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
CIFST ALT Supplier Showcase Series - National Sunflower Association
CFIN is partnering with the Canadian Institute of Food Science & Technology (CIFST) to present CIFST ALT on September 28, 2022 at the Delta Toronto Airport Hotel & Convention Centre. Companies participating in the show also have the opportunity to present a Supplier Showcase Session during the CIFST ALT Innovation Showcase. Here’s a preview of one of the companies and speakers you’ll see at the show. Michelle Peitz Oils Technical Solutions manager at ADM National Sunflower Association Q: What solutions do your products or services offer food manufacturers? A: The National Sunflower Association is a USA-based organization that promotes the use of non-GMO sunflower in the creation of food and beverage products. Q: What makes your product or services unique and an alternative in the market? A: Sunflower oil has many attributes that make it a strong fit for the alternative market. Functionally it provides an oxidatively stable oil across each alternative space. Its neutral flavour makes it easy to work with. It has a strong North American supply chain and it is inherently non-GMO benefiting many of today’s consumer claims. Q: How do you maintain innovation as a priority in your association? A: The NSA does not innovate its own products. The association’s role is to educate food manufacturers on how to use sunflower oil in a variety of applications including alternative product innovations. The NSA offers webinars featuring technical oil experts and shares testimonials from manufacturers who have had success using sunflower oil in their products. Q: What are you most looking forward to about CIFST Alt? A: The opportunity to share technical knowledge about sunflower oil with CIFST members and guest and to hear from other experts about their alternative product innovations. Q: What’s your favourite alternative to either dairy, grain or traditional protein products? A: My favourite part of the alternative categories is how diverse and inclusive they are today. I have options to choose a flexitarian diet at home or when dining out and I’m more likely to choose that because they taste good! It’s easier to go out or cook with friends that choose or need a specific diet without them feeling left out or everyone feeling unsatisfied. The technology and developers are giving us options that are full of flavour, have texture, and are satisfying even to the pickiest of eaters! Ready to register for CIFST ALT? Click here to find out more.
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News File – September 9
Each Friday we’ll bring you a roundup of news from CFIN, YODL and around the food world. As seen on YODL Check out this week’s most viewed discussions: Looking for a early adopter company to help us run a pilot | Open Forum (cfin-rcia.ca) CFIN's Innovation Booster Intake Now Open - Focused on Food Ecosystem Sustainability projects | Open Forum (cfin-rcia.ca) Functional foods - are you interested in finding out what health benefits of your food product | Open Forum (cfin-rcia.ca) Around the Food World A study from Dalhousie University found that the majority of Canadians oppose eliminating best before dates on food and beverage products. Newfoundland and Labrador begin implementation of a sugar tax on sweetened beverages. It must almost be fall, because Tim Hortons has announced its 2022 lineup of pumpkin spice products, including the limited-edition Maple Collection. Did you Know? Kerry recently released a global study on plant-based burgers and plant-based cheese looking at the flavour and texture profiles consumers want in these meatless options. The study found that flexitarians, consumers who sometimes eat meat, are more critical of plant-based foods than vegetarians or vegans. Some of the key findings include: The benchmark for plant-based burgers is beef, but better. That means consumers want the taste and texture of beef, with improved nutrition and environmental impact. Consumers want a mouthfeel that mimics meat, with a firm bite. Consumers also want “beef burger cooking cues” that signal the burger is safe and ready to eat, including a change in colour, carmelization, oil release, a sizzling sound, and a meaty aroma. 63% of U.S. consumers eat plant-based products because they are considered healthier, while 40% say they began eating the products because they are better for the planet. 76% of respondents say they expect meatless burgers to have an authentic chargrilled taste.
