Canada is home to a diverse and dynamic food and beverage industry, supported by educational programs that train the next generation of chefs, brewers, entrepreneurs, and innovators. This roundup highlights 50 standout programs across the country, from top culinary schools and hospitality management courses to cutting-edge research initiatives and sustainability-focused training. Whether you're an aspiring professional, educator, or industry enthusiast, these programs provide valuable insights into the evolving world of food and drink in Canada. BC & Yukon Vancouver Community College UBC BCIT LaSalle College (Vancouver) UBC: Food, Nutrition, and Health Okanagan College Vancouver Island University University of Fraser Valley Northern Lights College North Island College Yukon University Selkirk College Thompson Rivers University Kwantlen Polytechnic University Prairies Saskatchewan Polytechnic University of Alberta University of Saskatchewan University of Manitoba SAIT NAIT Manitoba Institute of Trades & Technology International College of Manitoba Ontario Niagara College Humber College Le Cordon Bleu Ottawa George Brown College Fanshawe College Brock University University of Guelph Toronto Metropolitan University Loyalist College Georgian College Conestoga College Durham College Centennial College Canadore College Algonquin College Trent University St. Lawrence College St. Clair College Sault College Lambton College Confederation College Quebec McGill University LaSalle College Bishop's University Atlantic Canada University of PEI Memorial University Cape Breton University
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50 Food & Beverage Programs - Vancouver Island University
Crafting a Career in BC ’ s Wine Industry: VIU ’ s Wine Business Program The Wine Business program at Vancouver Island University is a comprehensive one-year certificate course designed for those passionate about pursuing a career in the BC wine industry. The program combines practical experience with academic learning in viticulture, wine business practices, marketing, and tourism. Program Highlights: As a student, you ’ ll have the chance to immerse yourself in hands-on experiences at local vineyards and wineries, gaining insights into the entire winemaking process. This practical foundation is then complemented by academic courses in viticulture, wine business practices, marketing, and tourism. A standout feature of this program is its flexibility. Whether you ’ re looking to study full-time for a year or prefer a part-time option spread over two years, VIU has you covered. Located in picturesque Nanaimo, BC, VIU provides an ideal setting for your wine education journey. With a curriculum designed to integrate viticulture essentials with business acumen, VIU ’ s Wine Business program offers a holistic understanding of the wine industry. Students can also earn credits that can be applied toward a Bachelor of Business or a Hospitality and Tourism Management program, opening doors to a wide range of future career prospects. The program includes seven courses and focuses on the broader aspects of the wine industry. In addition to viticulture and winemaking, students delve into wine marketing, exporting, and the vital role of wine tourism. C ourses cover a wide spectrum, from wine marketing and appreciation to beverage theory and the management of wine tourism. The program also offers elective courses in consumer behavio u r, entrepreneurship, and festival management . What You’ll Leave With: Upon graduation, a world of opportunities awaits you in BC ’ s wine industry. Whether you dream of managing a vineyard, excelling in wine s ales and marketing, or even opening your own restaurant, VIU ’ s Wine Business program provides the knowledge and skills to make your wine-related ambitions come true. Career options span winery/vineyard management, retail sales, wine marketing representation, hotel management, culinary arts, a gri - tourism development, and s pecial events coordination. V ideo/Social / Media : VIU YouTube Video
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Cellular Food in Canada
The past few years have proven how susceptible Canada’s food industry is to world events, supply chain disruptions and climate changes. New food production technology, such as cellular agriculture, has the potential to alleviate some of these challenges, while creating commercial opportunities and building a more sustainable, resilient food system. What is it? Cellular food – also known as engineering biology, synthetic biology or cell-cultivated products – is the production of food and textile products without using animals or land. Cell cultures harvested from animals, plants or micro-organisms are grown in the lab through tissue engineering or precision fermentation to produce: Cultivated proteins such as chicken, beef and seafood Fermented products like dairy, eggs, honey and chocolate Ingredients to add to products to create hybrid foods including proteins, enzymes, flavour molecules, vitamins, pigments and fats Textiles such as leather, silk and wool Why you should care As