek Boudreau derek@MeatPoultryON.ca

COMMUNICATIONS COORDINATOR Sandy Trojansek sandy@meatpoultryon.ca

BOARD LISTING

PRESIDENT | Graham Dalziel Handtmann Canada, Waterloo

EXECUTIVE DIRECTOR Franco Naccarato franco@MeatPoultryON.ca

Building an informed and engaged membership representing a diverse Ontario meat and poultry industry.

&

DIRECTOR | Doris Valade The Malabar Group Inc., Campbellville DIRECTOR | Jeff Miedema Townsend Butchers Inc., Simcoe DIRECTOR | Dale Schefter Schefter Poultry Processing Ltd., Gorrie DIRECTOR | Doug Alexander Leadbetter Foods Inc., Orillia DIRECTOR | Yaser Alqayem Parkhill Meats, Parkhill DIRECTOR | Christine BonneauO’Neill L’Orignal Packing, L’Orignal DIRECTOR | Shannon Desborough Finest Sausage & Meats, Kitchener

BLOCKtalk is the official publication of the MPO, distributed to over 250 MPO members, commodity groups, and others throughout the industry, providing excellent advertising opportunities for suppliers of the meat and poultry industry to promote their newest, most innovative, supplies, equipment, and technology.

BLOCKtalk encourages Associate Members and supporters of the industry to submit articles which would be beneficial to our members.

ADVERTISING DEADLINES 2022 Fall July 29 Winter October 28

Spice & Seasoning Blends Rubs & Decor Seasonings Brine Injection Units Curing Salt

The information published in BLOCKtalk is compiled from a variety of sources, which we believe to be reliable; however, MPO does not guarantee, and assumes no responsibility for the correctness of the information.

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BlockTalk - Summer 2022

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Photo Credit: Copernico, Unsplash

Sustainability – for YOU and your BUSINESS

By Doris Valade, Business and Leadership Coach, The Malabar Group

K

ermit the Frog said it best around 2008: “It’s not easy being green!” As a society, we’ve been talking about greenness and sustainability for more than 20 years and although we’ve made significant progress, we’re not there yet.

Sustainability issues still make headlines, the topic continues to come up in boardrooms and offices and the number of consumers who expect brands to step up and do the right thing for the planet is growing.

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Big business is getting greener and taking sustainability more seriously. But what about small business? A Forbes report revealed ,“If your brand isn’t helping your consumers improve their environmental and social footprint, then you’re in danger of disappointing 88% of them.”1 What’s more, “at least 12 peerreviewed studies show that many job seekers are attracted to organizations with sustainable practices.”2 As small business owners, how can we make sure our environmental actions are green and our efforts at sustainability positively impact people, planet and profits?

The Three Pillars of Sustainability In 2010, the Office of Sustainability at the University of Alberta, Canada, put together a concise definition: “Sustainability is the process of living within the limits of available physical, natural and social resources in ways that allow the living systems in which humans are embedded to thrive in perpetuity.”3 It is generally accepted that there are three key pillars to sustainability — environmental, social (human) and economic sustainability.

1. Your Small Businesses and its Environmental Impact For small business, thinking about your environmental impact is probably the easiest pillar to understand and improve upon.

A good first step is to look at what’s in your garbage. How can you reduce or reuse what’s in there? Avoid plastic when you can!

Think about items you order on a regular basis. Are you using sustainable packaging? Is your equipment energy efficient?

When buying new equipment, check energy-efficiency ratings.

Simple things, such as LED lights and smart thermostats are green actions that can save money. It’s surprising how many businesses leave their lights on overnight and on weekends – if it’s not a security issue, why not turn them off? How are your products stored? If temperature control is required at your facility, can you reduce inventory to reduce energy costs? Are you using natural or eco-friendly cleaning and sanitation products?

Buying used office furniture instead of new can be a great costsaving green idea. Are you ready to go paperless? Did you know that storing data in the cloud is far greener (and more efficient!)

Continued on page 8

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Continued from page 6 – S USTAINABILITY

– FOR YOU AND YOUR BUSINESS

than storing it on site? Why not ask your suppliers to confirm their own sustainability commitment.

Perhaps you can provide financial support for your employees to consider public transportation or car-pooling to work. Add bike racks outside. Simple steps are a great beginning and every step you and your team make, makes a difference.

training, apprenticeships, staff memberships for physical fitness or nutrition programs. You may even want to support local programs and fundraising events within the community. Review your company’s HR practices, ensuring they are safe and ethical.

Is diverse hiring ingrained in your process? Make sure your HR policies are up-to-date and in line with current laws, industry standards and government rules and regulations.

