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The Canadian government is consulting Canadians on three food law or policy changes that would impact animals.
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While the old adage tells us to waste not and want not, all too often surplus food ends up uneaten. Canada's mounting amount of wasted food is costing consumers and cutting into the country's overall economy output. Canada's economy is losing the equivalent of two per cent of its entire GDP each year to food waste.
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Changing the nutritional labeling of beer is not what this Canadian Food Inspection Agency consultation is about. It's about modernizing the definition of beer so that good beers don't get caught up in regulatory black holes. The proposed regulations are clean and clear for the industry.
The development of food law in Canada is having an impact beyond the legal community and is an exciting development for anyone who engages with the food system, whether they be food entrepreneurs, scientists, regulators, or the everyday consumer.
Although the 2nd Canadian Food Summit hasn't even started, the controversy has. In fact, the Canadian food policy world may have it's biggest dust up ever if the Conference Board of Canada (CBoC) continues its tone deaf, stack the deck maneuvering.
Establishment 38 is not a lunar outpost operated by Weyland-Yutani. It is a slaughterhouse and meat processing plant in Brooks, Alberta, operated by XL Foods Inc. The CFIA (Canadian Food Inspection Agency) has suspended the operating license of Establishment 38 because of the detected presence of E. coli O157:H7. Another food recall, this one crossing almost all provincial borders, is today's sobering headline reality. While the scientists, researchers and investigators of the CFIA have E. coli O157:H7 under the microscope, Canadians have also placed Canada's food safety system on a slide and we're collectively scrutinizing how we got ourselves into such a pickle.
Our massively complex global food system involves billions of supply chain transactions daily.
The relationship with the consumer has evolved and citizens must diligently participate in the food equation in order to prevent food borne illnesses. But, do we have the skills to be active participants in a food system we interact with on multiple occasions daily?