Thirty years ago, I worked as a chef in the kitchen of one of Canada’s top restaurants standing should er to shoulder with people who ca red about the sensory experience of food above all else . Our tech stack was al most all analog and , to be honest, we didn’t give our ordering system or the way we did inventory a lot of thought. My career broadened over time , and I ’ ve also held roles where I developed recipes at Canadian Living and wrote about food trends; built innovation strategies and products for national brands, founded a business incubator, and ran a venture creation office at a prestigious Canadian u niversity . Food was always the thread , and technology was always present but in most of the food focused businesses I’ve worked for, it was taken for granted, and creativity and hard work were what drove the businesses forward. While smart people with great ideas are essential to food business success, it’s not enough to be competitive in today’s world. Old ways of running restaurants, innovation labs and food and beverage processi ng businesses can’t compete internationally or absorb the trade shocks that have become commonpla ce in recent history. That’s why I feel l ik e CFIN is the perfect place for me to be today and why we’re adding dozens of new members per week. When CFIN was created in 2021, the mandate was intentionally broad : cata lyze Canadian food innovation with funding , build community, connect an ecosystem that had been operating in silos for decades. The funding programs took shape quickly. Since 2022, we’ve awar ded $23.3 million to 133 projects across six program s. For every $1 CFIN invested, our members committed $7.65 of their own capital toward innovation. This leverage ratio of nearly 8-to-1 has unlocked over $140 m illion in private sector spending on R&D and capital infrastructure. The other work was harder to define . What do "build community" and "connect an ecosystem" mean in practice for a sector span ning startups, processors, researchers, investors, policymakers, and operators spread across this vast country ? Th at question didn't have a tidy answer. As a result , fostering and serving this network was (and remains ) an exercise in innovation itself : something new to be built , and then tested, adjusted, and iterated upon , ad infinitum . I’m immensely proud of what we’ve built so far . A team of Regional Innovation Directors who've supported more than 2,200 organizations, brokering the introductions that became commercial partnerships, strategic investments, leadership hires, and research collaborations. A digital platform , YODL, connecting Canada's food sector across industry silos and bridging interprovincial barriers . The first comprehensive analysis of Canadian foodtech . A network of 8,500 members from every province, every part of the food value chain, every stage of business . On any given week, our community is discussing topics ranging from precision fermentation bioreactor designs and funding stacks to food packaging labeling regulations and export strategies, all in the same space. Members benefit from purpose-built tools and resources — like our Funding Finder that aggregates food and beverage funding opportunities across the country and a growing library of original sector research and analysis — alongside direct access to our Regional Innovation Directors. Canada has strong regional funders, accelerators, trade associations, and tech transfer offices, each doing necessary work in a defined lane. What this sector didn't have was a place where the conversation s , the tools, and the connections all showed up at once — where the range of problems and the range of capabilities were dense enough that the right solutions could emerge . That's what CFIN has built. That foundation is important because the next five years will be even more dynamic, and often more challenging, than the last five . To keep pace and flourish in an increasingly volatile world, Canada's food sector needs to modernize faster and more strategic ally than ever before . Trade disruption is dramaticall y reshaping supply chains . L abour constraints are compounding a productivity gap that was widening long before tariffs became front-page news. Climate pressures are intensifying. Food 4.0 — a tech-enabled food s ector that's more collaborative, productive, resilient, and competitive — is the framework CFIN is building toward, and the case for it gets more urgent by the quarter. I ’m confident that we’re up to the task . Five years ago, Canada's food innovation ecosystem was fragmented, underleveraged, and often invisible to the investors, operators, policymakers, and media who needed to see it. That's no longer true. The capacity to respond to the challenges ahead is here. Not in any single program or policy, but in the breadth of this network — the founders , processors , researchers , and investo rs who are hungry to innovate and build a better Canadian food sector . My own wide-ranging path through the food sector taught me that no single role ever showed me the full picture. It took working across kitchens, labs, newsrooms, boardrooms, and startups to understand how innovation really moves through this industry — and where it get s stuck. CFIN was built on the same insight. A sector this complex, facing challenges this urgent, needs more than funding or advice or connections in isolation. It needs all of them in the same room. That's what we've spent five years building, and I'm betting the next five will prove its value at a scale none of us can yet imagine. Thank you for being part of it. Dana McCauley, CEO, Canadian Food Innovation Network