3. Economic Sustainability – Embrace Practices that Support Economic Growth It is possible to support long-term economic growth for your small business and the industry, without negatively impacting social, environmental and cultural aspects of the community. Doing good has a positive and direct impact for its own sake, as well as on your company’s ability to do well. A Unilever study found that a third (33%) of consumers are now buying from brands based on their social and environmental impact.4 The Global Sustainability Study, a major 2021 study of more than 10,000 people across 17 countries showed that sustainability is becoming increasingly important in consumers’ purchasing decisions, especially as consumers see themselves, along with profits for the company, as the primary catalysts for change.5

In general, sustainability begins by thinking about what kind of future we are leaving for the next generation.

2. Social (Human) Sustainability – How Can Small Business Contribute?

Social sustainability centers around improving social quality.

This includes the well-being of individuals, communities and societies. The focus is on building thriving communities within larger thriving societies. Key elements include health, nutrition, education, safety, diversity, freedom and standard of living.

As an employer, perhaps you begin by encouraging team members to consider their work/life balance. What can the company offer to support that balance? Think about paid

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Continued from page 8 – SUSTAINABILITY

– FOR YOU AND YOUR BUSINESS

Ready to Create a Sustainability Strategy?

An excellent first step is to gather your team and answer the question, “How do our company’s actions impact people, the planet and profits? The success of your sustainability programs will be based on continuous improvement and innovation, both of which can be found within your company.

Your employees are a great resource for ideas on how to reduce waste and reuse materials throughout your facility. They can help identify which training programs would best to support individual growth, growth of the team and the company. They will also know about local community social programs and events in which to involve the company.

First Steps...

Consider developing a sustainability vision statement and an actionable set of sustainability goals for the short term (the next 12 months), the medium term (the next 2 to 5 years) and the longterm (10+ years). There are many resources available to guide you. Start small — every step will make a difference! Include key members of your team to represent all areas of your operation (production, shipping/receiving, accounting, customer service, sales, etc.). And don’t forget to celebrate each goal you complete together.

Tell Customers About Your Company’s Green and Sustainability Programs Announce your plans and achievements on your website, as well as on LinkedIn and your other social platforms. A What about Your Own Sustainability as Business Leader? gentle word of caution at this point. Transparency is key.

Businesses have been tested through the pandemic. Effective leaders have learned to be compassionate and more thoughtful Greenwashing — when a company pretends and promotes itself in their relationships with their teams, their customers and their as environmentally conscious, but its practices say otherwise — will be noticed and called out. If you are going to flag and vendors. But what about owner self-care? Are you overloaded?

Do you feel off balance or burned out? If you do, it will be difficult incorporate your sustainability into marketing and advertising, make sure you walk the talk. As we all know, the trust of to support those around you. Taking care of yourself includes customers is priceless, difficult to acquire and easy to lose. getting enough sleep, taking breaks from the tasks at hand and not being too self-critical. It’s crucial to have a strong support Sustainability is not a trend and in 2022, it’s still not easy being network — family, friends and mentors. green. But both are urgent priorities. Every company, regardless of size, has an impact on the planet and each can play a part Continued on page 12

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Continued from page 10 – SUSTAINABILITY

– FOR YOU AND YOUR BUSINESS

in the future of a healthier community and society. Done well, sustainability can lead to marvellous outcomes — loyal, satisfied customers, improved supplier relationships, engaged employees who are happy to be brand ambassadors and a more viable, competitive and profitable small business.

How do you feel your small business ranks in its sustainability efforts? Canada’s Greenest Employers is an editorial competition organized annually by the Canada’s Top 100 Employers project.

If you feel your business has made huge strides in being green and embracing sustainability, the competition is accepting applications for the 2023 awards. They are open to companies of all sizes. Now in its 15th year, here are the winners for 2022.

Additional Reading and Resources to help you go greener and achieve sustainability: The Role Small Businesses Can Play in Building a Sustainable Future.

A Sustainability Roadmap for Small/Medium Business (SME) from the Government of Canada.

Five Small Business Owners Share Their Secrets for Work-Life Balance since COVID-19.

About Doris Valade Doris has been involved in the meat and poultry industry for over 35 years. She has sat on the boards of Food & Beverage Ontario, the Canadian Meat Council and the Canadian Spice Association. Doris has been included on the list of Profit magazine’s Top 100 Female Entrepreneurs from 1999 – 2005 and again in 2016. Meat and Poultry Ontario recently awarded Doris the Lifetime Member Award for her outstanding contribution to the industry.

As a business and leadership coach, Doris mentors and supports business owners and entrepreneurs through the challenges of running their business while trying to remain sane. You can request a free (no obligation) phone call and conversation with Doris by sending her an email request: doris@malabargroup.ca References: 1. https://www.forbes.com/sites/solitairetownsend/2018/11/21/consumers-want-you-tohelp-them-make-a-difference/?sh=33ec02766954 2. https://nbs.net/articles/three-reasons-job-seekers-prefer-sustainablecompanies/#:~:text=Employees%20Want%20to%20Work%20for,to%20 organizations%20with%20sustainable%20practices.

