Maple Leaf Foods Inc. (TSX: MFI) brought together experts from the food industry at its 13th annual Food Safety Symposium, reinforcing its commitment to providing safe and sustainable food for all Canadians. The event, themed “Bridging the Gap: A Symposium on Food Safety and Sustainability,” provided a platform for insightful conversations on optimizing food production processes while enhancing sustainability.
The symposium commenced with an opening address by Curtis Frank, President and CEO of Maple Leaf Foods, and Randy Huffman, Chief Food Safety and Sustainability Officer. Huffman emphasized the need for an open-minded approach and a willingness to embrace change in the pursuit of sustainable food production.
Keynote speaker Evan Fraser, Director of the Arrell Food Institute at the University of Guelph, shared his insights on the future of food. Fraser’s dynamic discussion revolved around the importance of food safety in innovative food production. He noted, “Feeding the future is one of the defining challenges of humanity. We have new ways of producing food that can benefit both the environment and people’s health.”
Fraser presented three predictions that will shape the next decade in food production, underscoring the need for thoughtful consideration of the impact on farmers and communities during this transformative period.
Faye Cooper, Vice President of Sustainability Execution, Asset Reliability, and Industrial Engineering, and Steven Tsuyuki, Senior Director of Corporate Sanitation at Maple Leaf Foods, addressed the issue of executing sanitation sustainably. Tsuyuki discussed Maple Leaf Foods’ efforts to reduce the environmental impact of sanitation programs without compromising food safety, emphasizing the importance of sharing best practices globally.
The symposium also featured a panel discussion on innovations in sustainable packaging without compromising food safety, moderated by Spir Marinakis, VP of 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 commitment to reducing plastic waste and emphasized the role of packaging in maintaining quality and food safety. The panel discussed sustainable food packaging and the importance of mitigating plastic waste in the environment.
In the closing panel, Leaya Amey, Manager of Sustainability at Maple Leaf Foods, led a discussion 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 continues its partnership with My Green Lab, with its Corporate Central Laboratory in Puslinch, Ontario, being the first laboratory in Canada to receive “Green” status in the My Green Lab (MGL) certification program.
Randy Huffman concluded the symposium by emphasizing the importance of uniting food safety and sustainability in the food system and commending the engagement of all participants. He shared a quote from 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.”
Stay tuned for the announcement of next year’s Maple Leaf Foods’ Food Safety Symposium date. For more information on food safety at Maple Leaf Foods, visit https://www.mapleleaffoods.com/our-commitments/safe-food/
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