Webinars

The legacy of COVID-19: lessons, strategies and new opportunities.

Sylvain Charlebois, Professor in Food Distribution and Policy at Dalhousie University

COVID-19 redefines grocery shopping in several ways. The in-store shopping experience is evolving rapidly to meet new standards, new expectations. As the industry adjusts to a new reality, consumers emerge from a historical experience that lasted several months.

Before the crisis, vegetable proteins were in fashion, plastics were the new threat and shopping online was seen by many as a far-fetched idea. Things have changed, probably for a while. While reflecting on the past few months, this presentation paints a portrait on the future of the food retailing sector. Trends, store management, logistics, online commerce, everything will be looked at. We will look at lessons we must consider from the COVID-19 crisis to better understand the opportunities ahead.

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#covid

SIAL Innovation award

Jury members:Gabriel Moreau, Client Business Partner , NielsenIsabelle Marquis, Food consumption specialist Dana McCauley, CEO, Blue Unicorn Innovation

SIAL Innovation is the global international competition which rewards the finest innovations in the industry. Come and join us for the virtual unveiling ceremony of the 3 winners!

Farm to Fork: getting local ingredients onto restaurant menus

Fernande Ouellet, Farmer, Rusé comme un canardThibault Renouf, Supply Chain Shortener, co-founder of Arrivage, ArrivagePascal Hudon, Owner and Founder , Pascal le boucherCatherine Lefebvre, Animator, Speaker and Food Columnist

In Montreal and throughout Quebec, agri-food actors are experimenting with solutions to remove logistical barriers to supply restaurants with local ingredients. These are the pioneers of the vibrant "Farm to Fork" movement. Their challenge: to develop, gather and disseminate best practices to better connect diners to the seasonal tastes of Québec.

The local and sustainable supply of restaurants is above all a matter of heart and values, which generates great enthusiasm. What if it also became a revolutionary economic lever? 

Meet 3 explorers of proximity, who innovate in their models, to answer the question: 

What social, technological and physical infrastructure should be put in place to remove barriers to the development of a viable and robust "farm to fork" movement?

This panel,  organized by Récolte, is part of Nourish Innovation, a series of panels on social innovation in the food sector.

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#farmtofork

Food Hubs: using social innovation for more resilient food systems

Alicia Lake, Executive Director, Cape Breton Food Hub Co-opHaile Johnston, Co-Founder and Chief Development Officer, The Common Market family of companiesDaniel Rotman, Executive Director, Le Depot - Montreal, Quebec Laura Howard, Co-founder, Director of Partnerships and Business Development , Récolte

Over the past decade, food hubs have established themselves by filling the gap in terms of infrastructure and services to aggregate, process and distribute locally produced food.  By strengthening the local food economy, those versatile models represent a pillar of food system resilience.  What can they teach us and how can they support a local and integrated food system in Montreal*?

Food hubs have the capacity to improve access to market for small to medium farm operations, and access to food security programs for vulnerable populations, while limiting the amount of food loss and food waste diverted to the landfill.

Join us to learn from 3 food hub leaders on

-the fundamental components of viability (financial, social and of governance) to run a food hub successfully

-their adaptability to the needs of their beneficiaries and responsiveness to crises

-What can they teach us in Montreal and beyond?

*The city-wide integrated local food hub (SALIM) is an initiative led by the Récolte collective, within the Smart Cities Challenge for the City of Montreal. 

This panel,  organized by Récolte, is part of Nourish Innovation, a series of panels on social innovation in the food sector.

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Accompanying tomorrow’s innovators

Guillaume Cantin, Founder, La TransformerieSherley Dupuy, Founder, Plantago FoodGéraldine Martin, Director of Entrepreneurship , City of MontrealJacques Blanchet, Project Manager, LE RADIS, Récolte

In the effervescent world of social entrepreneurship, the road is sometimes long and winding to turn a good idea into a concrete, viable project that generates positive social impact in the community.

Resistance to change, the unpredictability of industry, consumer behaviour and now pandemics are changing food supply, production, processing and distribution. These changes are both brakes and levers for innovation. 
How can we mobilize the community to support these relevant initiatives in the transition to more adaptable, equitable, diverse and inclusive food systems?
Meet 3 actors of change who solve the issues of entrepreneurship and agri-food social innovation in their own way.
This panel,  organized by Récolte, is part of Nourish Innovation, a series of panels on social innovation in the food sector.