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How BC is Becoming a National Foodtech Hub
Editor's Note: This article was o riginally published in the Vancouver Tech Journal on March 13, 2026 The province has a diverse food processing industry, world-class research facilities, and a deep bench of tech talent — everything a foodtech ecosystem needs to thrive. Foodtech builds the software, automation, and applied science for how food gets processed, manufactured, packaged, distributed, and sold. The industry behind it is enormous — food and beverage processing alone is Canada's largest manufacturing sub-sector , bigger than automotive, bigger than aerospace. It's a serious market, and in British Columbia, it's growing fast. But if you work in the province's broader tech ecosystem, you might not even know that. Foodtech hasn't traditionally drawn the same attention as sectors like cleantech or enterprise SaaS despite being a comparable market in scale and complexity — and one where demand for new technology is accelerating fast. What BC brings to the table BC's food processing sector is substantial — over 3,200 companies producing roughly $12.6 billion in value-added products annually. And it's being treated as a strategic priority. The province has funded a network of shared food processing hubs, UBC just opened a Food and Beverage Innovation Centre with pilot-scale production labs that processors and startups previously had to leave BC to access, and SFU's BC Centre for Agritech Innovation is partnering directly with SMEs on cost-shared R&D. At the same time, much of what the food industry needs is already being built in BC for other thriving tech sectors. Process automation, energy management, supply chain software, safety and traceability systems, data-driven quality control — these are cleantech and software problems applied to production floors and distribution networks. The talent, research base, and trade infrastructure to support a serious foodtech cluster are all here. A different kind of tech sector Foodtech doesn't work like enterprise SaaS or consumer tech. Processors and manufacturers adopt slowly and carefully, because failure is expensive in ways that go beyond lost revenue — a food safety issue, a botched line integration, a regulatory problem. Sales cycles run in quarters. The investor community that understands food is small and specialized. And the industry's own networks run through trade associations, existing supply relationships, and sector-specific events that sit well outside the broader tech community's orbit. None of this means foodtech is closed off. It means that if you want in — as a founder, investor, developer, or potential partner — you need a way to access the conversations, the deal flow, and the operating knowledge that don't surface through the usual channels. The Canadian Food Innovation Network The Canadian Food Innovation Network is a national not-for-profit, established in 2021 that functions as the operating infrastructure for Canada's foodtech sector. CFIN runs cost-shared funding programs that help companies de-risk R&D and move technology into commercial settings. Since launch , the organization has awarded over $22 million to 122 Canadian foodtech projects, matched by $25 million in industry co-investment. Those funded companies have generated $90 million in economic impact, created over 355 jobs and co-op placements, and attracted more than $82 million in follow-on investment. The network's 8,000-plus members include food processors, technology companies, ingredient suppliers, retailers, researchers, and investors — connected through YODL, CFIN's member platform, and supported by Regional Innovation Directors embedded across the country, who work directly with members to broker introductions, navigate funding, and connect emerging technology with the processors and buyers who need it. CFIN also produces the sector's most detailed intelligence . The Foodtech in Canada 2025 Ecosystem Report mapped investment flows, identified sector strengths, and gave both companies and investors a clearer picture of where the Canadian foodtech market stands. And then there's Foodtech Frontier , CFIN's annual program identifying the country's highest-potential foodtech companies. The inaugural cohort of 35 winners included eight BC companies. For investors, it works as curated, vetted deal flow in a sector where sourcing is otherwise hard. For the companies, it's structured national visibility. Plug into Canada’s foodtech ecosystem If you work in technology or investment and you've been curious about the food sector, then signing up for a free CFIN membership is the best place to start. Members get access to funding programs, sector intelligence, a national innovation community, and regional team members that know the BC landscape specifically.
