2013 BUYERS’ GUIDE...2013 BUYERS’ GUIDE inside this issue features regular departments CANADIAN SOCIETY OF NUTRITION MANAGEMENT NEWS OUR COVER STORY 6 FOOD TRENDS Sustainable,

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HEALTH AND SAFETY

Sustainable, responsible,feel-good foods on the rise

www.csnm.caSpring 2013

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2013 BUYERS’ GUIDE

inside this issueinside this issue

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regular departmentsregular departments

C A N A D I A N S O C I E T Y O F N U T R I T I O N M A N A G E M E N T N E W S

OUR COVER STORY

6 FOOD TRENDSSustainable, responsible, feel-good foods on the riseBy Andrea Holwegner

4 PRESIDENT’S MESSAGE By Kathy Cuthbertson, CNM

18 MANAGEMENT NOTEBOOK By Heather Truber

20 CSNM MEMBER PROFILE By Jamie Parcells

22 INDUSTRY NEWS

25 ASK AN EXPERT By Dave Lebert, NM

26 CONTINUING EDUCATION QUIZ

27 2013 BUYERS’ GUIDE

34 ADVERTISERS’ INDEX

36 À LA CARTE

10 CLIMATE CHANGE AND THEGLOBAL FOOD SUPPLYStrange foods from strange sources just the startof stranger days aheadBy Rick Ferrusi

14 MANAGING HEALTH AND SAFETYSafety management is a core business functionas important as finances and human resourcesBy Tennille Corbett

3C A N A D I A N S O C I E T Y O F N U T R I T I O N M A N A G E M E N T N E W S – S P R I N G 2 0 1 3

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PUBLISHER

CREATIVE DIRECTOR

ADVERTISING

CONTRIBUTORS

CSNM EDITOR

Jamie Parcells

Stan Michalak

Christian Johnson

Judy Kolisnyk

April Krysowaty

Michele Preston

Heather Bester, BSc (HEc), RD

Barb Cockwell

Derek Johnson

Patricia Katz, MCE, CHRP, HoF

Barbara Kermode-Scott

Jamie Parcells

Daphne Spear

Margaret Brausse

PRESIDENT

PAST PRESIDENT

PRESIDENT-ELECT

TREASURER/SECRETARY

ADMISSIONS/MEMBERSHIP

ACCREDITATION

EXAMINATIONS

CONTINUING EDUCATION

CERTIFICATION

MEMBER COMMUNICATION

BRITISH COLUMBIA REP

ALBERTA REP

SASKATCHEWAN REP

ONTARIO REP 1

ONTARIO REP 2

ATLANTIC REGION REP

Kathy Cuthbertson, CNM

Dean Cox, CNM

Jean Van Nus

Maria Kalic

Dave Lebert

Heather Truber

Lorrie Plein

Barb Cockwell

Daphne Spear, CNM

Margaret Brausse

Kathi Holt

Donna Kubista

Tennille Corbett

Lorrie Plein

Heather Shannon

Natasha Mooney

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This year, CSNM collaborated with the GerontologyNetwork of the Dietitians of Canada to hold theannual conference and general meeting, May 9 and

10, in Toronto. As you read this, I am hoping you are regis-tered to attend a great learning and networking event.As I close out my year as president, I am pleased to say

that there have been a number of accomplishments by the board. The goalsof the portfolios have been met and the provincial chapters are holdingsuccessful events. All committees have done great work.Marketing has been a focus for this year. Our branding has enabled the

communication to look consistent and professional. The e-news is personal-ized with your current CE points. The e-blasts communicate pertinent infor-mation that is important for you to know. ( It is very important that youhave an e-mail address to receive up-to-date information.) The website iseasier to navigate and there are member benefits: Perkopolis and theNutrition Action Newsletter are in the “Members Only” section for your use. Our student members are very interested in being connected with Face-

book and LinkedIn. Like the Facebook page and/or join the LinkedIn groupto see what is happening in the nutrition management virtual world. The advocacy committee has started us moving in the direction of

promoting our profession at significant events, nationally and provincially.Board members are attending provincial events to be visible, to answerquestions and network with our members. Our membership at the end of the 2012-13 year has grown to 2,812 active

members, 266 student members, eight honorary/life members, 13 corporatemembers and 60 Certified Nutrition Managers. These numbers continue toincrease every year. I would personally like to thank the board for their commitment to the

profession and to CSNM. As well, Bond Executive Office Services and CuttingEdge Communications are always there to help us do the best we can. Look-ing forward to another great year ahead!

Kathy Cuthbertson, CNMPresident, CSNM

PRESIDENT’S MESSAGE

4

A Shopping List ofAccomplishmentsBy Kathy Cuthbertson, CNM

C A N A D I A N S O C I E T Y O F N U T R I T I O N M A N A G E M E N T N E W S

Canadians have a good ap-petite for tasty and interna-tionally inspired food, buttrends also show a desire for

sustainable, responsible, feel-goodfood choices. Health and wellnesstrends show there is an appetite forhealthier options especially as ourpopulation ages and faces a growingnumber of health concerns. There is acontinued shift to more snacking, lessstructured meals and more requestsfor customized choices. Technologyhas changed everything about foodand nutrition knowledge, cooking andeating out. Consumers will continue todemand more insight about their food,while those supplying it will be calledupon for greater transparency aboutthe food they offer.

