SUSTAIN Magazine: August 20, 2020

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August 20, 2020

For a Responsible Canadian Foodservice Industry

Linda Black Elk and the Fight for Food Sovereignty

Linda Black Elk is an Indigenous ethnobotanist, an educator, a forager, a gardener, a mother, and an activist. Learn more about food sovereignty and how the foodservice industry can support it on a large scale.

The PEI Lobster Roll Call in Toronto

The PEI Lobster Roll Call invites lobster fans across the GTA to visit participating restaurants to try out Lobster Rolls featuring sustainable PEI lobster. Then, they are invited to visit the Toronto Life website to cast a vote for their favourite Lobster Roll.

The Essense of Traditional Diets and Sustainability

Indigenous Knowledge follows an oral tradition and is passed down from Elders to communities. I am not Indigenous; I am a descendant of colonial settlers. I have had the wonderful opportunity of immersing myself in Indigenous ideologies and traditions for the past year…I am still amazed at how uneducated most of us are.

A Return to Sourcing 100 Percent Canadian Beef

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

Innovative Products:

PlantX E-Commerce Platform

Chef Gregg Drusinsky will aid PlantX in providing plant-based meals to the Canadian market.

Nespresso's KAHAWA ya CONGO

Nespresso announced a long-term commitment to revive the Democratic Republic of Congo's (DRC) coffee industry.

©2020 Sustain Magazine

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