Evidence of meeting #41 for Agriculture and Agri-Food in the 45th Parliament, 1st session. (The original version is on Parliament’s site, as are the minutes.) The winning word was local.
A video is available from Parliament.
Conservative
Jacques Gourde Conservative Lévis—Lotbinière, QC
Even when it comes to your facilities and the collection of all this food, is your infrastructure lacking anything?
Founder and Chief Executive Officer, La Tablée des Chefs
I would say that, when it comes to the events sector, it varies from case to case. Hotels have all the necessary infrastructure to handle this.
Let's take the example of our partnership with Marriott International hotels in Canada. We have a national partnership with Paul Cahill's team and all his hotels in Canada. We're currently rolling out the program across all Marriott properties in the country. These properties already have the infrastructure in place. Our job is really to support them and to provide the logistics, containers, bakery bags and containers for all liquids, as well as food safety and handling guidelines. These chefs are already trained in this area. We need to prioritize the message.
One thing that stands in our way is when a hotel owner fails to prioritize our program in their schedule. We need to email them repeatedly over the course of six months to convince them to do so, even though already over 300 hotels across the country are participating.
What we really need is a catalyst. We need to send clear messages that we can build on and to keep pushing forward. I spoke with Beth McMahon from Hotels Canada. We'll be having discussions about this. I'm also thinking of Destination Canada, with Liza Frulla. All the players are on board.
I think that we really need to establish a national ambition that includes the retail and agricultural sectors. We would work with individuals such as Lori Nikkel and the people from Food Banks Canada, as well as the hospitality and restaurant sector, including La Tablée des Chefs and other organizations involved in this effort.
Conservative
Jacques Gourde Conservative Lévis—Lotbinière, QC
Does supply meet demand?
The demand seems endless. Do you see any way, in the long run, to keep up with the demand?
Founder and Chief Executive Officer, La Tablée des Chefs
For the next 10 years, we can strive to reach the target of 15 million to 20 million servings recovered. I think that work will still need to be done, but the key players will be on board by then. If we start from three million servings per year, I think that we can easily reach 15 million if all the players are on board.
The redistribution of food at a low cost could help struggling frontline organizations that are currently forced to purchase food that they hadn't factored into their budgets. As a result, they must turn to the business community to hold fundraising dinners and to organize events. This isn't a structuring or sustainable solution.
Conservative
Jacques Gourde Conservative Lévis—Lotbinière, QC
I would like to congratulate you and all the members of your respective teams on your wonderful work. It's truly noble to be able to feed people in great need. Thank you, Mr. Archambault.
Thank you, Mr. Chair.
Liberal
The Chair Liberal Michael Coteau
Thank you very much.
Next, we'll go to the Liberals for six minutes, with MP Dandurand.
Liberal
Marianne Dandurand Liberal Compton—Stanstead, QC
Thank you, Mr. Chair.
I would like to thank all the witnesses for joining us today to discuss this key topic.
Honestly, since the beginning of the study, I think that we've been given some great solutions and ideas. It would probably be worth rolling out these solutions and ideas across Canada.
Thank you for your work and for your commitment to feeding people. This mission is vital. It's the key to eating well. This is especially true when the products come from Canada. I think that this is the case in everything that you do. You ensure that more people eat greater quantities of Canadian products and that they have enough to eat. Your respective missions are outstanding.
Mr. Archambault, it's always a pleasure to see you. We last saw each other in Lambton at the Fièrement agricole event, which is a wonderful occasion. Your mission is truly important. The origins of your company are also inspiring.
As part of your daily work, you provide food to vulnerable people, support young people and teach young people how to cook.
In your opinion, where do the main shortcomings lie?
As a government, how should we get involved, not to carry out the work of organizations such as yours, but to support them?
Founder and Chief Executive Officer, La Tablée des Chefs
Thank you very much for the question.
First of all, we have to start with very simple steps. I spoke of an ambition, an intention to reduce food waste in Canada. I think all my colleagues will agree on that. If this message is put out there and a committee is created, we'll be part of it, and we will be key players.
The other aspect would be to reopen the local food infrastructure fund. I believe Mr. Carney has made a commitment in this regard—namely, to provide funding for the upgrading of community kitchens and local infrastructure, whether it's mobile kitchens or stationary kitchens.
Flexibility is needed in communities. I'm currently touring Canada, and I'm seeing many community organizations where food infrastructure is lacking and where people haven't planned a budget to renovate these kitchens.