global population continues to grow, so does demand for protein, while access to land and other resource inputs become more scarce. Alternative agriculture could be an answer to food scarcity, concerns about animal and environmental welfare, cost inflation and resource challenges due to climate change. Compared to conventional agriculture, cellular agriculture production, is much less energy intensive, produces less greenhouse gas emissions, and has a much lower overall carbon footprint. With our strong food infrastructure, reputation for food safety, biotechnical expertise, and federal support for alternative protein production, Canada is well positioned to become a leader in cellular agriculture. The 2021 report Cellular Agriculture: Canada’s $12.5 Billion Opportunity in Food Innovation from Ontario Genomics and the Food and Agriculture Institute at the University of the Fraser Valley found that the international cellular agriculture market will reach US$100 billion by 2032. Canada’s food industry has the potential to take $12.5 billion that market, while creating up to 142,000 high-paying jobs. Opportunities in Canada Engineered plant proteins are already in the Canadian market, and by all estimates, precision fermented products are expected to appear before cultured meat products. Current Canadian regulations consider food produced through cellular agriculture as a novel food, and products are approved on a case-by-case basis. Here are a few Canadian start-ups making headlines: Because Animals – This Toronto-based pet food company uses cultured ingredients such as probiotics and nutritional yeast to create nutrient-rich cat and dog food designed to help digestive issues. Future Fields – Edmonton, AB-based Future Fields is a R&D producing growth media products that can be used to create commercialized cultivated proteins in a safe and sustainable manner. Cell-Ag Tech – Toronto’s Cell-Ag Tech is doing R&D on cell-cultured fish and seafood. New Harvest International non-profit research institute New Harvest , which promotes the science behind cultured meat through research, funding and a conference , now has a Canadian branch.
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Other Articles
From a Hiring Perspective: A Q&A with Gastronomous Technologies
Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN Member (for free!) today . Oakville, ON-based Gastronomous Technologies creates smart commercial kitchens using automation, interconnected robotics and software to solve foodservice challenges such as labour shortages, consistency, profitability, supply chain management and waste disposal. In June 2022 Gastronomous received $1.9 million in funding through CFIN’s Food Innovation Challenge to develop a connected and autonomous foodservice kitchen . C o-founders Kevork Sevadjian and Andrew Skrepnek recently sat down with Regional Innovation Director for Ontario Linda Fox to discuss their progress . Like other growing foodtech companies, G astronomous now requires additional staff . We asked co-founder and CEO Kevork Sevadjian to discuss the search for talent. Q: What sort of positions are you looking to fill in your company? A: We’re looking for s oftware programmers , mechatronics engineering, service tech nician s and professionals in sales and business development. Q: How and where are you looking for candidates? A: Through LinkedIn and personal networks. Q: Have you faced any challenges attracting candidates? A: No we haven’t , because o ur hires come from outside the food industry . The nature of our business – a thriving startup in a hot new space – makes it easy to attract top talent. We are also able to attract top talent because the younger generation is more willing to work for a risky startup with huge upside as opposed to a more stable job with a big company. However, on the customer side, we constantly hear about the difficulties of finding labour. Q: Do you offer any special benefits to attract new hires, or to retain employees ? A: We offer competitive salaries, benefits and stock options. The stock options are very attractive and because they vest over four years, they tend to create a retention effect . Q: When hiring technology professionals what do they generally need to understand about working in the food industry? A: They need to understand customer requirements. We find that technology professionals are not familiar with the food industr y, o ther than what they know personally. Q: How does working in the food industry differ from other industries when it comes to roles that involve technology? A: T here are no existing technology standards in this industry. Q: Anything else to add about finding and retaining employees? A: Culture is everything. B uild the right culture in your business and always hire for attitude and character before skills . The rest can be taught. Once you have a core team that understands the company culture, it becomes like a self-perpetuating flywheel that constantly gains momentum. Have a story you want to tell? What to get more involved with CFIN? Contact one of our Regional Innovation Directors .