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Other Articles
50 Food & Beverage Programs - LaSalle College (Vancouver)
LaSalle College: A Gateway to Culinary Mastery and Restaurant Ownership Nestled in the heart of Vancouver, LaSalle College i s a pinnacle of culinary excellence. Celebrated for its progressive culinary arts programs, the college offers an Advanced Diploma program in Culinary Arts and Restaurant Ownership, designed to cultivate the culinary leaders and restaurateurs of tomorrow. This program extends over six quarters, offering a comprehensive blend of culinary education and restaurant management. Program Highlights: The journey at LaSalle College is marked by dynamic experiential learning within state-of-the-art facilities. Students engage in practical learning, refining their skills in modern and regional North American cuisine at the college ’ s student-run restaurant. The curriculum is rich and diverse, encompassing everything from the fundamentals of culinary techniques to the intricacies of financial management in the hospitality industry. The program's unique selling points include a combination of practical culinary training and essential managerial knowledge, setting students up for success in the complex culinary arts landscape. The learning experience is further enhanced by a lively, innovative environment equipped with the latest culinary tools and facilities. A key aspect of the program is the mandatory paid internship term, where students apply their skills in real-world settings, gaining invaluable industry experience. Additionally, the program offers global exposure through international study tours and semester abroad opportunities, broadening students ’ horizons. What You’ll Leave With: Upon completion of the program, students are awarded an Advanced Diploma, recognized by the Ministry of Post-Secondary Education and Future Skills. Graduates from this program are well-equipped to pursue a range of career paths within the culinary sector, including restaurant management and ownership. The program is ideal for high school graduates, individuals looking to transition into the culinary field, aspiring restaurant owners, culinary entrepreneurs, and anyone with a deep-seated passion for food and hospitality management. C ontact Information : Phone: 604 - 683-2006, Toll-free: 1- 877 - 847-7902 WhatsApp/SMS: 778 - 654-7262 Office Hours: Monday to Friday 8:30 AM to 5:00 PM, Saturdays by appointment V ideo/Social/Media : Culinary Arts Program Overview Faculty Insights Alumni Success Stories
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In 30: Regulating Cellular Food
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 how emerging cellular food technology is being regulated around the world, and some of the debate around how products will be regulated as they hit the market. The Overview Good Food Institute - Cultivated meat is gaining momentum—and pathways for regulatory approval The article gives a comprehensive overview of the nations working toward regulatory approval of cellular food. CNBC – Singapore issues first regulatory approval for lab-grown meat to Eat Just Singapore is the first country to approve the sale of cellular food, in this case lab-grown chicken. FAO UN – Food Safety Aspects of Cell-based Food The Food and Agriculture Organization of the United Nations in collaboration with the World Health Organization recently published a document to identify food safety considerations of cellular food, including a view of current regulatory frameworks for cell-based food. USDA – Human Food Made with Cultured Animal Cells The U.S. Department of Agriculture and the F ood and D rug A dministration have a formal agreement on regulating foods containing cultured animal cells in the U.S. The Canadian Connection YODL - Cellular Food Opportunities in Canada Social Media @mosa_meat – Netherlands-based Mosa Meat on Twitter features interview with cellular food pioneers discussing regulations and more. @cellagritech – Based in Dubai and Singapore, this Twitter site offers news and updates on cellular food technology around the world. @cellagriculture – The Cellular Agriculture Society on Instagram advances the process of cultivated meat products. Overtime If you’ve got more than 30 minutes, these are for you: YODL - The Future of Cellular Food Regulations in Canada
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Guest Article – Tackling Food Waste: An Unmissable Opportunity for Investors
By Craig Hanna , Partner at Power Sustainable Lios Let’s set the table wit h an often cited, but hard to believe statistic : if food waste were a country , it would be the third largest greenhouse gas emitter , behind only China and t he U nited States . It takes a whole lot of food waste to rival the e missions of the world’s largest economies . Indeed, a full third of the food produced globally never gets consumed, or even repurposed through upcycling or composting. Much of it is ha rvested , transported, processed, refrigerated, stocked, purchased , and stored in kitchens , only to be tossed in the trash and carted off to landfills where it rots and releases vast quantities of methane— a greenhouse gas 80 times more potent than carbon dioxide in the short to medium term . Food waste poses a significant environmental challenge with global repercussions, as the resulting emissions contribute to the accelerating impacts of climate change . Beyond emissions , consequences include exacerbating food insecurity and driving habitat loss , as we transform forests into farms to grow crops never to be eaten. There is also a colossal financial cost of food waste , estimated at $1 trillion annually , affecting the bottom line of farmers, retailers, manufacturers, and municipalities — not to mention consumers , who are already dealing with rising food costs . The total value of wasted or lost food in Canada alone is over $49 billion annually. The full scale of the problem is daunting . However, behind all great problem s lie great opportunit ies . Finding these opportunities is core to our work at Power Sustainable Lios , where we invest in and support mid-market companies who are creating innovative solutions for a more resilient and sustainable food system. One such company is Food Cycle Science (FCS) , who are transforming how we deal with food waste in our homes, businesses , and communities. A former recipient of CFIN’s Innovation Booster program , FCS has only continued to gather momentum . This past June we were thrilled to make a sig nificant investment in the company to help scale their comprehensive food waste solutions . The company’s product line of sleek food waste recycling machines provide on - site food waste management for homes, restaurants, and even remote communities lacking composting facilities. They transform food scraps into a dry, odo u r-free, and nutrient-rich soil amendment, significantly reducing the volume of waste and avoiding the methane emissions that would result if those scraps ended up in landfills. The technology is user-friendly and energy-efficient, capable of reducing waste volume by up to 90%. To date, FCS has delivered over 250,000 units across more than 20 countries, proving that this solution is not only viable but exceptionally scalable.
