Despite a growing demand and marketplace for organic food, the unofficial report is that the producion of Canadian organic goods is diminishing due to the regulations that required mandatory inspection of products to make the claim to be organic for goods that are being shipped nationally and internationally. There is a massive market in Canada for organic foods, one that has increased by 600 million over two years, yet we import 75% of our organic foods to meet the demand that could be filled by local suppliers - that is if they had the incentive and government cooperation to rejoin or join the industry.
Regulating the organic foods industry is fine, and arguably nessecary to prevent farmers from cashing in on the "buy us we're organic" that are not at all, however when it reaches the extent that people begin to leave the industry due to inter-province and international shipping regulations, its gone too far. To make matters worse, Canada food producers are not at all evenly distributed, so preventing the export of goods from the areas of high production with shipping regulations would have detremental effects on the areas that need to import from out of province.
There is clearly significant potential for the expansion of the organic industry, such as the ""opportunity for 20,000 new acres of organic forage seed” to sell alfalfa and other organic forage seed into the United States." Judging from this, the easing of organic regulations and inspections which has been scaring farmers from the prospect could definetly boost Canadian exports and return farmers to the field of organic farming, while creating a far more sustainable an.d independant enviorment
The artical mentions the ride of natural foods, yet leaves their actual impact and even their definition completely ambiguous and open ended. However, it seems that many of the organic farmers are moving to natural farming to take advantage of the more lenient or all togeather non-existant regulation. I've never heard or seem any significant "natural foods" selection of any food store, so perhaps there will be a shift resulting in the promotion of natural foods and their take over.
Wednesday 6 June 2012
York Region hospitals focus on food
The general theme of the article is focused around the concept of using local food and produce to both promote local sustainability while boosting the quality of food for hospitals, or at least those of York for the time being.
It's a great example of how to sustain a population -all be it on a small scale- and I love how they've brought in actual chef's instead of using generic food services. From the sounds it it, they've really closed the gap between the kitchen and the recipiant in terms of customer satisfaction by giving a significant amount of feedback and being able to order what you want from a diverse menu hours before hand.
Their proposal to introduce a steamed foods menu one I can definetly support. I've been hearing increasing talk of how steaming food preserves the nutrition of vegetables and fruits as opposed to conventionally boiling of cooking food (which I suppose would denature a fair amount of protein and break down the food). However, I hope they introduce it as a portion of the menu, as it can be trying to live off streamed foods, especially in contrast with a good ol' grilled steak.
While this all seems well and good, this is still only a small scale operation working in the most bountiful area in Canada (food wise). It's great that they're getting the majority of their Canadian food from Ontario, but that just isn't possible for other areas where farming isn't nearly as significant in the culture; such as B.C. The implementation of such a program in Vancouver for example on a much broader scale -such as in all hospitals and school cafeteria- would take a tremendous amount of financing and possibly the revamping of the farming infrastructure itself.
It's a great example of how to sustain a population -all be it on a small scale- and I love how they've brought in actual chef's instead of using generic food services. From the sounds it it, they've really closed the gap between the kitchen and the recipiant in terms of customer satisfaction by giving a significant amount of feedback and being able to order what you want from a diverse menu hours before hand.
Their proposal to introduce a steamed foods menu one I can definetly support. I've been hearing increasing talk of how steaming food preserves the nutrition of vegetables and fruits as opposed to conventionally boiling of cooking food (which I suppose would denature a fair amount of protein and break down the food). However, I hope they introduce it as a portion of the menu, as it can be trying to live off streamed foods, especially in contrast with a good ol' grilled steak.
While this all seems well and good, this is still only a small scale operation working in the most bountiful area in Canada (food wise). It's great that they're getting the majority of their Canadian food from Ontario, but that just isn't possible for other areas where farming isn't nearly as significant in the culture; such as B.C. The implementation of such a program in Vancouver for example on a much broader scale -such as in all hospitals and school cafeteria- would take a tremendous amount of financing and possibly the revamping of the farming infrastructure itself.
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