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IN 30: Post-Secondary Food and Beverage Programs Across Canada
Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN Member (for free!) today . Sometimes, all it takes is 30 minutes to learn the ins and outs of new food technologies and trends that are transforming the food and beverage industry. In this series, we’ll dig into a food innovation topic and link you to content and resources so you can become a master on the topic in 30 minutes (or less!). This week, we’re looking at some of the post-secondary food and beverage programs available across Canada by region . There are many more STEM , business and non- food related courses that may prepare graduates for a career in the food industry offered through colleges , universities and private facilities throughout the country. Listed locations are for each schools’ main campus. All p rograms may not be running during the current school year . Atlantic Canada Acadia University , Wolfville, NS – Nutrition and Dietetics . Cape Breton University , Sydney, NS – Nutrition . Holland College/The Culinary Institute of Canada , Charlottetown, PEI – Culinary Arts, Hotel and Restaurant Operations Management, Pastry Arts. Memorial University of Newfoundland , St. John’s, NL - Food Studies. New Brunswick Community College, Fredericton, NB - Cooking, Culinary Arts . University of Prince Edward Island , Charlottetown, PEI – Foods and Nutrition . Quebec Bishops University, Sherbrooke - Sustainable Agriculture and Food Systems , Brewing Science. Cégep de Lanaudière , Repentigny - Technologie des procédés et de la qualité des aliments . Collège de Maisonneuve , M ontreal – Technologie des procédés et de la qualité des aliments. La Salle College , Montreal – Food Service Management , Professional Cooking . McGill University , Montreal – Global Food Security , Food Science and Nutritional Science . Ontario Algonquin College , Ottawa – Culinary A rts and Food Science , Bartending , Baking and Pastry Arts, Culinary Skills, Sommelier . Brescia University College at Western University , London - C hemical Engineering, Nutrition and Dietetics; Foods and Nutrition, Dietetics, Engineering/Food Processing. Brock University , St. Catharines – Oenology and Viticulture , Biological Sciences. Canadore College , Toronto – Culinary Management , Culinary Skills . Centennial College , Toronto – Baking and Pastry Arts Management , Baking Skills , Culinary Management, Culinary Skills, Food Media, Food Tourism, Restaurant Operations – Food and Beverage Management , Food Science Technology , Nutrition and Food Service Management. Conestoga College , Waterloo – Bartending, Culinary Management, Culinary Skills, Food and Beverage Management – Hotel and Restaurant Operations, Professional Cheese Making , Food Service Worker , Food Processing Technician. Confederation College , Thunder Bay – Culinary Management. Durham College , Whitby – Culinary Management, Culinary Skills. Fanshawe College , London – Culinary Management, Culinary Skills, Food and Beverage Management, Food Processing – Operational Leadership , Professional Butchery Techniques , Baking and Pastry Arts Management. George Brown College , Toronto – Wine and Beverage Business Management, Food Studies, Culinary Management, Food and Beverage Management – Restaurant Management, Food and Nutrition Management, Food Tourism Entrepreneurship , French Patisserie, Baking, Culinary Arts, Culinary Management – Nutrition, Culinary Skills, Commerce – Culinary Management . Georgian College , Barrie – Culinary Management, Culinary Skills , Baking and Pastry Arts. Humber College , Toronto – Culinary Management, Culinary Skills . La Cité , Ottawa – Gestion c ulinarire – en mode coopératif, Gestion de la nutrition et des services alimentaires. Lambton College , Sarnia – Culinary M anagement. Le Cordon Bleu , Ottawa – Cuisine, Pastry and Co nfectionery, Culinary Arts and Business, Plant-Based Culinary Arts; Bakery, Danish Pastries and Artisan Breads. Loyalist College , Belleville - Culinary M anagement, Culinary Management – Vegetarian, Culinary Skills, Culinary Skills – Vegetarian. Niagara College , Niagara-on-the-Lake – Artisan Distilling, Brewmaster and Brewery Operations Management, Culinary Management, Culinary Skills, Culinary Skills – Chef Training, Culinary Innovation and Food Technology, Baking Skills, Winery and Viticulture Management, Beverage Business Management, Commercial Cannabis, Greenhouse Management. Sault College , Sault Ste. Marie – Culinary Skills – Chef Training . St. Clair College , Windsor – Culinary Management. St. Lawrence College , Kingston – Culinary Skills – Chef Training . Trent University , Peterborough – Sustainable Agriculture and Food Systems. Toronto Metropolitan University , Toronto – Nutrition and Food. University of Guelph , Guelph – Nutrition and Nutraceutical Sciences , Food Industry Management, Food