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Confused about how our food is produced? Here’s where you can find the facts

If you care about how your food is produced, but find it hard to sort between facts and rhetoric in the media, you’re not alone. 

Here are some trusted resources which will help you bypass the misleading, contradictory and sometimes even incorrect information out there about food production:

Meet the farmers who grow your food

The Real Dirt on Farming is a booklet produced by Canadian farmers to help connect you with the food you eat. In it you’ll meet some of Canada’s farm families and learn about the realities of their work. You learn things like the difference between growing crops conventionally and organically, why and how farmers use pesticides, animal housing and animal welfare, environmental sustainability and technology.

Each Real Dirt on Farming blog story explores a specific issue, such as eggs, health and safety and the environment. Stop by The Real Dirt on Farming and hear from some of the people who are on the ground producing our food. 

Helping food producers do it right

The Canadian Centre for Food Integrity is a research organization that provides food producers with resources, training and dialogue. That work helps them understand what consumers want, and helps consumers find answers to their questions.

Agriculture and Agri-Food Canada

Their We grow a lot more than you may think online brochure explores the variety of crops our farmers produce, and how they stay ahead of the world in terms of quality, sustainability and competitiveness.

Know your beef

When it comes to beef, several highly respectable organizations provide information about how beef is produced, nutritional information, facts about environmental impacts and more:

Canada Beef has a series of highly informative fact sheets about beef, recipes and articles. Wondering about antibiotic use, how to make the perfect roast, water conservation or food safety? You’ll be sure to find the answer here.

Alberta Beef Producers also have information on such hot topics as hormones, antibiotics and raising cattle ethically, as well as a section for educators.

For information on codes of practice for the care and handling of beef cattle, environmental regulations, innovation and sustainability, check out the Canadian Cattlemen’s Association website.

Our own blog also has plenty of helpful information for consumers. Look under topics such as environment, animal care or food safety to find facts about Alberta beef.

Changing demographics mean changes at the dinner table

What’s on the table for dinner tonight? Thirty years ago, the answer would probably have been beef, chicken, pork or fish. And it would have been prepared at home. But what about today? Consumer preferences have changed – and that’s the reality now facing the beef industry.

The Alberta Cattle Feeders’ Association commissioned a research review to better understand the market forces driving demand for beef and other proteins. Digital marketing agency Communicatto was engaged to gather and summarize existing research.

Communicatto president Doug Lacombe will be speaking on the topic at the upcoming Alberta Beef Industry Conference. He sat down with us to share the highlights of their findings. 

“The research shows that people are eating differently in 2017 than they were 20 or 30 years ago. The beef industry needs to understand what mealtime looks like today and why eating habits have changed in order to adapt to meet new consumer demands,” he said.

Today’s meals are different, because today’s Canadians are different

Doug explained that two prominent factors are affecting Canadians’ food choices:

1. Changing demographics

“Our population demographics have changed markedly in the last 30 years. In metropolitan areas, we are approaching the 46 per cent immigrant level, so food choices are driven by different culinary habits, cultural habits and so on. With those kind of profound societal changes, why would we think eating habits would stay the same?”

2. Today’s fast-paced lifestyle

“With two working parents and today’s busy lifestyles, there is an increase in pre-prepared, or semi-prepared meals, a variety of convenience options and dining out. Stopping at the store to pick up a rotisserie chicken on the way home from work is just one of many easy, affordable ways to provide a quick meal.”

Why this matters to the beef industry

The concerns and demands of Canadians, and particularly the Millennial generation, are driving the market, and a successful industry will be one that adapts. Many people consider beef to be a special occasion food and erroneously believe it to be a less healthy choice compared to other proteins.

During his talk at the conference, Doug will be sharing more details about Canadians’ food choices, and the attitudes and perceptions that drive them. He will also look at what this means for beef producers, how they should respond, and what they can do to answer concerns or alter negative perceptions.

“If the farm isn’t supplying what consumers want,” Doug noted, “then we have a disconnect between supply and demand. We need to ask how the industry can cooperate along the entire supply chain, and innovate to meet changing consumer demand.”

To learn more about how the eating habits of Canadians impact the beef industry, check out last week’s post on the need for consumers and the beef industry to find common ground.

You can learn more about what’s in store at the Alberta Beef Industry Conference in the event program.

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Recruiting has begun

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  2. Donec pede justo, fringilla vel, aliquet nec, vulputate eget, arcu.
  3. In enim justo, rhoncus ut, imperdiet a, venenatis vitae, justo.

Nullam dictum felis eu pede mollis pretium. Integer tincidunt. Cras dapibus. Vivamus elementum semper nisi. Aenean vulputate eleifend tellus. Aenean leo ligula, porttitor eu, consequat vitae, eleifend ac, enim. Aliquam lorem ante, dapibus in, viverra quis, feugiat a, tellus.

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A small gallery

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