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Challenge: Auditing your operations and moving toward a circular economy, Part 2
Plastics are everywhere in the food industry, from component parts in operations to packaging, wrapping during distribution and single-use consumer materials. As Canada moves toward a circular economy without plastic waste, many food and beverage entrepreneurs are wondering just how to begin the process of eliminating plastic from their operations. Click here to see part one of the series on circular economies. Participants Barry Friesen, executive director, Cleanfarms Brianne Miller, co-founder and CEO, Nada Grocery Q: Have you audited your operations to see where waste from single-use plastics still exists? Barry Friesen: Yes, we have. We have identified plastic used in agriculture from coast to coast in our report Agricultural Plastic Characterization and Management on Canadian Farms . As shown in the report, there are about 62,000 tonnes of plastics estimated to be used in agriculture each year in Canada. The vast majority of these materials are single-use plastics, though there are several reusable systems in use today. For instance, 40 per cent of pesticides used in Canada are delivered in a reusable system. The seed industry utilizes reusable boxes in many instances, or it is often delivered in bulk where no plastics are used. We have done this research because our goal is to achieve zero plastic waste to landfill in agriculture. To do so, we needed to understand what is being generated and where. Brianne Miller: Yes. Nada offers sustainably sourced foods, zero waste lifestyle products, and a package-free shopping experience. In 2020 students in the Bren School of Environmental Science & Management at UC Santa Barbara conducted a research study on our circular model. The goal for this study was to quantify the carbon footprint of a package-free grocery store and identify additional opportunities for emission reductions. It found that Nada has a lower carbon footprint because of programs we have in place such as food waste diversion strategies and sourcing specific, low-carbon products from local suppliers. Auditing waste is part of our business model, and we report on waste as part of our B-Corp recertification process as well. You can see more in our 2021 Impact Report . Q: What challenges have you faced while trying to remove plastic waste from your system? Brian Friesen: Cleanfarms isn’t working to eliminate anything other than waste sent to landfill or discharged into the environment, whether it be plastic, fibre, wood or chemicals. While plastic is the main type of waste we manage, it is not the only material we manage. Our goal is to collect waste materials, on behalf of our members, and recycle or safely dispose of these materials. We strive for zero plastic waste to landfill in agriculture in Canada. But it is important to understand that we do not make these products – we manage them once they become waste and as such, we cannot “remove plastic waste” from manufacture because we don’t manufacture them. Rather, we prevent it from entering the environment or being landfilled. It’s also important to understand that plastics used in agriculture contribute to a safe, affordable and efficient method of growing and preserving food as it makes its way to market. Plastic is not evil. In many cases, its use means a smaller environmental footprint than alternative materials. But if not properly managed, plastic waste can be harmful in our environment. And that is why we exist – to collect this plastic and convert it into new plastic products while avoiding plastic waste in the environment. We are trying to eliminate plastic waste…but not the plastic itself. While we don’t manufacture the plastic, we do understand that a circular economy for these products, where they can be incorporated into new products and packaging, is probably the best end use of these materials. We are currently collecting these plastic wastes to move towards a circular economy where they are made right back into new products with a “north star” goal of making the same product out of the old product. We are also actively working towards a bottle-to-bottle recycling project for pesticide containers. We’ve also recently partnered with Berry Global, one of our members, on a grain bag circular economy project. Finally, there are areas where Cleanfarms can make a difference in eliminating unnecessary plastics or other materials that create a negative environmental footprint. We usually send this through to our members in price signals, charging them more for products that are non-recyclable. If they redesign their packaging for recycling, we can eliminate or change some of the plastic used moving towards a circular economy. Brianne Miller: The challenges we’ve faced include the time and funding to conduct audits in as much detail as we’d like, as well as confusion around compostables and bioplastics, and educating our customers about these. Q: What opportunities have you found in terms of replacing plastic with other materials? Barry Friesen: As mentioned previously, replacing plastic is not our goal or mandate. However, we can influence the use of certain plastics when the product or package is non-recyclable. The best way to influence our members is in price signals. If a plastic product we collect is non-recyclable, the cost of managing that product is higher. A prime example is for plastic pesticide containers. Up to 25 per cent of the cost of our program in collecting and recycling these containers is offset by the sale of the plastic to manufacturers of new products. If we cannot sell the plastic, it must be disposed and, in that case, we will be forced to pay for its disposal. One particular pesticide product, for instance, renders the container non-recyclable. In that case we place a 100-per-cent surcharge on the container because of the loss of plastic sale revenue and the extra cost of disposing of the containers. The manufacturers have shifted to reusable containers to save money wherever they can. Brianne Miller: We’ve seen opportunities in cost savings for materials and products, and in our ability to relationship-build and find joint opportunities to reduce waste with suppliers. Q: Do you think creating a circular economy in your operations is possible? Barry Friesen: Absolutely. We have several global brand-owners as members who are already incorporating circular economy principles in many of their packaging. We are working with them and have implemented a sustainable packaging committee, a subcommittee of our board, whose mandate is to pursue more circular economy approaches to the members. We can use assistance as these initiatives take time, effort and lots of technical studies to bring solutions to the marketplace. Brianne Miller: Yes, it already is! Food innovation and new technology can have a major impact on product life cycle design. Do you have a ground-breaking concept needing funding? CFIN’s Food Innovation Challenge, Plastics Solutions for Food: Reduction, Replacement, and Recyclability, is looking for proposals! Click here for more information.