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Tea sourcing in the new normal

Gail Gastelu, Owner/publisher of The Tea House Times and producer of Tea Course

An on-demand, virtual, presentation to approach TEA buying and sourcing constraints during the pandemic and a look at your revised promotion and merchandising strategies. Have consumer habits changed? What can be done to meet current challenges while remaining engaged with the consumer and delivering the quality and consistency they expect? What is working? What will become part of the new normal? Tea remains relevant to a comforting and delicious foodie experience!

State of the Canadian FMCG industry, 6 months into a global pandemic.

Gabriel Moreau, Client Business Partner , Nielsen

Since the beginning of the summer, Canadians have experienced a certain “deconfinement”, following the trend observed in several countries around the world; they can organize gatherings with small groups at home, return to restaurants, go out and travel.

What may seem "normal" is however a great deal of freedom compared to the start of the pandemic. Have these "new rights" had an impact on store sales? Is the growth reported at the start of the pandemic being maintained? Which departments are affected? Are some of the new behaviors observed during COVID-19 here to stay? This webinar is an overview of the main trends of the pandemic and the deconfinement that followed.

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#consumer

Catering around the world is being reinvented

Bernard Boutboul, CEO Gira Conseil

Catering changing and this "Mutation" which began 10 years ago is accelerating and turning into a "Revolution" This revolution results in several simultaneous parameters : Consumers have radically changed their eating behavior out of home, by being the opposite of their home food consumption. New generations of caterers are changing restaurant codes and as a consequence, are changing the restaurant's economic model. But there are also consumers who are more worried about what to put on their plate, very interested in personalization, more unstructured in their meals, and more fragmented in their daily food intake. It will be a more operational than strategic intervention, which will give the keys to an "other catering offer" to be implemented.

#foodservice

Funding R&D

Anaïs Détolle, Business Development Specialist , Mitacs and University of MontrealHélène Fortier, Program Administrator, Research Partnerships, NSERCMirsada Shtegu, Economic Development Advisor , Investissement QuébecMarie-Laure De Boutray, Business Development Director , Mitacs - Centech Mtl

Are you looking to innovate? Do you lack funds for your R&D projects? Several financing options are available to your company. At this round table, the Mitacs, MAPAQ, Investissement Québec and Natural Sciences and Engineering Research Council of Canada (NSERC) funding agencies will discuss the programs they offer and the specific needs they address.

#funding

Brand transparency: a vector of confidence for consumers

Stéphane Crevier, Vice President, Brand Strategy and Growth, PIGEON

Failure to be transparent can have serious consequences. A simple small change can have a positive impact on brand confidence and growth. With the arrival of the pandemic, transparency has become crucial. Why is transparency crucial? To ensure consumer confidence and brand survival.

Containment has forced consumers to become more informed. They became more critical and concerned. Most of them are ready to change brands if they know more about your ways of doing things, your values. Many are also willing to pay more for a brand they trust. Brands that have put transparency and sustainable development at the center of their strategy are growing 50% faster than others today. Your company's motivations and business model are the essence of your storytelling. Viable brands are rich in meaning, because transparency is no longer an option, it is now a necessity.

Elyse Boulet, President and Stéphane Crevier, Vice-President Brand Strategy at PIGEON will share their observations and guide you on their strategic thoughts on transparency and actions to take to keep your brand relevant in this era of high-speed change.

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Opportunities in Immune Health across all Markets

Jane Dummer, Principal and founder, Jane Dummer Consulting

This global health crisis has put a greater emphasis on immune health as people look to protect themselves from covid-19. We have seen that the novel coronavirus has led to significant mortality among individuals with vulnerable or compromised immune systems. But also, people with no obvious underlying health conditions. Vitamins and minerals, along with ingredients like prebiotics, and probiotics are on the radar of consumers of all age groups more than ever.

 Shelf-stable probitoics have become more popular and we will see more innovative products with them to support immune health. Hydration continues to be an important factor for immune health. This is excellent news for food companies that view health as an investment and are innovating and/or expanding in the better-for-you sector over the next few years.

 

Understand from Health Expert Jane Dummer the need and opportunities in immune health across all market segments.

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#health

Single use plastics ban: Issue & challenges

Carol Zweep, Senior Manager, Packaging, Product Development & Compliance

In June of 2019, Prime Minister Trudeau announced a ban on single-use plastics in Canada. What are the implications for businesses? This presentation will outline the current state of the plastics waste issue, information about an ambitious Zero Plastic Waste plan and innovative ideas to decrease plastic waste.

