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The Future of Food: Sustainable Supply Chain Strategies for Growing Urban Regions
A “Greenbelt-grown” breakfast will be served until 8:15am.
8:15 - 10:00am - Introductions and Panel Discussion on the challenges
10:00 - 10:20am - Networking and Nutrition Break
10:20 - 11:30am - Panel Discussion about the opportunities and audience engagement
11:30 - 12noon - Networking and tastings from local farmers, food groups and organizations.
Session Moderator: Nina-Marie Lister, Professor of Urban & Regional Planning at Ryerson University and a Registered Professional Planner
Expert Panel:
Betsy Donald, Professor, Queens University, Department of Geography and Author of “From Kraft to Craft: Innovation and Creativity in Ontario’s Food Economy”
- View Betsy Donald's presentation
Bette Jean Crews, President, Ontario Federation of Agriculture
Michael Wolfson, Specialist, City of Toronto, Economic Development Food & Beverage Sector and involved in establishing an International Food Processing & Innovation Centre in the city
I.B. Nicholas, General Manager, Ontario Food Terminal and Secretary Treasurer, Ontario Food Terminal Board
Elbert van Donkersgoed, Agricultural Journalist and Consultant
The production and distribution of food is becoming increasingly important to policy makers. As many traditional sectors - such as the auto sector - decline, the significant contribution that the food industry makes to the province’s economy cannot be ignored. According to a recent study published by Invest Ontario, food processing is a $32 billion+ business - almost one third the value of the auto sector. The recent interest in “local food,” (characterized by burgeoning “creative clusters” of entrepreneurial growers, producers, retailers and restaurateurs); the increasing interest in diet as a component of healthy living and very real concerns about food safety and traceability are reasons that help explain why food seems to be on everyone’s mind. Supermarket chains are purchasing “ethnic” retailers to serve the needs of new Canadians; colleges and universities are building programs around culinary tourism; and municipalities like the City of Toronto are investing in business incubators to nurture tomorrow’s food entrepreneurs. And developing meaningful strategies to support farmers and farming are clearly key. With transportation costs likely to climb in future, how do we balance imports and exports to create a truly sustainable food supply chain? Will vital entities like the Ontario Food Terminal prosper when borders become less permeable and produce can be sourced from anywhere in the world? How do we develop a sustainable Canadian model for the growth of food-based industries?
Local growers and artisanal producers will be on hand to provide samples and tastings and to discuss their methodologies and processes. Acknowledging that the demands of Harvest season preclude the involvement of many members of the farming community in this session, the CUI will be returning to this important topic early next year.
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