and Agriculture Business, Food Science , Applied Human Nutrition . University of Ottawa , Ottawa – Integrated Food Sciences in partnership with Le Cordon Bleu. Prairies Canada International College Manitoba , Winnipeg, MB – Agricultural and Food Sciences . Manitoba Institute of Trades and Technology , Winnipeg, MB – Culinary Arts and Design . Northern Alberta Institute of Technology (NAIT), Edmonton, AB – Baking and Pastry Arts, Culinary Arts . Red River College Polytechnic , Winnipeg, MB – Pharmaceutical and Food Manufacturing , Culinary Skills International, Professional Baking and Pastry, Culinary Arts. Saskatchewan Polytechnic , Saskatoon , SK – Agriculture and Food Production , Food and Nutrition Management , Professional Cooking . Southern Alberta Institute of Technology (SAIT), Calgary, AB – Butchery and Charcuterie Management , Baking and Pastry Arts, Culinary Arts. University of Alberta , Edmonton , AB – Food Business Management , Food Science and Technology Specialization , Food Science, Food Animals , Dietetics Specialization, Nutrition and Food Science . University of Manitoba , Winnipeg, MB – Food Science . University of Saskatchewan , Saskatoon , SK – Food Science , Food and Bioproduct Sciences , Agribusiness , Nutrition . British Columbia and Yukon British Columbia Institute of Technology , Burnaby - Food Technology, Food Safety, Food Safety Management, Food Safety Preventative Controls and HACCP Plans. Coast Mountain College , Terrace - Food and Drink Production. Kwantlen Polytechnic University , Surrey – Brewing and Brewery Operations. LaSalle College , Vancouver - Culinary Arts and Restaurant Ownership , Baking and Pastry Arts, Culinary Arts . North Island College , Courtenay – Culinary Business Operations, Culinary Business Operations . Northern Lights College , Dawson – Culinary Arts, Professional Cook . Ok an agan College , Kelowna – Food and Drink Production. Selkirk College , Castlegar - Culinary Management. Thompson Rivers University , Kamloops – Professional Cook . University of British Columbia , Vancouver – Food and Resource Economics, Food and Nutritional Sciences, Nutritional Sciences , Dietetics ; Food, Nutrition and Health, Food Science . Vancouver Community College , Vancouver – Artisan Baking, Ba king and Pastry Arts, Culinary Arts, Pastry. Vancouver Island University , Nanaimo – Culinary Arts, Culinary Management , Professional Baking and Pastry Arts , Baking and Pastry Arts Management, Wine Business . Yukon University , Whitehorse, YK – Culinary Arts . Is there a post- secondary food and beverage program we’ve missed? Reach out to your Regional Innovation Director to let us know!
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Emerging Food and Foodtech Jobs
Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN Member (for free!) today . New food technology and changing operating requirements are transforming the way food and beverage companies work , as well as the employee skills they require . Following are just a few of the emerging and in-demand jobs now available in food and beverage manufacturing. Automation Controls Specialist/Engineer What They Do: An automation controls specialist or engineer works to develop and maintain the control systems that operate automated manufacturing systems. Specialists and engineers may also implement automation, design and develop software applications, and manage and monitor mechanical and electrical automation. Necessary Skills & Education : An engineering degree or a degree in a related field such as systems control, automation, robotics and computer science , experience in electrical and control system design, algorithms and software programming, project management, ability to prioritize and multi-task. Continuous Improvement Manager What They Do: A continuous improvement manager monitors training, quality assurance, and production processes in order to identify areas requiring improvement , while helping to develop and implement changes that will increase efficiency and reduce expenses and waste. Necessary Skills & Education : A degree in business or engineering, experience in business development and/or project management, Lean manufacturing or Six Sigma certification, communication and organizational skills. Director of Sustainability What They Do: A director of sustainability identifies the environmental impact of a company’s policies and practices, as well as its consumption of resources, water and energy . They monitor ecological performance and carbon footprint reduction throughout the company and its supply chain, while balancing the need for corporate productivity and profitability. Necessary Skills & Education : A science degree or other degree that emphasizes environmental knowledge and sustainable business , good written and verbal communication skills, experience with IT systems and sustainably-related tech , knowledge of data analytics.