3. s pacademiccompaniondocumentsinglev3.pdf (ualberta.ca) (Sustainability Plan Report 2016-2020) 4. R eport shows a third of consumers prefer sustainable brands | Unilever 5. https://www.businesswire.com/news/home/20211014005090/en/Recent-StudyReveals-More-Than-a-Third-of-Global-Consumers-Are-Willing-to-Pay-More-forSustainability-as-Demand-Grows-for-Environmentally-Friendly-Alternatives

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How to Make Sustainability a Way of Life in Your Business

By Trevor Bacque, Farm Credit Canada

A

long with everything food and beverage processors do to achieve peak performance and output, sustainability has become increasingly important.

Driven by the need to respond to increasing consumer demand and their own environmental and ethical conscience as well as anticipated regulations, the necessity to become more sustainable isn’t going away.

But where does a processor begin?

Earth Fresh Farms of Burlington, Ont., one of North America’s largest suppliers of potatoes, carrots and onions to the retail and foodservice industries, started its journey to increased efficiency and sustainability in the mid-2010s.

“Sustainability for us has become a way of life,” says CEO Tom Hughes.

Check water lines for dripping faucets, which can easily add up to thousands of litres of wasted water.

The federal government, for example, recently joined the United Nation’s Coalition for Sustainable Productivity Growth for Food Security and Resource Conservation (the SPG Coalition) – whose goal is to accelerate the transition to more sustainable food systems. Some of the coalition’s objectives are to address food loss and waste, resource conservation, biodiversity and climate change mitigation.

The company first focused on getting rid of plastic produce bags.

In 2021, they launched their paper-based compostable bags. It was a dramatic move, considering many companies opt to stay with plastic-like bags made of recyclable material. Earth Fresh Farms forecasts 30% of all their Canadian-sold potatoes will be in compostable bags by the end of 2022.

Beyond packaging, the production facility strives for sustainability. Here are some other sustainability steps Hughes recommends: •M aintain production floor tools like water lines. Ensure there are no dripping faucets or leaky pipes and that sprayers are correctly aligned to avoid excessive splash-back. Inefficiencies like this can quickly add up to thousands of lost litres of water.

•C heck motors on the production line to ensure all are equipped with variable speeds to control the amount of electricity required.

•U pgrade equipment when you can. From the production floor to the office to the delivery vehicles – newer equipment is more energy-efficient.

“All those little things are important, not only to determine the cost of producing a product but also how much you’re using of each input,” Hughes points out.

Hughes suggests food and beverage processors hire a consultant to conduct a sustainability audit, develop goals and create a plan.

Continued on page 16

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Continued from page 14 – HOW

TO MAKE SUSTAINABILITY A WAY OF LIFE IN YOUR BUSINESS

Sustainable food and packaging opportunities As sustainability initiatives increase, product packaging can be one of the first areas to examine.

Ehsan Behzadfar of Ryerson University’s Chemical Engineering and Environmental Applied Science and Management programs says there’s an opportunity for food and beverage processors to save money with sustainable packaging.

He points to a coffee pod company where users can toss discarded pods into a special bag and later mail them directly back to the company, who immediately re-use them.

“They close the loop,” he says. “They make themselves responsible for the packaging and can communicate with their customers that they themselves are solving the end-of-life scenario.”

Packaging innovations aren’t the only sustainable practice around. Sustainable sourcing of ingredients from supply chain partners worldwide, whether it’s coffee, palm oil, beef or more, ties together social, environmental and economic criteria.

Upcycling food is a way to reduce food waste, using food that otherwise wouldn’t have gone for human consumption. To learn more, check out the Upcycled Food Association.

Enhance transparency Measuring and promoting environmental impact is also increasingly common. Efforts are focused on reducing or getting to net-zero emissions of greenhouse gases and reducing water usage, and waste.

Transparency about sustainability has become increasingly common – and those who are and work on sustainability stand to benefit. Globally, 85% of people say they’ve shifted their purchase behaviour towards sustainability in the past 5 years.

The Hartman Group reports 72% of consumers are willing to pay more to support companies that share their values.

As government, industry and the public continue to converge on sustainability, food and beverage processors will be driven to respond. Take a close look at your operation to see where sustainable steps can be implemented and bring in a consultant when you’re ready to make the big moves.

This article is reprinted by permission of the author and FCC. It was originally published in the FCC Food & Beverage Newsletter, Canada’s free, bi-weekly e-newsletter. For subscription information about FCC newsletters, click: https://www.fcc-fac.ca/en/knowledge/fcc-knowledgenewsletter.html

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Sustainability: More Than Just a Buzzword

By John Jamieson, President and CEO of the Canadian Centre for Food Integrity.