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Explained: Packaging and extended producer responsibility
What is it? Extended producer responsibility (EPR) is an initiative that encourages manufacturers to consider a product’s entire life cycle, including end use, in its original design. This way the product can be designed to minimize its environmental impact. First introduced in Sweden in 1990, the policy shifts financial and operational responsibility for end-of-life management to the product manufacturer, who must pay for that product’s reuse, recycling or disposal. EPR programs involve government working with manufacturers, and vary according to the recycling and waste programs available, as well as set standards and performance agreements. While they can be industry-led and voluntary, governments may legislate programs when a waste stream is too costly for producers or recycling companies to voluntarily recover products. EPR programs can include consumer initiatives such as deposit returns, fees or other incentives, and voluntary initiatives like industry or company targets, and consumer education and awareness. Why you should care The Canada-wide Action Plan for Extended Producer Responsibility was introduced in 2009, and since then more provincial, territorial and municipal governments have moved towards EPR models. According to the Canadian Stewardship Services Alliance’s 2020 report Canada’s Extended Producer Responsibility Programs: An Overview , EPR is essential to creating a circular economy for waste. EPR programs vary across the country, from full producer responsibility in B.C. and Quebec, to producers paying 75 per cent of end-of-life management costs in Saskatchewan, 80 per cent in Manitoba and 50 per cent in Ontario (although Ontario recently announced a major expansion to its Blue Box recycling program, eventually making producers of products and packaging fully responsible for product life cycle by 2025). Next Steps The federal government offers a list of recycling programs for different consumer products, including beverage containers, plastic bags and packaging, as well as a list of programs by region. Industry associations such as PAC Global also offer resources and support for member companies working to design products with end of life planning in mind. Food innovation and new technology can have a major impact on product life cycle design. Do you have a ground-breaking concept needing funding? CFIN’s Food Innovation Challenge, Plastics Solutions for Food: Reduction, Replacement, and Recyclability, is looking for proposals! Click here for more information.
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Guest Blog: Food packaging life cycle challenges
By Carol Zweep Over three million tonnes of plastic waste end up in Canada’s landfills each year. To address plastic waste nationwide, the Canadian Council of Ministers of the Environment (CCME) introduced t he Canada-Wide Strategy on Zero Plastic Waste in November 2018. This strategy, built on the Ocean Plastics Charter, takes a circular economy approach to plastics. This approach aims to keep plastic products and materials in use for as long as possible, closing the loop through reducing, reusing, repairing, remanufacturing, recycling, and composting materials, and by recovering energy at a material’s end of life. While this approach supports a circular versus linear flow, some challenges must still be mitigated throughout a food package’s life cycle. 1. Front-end Design : This involves taking a design approach to packaging that eliminates problematic or unnecessary plastic packaging. Materials and components, such as labels, closures, sleeves, and more, can be selected to ensure that the package can be reused, recycled, or composted. The Consumer Goods Forum’s Golden Design Rules offer guidelines on which plastics to use to maximize the recovery of recyclable materials and increase the value of plastics in the marketplace. 2. Collection: Plastics collection can be challenging, especially in rural and remote communities and residential buildings and businesses. Collection systems based on Extender Producer Responsibility (EPR) programs assist in the convenient and necessary recovery of plastic waste. EPR is recognized as an effective model as it places responsibility on the producer (e.g. brand owners, first importers, or manufacturers) for waste management costs of packaging (vs. on municipalities and taxpayers). This incentivizes producers to make appropriate packaging design changes to support waste reduction, reuse, and recycling. 3. Participation: By raising consumer awareness, the industry can inspire participation in sustainable practices and influence behavioral changes. Examples include providing educational information on recycling to teachers and schools, as well as leading initiatives and waste management campaigns in businesses, organizations and institutions. 4. Sorting and Processing : Technology is evolving to better sort and process recyclable plastics efficiently. Advancements include robotic sorting using artificial intelligence, expansion of facilities for easy-to-recycle products, and scaling solutions including both mechanical and chemical recycling. 5. End Markets : Finding markets for contaminated or hard-to-recycle plastics can be challenging, especially when virgin materials incur lower costs than recycled materials. Diverse measures are required to increase the supply, demand, and quality of recycled plastics. New packaging must meet municipalities’ infrastructure for recyclability and compostability, which varies from region to region across the country. Food and beverage companies must also consider how user-friendly and acceptable the new packaging is, as well as how adjusting the packaging materials or design will impact their product, especially when it comes to food contact safety, the taste or odour the material could impart, and the product shelf-life and package integrity during thermal processing, handling, transportation, and storage. Carol Zweep is manager of Consulting and Technical Services for NSF Canada. Contact her at czweep@nsf.org .