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AI, Foodtech and Talent: Reskilling workers
Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN Member (for free!) today . A new global study by the IBM Institute for Business Value, Augme n t ed work for an automated, AI-driven world , reveals that advancements in artificial intelligence are upending traditional business models and transforming the workplace. The study is based on two surveys of 3,000 executive leaders in 28 countries, and 21,000 workers in 22 countries. T he study found that business leaders are refocusing on revamping their operating models with automation and AI technologies , upgrading specific employee skills, and hiring next-generation talent to address skilled labour shortages. According to the World Economic Forum, AI and automation will disrupt 85 million jobs globally between 2020 and 2025, while creating 97 million new job roles. In total, 44% of workers’ skills will be disrupted between 2023 and 2028 at all levels of employment, from entry-level to executive and senior-level management. The Canadian Connection Canadian ex ecutives participating in the survey believe that 42% of the workforce will need to be reskilled due to the implementation of AI and automation over the next three years . As a result, 58% of Canadian executives are investing in reskilling internally instead of opting to hire employees from outside the company . Overall, 87% of executives believe jobs will be augmented rather than replaced by AI. Workforce skills and needs The survey found that the most critical skills required of the global workforce in 2023 are: Time management skills and ability to prioritize ( 42% ) Ability to work effectively in team environments ( 40% ) Ability to communicate effectively ( 38% ) Willingness to be flexible, agile, adaptable to change ( 38% ) Analytics skills with business acumen ( 35% ) Ethics and integrity ( 33% ) Industry/occupation specific skills ( 33% ) Proficiency in reading, writing, and mathematics ( 32% ) Foreign language ( 32% ) Capacity for innovation and creativity ( 31% ) Basic computer and software application skills ( 31% ) Proficiency in STEM ( 28% ) In Canada, time management and the ability to prioritize was cited by executives as the most in-demand skills (44%), followed by analytical skills with business acumen (41%) and ethics and integrity (39%). The survey also found that employees are motivated by much more than factors such as salary, benefits and job security, citing the importance of: Impactful work (45%) Growth opportunities (43%) Compensation aligned to performance (38%) Autonomy (38%) Flexible work arrangements (38%) Clear performance metrics (20%) Experience with latest technology (16%) To help address changes in the workplace caused by the adoption of AI and automation , the report recommends that business leaders take steps such as increasing the technical knowledge of their employees , invest ing in talent as much as technology, making work more rewarding, and draw ing clear connections between job roles and business outcomes. Click here to download the report.
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50 Canadian FoodTech Resources – Food Innovation & Research Studio (FIRSt), George Brown College
Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN Member (for free!) today . Canada has an extensive range of research centres, food incubators, accelerators and labs supporting food and beverage innovation through the research they do and/or the services they offer. Each week throughout 2023, we’ll be highlighting an organization that’s supporting food innovation in Canada. Name: Food Innovation & Research Studio ( FIRSt ) at George Brown College . Location: Toronto, ON Mission: FIRSt is a Technology Access Centre that supports the food and beverage sector with research and development services. Focus: The lab works with clients to troubleshoot product development challenges and help bring new ideas to market. Services: FIRSt helps companies with recipe and product development; product validation and support through consumer sensory research, focus groups and in-plant trials and pilot testing; and t esting and compliance services such as shelf-life validation, nutritional analysis, and review of claims, regulatory issues and packaging. The centre specializes in: Dips and s preads Soups and s auces Baked goods and mixes Carbonated and alcoholic b everages Snacks such as protein bars Frozen d esserts and i ce c ream Coffee and tea Powders and flavours What You Need to Know: The team at FIRSt includes food scientists, chefs and industry professionals . The 4,000 - sq. - ft. facility featur es a test kitchen , factory-scale processing equipment , and a quantitative sensory testing facility. Notable News: The centre has worked with a wide range of Canadian food and beverage companies, including Aware Beverages, Healthy Crunch Company, Imago Foods, and NONA Vegan Foods. Get Involved: Contact FIRSt at first@georgebrown.ca or ( 416 ) 415 - 5000 , ext. 6400 , or r each out to our Regional Innovation Director for Ontario Linda Fox .
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Explained: Food Processing Skills Canada
Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN Member (for free!) today . What It Is Food Processing Skills Canada ( FPSC ) is a non-profit organization dedicated to professionalizing the food and beverage manufacturing industry by providing leadership on labour, skills and workforce development . FPSC has developed a national skills strategy based on long-term approach es used in other professional sectors that builds on collaborations with industry, government, academia, unions, associations, community organizations and other stakeholders. What it Does FPSC is helping the food and beverage industry to remain competitive through : Research into the labour market to define the needs of the industry; Setting competencies by defining the skills needed by the industry; Training to increase the pool of workers with relevant skills; Accredited courses to increase relevant training for the industry; and Certifying professionals to increase long-term commitment to a career in food processing. The organization offers numerous resources to support talent attraction and retention, skills training , and education to career pathways. That includes events , a Succeeding at Work program that train s job seekers and matches them with employers, and the Food Skills Library . The library lists areas of work in the food manufacturing industry, job descriptions and competencies, national occupational standards, skills manuals and essential skills for different jobs, courses, certifications, assessments, and career ladders in different sectors. FPSC also operates the Canadian Food Processors Institute . D esigned for food professionals, food and beverage companies, and newcomers to the industry , the Institute offers resources such as e - learning courses and good manufacturing practices . Why You Should Care According to FPSC , the food and beverage manufacturing industry will require 65,000 more employees by 2025 in order to meet consumer demands. At the same time, t he vacancy rate in the industry is approximately 3.8% higher than the overall manufacturing sector ’s 3% vacancy rate , and one-fifth of that workforce is aged between 55 and 64, meaning that many of these employees will be eligible to retire within the next decade. What Else you Need to Know The organization collaborates with provincial and national food industry associations; post-secondary institutions; and community, immigration and food industry leaders. Employers and food and beverage manufacturing professionals can also participate in the Rapid Results Panel . The panel gathers real-time labour market information, while offering participants early access to surveys and reports, as well as access to the HR Ready Portal featuring learning tools and resources.