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50 Food & Beverage Programs - Humber College
Culinary Excellence Unleashed: Humber College's Comprehensive Culinary Management Program Discover the world of culinary excellence at Humber College with the Culinary Management diploma program. This program is designed to shape future culinary professionals, equipping students with the necessary skills to thrive in the finest dining and foodservice establishments. Program Highlights: The Culinary Management program at Humber College stands out with its blend of practical skills and theoretical knowledge. The curriculum covers everything from basic culinary skills to the intricacies of Canadian cuisine trends. It ’ s not just about learning in the kitchen; the program also focuses on designing, organizing, implementing, serving, and executing dining events. Each semester is crafted to build upon the last. The first semester lays the foundation with basic culinary skills, baking, pastry arts, food safety, and hospitality math. In the second semester, students delve into advanced culinary knowledge, butchery, nutrition, and large-quantity cooking. The third semester advances these skills further with a focus on baking, pastry arts, menu planning, and restaurant operations. The final semester features t he Chef ’ s Table course, emerging trends in Canadian cuisine, and valuable field experience. One of the highlights of this program is the study abroad opportunities. In the fourth semester, students have the chance to study in Italy at the APICIUS International School of Hospitality. Additionally, there are short-duration experiential trips to the Mediterranean/Italy and Peru, along with semester abroad learning opportunities. What You’ll Leave With: Graduates of this program leave with a comprehensive set of skills in advanced culinary planning, food preparation, business principles, nutritional principles, kitchen management, and technology application in food production. The career prospects for graduates are vast, ranging from opportunities in hotels, restaurants, golf clubs, resorts, hospitals, and corporate settings. Entrepreneurially inclined students are also inspired to start their own businesses. The program is recognized by the World Association of Chefs’ Societies (WACS), and students have the opportunity to earn the prestigious WACS Commis de Cuisine certification. Humber College’s Culinary Management program is more than just a diploma; it ’ s a gateway to a world of opportunities in the culinary industry, offering a blend of theoretical knowledge and practical expertise , enriched with global exposure. C ontact Information : Admissions Questions : General Enquiries: Call 416-675-3111 or email enquiry@humber.ca. Domestic Applicants Enquiries: Book a one-on-one advising appointment with an admissions representative. International Applicants Enquiries: Contact the International Centre for program and application information. Program-Specific Questions : Contact Michael Teune, program coordinator, at 416 - 675 - 6622 ext. 5158 or michael.teune@humber.ca V ideo/Social/Media : Humber Culinary Management Program Overview Additional Program Video Celebrating Italian Cuisine: Culinary Students Volunteer at Festa D'autunno Culinary Students Shine at Grocery Innovations Canada Show
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IN 30 – Ghost Kitchens
Editor's Note: This article was originally published on 05-22-2023 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 ghost kitchens, a commercial foodservice operation without a traditional storefront or restaurant . Also known as virtual restaurants or dark kitchens , i n many of these establishments food is ordered online and food is prepared for delivery only, for a cashless transaction. The Overview Canadian Institute of Food Safety - What is A Ghost Kitchen? Learn the key differences between a ghost kitchen and a traditional foodservice operation. Kickfin - What Are Ghost Kitchens: Everything You Need to Know More about the pros and cons of using or setting up a ghost kitchen. Medium - Cloud Kitchens: The Underdogs Of The Food Industry Statista says the cloud kitchen format is expected to grow 12% through 2024. The Restaurant Times - 7 Pitfalls to Avoid when Running a Cloud Kitchen Business in 2023 Some common mistakes operators may face when running a ghost kitchen. The Canadian Connection Ghost Kitchens Brand is a Canadian company that partners with fast food brands to create scalable , multi-tenant ghost kitchen concepts across North America for third-party delivery, as well as offering standalone, mall and big box store locations for walk-in customers and customer pick up. Wandereater - 9 Best Ghost Kitchens in Canada Nine independent Canadian brands which rely on ghost kitchens. Social Media @virtualdiningco (Facebook) Virtual Dining Concepts works with existing restaurants and startups to establish delivery-only brands around the world. Nextbite (LinkedIn) Nextbite Brands matches companies with under-utilized kitchens to help them enter the virtual restaurant space. @freshmenu (Instagram) Ghost kitchens are thriving in India, where FreshMenu is based. The company offers an extensive menu of international cuisine prepared fresh daily. Overtime If you’ve got more than 30 minutes, these are for you: Spotify – Ghost Kitchen Trends This podcast looks at the business trends and concepts driving the ghost kitchen phenomenon. YouTube – CloudKitchens : How it Works