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CIFST ALT Supplier Showcase Series - Dempsey Food
CFIN is partnering with the Canadian Institute of Food Science & Technology (CIFST) to present CIFST ALT on September 28, 2022 at the Delta Toronto Airport Hotel & Convention Centre. Companies participating in the show also have the opportunity to present a Supplier Showcase Session during the CIFST ALT Innovation Showcase. Here’s a preview of one of the companies and speakers you’ll see at the show. Belinda Elysée-Collen Vice president, Food Canada Dempsey Food Q: What solutions do your products or services offer food manufacturers? A: Dempsey is a full service functional food ingredient distributor. We partner with supplier manufacturers around the world to bring innovative ingredients to food manufacturers in Canada. Our products solve technical needs for our customers, such as controlling syneresis, improving flavour, texture and colour, extending shelf life, controlling pathogens, and adding nutrients such as protein and fibre, among others. As a distributor we can offer shorter lead times and lower MOQ for stocked products. For a full list of our functional food ingredients please connect with a Dempsey account manager who can assist you. Q: What makes your product or services unique and an alternative in the market? A: Our account managers are food scientists and product developers who can quickly understand the challenges our customers face, and help them find the best solution. We are supported by technical and regulatory experts both at Dempsey and at our suppliers. Q: How do you maintain innovation as a priority in your company? A: Our team members are empowered to network and connect with new manufacturers to find the next ingredients. For example, we partnered with Innodal to bring Inneo for listeria control to food manufacturers. Our account manager in Quebec identified Innodal and then followed them for four years until they were ready to sell to the Canadian market. Q: What are you most looking forward to about CIFST Alt? A: We’re looking forward to connecting with our customers in person after so many years of virtual events. Q: What’s your favourite alternative to either dairy, grain or traditional protein products? A: Even though I work in the processed food industry, I choose to cook with unprocessed products like lentils and chick peas as an alternative to meat in our recipes. My family also enjoys halloumi, paneer or tofu instead of chicken or beef. Ready to register for CIFST ALT? Click here to find out more.
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News File – September 2
Each Friday we’ll bring you a roundup of news from CFIN, YODL and around the food world. As seen on YODL Check out this week’s most viewed discussions: Looking for a early adopter company to help us run a pilot | Open Forum (cfin-rcia.ca) How Sustainable Are Your Groceries? PNAS Report | Open Forum (cfin-rcia.ca) Talking to potential Angel Investors | Open Forum (cfin-rcia.ca) Around the Food World The Canadian Centre on Substance Use and Addiction has released a report recommending labels be added to alcoholic beverages that will include nutritional information, health warnings and the number of standard drink in each container. A four-week consultant process is also underway. Future Meat has launched the world’s first cultivated lamb product, which it says looks, cooks and tastes like conventional ground lamb. Longo’s and Too Good to Go are partnering to sell surplus food that would otherwise go to waste for a third of the retail cost. Did you know? 3M recently released its 2022 State of Science Index , a global survey of consumer views about science. Some of its Canadian findings include: 91% of Canadians believe science is somewhat or very important to their everyday lives. 87% say they want to hear more from scientists and their work. 68% say they associate Canada with innovation in science and technology. 56% say they associate Canada with leadership in scientific advancements for sustainability, renewable energy or sustainable materials. 56% believe artificial intelligence is an exciting technology that impacts their everyday life. 55% said they would accept a ride in a self-driving car. 68% said they are more worried about environmental issues than they were a year ago.