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IN 30: Addressing Labour Challenges
Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN Member (for free!) today . Sometimes, all it takes is 30 minutes to learn the ins and outs of new food technologies and trends that are transforming the food and beverage industry. In this series, we’ll dig into a food innovation topic and link you to the best content and resources so you can become a master on the topic in 30 minutes (or less!). Finding and retaining skilled workers is an ongoing problem in all sectors of the food industry. As experienced workers retire, food businesses are often struggling to attract younger employees to replace them. And with more companies adding automation, digitization and other food technology, finding workers with the skills and training needed to succeed has become even more challenging . This week we’re looking at some of the labour issues, opportunities and resources accessible both to food and beverage entrepreneurs looking for talent, and skilled professionals hoping to enter the industry . The Overview Government of Canada – What We Heard Report – Agricultural Labour Strategy Agriculture and Agri-Food Canada’s summary of consultations with stakeholders on the development of a National Agriculture Labour Strategy. The report outlines the challenges facing the agriculture and food industries surrounding labour, as well as next steps. Statistics Canada – Labour market imbalances: Evidence from the Canadian Economic Tracker Data from June 2023 suggests labour vacancies in foodservice and manufacturing have decreased, meaning that while there are challenges, skilled workers are out there. Just Food - Canada Extends Agri-food Sector Labour Scheme Industries eligible under the scheme include meat product manufacturing, food processing and greenhouse production. Restaurants Canada - How Restaurants are Responding to Labour Shortages A July 2021 report on challenges of staff shortages in the foodservice industry. Food in Canada – Success Factors when Hiring Newcomers The role of immigration in addressing labour market challenges. YODL - How Networking on YODL Led to a New Career Path and the Growth of Ontario's Laplace Robotics Jeff Hetherington forged a new career through a connection on YODL. Resources FBO – Skilled Trades Study & Recommendations Ontario's food and beverage processing industry is seeking to increase education, employment opportunities, and access to qualified foreign workers to make up for a shortage of skilled trade workers. FPSC – At the Crossroad to Greatness Key insights and labour market research about Canada’s food and beverage processing industry. FPSC – 2020 Labour Market Information Survey A report addressing labour challenges in the Canadian food and beverage m anufacturing industry. Social Media @FoodGrads – (Facebook) FoodGrads supports students beginning their careers in the food and beverage industry. Food and Beverage Canada – Aliments et boissons Canada – (LinkedIn) The association advocates for the food and beverage manufacturing industry on many issues, including labour and workforce development . @jobsthatfeed – (Instagram) – Jobs That Feed connects people to employment in the food industry. Overtime If you’ve got more than 30 minutes, these are for you: PodBean – Food and Beverage Processor Forum A discussion on the industry’s labour gaps. Spotify – The FoodGrads Podcast The FoodGrads podcast shares insights from food and beverage professionals at all stages in their careers.