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50 Food & Beverage Programs - UBC: Food, Nutrition and Health
The University of British Columbia offers a Bachelor of Science in F o od, Nutrition and Health at its Vancouver campus. Program Highlights: The four-year, Food, Nutrition, and Health program i ntegrates science, nutrition, health and food . Students will e xplore the economic, ecological, social, and technological components of managed landscapes, agrifood systems, and communities comprising the land, food, nutrition, and health continuum. The program gives students the flexibility to pursue their individual interests while gaining a deeper knowledge of issues related to food production, food security, and the role of nutrition in disease prevention. Choosing from a wide variety of electives, students will study a broad , customized curriculum that will prepare them for a career in the food and health sectors. Food, Nutrition, and Health students can apply to dual degrees with Bachelor of Education or Master of Management, or one of six minors to complement their program. The program provides extensive laboratory experience, experiential learning and industry engagement . Students gain hands-on experience in creating healthy meals and eating plans at Vij’s Kitchen – UBCs culinary lab – and study the connection between food and nutrition. In addition, students can integrate classroom learning with real-world experience through community engagement projects and co-op placements. What You’ll Leave With: Graduates are ready for employment in the food and nutrition industries or for future graduate study. Food, Nutrition and Health graduates can work as foodservice management , lab technician s, nutrition educator s, sales representative s, food quality control and assurance , product development, and much more. The Food, Nutrition, and Health program is also excellent preparation for a future healthcare career . Contact Information: Faculty of Land and Food Systems Phone: 604 - 822 - 1219 Email : lfs.web@ubc.ca Video/Social/Media: UBC Faculty of Land and Food Systems on Instagram UBC Faculty of Land and Food Systems on YouTube
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Explained: Malware
Editor's Note: This article was originally published 10-12-2023 What Is It? Malware, also known as malicious software or malicious applications, is software designed by cybercriminals to damage computer programs or systems, or to gain unauthorized access to a computer system and/or data. Malware can be in the form of viruses, worms, Trojans, spyware, keyloggers, adware and ransomware which can attack computers, smartphones, tablets and networks. As well as disrupting computer systems , malware can be used to lock up networks and/or computer systems, destroy them, wipe out information, send spam emails, or access data and intellectual property than can then be sold. Why You Should Care According to DataProt , 560,000 new pieces of malware are detected every day, for a total of more than one billion malware programs existing worldwide. Trojans, which appear to be a harmless file or program but which can damage, steal or control computers, make up 58% of all computer malware, followed by viruses (13%), and scripts (9%), a type of virus that leverage’s a computer system’s existing applications. Downloaded malicious apps can attack smartphones, and are the most common form of mobile malware, while adware, which can be activated by clicking on unwanted advertisements, accounts for 48% of malware on smartphones. Destructive malware cyberattacks have increased rapidly worldwide in the past five years, with the number of detected variations rising 62% in 2020 . Meanwhile, Internet of Things (IoT) attacks by malware topped 2 0 million , and mobile attacks were more than 28 million in the first half of 2020. Routers are a common target for hackers using IoT malware, as are emails, with 46% of hackers using email to spread malware through attached Word and Excel files. What’s Happening in Canada? The Canadian Centre for Cyber Security lists the signs that a device has been infected with malware, as well as suggesting ways Canadian businesses can protect themselves from malware. That includes: Backing up devices and information Installing software updates and patches regularly Using anti-virus and anti-malware software Using a firewall to protect local systems from outside access Using a host intrusion detection system (HIDS) to identify unauthorized access Ensur ing files and attachments are real before downloading Avoid ing public Wi-Fi Using a protective domain name system (DNS) to block unwanted content Using an ad blocker and n ot accepting pop-up advertisements Not downloading unreliable software or media
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50 Food & Beverage Programs - Holland College