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Roundtable: Accessing funds for alternative packaging solutions
One of the hardest parts of finding alternatives to plastic packaging is financing. Innovations that replace plastic are often more costly in the short term, or may need expensive adjustments to fit exact product requirements. But there are options available to food and beverage operators looking for funding. We asked for input from professionals helping food and beverage operators access funding. Participants Bonnie Bain, senior relationship manager, Corporate & Commercial Financing (Manitoba), Farm Credit Canada Alex Barlow , director of programs, CFIN Kyle Burak, senior economist, Farm Credit Canada Nathan Chick, marketing specialist, Mentor Works, a Ryan Company Alex Lau, senior relationship manager, Corporate & Commercial Financing (BC), Farm Credit Canada Graham Legge, senior relationship manager, Corporate & Commercial Financing (Ontario), Farm Credit Canada Q: Many food and beverage operators say lack of financing and time to research alternatives are the key reasons they haven’t removed plastic from their operations. Where should they start in their search to access funds and research their options? Alex Barlow: This is definitely a tough challenge, with upcoming regulations on Single-Use Plastics many businesses will be scrambling to address plastics, especially in food service. I think we can expect to see some new federal funding be released to help develop new solutions in this space, or to help operators trial new solutions as these new regulations roll out. In terms of resources, the first one I would point out is the Canadian Plastics Pact, which has a number of resources and tools for food and beverage operators to consult and consider integrating to address this issue. There are a lot of simple solutions that can take place at the design level to help improve recyclability and recovery of plastics, and lots of non-plastic solutions out on the market already (paper straws, bioplastic take-out materials, and more). Secondly, not to toot our own horn, but I would encourage operators to sign up for CFIN’s digital member platform, where we have a lot of upcoming content and discussions about plastics. It’s a good spot to potentially find a supplier, hear from other operators, and members can also connect with their local Regional Innovation Director to hopefully facilitate some meaningful connections. We’ve also developed a call under our Food Innovation Challenge, opening September 1, 2022 for collaborative research, development, and demonstration projects titled Plastics Solutions for Foods: Reduction, Replacement, and Recyclability. We’re looking for projects that either improve the recovery/recyclability of plastics, reduce their use, or replace them with bioplastics or bio-based solutions that meet industrial composting certifications. Funding is 50 per cent up to $2 million per project in grant funding from CFIN. There are lots of new and scaling firms in Canada offering solutions, so I encourage operators to get connected with CFIN, their local innovation hubs, Natural Products Canada, Ignite Atlantic, etc. to tap into these up-and-coming firms and evaluate their solution. Nathan Chick: The government funding landscape is complex and changes often. That’s why many Canadian businesses use the Government Funding Directory to easily filter through the top Canadian programs available today. This free directory allows filtering by region and business activity. If your business is trying to search for programs by industry, please visit the Government Funding Programs by Industry Directory for more specific opportunities. For businesses that are looking to get started with government funding, it is always important to establish what your business is trying to achieve, as well as what resources and capital will be required to achieve your desired outcome. Once you have determined your desired outcome, we encourage businesses to learn how to create a smart funding plan by using our free Build a Government Funding Plan slide deck. It’s crucial that you contact a government funding professional prior to beginning the application process to receive industry expertise on the current funding landscape and key application support to ensure the best chance of success. If your business is a startup, there are certain criteria that you must meet to apply for many government funding programs. To see if you qualify, please use our free Startup Funding Checklist . We also recommend that readers visit our article on How to Stack Canadian Government Grants, Tax Credits, and Loans to learn how some programs can be used collectively to maximize funding potential. Alex Lau: At Farm Credit Canada we can provide support. We have a team specialized in supporting food and beverage companies across Canada. We have customers who are already making changes and moving to alternatives to plastic, using other recyclable, recycled, and compostable packaging materials. We also have connections we can support you with. We work closely with other associations. We can share our knowledge and connect you to those who have walked in your shoes or have the expertise that can help you. Q: Are alternatives to plastic as expensive as operators believe? Alex Barlow: That is a good question. In terms of strategies to make plastics more recyclable, I believe there are some cost-effective design strategies that can be implemented, and the Canada Plastics Pact has released its Golden Design Rules for Plastics Packaging which is an excellent place to start. When it comes to bioplastics, my experience is that producers of these products have yet to reach that critical scale point where they achieve economies to their pricing. This is one of the reasons CFIN is funding our plastics themed call, to support the demonstration of these technologies, reduce the financial pain of pilots