I would also call on the government's leadership to engage with the kitchen equipment manufacturing sector. They have to do their part. There's no reason to have to pay full price for kitchen equipment when the community sector can request it, just as a distributor would. Savings of 40% to 50% could be made on costs by implementing a program that engages the manufacturing sector. It wouldn't cost the government a penny, and kitchen equipment could be made available through a fund. This fund could be created with the Government of Canada's help. This would help reduce the costs associated with kitchen renovations, which are extremely high for small organizations that cannot afford them.
With the help of Restaurants Canada, we've begun these discussions, but it's time to take action. I think the government could help us in this regard by providing leverage and, above all, by sending a clear message to kitchen equipment manufacturers. They must also do their part to help communities rebuild local food infrastructure. It often hangs by a thread.
Liberal
Marianne Dandurand Liberal Compton—Stanstead, QC
This is the first time I've heard of this issue regarding kitchen equipment manufacturers.
How exactly would that be implemented?
What is your vision of the support we could provide, among other things, by collaborating with Restaurants Canada?
What is the substance of the discussions?
Founder and Chief Executive Officer, La Tablée des Chefs
We are trying to send a message to manufacturers and encourage them to get involved in the infrastructure fund. This would mean that, when an organization receives money from the fund, it also receives a discount that has already been negotiated with a group of manufacturers who are willing to participate.
We're already working with Hobart Canada. Mark Schilling has already agreed to join us on this journey for a number of projects, including the Drop-In Centre in Calgary, to which he provided kitchen equipment at nearly 50% of the cost. He delivered it directly to the organization, which needed to replace two-thirds of its kitchen equipment.
I think we need to talk to domestic manufacturers. There’s an opportunity for them to take a leadership role. I believe they’d be receptive to the idea, and it would lead to many other benefits. I will get involved, as this is one of the projects that is extremely close to my heart.
As for renegotiating the agreements under the national school food program, some provinces already use food literacy as a funding lever to finance initiatives. There are many small initiatives in elementary schools in particular that don't receive much funding.
For example, Quebec has currently focused all its funding solely on food. It has not used federal funding as leverage to support food literacy programs. I think that should be included in the next round of negotiations because a lot of food literacy organizations in Quebec are currently struggling. We're going to lose valuable expertise. I'm sure that's also the case in a number of other Canadian provinces.
These three elements are fairly easy to implement, and they would provide us with invaluable assistance.
Liberal
Marianne Dandurand Liberal Compton—Stanstead, QC
Thank you.
Can you also tell me about food services during the summer, once the school year is over?
I think you have partnerships with a major grocery chain. Grocers are often criticized for their lack of commitment.
How does that work on your end?
How can we ensure that children can also eat during the summer?
Founder and Chief Executive Officer, La Tablée des Chefs
I would say that food banks, like Moisson Montréal, have programs and have mobilized the community. I won't hide the fact that Chantal Rouleau has reached out to us regarding this matter in Quebec.
It's not easy. There is indeed a gap when it comes to food availability during the summer months.
Founder and Chief Executive Officer, La Tablée des Chefs
We hold cooking workshops and provide camps. They are indeed funded through partnerships.
Liberal
The Chair Liberal Michael Coteau
I'm going to have to stop you there. Thank you very much.
Next, we'll go to the Bloc for six minutes.
Bloc
Sébastien Lemire Bloc Abitibi—Témiscamingue, QC
Thank you, Mr. Chair.
Mr. Archambault, I would like to follow up on what my colleagues have said to highlight the initiatives of La Tablée des Chefs, particularly the kitchen brigades program.
A number of years ago, in 2019, a former employee, Mishka Caldwell‑Pichette, participated in this program and had the opportunity to be a chef for a day at the restaurant Le Cachottier. It was quite an experience for her. Radio-Canada reported on that.
Does that initiative still exist?
At the time, you were present in six high schools in Abitibi‑Témiscamingue. Has your organization expanded to all regions of Quebec?
Founder and Chief Executive Officer, La Tablée des Chefs
We began in 2006 in four of the most disadvantaged schools in Montreal—in Saint‑Henri, Hochelaga‑Maisonneuve and Saint‑Michel. We are now present in 300 of Quebec's public high schools. We are 50% funded by the Quebec department of agriculture, fisheries and food.