E

verywhere you go these days you are sure to hear the word sustainability. It can mean many things to different people and industries, but whatever your idea of sustainability is, most would agree that sustainability touches upon the environment, economy and society.

More than ever, Canadians are concerned about the environmental impact of growing food. For nearly a decade, the Canadian Centre for Food Integrity (CCFI) has published an independent report on Public Trust Research. It is based on surveys and focus groups with thousands of Canadians.

In 2021, for the first time, sustainability and environmental concerns made the top-five list of life issues. Over half of Canadians cited global warming or climate change as one of their top-five life concerns. They also told us they have a strong desire for a sustainable food system and think about the influence the environment has on their daily lives.

Sustainability is also a priority for our food system. There is no endpoint for sustainable production practices – sustainability is a moving target.

Agriculture accounts for about eight per cent of greenhouse gas emissions in Canada. Farmers and the agriculture industry as a whole are working on reducing their impact on greenhouse gas emissions on many levels; like developing more energy-efficient engines for farm equipment, capturing greenhouse gases from manure tanks, and practicing precision agriculture that does not use blanket applications of fertilizer and pesticides. A healthy soil is one that can sequester carbon and produce crops with less human intervention. There is a strong focus on soil health across Canada and that alone makes our system more resilient to climate change.

Sustainability has an economic component as well. If our farmers and food companies were not profitable, they would not stay in business and we would have to rely more on imports to feed the nation. Our for-profit food system continues to produce safe and affordable food for Canadians.

Through taxation, a profitable food system also helps pay for education, roads, and the health and social services we value, like our universal healthcare system.

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There are also social benefits to a sustainable food system.

Canada places high on international rankings for food accessibility and affordability. Our robust food system is able to donate a significant portion of its surplus production.

Yes, we can do more, like ensuring that the people who work in the industry are compensated fairly and recognized for the dignity in the work they do. Every one of us relies on their labour to feed ourselves and our families.

Our food system is doing a much better job of being open about how food ends up on our tables. It is on a path of continuous improvement and more willing to show its stretch markets and warts, and how it is addressing them.

Openness builds trust, and transparency is the hallmark of sustainability.

At its root, sustainability starts with taking what we need without harming future generations’ ability to do the same.

With an openness to being more transparent and a selfinterest in sustainability, our food system is moving in the right direction. People do not expect perfection, but they do expect progress and this is what the Canadian food system is delivering on.

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BUSINESS MEMBER PROFILE

Finest Sausage & Meat The Dream That Became a Reality

By Sandy Trojansek, Meat & Poultry Ontario

I

n 1975, master sausage maker Guenter Lotzmann and his friend Martin Gedja established Finest Sausage & Meat Ltd. in Kitchener. Here, they made their dream of opening a meat processing plant come to life.

The partners began selling products in the Kitchener-Waterloo area. Guenter knew early on what his career path would be, as his father was a master sausage maker in Germany. Current owner Shannon bought the business in 2018 and has watched the business grow since its humble beginnings and has been involved in the day-to-day business for the past 15 years.

“They worked long hours running smokehouses overnight, selling product in parking lots and markets, hustling to sell and pay bills,” Shannon Desborough says. Their vision was to work for themselves and oversee their own successes and failures.”

“When they founded the business, the proposal to the bank was they planned on making a certain amount of product, selling product, paying themselves, with no staff, then repaying the loan,” he says. “The bank approved the loan in 1975. They looked at various places, and eventually settled on this property.”

Guenter believed they would only service Kitchener, and they kept busy selling sausages and paying bills. Production has expanded since the early days.

“The production facility has grown, and we now serve all of Ontario” he says. “We have met and exceeded the expectations of the people that founded this company, and what they believed this business would become in the future.”

Finest Sausage & Meat Ltd. is a private corporation located in Kitchener, Ontario, a family business employing 40 people. They serve copacking, private label, markets, stores, delis, and grocery stores across Ontario. The business is known for its Eastern European products, dry cured and fermented, as well as their sausages.

“We do a lot of products for charcuterie boards at restaurants,” he says. “Everything we sell in our stores and at the market we make ourselves, such as deli meat and our bacon, which has a solid following. We make pepperettes, beef jerky, turkey breast, Black Forest ham, and European specialties such as Landjager, a pork-based, smoked meat snack.”

What would Desborough tell the younger version of himself? “Be true to your vision.

Know your value, your mission, and vision, and stay on track with that,” he says. “Stay focused, and the work will pay off.”

Desborough also discussed how his next generation vision was evolving.