of demonstrations, and support scalability of sustainable national solutions that meet consumer, operator, and retailer expectations of safety, aesthetics, and performance. This issue is messy; there are inconsistent recycling and composting practices across the country, and a lack of consumer knowledge about recycling and industrial composting generally. There is a lot of work to do, but as prohibition and a cost model comes into place, and funding is available to help make the transition, hopefully there will be enough carrots and sticks to motivate change on all levels. Kyle Burak: For most, alternative packaging remains more expensive, but this is expected to change over time and consumers appear willing to pay an additional cost for sustainably packaged items. Businesses need to also take into account related costs. Does it require a change to production? Will it change transportation costs? For example, plastic is durable, light and often compact, but some alternatives could offer savings. Another thing to consider is whether product shelf life will change. If so, what are the potential impacts of additional shrink? There is more to consider than the cost of the new packaging itself and some may require changes to pricing. Nathan Chick: Finding new and innovative ways to improve a product, such as with alternative packaging, can pose challenges that may increase costs, resources, and more. However, there are often ways to reduce these costs for businesses that strategically implement government funding strategies. Alex Lau: I recently worked with a vegetable production company which packed in plastic clamshells. Because of a drive towards sustainability and environmentalism, they decided to make a change to use less hard plastics. They are now packaging in soft plastic bags that use four times less plastic and a cardboard shell on the outside for durability. There was cost to that. They needed new equipment for the new packaging system. Ultimately, they have reduced their environmental impact (less plastic used), they did pay for equipment, but the cost of alternative packaging materials was comparable. In addition, they can market their products and business in a way that aligns with consumer preferences. Q: Can operators access funding for retooling equipment to new packaging specifications? Bonnie Bain: For retooling equipment or specialized equipment needs, FCC can provide standard term financing for equipment (terms depend on the type of equipment and its useful life). We can offer an interest-only period during the installation and commissioning stage. We can offer fixed interest terms and flexibility to repay the loan at any time without penalty. And for those companies who have long-term annual needs for financing cap ex, we have a solution for that too. Alex Barlow: There are certainly several funds targeting the manufacturing sector, either for food and beverage manufacturers, or for those who make plastics and packaging alternatives. I would encourage operators to look at their local Regional Development Agencies and contact their provincial government economic development folks to chat about their project. Some of the groups who tend to be left behind by these funds are the foodservice and retail players, but I do feel these groups are further along in the availability of plastics replacements. We’ve seen some good progress made in single use plastics and circular economy practices in food take out. Nathan Chick: There are government funding programs available to assist in innovation for food and equipment costs, such as: FedDev Ontario Business Scale-up and Productivity (BSP) Program ; Eastern Ontario Development Fund (EODF ) / Southwestern Ontario Development Fund (SWODF); Bioenterprise FoodShift Program ; and Scientific Research and Experimental Development (SR&ED) . Lastly, the Canadian government has recently announced a new agreement to replace the current Canadian Agricultural Partnership (CAP) program, which will be called the Sustainable Canadian Agricultural Partnership (SCAP). SCAP will start its five-year initiative in April 2023 with $500 million in new funding designed specifically for addressing sustainability in agriculture and food. Therefore, there are likely to be many more future government funding opportunities available to address sustainable packaging challenges in the new year. To learn more about SCAP, review our recent SCAP blog today. Alex Lau: 100 per cent! FCC is a financial institution 100 per cent committed to supporting Canadian food and beverage. We can absolutely support these types of requests. We are here to support Canadian food processors, agriculture producers and agribusinesses. In addition, we are here to help the industry meet the federal government’s goal to reduce plastic waste and transition to a national circular plastics economy. Graham Legge: We have flexibility in what we offer. Whether that means tradition capex, or solutions that are tied to R&D or sustainability. Q: Anything else you need operators to know about accessing funds? Bonnie Bain: Stay in touch with your local food and beverage associations, industry publications and events to stay on top of the latest developments. Talk to your customers to see what they want. Use social media to learn how important it is for your customers to eliminate plastic. Alex Barlow: The best strategy is to have one – think about what your pain points are, look at the existing resources, get connected with your peers in industry to understand best practices, even engage a consultant if you feel that will help you take charge in this area. Industry associations and groups such as CFIN can help you understand your options, and potentially connect you with partners. This pre-funding work is critical to success; government grants and their applications need to be approached with a clear plan and identified solutions. Have your numbers ready – how much plastic