#singleuseplastics

Organic demand in the face of global trade challenges

Tia Loftsgard, Executive Director , Canada Organic Trade Association (COTA)Stephen Tapp, Deputy Chief Economist, Export Development Canada

Canada’s organic market is valued at $6.6 billion, growing on average 8% annually and is the 6th largest organic market in the world. Organic agriculture has grown 546% since 1999 globally so how can organic keep pace with growing organic demand, in light of current global trade challenges. COTA teams up with EDC to evaluate the current opportunities, given certain trade realities in this session.

#organic

Navigating the Canadian foodservice landscape

Patricia Crilly, Senior Director, Industry Relations , GS1 Canada

Despite the significant impact the COVID-19 pandemic has had on the foodservice industry, the Canadian foodservice market continues to present unique opportunities for suppliers who want to grow their business, as well as for those who are exploring new opportunities in Canada.

If you are seeking to understand what your Canadian foodservice trading partners are focused on to drive their business, GS1 Canada will be able to answer your questions. If you are looking for exposure to grow your brand and products while improving efficiencies for your organization, GS1 Canada can provide guidance.

GS1 Canada will answer your questions about such key topics as: growth and alignment of business strategies and maximizing exposure within the foodservice landscape and with your foodservice trading partners.

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#canada

Four gen 2030 food strategy

Dana McCauley, CEO, Blue Unicorn Innovation

Never before have marketing teams been more challenged. Today we have four distinct demographic groups in the labour market and in the marketplace each is making food buying choices that suit their specific needs! How can food pros innovate to provide Baby Boomers, GenX, Millennials and GenZ the food products, recipes and restaurants they want?

This presentation brings attendees up to date on the differences and commonalities between these consumer groups and shares insights that will help innovators of all stripes and career stages to create winning business concepts. Starting with an overview of the current needs and attitudes in each of these demographicsegments, the presentation provides concrete examples of how to reposition the same product for different audiences and teasesout common needs that will help to identify the highest value market positionings for innovators looking toward building an innovation pipeline that will take them to 2030. Starting with an overview of the current needs and attitudes in each of these demographicsegments, the presentation provides concrete examples of how to reposition the same product for different audiences and teasesout common needs that will help to identify the highest value market positionings for innovators looking toward building an innovation pipeline that will take them to 2030.

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#foodstrategy

Pitch Competition award

The Pitch Competition, organized by SIAL Canada for the first time in 2019, challenges food startup companies in a competition to present their concept: 1 minute to seduce the jury. Come and discover the big winners of the Pitch Competition on September 30th at 9:30 am EDT.

#pitchccompetition

Sustainability for a Global Food Industry in a Global Pandemic

Jane Dummer, Principal and founder, Jane Dummer Consulting

With the pandemic’s far reaching implications in the food supply, more than ever sustainability is top of mind for both businesses and consumers. From food origin and transparency to customer experience and demands, the global food system is highly complex and interlinked.

The complexity of food growing, handling, processing, distributing, retailing, food service, home preparation and disposal, plus all the workers involved at each step, has had a spotlight shone on it due to the pandemic. Covid-19 had raised issues about food self-reliance in Canada and other individual countries. As we embrace the idea of a circular economy, what does that mean for the global food industry during a global pandemic?

 

Understand from Health Expert Jane Dummer the basis of a circular economy in the food industry, and how the global pandemic is providing challenges, but also opportunities for improvements in the adaptability and sustainability of our food system that will continue to evolve.

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#sustainability

Disposable packaging: an update on eco-responsible options

Martin Boily, Vice-president - Sales & Marketing, Les Emballages Carrousel Geneviève Dionne, Director Ecodesign and Circular Economy, EEQAurore Courtieux-Boinot, Residual Materials Management Consultant and Representative of the organization La vague - Cafés et restaurants pour l'environnementBruno Ponsard, General Manager , ITEGA

In a context where single-use packaging is increasingly decried in the media and given the current pandemic situation, what options are available to retailers, producers and other users of packaging? 

 What are the choices that are part of a true circular economy: recyclability, integration of recycled, bio-sourced, compostability, bulk sales?  How can ecodesign and economic imperatives be reconciled? What are the safest options? Does reusable packaging still have a place?  This panel discussion brings together different packaging specialists to take stock of these different topics.