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What YODLers are Saying and Reading – Top YODL content for August 2023
Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN Member (for free!) today . The weather may be getting cooler, but YODL was hot throughout August with networking opportunities, articles and discussion posts about industry issues, trends, events and more. In case you missed them, here are the top five discussions and most read articles on YODL in August 2023. Top YODL Discussions in August 2023 Number 5 Affordable AI-generated images to promote your food products Artificial intelligence is being used by food and beverage producers for a wide range of applications. Number 4 Upcycling connections Discovering collaboration partners is just one of the benefits of being on YODL. Number 3 22% of Canadians NOT co n cerned that Climate Change will Affect our Food Supply A recent survey shows that almost a quarter of Canadians are unaware of how climate change is affecting food security. Number 2 Looking for dry food blender and packer to pillow pack pouches of powders CFIN members can source ingredients and equipment through YODL. Number 1 Upcoming Pilot Cohort for Emergin g Food and Beverage Businesses Good to Grow is launching a two-part pilot program to support food and beverage companies in the late-emerging / early growth stage of business. Most Read YODL Articles in August 2023 Number 5 Canadian FoodTech Trends: Interest and C u riosity in Cellular Food Continues to Grow – Three Key Takeaways CFIN ’s new research report p rovides insight into the potential adoption of cellular meat in Canada. Number 4 Member Picks – Cheryl Appleton Want to highlight your food-related company, organization or program? Contact your Regional Innovation Director to find out how to get involved. Number 3 An Interview with Land Lovers Land Lovers produces high-protein, plant-based meat alternatives with the flavour and texture of steak. Number 2 IN 30: BC’s Food Ecosystem Learn about BC’s food ecosystem, including resources, food companies and events, in 30 minutes or less. Number 1 50 Canadian FoodTech Resources – Pere n nia Food and Agriculture Corporation Perennia Food and Agriculture Corporation helps support growth, transformation and economic development in Nova Scotia’s agriculture, seafood, and food and beverage sectors.
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AI + Food – BetterCart Analytics
Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN Member (for free!) today . This series showcases Canadian foodtech companies that are using AI to solve a wide variety of industry challenges, including improving efficiency, pricing analysis, inventory management, quality control, food safety assurance and more. In this installment, we’re featuring Saskatoon, SK-based BetterCart Analytics . What They Do BetterCart offers real-time, hyper-local price analytics and competitive intelligence to independent grocers, CPG manufacturers, and food and beverage processors in order to help them to increase their profit margins, operational efficiencies, and ROI. BetterCart’s founder and CEO, Melanie Morrison, is also the winner of the 2023 Women Entr epreneurs of Saskatchewan (WESK) Innovation Award. How They’re Using AI The company uses machine learning and artificial intelligence to search online grocery product records and gather advanced pricing analytics at the store level so that grocers and manufacturers can make data-driven decisions in real time. The data also allows clients to set and achieve performance and profitability goals. The company’s platform seamlessly integrates with clients’ existing software. In the Media Innovation Saskatchewan - BetterCart Analytics Is Transforming The Grocery Industry With Its Competitive Intelligence Platform An interview with BetterCart CEO and founder Melanie Morrison during the 2023 Canadian Innovation Week. Betakit - Saskatoon startups SolusGuard , BetterCart win a combined $75,000 at Uniting the Prairies 2023 BetterCart was one of two startups winning funding at the 2023 Uniting the Prairies (UP) conference. If you’d like to connect with BetterCart , reach out to your Regional Innovation Director.
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50 Canadian FoodTech Resources – Technology Access Centre for Aerospace & Manufacturing (TACAM), at Red River College
Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN Member (for free!) today . Canada has an extensive range of research centres, food incubators, accelerators and labs supporting food and beverage innovation through the research they do and/or the services they offer. Each week throughout 2023, we’ll be highlighting an organization that’s supporting food innovation in Canada. Name: Technology Access Centre for Aerospace & Manufacturing (TACAM), at Red River College Polytechnic - Notre Dame Campus. Location: Winnipeg, MB Mission: T ACAM supports innovation in the manufacturing and aerospace sectors through technolog y , applied research expertise and specialized training. Focus: The centre helps organizations innovate by allowing them to carry out proof-of-concept and technology validation without having to invest in new technologies . It has expertise in advanced manufacturing and materials, smart factory operations, automation and robotics, r apid prototyping technologies , n on-destructive inspection , and phy sical and computer-based simulations Services: TACAM offers services in applied research and development, technical and business operations , and training and technology. The centre also hosts events, interactive workshops and customized training, a s well as assistance with grants and funding. Some s pecific services include: 3D design, modelling and simulation Additive manufacturing (metals, polymers and composites) Manufacturing automation and robotics Manufacturing systems control, sensors and electromechanical systems Composite part manufacturing Composite tooling design and manufacturing Industrial - scale prototyping Laboratory/pilot - scale prototyping Manufacturing process design and development Performance monitoring and analysis Product design and development Reverse engineering Assistance with product development and commercialization Concept ideation , design services, and design review Mechanical testing Field trials/simulation Proof - of - concept Scientific and technological monitoring Technology and workflow consultation Quality inspection Project management What You Need to Know: TACAM is a part of the Natural Sciences and Engineering Research Council of Canada’s (NSERC) Technolo g y Access Centre (TAC) program . TACs help local companies, particularly small- and medium-sized enterprises, become more productive and innovative by providing them with access to college expertise , technology and equipment. Notable News: The Centre has worked with many Canadian manufacturers, including Cascade Manufacturing, Kelso En ergy , and Parker Hannifin. Get Involved: Contact TACAM at (204) 632-3960 , or reach out to our Regional Innovation Director for the Prairies, Hubba Khatoon .