We need the same level of support in other Canadian provinces. We have still scaled up the program outside Quebec. We are now present in 75 high schools outside Quebec, [Technical difficulty—Editor] in both official languages. [Technical difficulty—Editor] and last weekend, at the Institut de tourisme et d'hôtellerie du Québec, the finals of the interscholastic culinary competition. Students from Winnipeg's Gordon Bell High School—who were able to come for the weekend thanks to our partnership with Air Canada—won the Canadian national finals of Kitchen Brigades for the second year in a row. It's one of the most disadvantaged schools in Canada. The two teachers who were there asked me if it would be possible for La Tablée des Chefs' food recovery program in Winnipeg to directly benefit parents. We were talking about over 400 parents.
Just imagine all the initiatives my colleagues have mentioned. Think of all the work done by the Salvation Army, Greener Village and all the organizations like that across the country. Despite all this work, despite everything being done by Second Harvest Canada and Canadian food banks, it's not enough. Canadians need to be told the truth. We have to stop burying our heads in the sand. If we don't have enough money, let's find creative solutions. Let's get to the drawing board.
However, the government must be with us when we are at the drawing board. We're not just there to receive a cheque or a grant. We need help, and we need levers to make a difference. This must be done transparently, so that Canadians get the full picture. The situation is worrisome. We are working our fingers to the bone. We all need to work together—the business community and the philanthropic community, which are doing their part, and all levels of government. We all have to work together, as the situation is quite worrisome right now.
Bloc
Sébastien Lemire Bloc Abitibi—Témiscamingue, QC
You're a great role model when it comes to creativity. Thank you for that.
When we talk about major events, such as the Formula 1 Grand Prix, soccer games and so on, we see that they are often concentrated in large cities.
How can we help the more remote regions, where these major events don't necessarily take place?
In the case of the Huskies-related events, I think more poutines and pizzas are sold than fresh produce.
How can we encourage these events to be held in regions further away from major centres?
Founder and Chief Executive Officer, La Tablée des Chefs
Nearly 47% of the food we recover comes from the food service sector, and 40% comes from the health care sector, such as residential and long-term care centres, or CHSLDs, and hospitals. Public food service institutions are implementing food recovery programs. There are such programs in every region of Quebec, all the way to the Côte‑Nord and in every region of Canada.
As I told you, this is just the tip of the iceberg. We are starting to work with the Children's Hospital of Eastern Ontario, or CHEO, in Ottawa. We're starting to work in the hospital sector in Ontario. Across the entire hospital and public food service sector, there's a lot of work to be done on food recovery to specifically help communities.
I feel privileged to have the opportunity to speak, since your questions are addressed to me, but I would not want to overshadow my colleagues who are also here today.
Thank you very much for your time and your questions. I really appreciate it.
Bloc
Sébastien Lemire Bloc Abitibi—Témiscamingue, QC
I was just about to address another witness.
My next question is for you, Mr. Boyd.
In one of your studies, you highlight barriers to food donations, namely the lack of tangible financial benefits. Quebec has taken action with agricultural producers by allowing them to claim 150% of the eligible amount of a donation to a Quebec food bank for a tax credit or tax deduction.
Could you tell us whether this measure is having a tangible effect, in your opinion?
Would it be possible or necessary to extend the measure to the federal level?
Chief Executive Officer, Greener Village
Yes, I believe that tax credit has made a deep impact.
Unfortunately, New Brunswick isn't one of the provinces that has that tax credit. We certainly look at Quebec with a bit of envy in that respect, because we believe that would be a good tax credit and would encourage more donations to our agency in New Brunswick.
We also think there is an appetite and a value to having that as a federal tax program as well. If you can connect farmers with a way to move excess product and also see some benefit from that beyond just the social good, that's clearly something that would be helpful for organizations like ours that are trying to increase the volume of fresh food and fresh frozen food that we provide to our client families. If we have better access to that from local producers, and if we can process that in facilities, like our food rescue centre, into frozen product as well, then it really increases the value of the food that we'll be able to provide to people in need.
Bloc
Sébastien Lemire Bloc Abitibi—Témiscamingue, QC
Is granting a tax credit to producers the right way to go?
Producers are generally doing fairly well in terms of profitability. It's harder to turn a profit in agriculture.
Do you see other ways to benefit producers, as well, and encourage them to be generous by donating their surplus to an organization like yours?
Chief Executive Officer, Greener Village
Yes. Ideally, if there are resources within the network to be able to invest in locally produced agricultural products, as I mentioned in my opening statement, that is probably the number one way to help farmers—to actually be able to purchase product from them directly as opposed to just relying on the credit.