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“We have worked on it for years, but we’re getting there. It is not one goal, it’s lots of plateaus. We were a small business, and now we have people in several departments,” he says. “In the beginning, it was like a one-person marching band. Now we have a band and a composer. I think we have come a long way.”

In the beginning, Guenter’s business philosophy was make and sell product, and pay the bills. It’s simple, but Desborough believes this is the framework for most businesses.

“You need to make and sell your product, and pay your bills,” he says. “Our business philosophy is ‘don’t compromise’. If your business is making a high-end product, which brought you to where you are, don’t compromise by making cheaper products.

We make high-quality, value-added products and are driven by quality over quantity. Our products are reasonably priced, and any consumer can afford them, which helps and supports the community.”

Desbourough’s personal philosophy is simple – treat people the way you want to be treated.

Finest Sausage & Meat has great customers, including private label, grocery stores, and regular customers that shop in person. “We have our regular customers who shop in our market and our stores that we have more of a personal connection with,” he said. “With some of our private labels, we have become friends.”

What Does Sustainability Look Like Desborough has reduced paper waste, moved to doing more online, and optimized energy consumption for his business. He has also worked on a program with MPO for sustainability called R-Purpose.

“We did a program with MPO and Provision Coalition to put money into our direction for sustainability and

creating a circular business. The program is ongoing, and we’re finishing it now,” he says. “Our biggest win was how staff was looped into their vision, and how they got the staff on board to the program. It was like a team building event for staff – becoming a leaner company to reduce overhead and waste.”

Future of the Industry Desborough thinks that the meat industry will see tighter regulations in the future.

“I believe that the population will continue to grow, so we will be prepared to sell more product to more people,” he said. “We will continue to grow and reinvest in our company, and hopefully continue to meet and exceed our expectations, so one day, if my kids want to be in food processing, they will have something that they can aim for.”

Membership with MPO has Benefits Membership with MPO has been beneficial to Desborough. “I was on the Board of Directors, I support MPO and go to the Expos,” he says. “There is value in being a member, and that value for me has changed over time. For example, Daphne’s (NuysHall) position as a Technical Director is an asset to me. She guided me through regulatory details.

I have become self-sufficient in this area, but still contact her from time to time. For me, it is the regulatory and building piece. That is a foundational piece for your business.”

The technical and networking components have been the highlight of Desborough’s relationship with MPO as a member. “MPO has been a very strong advocate for the meat industry, and they continue to be a champion of all things meat.”

Finest Sausage & Meat Ltd. Shannon Desborough (519) 748-9003 finestsausageandmeat.com

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ASSOCIATE MEMBER PROFILE

Darling Ingredients Repurposing with a Purpose

By Sandy Trojansek, Meat & Poultry Ontario

I

ntegrity, transparency, and entrepreneurship. These core values, and the way employees of Darling Ingredients (NYSE: DAR) live them daily are essential to building the organization’s reputation and superior quality of products and services they are known for, according to Suann Guthrie, Vice President, Investor Relations, Sustainability and Global Communications.

Established in 1882, the company employs 12,000 employees and has 250 plants in 17 countries. It is the largest publicly traded company turning food waste into sustainable products, and a leading producer of renewable energy. Darling Ingredients has been an associate member of Meat & Poultry Ontario (MPO) since 1988.

The organization is growing, with the recent acquisition of two companies.

“Darling Ingredients announced two strategic acquisitions to grow its base business,” Guthrie says. “Valley Proteins, which closed on May 2 for $1.1 billion, plus or minus various closing adjustments, includes 18 plants that process about 2.4 metric tons of raw material per year, and enough fat to produce 125 million gallons of renewable diesel.”

The second acquisition was announced after the purchase of Valley Proteins closed on May 2.

“On May 5, we announced the signing of a definitive agreement to purchase FASA Group,” she says. “FASA Group processes more than 1.3 million metric tons of beef, pork and chicken annually through 14 rendering plants with an additional two plants under construction and has approximately 2,400 employees. FASA will augment our supply of low carbon feedstocks to Diamond Green Diesel.”

Guthrie explained the company’s four-legged approach regarding growth: • Green electricity – They continue to see opportunities to add digestion capacity, which allows us to arbitrage different raw material streams, and divert from land fill.

• Diamond Green Diesel – They are currently producing renewable diesel for over the road. We see opportunities 24

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to add sustainable aviation fuel (SAF) as a possibility. This will largely depend on policy that would incent the movement toward SAF. • Food segment – They see growth in this area. We have seen a compound annual growth rate of 14.5% in this segment over the last 3 years. This is from our business that produces gelatin and Peptan (collagen).

• Our Global Ingredients or core rendering business – They acquired Valley Proteins, who was the #2 in the US, and about 50% the size of Darling’s USA rendering operations per week.

