Food safety and sustainability
experts gather to share learnings and insights
MISSISSAUGA, ON, Oct. 25,
2023 /PRNewswire/ - Maple Leaf Foods Inc. (TSX:
MFI), yesterday held its 13th annual Food Safety Symposium as part
of the company's commitment to providing safe food for all
Canadians and foster knowledge sharing among experts within the
food industry. Guests met again in person for insightful and
innovative conversations about how food production processes can be
optimized while improving sustainability.
With the theme Bridging the Gap: A Symposium on Food Safety
and Sustainability, the symposium began with an introduction
from Maple Leaf Foods' President and CEO, Curtis Frank, and Chief Food Safety and
Sustainability Officer, Randy
Huffman.
"We must have an open mind about the things that we are
learning, to listen to the critics of our industry and people who
think the food system should change. We need to embrace
change," said Huffman, speaking on the future of sustainable food
production.
Keynote speaker, Evan Fraser,
Director, Arrell Food Institute, University of
Guelph, spoke on the topic of the future of food. Fraser led
a dynamic discussion on the current and future state of food
production, highlighting the importance of food safety in this
innovative journey. "Feeding the future is one of the defining
challenges of humanity. While this challenge is huge, we have
new ways of producing food that can boost the environment and
health of people," said Fraser.
Fraser shared three predictions that will frame the next 10
years in the future of food. "I think we're about to go through a
confusing period of disruption. As we look forward into the next 50
years, we must be asking tough questions like what the impact on
farmers and communities will be — do we have the wisdom and
humility and compassion to stay ahead in this transition and to
help communities and families as these changes happen?"
In addition, Faye Cooper, Vice
President of Sustainability Execution, Asset Reliability, and
Industrial Engineering, and Steven
Tsuyuki, Senior Director of Corporate Sanitation, Maple Leaf
Foods addressed how sanitation can be executed sustainably.
"How do we eliminate the damage that's caused by sanitation?"
asked Tsuyuki, who shared the actions Maple Leaf Foods has taken to
mitigate the environmental impacts of its sanitation programs,
without compromising food safety. "What we're really hoping to
do is share some of our best practices with the rest of world. When
it comes to food safety and sustainability, there is no advantage
to 'holding cards close to our chest' — it is a global effort,"
shared Cooper.
A second panel addressed the possibility of innovations in
sustainable packaging without compromising food safety. Moderated
by Spir Marinakis, VP, Food Safety,
Quality, Technical Services and Sanitation at Maple Leaf Foods,
panelists included Crystal Howe,
Director of Sustainability at Ice River Sustainable Solutions,
Naeem H. Mady, Vice President of
Regulatory Market Access at Intertek Assuris, Beth Mielbrecht, Associate Director at Intertek
Assuris, and Nicole Tucker, Senior
Director of Quality and Sustainability at Loblaw Companies
Limited.
Tucker shared Loblaw's plastic waste reduction commitment and
the company's Golden Design Rules: "Packaging is key to
maintaining quality and food safety. We need to ensure we are
empowering the food safety teams at our facilities to meet the
needs of our customers." Panelists also discussed sustainable food
packaging and the process to sustainably recycle plastic. "Plastic
is not going to disappear," said Mady. "But we do have to mitigate
the amount of plastic in the environment."
In the closing panel, Leaya Amey,
Manager of Sustainability at Maple Leaf Foods, led a conversation
with Scott Grant, Senior Director of
Programs at My Green Lab and Diane
Wood, Director of Technical Services at Maple Leaf Foods on
the topic of 'Building sustainability in the laboratory'.
Maple Leaf Foods fosters an ongoing partnership with My Green
Lab and its Corporate Central Laboratory in Puslinch, Ontario was the first laboratory in
Canada to receive "Green" status
in the My Green Lab (MGL) certification program.
"Our mission is to provide the highest quality of laboratory
testing through technical expertise, leading technologies, and
continuous improvements," said Wood.
Huffman wrapped up the day by reinforcing the importance of
bringing together food safety and sustainability in how our food
system operates, and commending the engagement of all those
participating in the symposium. In a closing reflection on the
day's events, he shared a quote from American cultural
anthropologist Margaret Mead: "Never
doubt that a small group of thoughtful committed individuals can
change the world. In fact, it's the only thing that ever has."
Next year's Maple Leaf Foods' Food Safety Symposium date will be
announced soon. For information on food safety at Maple Leaf Foods,
visit:
https://www.mapleleaffoods.com/our-commitments/safe-food/
About Maple Leaf Foods
Maple Leaf Foods Inc. ("Maple Leaf Foods") is a carbon neutral
company with a vision to be the most sustainable protein company on
earth, responsibly producing food products under leading brands
including Maple Leaf®, Maple Leaf Prime®,
Maple Leaf Natural Selections®, Schneiders®,
Schneiders® Country Naturals®,
Mina®, Greenfield Natural Meat Co.®,
Lightlife® and Field Roast™. Maple Leaf Foods employs
approximately 14,000 people and does business in Canada, the U.S. and Asia. The company is headquartered in
Mississauga, Ontario, and its
shares trade on the Toronto Stock Exchange (MFI).
Related Links: https://www.mapleleafoods.com
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SOURCE Maple Leaf Foods Inc.