Community Manager-
CFIN Funded Projects: One Year Updates - Evolved Meats
Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN Member (for free!) today . CFIN has provided funding for many projects over the past two years. Now we’re catching up with the Canadian companies leading CFIN-funded projects to chat about how their innovations have advanced in the year since funding. In this video CFIN's Regional Innovation Director for Ontario, Linda Fox, sits down with John Cappuccitti, co-founder and COO of Evolved Meats, as well as Laura Riley, director of Sector Innovations and Programs, and Elaine Corbett, director of Strategic Partnership at Ontario Genomics, to discuss how Evolved Meats is using the funding.
Community Manager-
IN 30: Food and Beverage Associations across Canada
Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN Member (for free!) today . Sometimes, all it takes is 30 minutes to learn the ins and outs of new food technologies and trends that are transforming the food and beverage industry. In this series, we’ll dig into a food innovation topic and link you to content and resources so you can become a master on the topic in 30 minutes (or less!). This week, we’re taking a look at some of the food and beverage associations across Canada that provide support and resources for members . There are many more sector- or region-specific, member-driven organizations across the country. National Associations BAC – Baking Association of Canada BAC’s mission is to empower members (Canadian bakers, large and small) in providing nutritious and delicious baked goods to consumers in Canada and around the world through leading public policy, knowledge transfer and networking. BIOTECanada BIOTECanada is a Canada-wide association with members from Canada’s health, industrial, and agricultural biotechnology sectors. CBA – Canadian Beverage Association The voice across Canada for the non-alcoholic refreshment beverage sector. CFIG – Canadian Federation of Independent Grocers CFIG is a non-profit trade association that helps independent, franchised and specialty grocers find sustainable success. CFIN – Canadian Food Innovation Network The Canadian Food Innovation Network (CFIN) is a national, member-based organization that’s stimulating innovation across the Canadian food sector. CHFA – Canadian Health Food Association The CHF A is CANADA’S largest trade association dedicated to natural, organic and wellness. CIFST – Canadian Institute of Food Science & Technology The national association for food and beverage sector professionals includes members such as scientists and technologists in industry, government and academia . CM&E – Canadian Manufacturers & Exporters CM&E works to influence and recommend effective policies that will allow manufacturers to compete at home and abroad. CMA – Canadian Meat Council CMC represents Canada’s federally licensed meat packers, meat processors and suppliers of good and services to the meat industry. FHCP – Food, Health & Consumer Products of Canada FHCP members include large and small companies that provide Canadians with food, health, and consumer products. FPC – Food Producers of Canada FPC’s mandate is to advocate on behalf of Canadian owners and leaders of food - based companies. PAC – PAC Global The national organization fosters a community where companies from across the packaging value chain can come together to collaborate, innovate, and educate. Restaurants Canada The association is the national voice of the foodservice industry in Canada. Provincial Associations AFPA - Alberta Food Processors Association The association represents the interests of its members in the Alberta food and beverage industry. Ag-West Bio Ag-West Bio helps move research to the market and grow agri-food business in Saskatchewan by supporting businesses, catalyzing initiatives, creating connections, and promoting science. BCFB - BC Food & Beverage BC Food & Beverage a not-for-profit industry association representing food and beverage manufacturers in British Columbia . CTAQ – Conseil de la transformation alimentaire du Québec Le CTAQ a pour mission d’orchestrer l’excellence et la croissance durable du secteur de la transformation alimentaire en appuyant ses parties prenantes et en unifiant l’écosystème du Québec. FBA - Food & Beverage Atlantic FBA is committed to driving the success of food and beverage companies across the region. FBM – Food & Beverage Manitoba Food and Beverage Manitoba provide s services and resources to members to strengthen the local food and beverage processing industry. FBO – Food and Beverage Ontario Food and Beverage Ontario is the provincial professional leadership organization for food and beverage processors across Ontario. Small Scale Food Processor Association Small Scale Food Processor Association stands as the leading advocate and support network for businesses driving innovation and sustainability in food processing across Canada. Overtime If you’ve got more than 30 minutes, these are for you. YODL – Meet YODL! Find out more about our one-of-a-kind online platform.