The FASA Group in Brazil makes sense, as Brazil will feed the world and we see strong animal agriculture growth.

Like other organizations, the company currently deals with supply chain challenges, escalating energy prices and labour issues.

Guthrie stated that the future is looking good for the organization.

“The business environment remains very favorable for Darling Ingredients,” she says. Rendering volumes are robust and growing. Darling Ingredients continues to lead the way in creating renewable and bioenergy solutions to combat rapidly rising energy prices and satisfy the world’s demand for decarbonization.”

Guthrie also mentioned expected growth in other areas of the company.

“We expect our green energy business in Europe to flourish as we expand capacity to meet demand,” she says. “We are completing our expansion of Diamond Green Diesel, our joint venture with Valero. In 2023, we will be supplying the world with 1.3 billion gallons of renewable diesel made primarily from waste fats and oils.”

Guthrie explains her business philosophy as follows: “The world’s population is expected to increase by 2 billion people in the next 30 years to 9.7 billion in 2050,” she says. “With population growth, there are two things the world will need, more energy and more food. Darling Ingredients is at the center of that. We play an essential role in creating solutions that sustain life.” www.meatpoultryon.ca

When asked which business tip she would give her younger self, she says “Get out to the operations as much as you can. You don’t learn the business by sitting behind a desk.”

households,” she says. “We are committed to being part of the solution and are continuously looking for new opportunities to innovate as we aim to be Net Zero by 2050.”

Sustainability as at the core of Darling Ingredients. “Our purpose is to repurpose, and it’s been our mission since 1882,” she says.

“Where others see waste, we see potential. We repurpose 15% of residual that doesn’t make it to the dinner plate each year.

In order to ensure a bright future for generations to come, we must find sustainable ways to produce the food, feed, and fuel necessary to maintain a good quality of life.”

Guthrie believes that supporting MPO is important because “MPO plays a critical role to ensure a strong agricultural sector by facilitating a cooperative and mutually beneficial relationship between producers and processors,” she says.

This is also evident in their other initiatives within the organization.

Darling International Canada Inc. Kevyn Debruyn (289) 309-3510 www.darlingii.com

“Through our joint venture Diamond Green Diesel, we will produce 750 million gallons of renewable diesel in 2022,” she says. “This is equivalent to removing more than 1.2 million trucks off the road.”

“Additionally, we are a leading green energy producer in Europe, diverting waste destined for landfill and turning it into green electricity—in fact, enough electricity to power nearly 14,000 homes and enough renewable gas to heat nearly 5,000 BlockTalk - Summer 2022

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TECH TALK

Are your Labels Compliant?

By Daphne Nuys-Hall, Technical Director, Meat & Poultry Ontario

L

abels are an essential component of selling prepackaged meat products.

It tells the consumer who you are, what products you are selling and why they should buy your products above all others in the meat counter. However, inaccurate, misleading or incomplete labels could negatively affect your consumer’s perception of your product or could be in violation of one or more labelling regulations which could lead to an immediate audit failure or potentially a product recall.

Finding the answer you need when it comes to labelling your pre-packaged meat products can be challenging and onerous considering companies must adhere to requirements under several pieces of legislation including the Food and Drugs Act (FDA) and Regulations (FDR), the Safe Food for Canadians Act (SFCA) and Regulations, and Ontario Meat Regulation 31/05 for provincially licensed meat plants.

This article will help you navigate the regulatory landscape to find the answers to your most frequently asked labelling questions.

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The Food and Drugs Act and Regulations The Food and Drugs Act and Regulations (FDA and FDR) provide the regulatory framework for the manufacture and labelling of all foods in Canada, whether federally, provincially, or municipally manufactured. Specifically, the FDR is where food manufacturers will find the requirements for general, allergen, and nutrition labelling (including the Nutrition Facts Table (NFT)), and health claims for foods. The FDR also includes several standards for foods, including meat, which prescribe additional labelling and packaging requirements such as for mechanically tenderized beef.

It is important to note that Health Canada published amendments to the nutrition labelling requirements in December 2016 with a five (5) year transition period, ending December 2021. However, given the challenges imposed by COVID-19, the Canadian Food Inspection Agency (CFIA) will focus its efforts on education and compliance promotion for the first year, until December 14, 2022. The key changes relate to the format of the nutrition facts panel to make the information more relevant, consistent, and easier to read and are reflected in the diagram below.

One often asked question is “when is it required to have the nutrition facts panel?”. Nutrition facts tables are required on prepackaged products with more than one ingredient, those that make any health or nutrition claims and on all ground meat products.