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#packaging

Local sourcing: impact of the pandemic on the culinary culture in Québec

JoAnne Labrecque, Associate Professor at HEC and specialist in retail trade and food retailing, HECGeneviève Vézina-Montplaisir, Co-publisher and Co-editor-in-chief of Caribou magazine, CaribouGuillaume Mathieu, Brand Strategist and Partner, ILOT Brand Strategy and Management Mireille Thibodeau, Vice President, Fresh Merchandising , Sobeys

Since the beginning of the COVID-19 crisis in Québec, reflection has been of the essence. At Prime Minister François Legault's urging, many Quebecers have turned to local sourcing, thus discovering new products, producers and companies right on their doorstep. With the help of various government, sectorial, corporate and even citizen initiatives, is this momentum the boost that our culinary culture had been waiting for to further develop? Discussion with passionate professionals who are not newcomers to this sector.

#buylocal

Regenerative organic certified: What’s it all about?

Tia Loftsgard, Executive Director , Canada Organic Trade Association (COTA)Sébastien Houle, General Manager, Ecocert Canada

With scientists estimates of only about 60 years of topsoil remaining at current practices, the need to have organic, regenerative and fair trade practices incorporated into one standard was seen as essential by the Rodale Institute who developed the Regenerative Organic Certified (ROC) program.  Attend this session which will delve into the new ROC program which was piloted in Canada by Nature’s Path Foods on Legend Organic Farms (which is associated with the company).  We will discuss the merits of the program yet also discuss consumer confusion around the term regenerative, which is being used by non-organic businesses currently.

#organic

The modern artisanal factory: Developing an adaptable, high-performing factory

Mathieu Loranger, P. Engineer, Project Director , Groupe Progima Inc.Marie-Ève St-Amour, General Director , Boulangerie St-Donat

Due to the growth of the food processing sector, companies must take major measures to support their increases in production and sales. In an economic context where labour is in short supply, competition is fierce, and products are increasingly sophisticated, organizations are looking for solutions to this manufacturing-specific dilemma.

How can an SME boost productivity in the 4.0 era while growing their range of products and maintaining artisanal quality?
This presentation provides an overview of the basic concepts of “4.0” projects in the food processing industry and then shows the initial steps of a real project for a Quebec SME.

It is possible to make an ordered transition towards 4.0 over the course of a few months with low risk and tangible results. Automation is one of the solutions discussed, but many other aspects can and should be addressed before making major investments in equipment, systems, and operational changes.

A Quebec SME shares their success story, explaining the straightforward approach they used to transition to 4.0. This includes a manager’s perspective on the various issues they encountered and the keys to success.

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#SME

Dietary trends and their impact on the Canadian FMCG landscape

Pierre-Marc Denault, New Business Development & Client Manager, Nielsen

From vegans to ketogenic enthusiasts, today’s consumers are adopting a number of different diets that shape the very foundation of the food industry. How are these trends impacting the CPG landscape? Which categories are seeing growth, and which ones are losing? Are these diets just a fad, or are they here to stay? Has COVID-19 impacted these trends? Come and learn everything about the rapidly evolving dietary trends and see where the next big opportunities might be!   

#diets

Tea and cheese pairing inspiration

Gail Gastelu, Owner/publisher of The Tea House Times and producer of Tea Course

An on-demand, virtual, presentation to demonstrate how tea can be paired with different foods for a unique foodie experience in a similar way one might experience a wine and cheese tasting. Together, this session will present a few facts about the particular teas and cheeses which are to be paired. Discussion shall include where the tea or cheese comes from, what type it is, how or why it pairs with the particular or chosen tea, etc. Tea remains relevant to a comforting and delicious foodie experience!

Trends in innovation: Ever deepening divides spawning new horizons!

Isabelle Marquis, Food consumption specialist

Not surprisingly, current trends in food continue apace with those observed in recent years, with the focus centring on a blend of practical, healthy, pleasureful and sustainable.

Upon closer look, however, one perceives ever growing numbers of opposing, contradictory undercurrents. Some unite. Others divide. But all prompt us to pose questions and take a stand. The greatest challenge in innovation would therefore no longer appear to be the anticipation of the next trendsetting ingredient, but rather the ability to identify the direction in which markets and clients are headed, and how best to adjust one’s aim accordingly.

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#innovation #trends

Avoid these pitfalls when exporting/importing to the U.S.

Bob Bauer, President, Association of Food Industries

Get the latest on issues FDA is finding when inspecting manufacturers and importers of food. Find out what you need to do to avoid these and other issues that could impact your company’s bottom line!