do you use, and what would be the impact post-project? Nathan Chick: There are two main approaches to government funding, a proactive approach, and a retroactive approach. Proactive government funding programs include grants, loans, and more to plan projects in the future by applying for programs that fit your business activity. Retroactive government funding programs often include tax incentives that allow businesses to claim tax credits on projects that they have already completed, as long as the business followed proper protocol. Most government funding programs, retroactive and proactive, will focus on four major funding activities with varying criteria that businesses must meet to be successful. The four funding activities are: Hiring & Training ; Research & Development ; Business Expansion ; and Capital & Technology Adoption . Watch our educational video to learn more about the four funding activities today. Alex Lau: Start asking questions now instead of waiting. It takes time to research, implement and put changes like this into action. Don’t wait. Start today. I encourage you to leverage FCC and your own financial institution in discussions for supporting this green initiative. Food innovation and new technology can have a major impact on product life cycle design. Do you have a ground-breaking concept needing funding? CFIN’s Food Innovation Challenge, Plastics Solutions for Food: Reduction, Replacement, and Recyclability, is looking for proposals! Click here for more information.
Community Manager-
What YOLDers are saying – YODL's Top 5 Discussions, August 2022
YODL was the place to be in August! In case you’ve missed them, we’re counting down the top five discussions that took place over the past month, listed by reader views and responses. Number 5 Tipflation: Your Opinions Wanted Tipping can sometimes be a contentious topic, but it seems as if pre-programmed tip suggestions just don’t cut it with YODLers. Number 4 The 100 Best Business Meeting Spots in Canada YODLers had a lot to say about the recently released list from OpenTable and Bumble of the 100 Best Restaurants for a Business Meeting in Canada . Number 3 Private Label: An Inflationary Inevitability? More consumers are turning to private-label brands to stretch their food dollar, and this discussion on the topic includes several reports on the trend. Number 2 Fermentation Expertise Abounds in Quebec Looking for industrial fermentation services? This discussion highlights a roster of Quebec-based service providers and resources. Number 1 Artificial Intelligence in the Food Business Artificial Intelligence (AI) is becoming more important to the food industry, judging by how many YODLers weighed in to discuss just how they’re using the technology in their companies. What’s been your favourite article or discussion post on YODL so far? And if you haven’t joined the discussion yet, why not? Happy YODLing!
Community Manager-
Company Profile – Nutrimeals
This is one in a series of interviews with CFIN member companies that have successfully applied for and received funding. Calgary, AB-based Nutrimeals Inc. offers healthy, ready-to-eat meals incorporating personalized nutrition and fitness requirements and delivers them to customers through a monthly subscription service. The company is receiving $98,206 in funding through CFIN’s Innovation Booster program to complete an initiative that aligns with CFIN’s smart product and process development priority. We sat down with co-founder Samuel Hale to find out more about the company’s plans. Q: What does Nutrimeals do and how are your products improving the food industry? A: We provide customers with healthy prepared meals that are delivered directly to the consumer. Our users order meals for the week, which cuts down on delivery frequency and packaging. We also analyze orders ahead of the delivery day. We plan our purchasing and production accordingly and have less than 0.5 per cent of production waste. All of our packaging materials are reusable and/or recyclable. Approximately 75 per cent of healthcare spending is to treat chronic disease, which can be linked back to a patient’s diet. We tackle this at the source and help our customers eat healthy. Q: What is Nutrimeals’ mission? A: To create a space where healthy eating and convenience co-exist. Q: Why did you apply for this funding and how will you use it? A: We applied to be a part of the CFIN community to meet other professionals that are innovating in the food space. We are using the funding to advance our Precision Nutrition program and develop our new online ordering platform. Q: What excites you most about working in this area of the food industry? A: The ecommerce industry is only 20 years young! The online food space is even younger at about 10. There’s still opportunity to change the way people purchase food online and we plan to be in the forefront. Q: Why do you think public funding is important in helping companies clear innovation hurdles and access leveraged funds? A: Programs such and CFIN’s booster help privately held companies like ours gain exposure to markets and opportunities. The reimbursable grants also offer monetary gain without giving up equity or paying interest. It helps boost cashflows and keep a clean cap table. Q: Looking ahead, what’s on the horizon for Nutrimeals? A: Nutrimeals is transforming into a food-tech company. Q: What are your passions or hobbies outside of work? A: Cars, technology, and finance. Q: If you had to pick one person to make you a meal, who would you choose? A: I would skip the celebrity chefs. Sometimes it’s better not to meet your heroes. Their food looks so good on screen, I wouldn’t want to be disappointed! I would love the opportunity to have a meal with my Great-great Aunt Freda, and eat her famous tapioca pudding one more time. Ready to access funding for your innovative initiative? Click here to find out more about CFIN’s funding programs.