A Journey into Hotel and Restaurant Operations Management at The Culinary Institute of Canada Embark on a transformative journey with The Culinary Institute of Canada (CIC) in Charlottetown, renowned as Canada ’ s Premier Culinary School. Nestled at the edge of Charlottetown Harbour in the state-of-the-art Tourism and Culinary Centre, the CIC is acclaimed for its industry-based training in an array of programs, including the esteemed Hotel and Restaurant Operations Management. Program Highlights: T he two-year Hotel and Restaurant Operations Management program is designed to equip students with the expertise to excel in the hospitality industry . This program is open to both Canadian and international applicants for the Fall 2024 t erm. This comprehensive program uniquely blends business acumen with specialized training in foodservice, catering, and hotel operations. Through hands-on learning, students immerse themselves in the practical aspects of managing fine details in restaurants, resorts, hotels, and nightclubs. A highlight of the program is the mandatory paid internship, requiring a minimum of 500 hours of industry experience. This invaluable opportunity, slated for the summer between the first and second years, allows students to apply their learning in a real-world setting, honing their skills and preparing them for their future careers. In the second year, students embark on an international study tour, an integral part of the curriculum, offering a global perspective and an expanded understanding of the hospitality industry. The curriculum covers subjects such as Financial Accounting, Hospitality Law, Managing Human Resources, Entrepreneurship, Business Communications, and Computer Essentials. Additionally, students explore the world of beverages with courses like Wine, Beer, Spirits, and Infusion. What Y ou’ll Leave With: Graduates of this program are well-prepared for various roles in the hospitality sector, including in hotel and restaurant management, food and beverage services, and event management. Moreover, the program offers degree pathways for those seeking to further their education. These pathways enable credit transfer to university degrees or post-graduate credentials in related fields with partner institutions like Athabasca University, Griffith University, Mount Saint Vincent University, and the University of Prince Edward Island. The Hotel and Restaurant Operations Management program at The Culinary Institute of Canada is a pathway to a thriving career in hospitality, imbued with practical experiences, global exposure, and a deep understanding of the industry. C ontact Information : Admissions and Recruitment Offices Address: 140 Weymouth Street, Charlottetown, PE, Canada C1A 4Z1 Montgomery Hall, 305 Kent Street, Charlottetown, PE Tel: 1-800-446-5265 Hours (September to May): Monday to Friday, 8:30 am – 4:30 pm Hours (May to August): Monday to Friday, 8:30 am – 4:00 pm V ideo/Social/Media : Course Youtube Video
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#AskLavina - Greenwashing in F&B Marketing and Career Advice for Food Scientists (August 2024)
In addition to being CFIN’s Regional Innovation Director for BC and Yukon, Lavina Gully is a food scientist and product developer with almost two decades of experience helping food and beverage companies innovate. In this series, Lavina answers questions from CFIN members on everything from product development, R&D, food industry careers, manufacturing best practices, and co-packing — just to name a few! If you have questions for Lavina, you can reach out to her directly and we can answer your question in next month’s mailbag. This month, Lavina answers your questions about greenwashing in F&B marketing and career advice for food scientists making the transition from academia to industry. Q: I've been reading about significant provisions to the Competition Act around greenwashing. What changes do businesses need to be aware of when marketing the environmental or sustainability benefits of food and beverage products? Recent amendments to the Competition Act have introduced stricter rules regarding greenwashing—false or misleading claims about the environmental benefits of products. If you work in F&B marketing , I recommend getting deeply familiar with these c hanges , and with greenwashing more broadly. While not specific to Canada, this guide to avoiding greenwashing for marketers is an excellent place to start. T he key provision I will highlight here is that it is even more imperative that brands thoroughly substa ntiate all claims about the environmental benefits of products, business services an d business activities . C laims must be backed by adequate and proper testing demonstrating solid evidence proving the environmental benefits of their products, not just general statements, or assumptions. Brands will not be able to vaguely say that they are “eco-friendly ” or “sustainable.” They need to make more specific claims and have the data to back those claims up. These changes emphasize the importance of transparency and accuracy in marketing . Greater transparency is, of course, good for consumers , but it is also good for F&B brands invested in genuine sustainability efforts , as t ransparency and accuracy build brand equity and cultivate a loyal customer base . T he Competition Bureau is expected to prov ide further guidance on enforcement soon. In the meantime, businesses should be review ing their marketing practices and claims to comply w ith these new regulations. Q: I am currently completing a Master's in Food Science , and am hoping to hear from you or other CFIN members who have made a transition from academia to industry. What can I do to best prepare myself for industry career opportunities in research and development focused roles? Making a mid-career move from academia to industry is quite common for food scientists. It’s one I have made myself, as have many o f my colleagues . I hear versions of this question