#USA

Packaging for the new consumer: How to win in a 5 second shopper attention span

Jo-Ann McArthur, President , Nourish Food Marketing

How do you grab the shopper’s attention as well as their dollars and hearts in any increasingly cluttered store and online environment? What are some future trends in packaging that you need to be on top of now - design, substrates, technology integration? How can you ensure your packaging is working as hard as it could be?

#packaging

A Crisis Proof Cocktail Program

Jean-Sébastien Michel, Owner of Alambika and Distribution Jesemi

How we developped a cocktail program that raises the quality and even allows confinement without wasting a dime. All this while making the most of having fewer staff, increased sanitary scrutiny and the threat of a shut down at any time. Curious? Check out our seminar!

For the last two years, Alambika and their partners, collaborated to develop a cocktail program that is easy to implement, reduces wastes and allows for creativity and is less dependent on specialist staff.
We use a grid of analysis to assess the customer base and act on it. Divide the new menu into categories of cocktail that pleases the identified segments.
We then use the Prosyro Program (cocktail building blocks) to create bespoke cocktails that include syrups, purees, bitters, acidity, foams and the like. All this can be made in collaboration with the main spirits suppliers. Once everything is tested, the cocktails get pre-assembled so the staff can make the cocktails in two steps instead of four or five. All the ingredients are shelf stable. All the information is on the bottle. These have been used by large chains of bars, high end tables like Atelier Robuchon, large event like Montreal en Lumière and so on. A to-go option has even been created during the confinement to allow for institution to sell home-kits along with their food.
In this seminar, we will spill the beans on the basics of our methods and the take aways you can use to improve your Hotel, bars or restaurant cocktail program.
People need their drinks more then ever. But can you fulfill their needs?

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Food incubators: What you should know before utilizing these facilities?

Michael Wolfson, Senior Advisor Food and Beverage , City of Toronto

Having assisted the successful launch of the Toronto Food Business Incubator pilot project and expanding that program to a larger production facility re-named Food Starter in 2015, Michael has studied food incubators across North America.

He has recruited dozens of clients over the years to join these spaces in Toronto. He will discuss what you need to know to make a decision whether using a food incubator to launch your company is the right decision.

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#startup

Harvesting change in food production and consumption practices

Julien Fosse, Executive Assistant, France stratégieGisèle Yasmeen, Executive Director, FSC (Food Secure Canada)Xavier Bonnet, Head of the Economic Department, Embassy of France in Canada

The conference will highlight the importance of sustainability in both the agriculture and food systems. Consumers from both sides of the ocean tend to be more responsible when it comes to food access.

Different levels of governments have a an important role to play in the development of sustainable agricultural practices as well as in sensitizing the public on the importance of such practices. Also, quality labels and certifications such as organic products could represent an interesting opportunity to strengthen trade relations between France and Canada.

 

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Olive d’Or Award

Christine Cheylan, Owner of Château Virant, Olive Oils

The SIAL Canada Olive d'Or competition is the largest Extra Virgin Olive Oil competition in Canada, bringing together more than a hundred oils each year. It is a prestigious and recognized competition, with high visibility among 320 professional journalists and consisting of 12 medals, 5 favorites, 1 BIO prize and 1 design prize. Check out the big winners live on October 02 at 12:30 p.m. EDT.

#oliveor

The unintended impact of technology on food safety culture

Paul Medeiros, Managing Director, Consulting, Technical & Retail Audit Services, North America , NSF International

Discussions abound with how technology like Siri is eroding our brain power and memory capacity or how increased automobile automation will turn us all into lazy, bad drivers. Like many other aspects of our lives and industry, Food Safety is undergoing a digital and technological revolution.

Technology promises many food safety rewards but could the same technology that automates processes, aggregates data or collects boundless sources of operational input actually hurt a company’s efforts to strengthen it’s food safety culture? This presentation will explore the potential impact of technology on food safety culture and even touch on the question of whether technology will actually make food safety culture irrelevant. You be the judge.

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#foodtech

Tea and chocolate pairing inspiration

Gail Gastelu, Owner/publisher of The Tea House Times and producer of Tea Course

An on-demand, virtual, presentation to present a tea tasting side by side with different types of chocolate to show how pairing like or opposing flavor profiles may work together for a delicious experience. Together, this session will present facts about the chosen teas and chocolates including where they originate, what type it is, how or why each pair with the other, etc. Tea remains relevant to a comforting and delicious foodie experience!