Community Manager-
The Tablesetter – August 29
Happy Monday CFIN members! Here's your weekly heads up on what’s happening on YODL and around the food world this week. The YODL Menu Did you notice we added a YODL Menu widget to our homepage? Now you can easily access all of our articles and keep track of what’s coming up. This week we’re moving from plastic use in the food industry to take a deep dive into all things packaging. Over the next few weeks we’ll be exploring non-plastic packaging options for food and beverage companies, as well as how to find funding for packaging changes, and working with packaging partners to find the most affordable, safe and suitable alternative. Monday: The Tablesetter – August 29 Tuesday: Member profile – Nutrimeals Wednesday: Top YODL discussions from the past month Thursday: C hallenge – Finding and working with packaging partners for alternatives to plastics Friday: News File Something to Celebrate September 3 is International Bacon Day! Bacon is one of the world’s oldest preserved foods, and although it can be found in a wide range of recipes and products (including desserts, coffee and even gum) in the U.S. 70% of all bacon consumed is eaten for breakfast. Food Facts Research from Statista found that: 58.3% of Canadians eat breakfast every day, 17.2% ate it once or twice a week, 9.3% eat breakfast only on weekends, nine per cent ate it every other day, and 6.2% never ate breakfast. Respondents cited bagels, followed by croissants and English muffins as the top choice for breakfast breads. Almost 82% of Canadians eat breakfast at home, followed by at work, and on-the-go. Happy YODLing!
Community Manager-
News File – August 26
Each Friday we’ll bring you a roundup of news from CFIN, YODL and around the food world. As seen on YODL Check out this week’s most viewed discussions: 10 QUESTIONS WITH CFIN: Melanie Morrison (CEO) @ BetterCart Analytics | Open Forum (cfin-rcia.ca) Functional mushrooms are helping this tennis icon recover | Open Forum (cfin-rcia.ca) Does Our Faith Influence Our Receptiveness to Alternative Protein? | Open Forum (cfin-rcia.ca) Around the Food World Mintel’s 2022 Consulting Sustainability Barometer reveals that consumer fears about climate chain, and water and food shortages has increased significantly in the past two years. Food and Beverage Ontario’s study on labour shortages and the food industry shows that 82 per cent of Ontario processors need or are looking for a skilled trades professional. Natural Trace , a company based in Singapore, has produced traceability technology based on DNA markers integrated directly in a food or beverage product. Did you know? The 2022 Canadian National Exhibition (CNE or the Ex), the largest fair in Canada, launched this week in Toronto, after closing for two years during the pandemic. Founded in 1879, the Ex began as the Toronto Industrial Exhibition, showcasing technology, innovation and agriculture. Over the years the Ex expanded to include animal and vegetable displays, competitions, rides, entertainment, and of course, a wide variety of fabulous food. The Ex’s current food building opened in 1954 (replacing the 1922 pure food building) and was designed to showcase Canada’s food industry, with booths from companies such as Maple Leaf, Laura Secord and Donlands Dairy. Vendors often come up with creative new food concoctions during the Ex, and this year some of the innovative dishes you’ll find include: Bacon ice cream sandwich at Waffles & Cream. A two ft.-long taco at Machette. Ketchup & mustard ice cream at So Cute Ice Cream. Flaming hot Cheetos burrito at Burrito Co. Korean squid ink corndog at Saltspring Concessions. Mac & cheese lemonade at Real Fruit Drinks. Churro-wrapped deep-fried pickle at Cornehcopia. Deep-fried coffee at Deep Fried. Click here to check out some vintage food photos from the CNE.