quite frequently , so I collected some of my time-tested advice, along with some insights shared by several CFIN members to help others prepare for this transition . Le verage Your Academic Training: Your thesis work will likely have you thinking about experimental design, lit searches, rigorous critical thinking, technical writing and stats. When you start applying for industry roles, it's essential to highlight these skills as they show your capability to handle complex problems and develop evidence-based solutions. Attend Industry Events: While you'll definitely want to attend scientific conferences and figure out how to fit your poster in the overhead compartment, try to also attend industry event s . Industry moves at a fast pace so stay updated on regulatory changes, funding landscape and corporate news. Consider an Industry Post-Doc: An excellent way to transition from academia to industry. Positions like these provide opportunities to collaborate with industry and understand the commercial aspects of research. If a post-doc seems too far away, any applied research with an industry partner would be helpful! Here are a few more takeaways from other CFIN Members: Connection is Key – Andrew Tait “ I think a lot of grad students get tunnel vision and forget that there is "life after school", spending long hours in the lab in isolation instead of taking the opportunity to network in and outside the ivory tower. " I ndustry" itself is quite a broad sector, including government, private and public corporations in the life sciences, food/ agtech , pharmaceuticals, etc., so staying current in speaking with members of these areas will help to understand how things are changing and what opportunities exist.” Learn t o Move at Business Speed – Dana McCauley “The #1 thing that industry complains about when hiring former researchers is that they don't move at the pace of business , and they often lack understanding of how to apply research to solve business problems . So be sure to address those concerns in any interview answers .” Embrace Competitiveness and Learn to Stand Out – Jessica Phulchand “Transitioning from academia to industry, I found that companies highly valued my competitive nature. If you choose to enter R&D and product development, participating in product development competitions is invaluable. While many of your peers will graduate with the same degree, it is your extracurricular activities that will truly distinguish you. Moreover, working for smaller food companies taught me the importance of having a sense of urgency and adaptability.”
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50 Food & Beverage Programs - Georgian College
Georgian College ’ s Culinary Skills Program: Crafting Future Culinary Masters At Georgian College , the Culinary Skills program is an exceptional platform for aspiring chefs to sharpen their kitchen expertise and pave their way into the culinary world. This intensive one-year program is meticulously designed to nurture professional kitchen skills, preparing students for a flourishing career in the diverse and dynamic culinary industry. Program Highlights: The essence of the program lies in its practical approach, allowing students to immerse themselves in hands-on learning experiences. From food preparation to presentation and mastering a variety of culinary techniques, the curriculum is a blend of creativity and discipline. The program covers areas such as basic cooking, baking, kitchen management, food theory, safety, and sanitation, ensuring a well-rounded education in the culinary arts. The first semester is packed with foundational courses like Basic Cooking Techniques (FOSR 1016), Basic Foodservice Cooking (FOSR 1017), and Basic Baking and Pastry Skills (FOSR 1018). Additionally, students delve into the essentials of Kitchen Management and the Professional Chef (FOSR 1019), as well as Basic Food Theory and Product Knowledge (FOSR 1026). The all-important aspect of food safety is addressed in the Basic Food Service Safety and Certification (SANI 1000) course. Complementing these core subjects are an elective Communications Course and a General Education Course, offering a comprehensive educational experience. A key highlight of the program is the experiential learning component , which includes a field placement. This practical experience is invaluable, offering students a real-world glimpse into the culinary industry and an opportunity to apply their learned skills in a professional setting. What You’ll Leave With: Upon successful completion of the program, graduates not only leave with a profound set of culinary skills but also with eligibility for exemption from Level 1 and 2 in-school training for the 415A Chef apprenticeship. This opens a plethora of career opportunities for graduates, ranging from employment in hotels, resorts, and restaurants to roles in private clubs, catering, and institutional foodservices. The program equips students to excel both locally and internationally, offering a global perspective to their culinary aspirations. Th e Culinary Skills program at Georgian College is more than just a learning pathway; it’s a journey to mastering the art of cooking and a gateway to endless possibilities in the culinary field. Whether you dream of becoming a chef in a high-end restaurant or aspire to run your own catering business, this program lays the foundation for a successful culinary career. C ontact Information: Prospective Students: Phone: 705 - 722 - 5152 Email: recruitment@georgiancollege.ca Admissions-Related Questions: Phone: 705 - 722 - 1511 Email: registrar@georgiancollege.ca International Students: Phone: 705 - 722 - 5158 Email: international@georgiancollege.ca V ideo/Social/Media : Course Overview Video Course Teacher Video Additional Course Video
