SUSTAIN Magazine: June 25, 2020

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June 25, 2020

For a Responsible Canadian Foodservice Industry

Tawâw Author Shane Chartrand on Sustainability and the Intersection between Food and Culture

Four years of love went into the creation of chef Shane Chartrand’s cookbook, but the journey goes farther back than that. In fact, it goes all the way back to Chartrand’s childhood acreage.

A Teachable Moment: Chefs Offer up A Lesson in Giving Back

Since March, an unassuming culinary dream team has joined forces to rescue food destined for the dump and turned it into life-saving meals for community members in need.

Is Vertical Farming the Post-COVID Future of Food Production?

Using vertical farming technology, Local Leaf Farms produces hyper-local produce that’s fresher, more sustainable and fully traceable – directly addressing many of the challenges of food production highlighted by the COVID-19 pandemic.

Newcomers are on the Fault Lines of Canada's Social Safety Nets and Food Systems

Newcomers — recent immigrants, refugees, undocumented workers and international students — are vital to the Canadian economy. We depend on them to provide access to the low-cost foods we have come to expect. But at the grocery checkout, we aren’t paying for the true costs incurred by the ways we grow, manufacture and globally distribute food.

Innovative Products:

Absolut

Absolut continues to fly the flag for LGBTQ+ Community

Cascades

Cascades launches a new packaging line for the fresh fruit and vegetable industry

Seafood Watch Awards

Gindara Sablefish (Black Cod) given a 'Best Choice' green rating

Nuts For Cheese

The world's first 100% dairy-free cheese using fairtrade ingredients

©2020 Sustain Magazine

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