Along with the changes to the NFT, Health Canada made amendments to the requirements for the list of ingredients that must be implemented at the same time as the NFT. The changes to the list of ingredients include grouping sugars-based ingredients in brackets after the name ‘sugars, making the text in black font on white or neutral background, creating minimum type height requirements for ingredients, using bullets or commas to separate ingredients and using both upper- and lower-case letters for the ingredients in the list.

Continued on page 28

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HYGIENE IN THE MARK ET FOR MOR E THAN 40 YEARS

SOLUTIONS

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27

Continued from page 26 – ARE

YOUR LABELS COMPLIANT?

These changes will make it easier to find, read and understand the list of ingredients.

‘Undeclared allergens’ remains the number one reason for a product recall in Canada. Ensuring that your labels are accurate, truthful and identify any and all of the 10 priority allergens that may be present in your products is of the utmost importance. As part of your business’ allergen control plan, you should develop procedures to review ingredient listing on labels at least annually or when changes are made to product formulations. Mistakes with allergen labelling are not just costly for your business but also to the allergenic consumer.

The Safe Food for Canadians Act and Regulations The Safe Food for Canadians Regulations (SFCR) set out the requirements for all foods that are imported, exported, and inter-provincially traded, however there are some traceability, labelling and advertising provisions also apply to intraprovincially traded foods. Requirements of standards of identity and grades have been included in documents incorporated by reference.

Part 11 of the regulations combines the food labelling requirements for the Consumer Packaging and Labelling Act and the Meat Inspection Act. The labelling requirements under the Food and Drugs Act and regulations will continue to apply. There are four divisions with Part 11 which include General Labelling Information, Requirements Applicable to Prepackaged Food, Specific Requirements for Certain Foods and Exceptions Ontario Meat Regulation 31/05 Ontario Meat Regulation 31/05 applies to provincially licensed meat plants. The labelling provisions in the regulations speak specifically to the conditions of use of the inspection legend, including design and application. It also includes requirements for the name of product and storage instructions where required. In accordance with Ontario Meat Regulation 31/05, the inspection legend cannot be applied to anything other than a meat product. This includes fruits and vegetables, dairy products, pet food, and any other grocery item.

It is important to note that regardless of your level of inspection, the labelling laws of Canada, starting with the Food and Drugs Regulations, apply to your prepackaged meat products. It is your responsibility to ensure that your products are labelled in a truthful and accurate manner in compliance with all the applicable regulations. Meat & Poultry Ontario is here to help.

We have several resources available to help ensure your labels are compliant in the marketplace including our Nutrition Labelling Service and Label Review document. Contact MPO Technical Director at technical@MeatPoultryOn.ca for more information.

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Get it right. Go Klever!

Travaglini Klever Equipped is the North American distributor of Fessmann and Travaglini food processing solutions.

We specialize in heat-treatment and air-circulation equipment with the following functions: smokehouses, cooking, fermenting, chilling, drying, clean rooms, pollution control by electrostatic filters, as well as air treatment by germicidal UV lamps in a variety of applications.

We offer a wide range of service, support, and expert advice to improve your product and process.

BlockTalk - Summer 2022 31 905-532-0330 | www.goklever.com | info@goklever.com

Ontario Finest Meat Competition is back!

Can your product stand up to the competition?

Your best products will be evaluated against your peers by an elite group of non-partial judges including media, chefs, foodies, and buyers.

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July 1 4:30pm Deadline for entry July 21-22 Product entries ready for shipping July 26-27 Judging October 15 Awards presented at the Red Carpet Gala, Niagara Falls

Register your products at www.meatpoultryon.ca

Questions can be directed to Daphne at technical@meatpoultryon.ca or by calling (519) 763-4558 x222.

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SAFETY FIRST

Should you keep some COVID controls in place?

By Pamela Patry, Workplace Safety & Prevention Services

A

s the province has lifted pandemic restrictions for public places, what are the workplace implications? Should your workplace lift its restrictions in line with the province?

“Not necessarily,” says Workplace Safety & Prevention Services Consultant Pamela Patry. “It’s not about throwing out the controls and processes you’ve put into place. It’s about merging them into a sustainable system.” This way you have the flexibility to either ramp up again if COVID-19 case numbers increase in your community, your business or as guidelines in the province shift.

Loosening workplace restrictions requires thought and careful management, says Pamela. Before you decide what controls to lift, monitor changing requirements, consider your COVID-19 risks, how comfortable employees and customers will be with changes, whether pandemic controls offer other benefits to your workplace, and how you will communicate the changes.

Pamela offers more on these considerations.

1. S tay on top of changing requirements, both province-wide and from your local public health unit. Still have questions?

Call the province’s COVID-19 business information line.

2. A ssess risks. While case numbers and hospitalizations are down and public restrictions are lifting, the risk of contracting COVID-19 has not disappeared. “COVID-19 isn’t going away, and there could be new strains on the horizon,” notes Pamela.