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50 Food & Beverage Programs - University of PEI
Nourishing Your Future: Exploring UPEI ’ s Foods and Nutrition Program University of Prince Edward Island's Foods and Nutrition program offers a comprehensive and practical approach to learning about the nutritional health of individuals and communities. The program is designed to equip students with skills in food science, nutrition, and dietetics, preparing them for a wide range of careers in health care, food industry, or research. Program Highlights: With small class sizes and dedicated faculty, students in UPEI’s Food s and Nutrition Program can expect a personalized learning experience. T he program emphasizes p ractical experiences to prepare students for real-world challenges, and offer s them the opp ortunity to engage in nutritional assessments, nutrition counse l ling, food product development, and to operate a campus restaurant. The program offers several specializations, including Foods and Nutrition major and honours, a dietetic internship, a cooperative education program, and a minor in Foods and Nutrition for students in other majors. A cooperative education program that includes paid work terms in the food industry is also available. This hands-on experience allows you to build professional networks and gain invaluable insights into food-related employment. What You’ll Leave With: This program offers a well-rounded educational experience that combines culinary arts, nutrition, and food sciences. S tudent Experience : For a firsthand look at what students have to say, check out these Student Success Stories . C ontact Information : General Inquiries: apply@upei.ca International Students: inte@upei.ca Contact List for More Information V ideo/Social / Media : UPEI YouTube Channel UPEI on Instagram
Community Manager-
50 Food & Beverage Programs - George Brown College
Unlock the Secrets of Wine and Beverage Business Management at George Brown College George Brown College i n Toronto is home to an Advanced Wine and Beverage Business Management program . The program is designed to refine and enhance the skills of hospitality graduates and industry professionals. This Ontario College Graduate Certificate program is located at the St. James Campus within the Centre for Hospitality & Culinary Arts, School of Hospitality & Tourism Management. Spanning three semesters and beginning every September, the program offers a blend of in-depth learning and practical experience. Program Highlights: The curriculum is meticulously structured to provide students with advanced knowledge in beer, wine, spirits, and mixology. But it ’ s not just about the beverages; the program also delves into vital business skills such as financial management , organizational behavio u r, and strategic marketing. This holistic approach ensures that graduates are well-equipped to navigate the complex and ever-evolving beverage industry. In the first semester, students immerse themselves in the fascinating world of wine with Intermediate Wine – WSET Level 2, coupled with courses in Human Resources Practices and Strategic Marketing specifically tailored for the beverage industry. Beer enthusiasts will appreciate the Beer School, offering Level 1 & 2 Prud ’ homme Beer Certification, and the semester is rounded off with Financial Beverage Management. The learning journey deepens in the second semester with Advanced Wine – WSET Level 3, Advanced Mixology, and Food and Beverage Pairing and Operations. The Wine and Beverage Business Development course also equips students with the skills to thrive in this dynamic field. The third semester is dedicated to a 14-week externship/field placement, providing invaluable hands-on experience and a real-world understanding of the wine and beverage sector. What You’ll Leave With: Students will leave the program with the ability to manage different departments within food and beverage environments, position products in the market using savvy wine merchandising and marketing techniques , and interpret import/export regulations in the wine industry. The program hones financial management skills specific to wine-related enterprises, along with developing leadership and human resources skills in the beverage business. Additionally, students learn to apply current business strategies for sustainable hospitality entities. With career options such as beverage directors, sales agents, territory managers, product consultants, brand ambassadors, wine stewards, tour guides, retail operations, and portfolio managers, graduates find themselves in a sector experiencing record growth. The program also serves as an educational pathway for those with related diplomas or bachelor ’ s degrees in hospitality management fields. C ontact Information : Domestic Student Admissions: admissions@georgebrown.ca Financial/Fees: FinAid@georgebrown.ca Advanced Wine and Beverage Business Management Program: chcastudentsupport@georgebrown.ca General Inquiries: 416-415-2000 (TTY 1-877-515-5559) or 1-800-265-2002 V ideo/Social/Media : Course Youtube Video
