Hello, Mr. Chair. Hello, everyone. I extend my appreciation for you allowing Fresh Market Foods to participate in this study.
My name is Todd Nadon. My partner, Tracey Bullock, and I are owners of Fresh Market Foods. We are a medium-sized, full-service grocery store located in Sioux Lookout, Ontario.
Before I get much into it, I will start by conveying my gratitude and admiration. We have worked with an amazing number of people in first nation communities who have put in selfless efforts to organize and provide for the needs of their people. To that end, I respect all essential workers helping Canadians today.
Fresh Market Foods is part of a vast network of services provided to 29 remote communities up north. Though we have always provided grocery services, we have only had the privilege of being approved as a southern supplier for nutrition north for the past two and a half years. We knew right away when we started that we would have to listen, be flexible and understand how we could best help our customers buy high-quality, nutritious food; continue to develop better and more efficient services; be a partner and aid in communities developing their own means of supporting food security; be responsible and sustainable to our environment; and build partnerships to help us move product, educate and give feedback. One thing about the program is that it's continuing to change our business, and for the better, and the great part is that it's driven by our customers.
Our first step in the journey was to hire a team to manage the program. It was important to us that our customers had someone they could contact should they have questions and to help them better understand how our programs work. We also wanted someone to oversee that quality met our standards and to ensure that orders were processed accurately. Next, we worked with a technology company that integrated invoices into our point-of-sale system that were transparent, accurate and simple to understand. We built partnerships with different airlines so that we could use our buying power to get preferred freight rates and extend those discounts to our customers.
To help ensure we were able to fill orders quickly, we changed our production systems in the store. We installed machinery in our bakery so we could bake all our own breads and rolls on site, and we trained a 24-hour production crew. We have also applied for and received a licence through the Ontario Ministry of Agriculture, Food and Rural Affairs, and have done an extensive renovation on the store so that now we can process all our meats right on site.
We have a proactive tracking system and good communication with our shippers so that if orders are not able to ship because of delays such as poor weather, we can pull fresh product out of the order, sell it through our retail network and replenish the order when it's ready to go.
We endeavour to continue to evolve our business to provide fresh product and increase availability. We are in talks with three companies that are building a business plan around growing facilities for more local produce. Ribbit, out of southern Ontario, has initiated a partnership in which we will be testing the potential of autonomous airplanes in the distribution of foods to the north. We are working with a tech company in the development of an e-commerce site that is customized to not only give full access to our products available, but will provide information on nutrition value and attach the subsidy levels to each of these products. By the fall of 2022, we are hoping to finish an application to be able to cut and process traditional meats right here in our facility.
We have set up partnerships with different area management boards to create training opportunities and facilitate on-the-job experience in relation to the courses they are trying to teach. We have worked with the culinary program in regard to basic meat-cutting and baking skills. They have also spent time in our produce and deli departments to learn proper meal preparation.
We have had the privilege of working with our community partners on infrastructure projects in which communities are initiating the ideas around producing their own meats and their own baked goods. One community has drawings of a whole new facility that would see them butchering their own meats and baking their own breads. A lot of the work behind this project would also see them build capacity.
Fresh Market Foods understands there are concern about climate change and the impact it is having. We are working on being a more sustainable business. Our facility is now heated and cooled with geothermal energy, and we are making serious financial investments in machinery and lighting that is more energy efficient. We are working with our wholesaler to recycle all cardboard and plastics that are brought into our facility.
By processing our own products on site and increasing capacity, we're reducing our reliance on trucking. For instance, we have the ability to bake our own bread, so we can bring in a load of dry ingredients once a month, whereas before we relied on a truck to bring in baked products three days a week.
We have a coordinator on site to work with airlines to maximize payload on the airplanes. Instead of sending everything through cargo, we have a chart that lets us know the allowable limits on the airplanes and what types of airplanes are available in the fleet. If it is warranted, or if there is enough freight going to a single community, we'll charter a whole plane just for that load of groceries.
The program is infectious. It has created some great initiatives within communities themselves. We have witnessed coordination between different departments in finding ways to utilize the programs, like health departments working with education departments to create nutritious meal choices and create educational videos to learn how to cook.
We are also working with the northern Ontario fruits and vegetables program in a coordinated effort to provide healthy fruit and vegetables to 12 schools on a weekly basis in an education-nutrition effort to expose them to peak seasonal produce whenever possible.
We feel there is an opportunity to create more awareness around the program. We have worked extensively through our channels, by doing such things as talking with key people and using platforms like social media, but every day we are meeting people who are being exposed to the program for the first time.
Fresh Market Foods recognizes that there are huge areas for improvement within our own operation that would see us deliver products faster and at a better cost. However, we are years away from being able to overcome the financial barriers.
To close, I want to convey what a wonderful experience it has been dealing with our partner communities in the north.
To this committee, I hope my thoughts reflect the spirit of nutrition north, because my team and I are truly inspired by the efforts that have been made, and we're very proud to be a part of this.
Thank you so much.