SUSTAINABILITY CHARGES ONThe trend for sustainable agri-culture, farming and eatingis here to stay. Accordingto Agriculture and Agri-Food Canada there arefive broad categories ofsustainable food andbeverages: organic, lo-cally sourced, fair-trade, carbon footprint

and eco-packaging. Canadians have anappetite for foods they can feel goodabout that will help the whole planet. According to the Canadian Organic

Growers, organic foods were the high-est growing trend in the Canadianhealth and wellness market in 2010 ata 5.4 per cent growth rate with pro-duce growing at an average rate of 20per cent per year as consumers believethey taste better and are healthier.Globally, the organic food and bever-age industry is expected to reach com-bined sales of $36.1 billion.Not only will organic food continue

to be popular, but so will farmers’ mar-kets, community gardens and grow-your-own food initiatives. Menus thathave a focused farm-to-fork emphasisand locally inspired, back-to-basicsthemes will be fashionable. Think aboutofferings such as organic salad greens,local greenhouse heirloom tomatoesand farm-fresh bread with ancientgrains and free-range local eggs.

GREEN GUILT ABOUT FOOD WASTEAs the sustainability of agriculture,farming and eating continues to be ofconcern for Canadians, you may alsohear more discussion around beingconscious about food waste. The 2012Eco Pulse Survey by the Shelton Groupfound that of any sustainability effort,the highest “green guilt” came fromwasting food (which was twice as highas not recycling or forgetting to bringrecyclable bags to a grocery store.)One-third of food produced for hu-

mans (1.3 billion tonnes) is wastedsomewhere along the food chain eachyear (The Food and Agriculture Organ-ization of the United Nations, 2011).In Canada, an estimated $27 billionper year of Canadian food ends up inthe landfill and composting. Where does food waste come from?

Fifty-one per cent of Canadian wastecomes directly from food thrown

FOODTRENDSFOODTRENDSSustainable, responsible,

feel-good foods on the rise

By Andrea Holwegner

6 C A N A D I A N S O C I E T Y O F N U T R I T I O N M A N A G E M E N T N E W S – S P R I N G 2 0 1 3


away in Canadian homes followed by18 per cent packaging/processing, 11per cent retail stores, nine per centfield, eight per cent food service andhotel/restaurant/institutional foodoutlets and three per cent trans-portation/distribution. Since food waste creates higher car-

bon and methane, there are economicand environmental benefits to wastingless food. The UK website, www.love-foodhatewaste.com, provides some in-sight about waste throughout the foodchain.

KEY CONSUMER GROUPSAccording to the 2011 Agriculture andAgri-Food Canada’s document Healthand Wellness Trends for Canada and theWorld, there are three key consumergroups that are keenly interested inhealth and wellness products. First,the LOHAS (lifestyles of health andsustainability) which are a relatively

small but growing group of 41 millionindividuals who focus on a range ofhealth, fitness, environment, personaldevelopment, sustainable living andsocial justice. The second consumergroup is women who are generallyconcerned with body image and healthand who often make purchasing deci-sions for their children and house-holds. Finally, the ageing populationis keenly interested in maintaining ahealthier lifestyle. They are educated,spend money on healthy products andrepresent a growing population (babyboomers aged 65 years are estimatedto grow to 6.5 million by 2020).Also of interest is the emerging role

of men in the supermarket andkitchen. ESPN reports that 31 per centof grocery shoppers are men, which ismore than twice the 1985 amount. Ina 2012 survey by Cone Communica-tions, 52 per cent of fathers identifiedthemselves as the primary grocery

shopper. Also notable is that moredads than moms (52 per cent versus46 pre cent) are likely to plan mealsfor the week ahead of time.

BETTER-FOR-YOU (BFY) FOODSA better-for-you (BFY) food is one thathas been reformulated to reduce or re-move a substance (fats, sugars, salt andcarbohydrate). In 2010, the global BFYsales totalled $160.3 billion US withdemand largely driven by consumerfear of obesity. Consumers are more ed-ucated about food products and healthrisks and are interested in lower-calo-rie, reduced-carbohydrate, whole-grainand portion-controlled products as wellas foods with less sodium, sugar andfat. They are also interested in fortifiedor functional foods with more antioxi-dants, fibre, calcium, probiotics andomega-3 fats. The biggest challenge isdelivering on taste while supplying thehealth benefit.


