Restaurants
The Honourable Marie-Claude Bibeau, Minister of Agriculture and Agri-Food, today launched the $50 million Surplus Food Rescue Program The program aims to move surplus food commodities such as potatoes and…
The Level 2 record keeping resource has been designed to build upon the record keeping modules covered in Level 1 The record keeping and benchmarking modules are designed to be…
Chicken is the most consumed protein in the United States. According to the National Chicken Council, the U.S. produced more than 9.2 billion broiler chickens in 2019. US consumers spent…
The economic impacts of the COVID-19 pandemic extend to all sectors of the economy. For ag and food trade, the long-term effects could be important as the COVID-19 pandemic has…
The coronavirus pandemic has been especially crushing for the meat supply chain. The industry could face losses of more than $20 billion in 2020 by Tala Hadavi – CNBC The…
A new survey on COVID-19 suggests 52 percent of Canadians intend to avoid restaurants for the foreseeable future by Mario Toneguzzi – Retail-Insider The Angus Reid survey found that physical…
The health and welfare of broiler chickens may improve thanks to University of Saskatchewan (USask) researcher Andrew Olkowski and colleagues More chickens are raised worldwide than any other livestock animal,…
Turkey Farmers of Canada is taking a unique approach to strategic marketing to reach grocers and consumers The organization has launched two new campaigns. Both of the initiatives will support…
Calgary lawyer Clint Docken is in the early stages of a lawsuit involving the Cargill meat-packing plant at High River, Alta., the site of one of Canada’s worst COVID-19 outbreaks.…
The Swine Health Information Center has enhanced the analysis of its domestic swine disease surveillance data to include comparisons of trends by state by Bruce Cochrane – FarmScape Online The…
For decades, the country has struggled to find enough workers to support one of its most important industries. The agri-food industry results in $110 billion in domestic sales each year,…
U.S. live cattle futures fell on Friday, pressured by softening prices for market-ready cattle and declining packer profit margins as wholesale beef prices continue to slide, analysts said Chicago’s Mercantile…
This year’s BIF Research Symposium and Convention will be virtual the week of June 8. As a result this years’ registration is free for all participants This year’s BIF Research…
The Ontario Pork Congress (OPC) is forging ahead with a virtual event that may be the first of its kind in the province by Frances Anderson – Ontario Farmer “Our…
The restaurant industry is slowly starting to reopen to the public, but it’s a whole new world out there. In order to help foodservice operators reopen their businesses safely, as…
The Saskatchewan Pork Development Board says news that Donald’s Fine Foods is looking into the prospects processing cull sows in Saskatchewan is exciting by Bruce Cochrane – FarmScape Online Donald’s…
The Government of Saskatchewan announced $10 million in additional funding to help livestock producers manage the impacts of COVID-19 related market disruptions This support includes $5 million to partially offset…
The “hero pay” is quietly fading away in grocery stores and food distribution centers. In fact, the American-based Kroger chain, among others, even asked employees to return the extra money…
With the heavy toll many are paying due to the COVID-19 pandemic, Sollio Cooperative Group launched the From Us to You initiative in collaboration with sixteen agricultural cooperatives from its…
With the heavy toll many are paying due to the COVID-19 pandemic, Sollio Cooperative Group launched the From Us to You initiative in collaboration with sixteen agricultural cooperatives from its…
Our January 2025 Issue
In our January 2025 issue we dive into the Smithfield files IPO, Global Red Meat Market trends, Solar Energy and Agricultural activities, Brazil adopting beef traceability, Meat Processing equipment, Rising agriculture crime, Canadian Ag investing, the Meat Institute's new COO, and much more!