Before lifting workplace controls, update your existing COVID-19 risk assessment, or conduct a new assessment. For example, loosening controls or bringing teleworkers back into the workplace may be problematic if employee vaccination rates are low, or your workplace is located in an area where cases counts are still high.

“It’s okay for your workplace requirements to be stricter than what’s required by Public Health,” notes Pamela. “Remember, you have a legal obligation to do everything possible to protect the health and safety of your workers.”

3. A nticipate worker/customer response. How will people react to fewer restrictions? “It will likely be very mixed,” says Pamela. Some employees and customers will happily abandon physical distancing, mask wearing and working at home; others will want to continue to take these precautions, including vulnerable workers with compromised immune systems or medical conditions that put them at greater risk.

Finding the right comfort level for everyone means remaining flexible. For example, if some employees are hesitant about re-entering the workplace, could they continue working from home? if you are planning an in-person meeting, could hesitant staff attend virtually? Likewise, could employees continue to wear masks if they want to? What measures could you retain or introduce to protect vulnerable workers?

4. Weigh other benefits. Some COVID-19 controls are keepers for reasons other than reducing the risk of transmission, says Pamela. Mask wearing, physical distancing, sanitizing, and staying at home when sick are effective ways to prevent colds, flu, and other infectious diseases. If you eliminate these controls now, should you reinstate them during flu and cold season? Could you change your workplace culture and practices to encourage staying home when sick?

Continued on page 40

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www.dpecfoodsolutions.ca or call: (905) 565 1500 BlockTalk - Summer 2022 35

Continued from page 38 – SHOULD

YOU KEEP SOME COVID CONTROLS IN PLACE?

Other examples of possible side benefits include maintaining • hybrid models of work where they increase productivity and efficiency • Plexiglas guards in retail settings, which may reduce the risk of violence and harassment • higher rates of ventilation. Bringing more fresh air into the workplace can help reduce fatigue and increases alertness.

For more on this, read We’re all exhausted. Here’s what workplaces can do about it.

5. Communicate the changes. “Once you’ve decided which controls to keep or relax, have honest and clear communication with your staff about what you’re doing and why,” advises Pamela. Include some of these messages: • the workplace is continuing to follow instructions and guidance from public health • your policies are consistent with the risks you’ve identified in your workplace, and may exceed public health guidelines in order to keep employees safe • the changes you are making are flexible and take into consideration the comfort levels of all employees • you expect staff be considerate, respectful and empathetic to the choices of other employees, such as continuing to wear masks after this requirement is lifted, or working from home

•p olicies may be adjusted or reinstated, according to public health guidelines or the environment of the business.

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WHAT’S ON YOUR GRILL THIS SUMMER?

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Advertiser Index Abate Packers abatepackers.com AgSights agsights.com

pg. 36 pg. 8

Klever Equipment Inc. goklever.com

pg. 31

Lumar Ideal Lumar.ca

pg. 7 pg. 5

AKR Consulting akrconsulting.com

pg. 14

Malabar Super Spice Malabarsuperspice.com

Bizerba Canada Inc. bizerba.com

pg. 10

Meat Depot, The themeatdepot.ca

pg. 12

Canada Beef canadabeef.ca

pg. 21

Metro metro.ca

pg. 26

Canada Compound canadacompound.com

pg. 29

Multivac Canada Inc ca.multivac.com

pg. 15

CSB www.csb.com

pg. 19

Pack3000 pack3000.com

pg. 17

Darling Ingredients (Rothsay) darlingii.ca

pg. 34

Pemberton & Associates pemcom.com

pg. 20

Donnell Insurance donnellins.com

pg. 18

Poly-Clip Systems polyclip.com

DPEC Food Solutions dpecfoodsolutions.ca

pg. 11, 27, 35

Duropac Duropac.com

pg. 16

Erb Transport Erbgroup.com

pg. 6

Handtmann handtmann.ca

pg. 39

pg. 9, 37

Reiser reiser.com

pg. 33

Stock stockcanada.ca

pg. 28

VC999 Vc999.com Viscofan Viscofan.com

pg. 2, 40 pg. 13

Are you receiving MPO electronic communications?

Word on the BLOCK, our bi-weekly email delivered Monday morning, highlights the latest events and opportunities within the industry. Technical eBulletins are distributed as needed with information such as regulatory challenges and animal rights activist events.

This important industry information is often time sensitive. Please make sure your spam list includes news@meatpoultryon.ca, technical@meatpoultryon.ca and member@meatpoultryon.ca.

If there are other people within your company that should be receiving information contact Meghan at www.meatpoultryon.ca 38 BlockTalk - Summer 2022 (519) 763-4558 or member@meatpoultryon.ca to have them added to our lists.

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