When I talk about transformational opportunities for innovation, I'm referring to the need for us all to start to focus on food that can deliver health outcomes and simultaneously deliver environmental outcomes.
This type of thinking is relatively new. This concept of a food system transformation that would allow for ingredients grown in Canada to be incorporated into food products that can reduce the glycemic index of a food product and be of benefit to those who are at risk of developing diabetes, or those who have diabetes, while simultaneously reducing the greenhouse gas emissions associated with that food product is an area of focus where we'd like to see research investments made.
We would also like to see collaborative efforts with respect to the department, industry, civil society, and organizations like ourselves in educating consumers on how they can walk down the grocery aisle and make selections that are not only healthy for themselves but healthy for the planet.