NATURALLY HEALTHY FOODSYou can expect Canadians to continue tolook for naturally healthy foods that areminimally processed and often containvitamins, minerals and other nutrients.Unsweetened fruit and vegetable juices,fresh-pressed juices, smoothies, naturalmineral water and spring water are allpopular. Global sales of naturallyhealthy beverages are expected to growto $184.5 billion by 2015. Sales of tea products continue to

grow with consumer awareness of thehealth benefits of tea. Fermented teabeverages such as iced green tea, kom-bucha tea are also gaining popularity. Whole grains and foods with natu-

rally more fibre such as high-fibrepasta and rice are appealing to con-sumers since approximately 81 percent of consumers look for productswith higher fibre content. Hempseeds, chia seeds, flax, quinoa andother whole foods are also trendy. Gourmet condiments, seasonings,

dressings and dips that are 100 percent natural and free of preservativesand colourings are appealing. Dozensof apps such as Chemical Cuisine,Foodditive, Label Lookup and morespeak to this trend.You will also find a growing num-

ber of consumers looking for animalsthat are grass-fed, grain-fed or free-range as well as meats which arefreshly cut, minimally processed andfree of fillers, gluten and lactose. Asthe cost of meat and poultry rises andvegetarian diets become more popu-lar, there may be more focus on meat-less meals and inclusion of nutbutters, chick peas, Asian and Indiancuisine and tofu-based burgers.

SPECIALTY FOODSConsumers are demanding specialtyproducts such as gluten-free, lactose-free and nut-free products. Gluten-free products are a growing trend andessential for those with celiac disease,which according to the CanadianCeliac Association affects approxi-mately one in 133 people. Those withnon-celiac gluten sensitivity (two tosix percent), must also eliminategluten from their diet although it isnot an autoimmune disease and thedigestive system is not damaged so itis not known if a gluten-free dietneeds to be followed as strictly or forlife. Regardless, consumers are buyinggluten-free products for medicallynecessary purposes or as recom-mended popular by fad diets recom-mended reducing grains, wheat orgluten.There has also been a rise in spe-

cialty products such as Halal foodeaten by followers of Islam and Kosherfood eaten by followers of the Jewishfaith. Globally, the Halal food indus-try has grown to more than $632 bil-lion U.S. and represents about 17 percent of the whole global food indus-try. The demand for Halal meats maysurpass organic meat markets in pop-ularity due to the quality, freshness,safety and treatment of the animals.According to OU Kosher, approxi-mately 80 per cent of Kosher productssold globally are purchased outside ofthe traditional Jewish market.

MEDICAL ISSUESThe Boomer population will be con-trolling a large percentage of dollarsspent on food in the years to come.

They are concerned about health andnutrition and struggling with obesity,diabetes, high cholesterol, high bloodpressure and more. They need solu-tions that speak to their needs. Stud-ies by NPD Group in Canada and theU.S. show that Boomers are more con-cerned about nutrition when planninga meal than any other age group, with72 per cent of Canadians over 65 re-garding nutrition as important astaste. Phil Lempert, “The SupermarketGuru” and CEO of the Lempert Report,suggests Boomers are seeking out oilyfish, green tea, dark green leafygreens, sweet potatoes, carrots, toma-toes, dark chocolate, seeds, oils,berries, apples and whole grains. Theyare also looking for antioxidant andpotassium-rich reformulations andsodium-reduced items.

SNACK ATTACKSOverall snacking, particularly healthysnacking, has increased internation-ally according to Agriculture andAgri-Food Canada’s 2011 Report onHealth and Wellness Trends for Canadaand the World. Snacking rather thanstructured meals has become a nor-mal way of life for many people.Breakfast is eaten for supper andlunch can move into dinner. In an in-terview for USA Today, Kelloggs men-tioned that once they realized womenwere eating their cereal as an eveningmeal and not just for breakfast, theycreated advertisements that reflectedthat message.In the 2011 Technomic Consumer

Trends Report, only five percent ofconsumers eat three square meals.They also report two-thirds of con-

Food producers, grocery stores and restaurants are going to be asked more and moreto become transparent about for what they stand


sumers over 25 replace lunch with asnack at least once per week andthis number doubles for Millenials(age 18 to 25) who tend to snackmost frequently. Restaurants and food producers

should create snacks choices that areappealing to eaters at all times of theday. Consumers might want breakfastchoices all day, a hot meal at midnightor dessert in the early morning. Consumers also want choice. Fifty-

eight percent of consumers like tocustomize their restaurant choicewhen eating out (Mintel, 2011). Theyare interested in customizing theirmeals and may want several optionsfor portion sizes (such as a down-sized or snack-sized option) or theopportunity to create a family sizevalue option. Consider offering shareplates, mini taster options as well asbundled price points for two or threesides.

TECHNOLOGY AND TRANSPARENCYThe world of technology and smartphones has changed how we shop,cook and eat. Mobile devices are beingused to prepare shopping lists, com-pare prices, find recipes, check sales,share meal photos and rate restau-rants. Consumers can search a food’singredient and track all the details oftheir food and nutrition. There are more people blogging,

writing and using social media forfood and recipe discussions. This yearmarked the first ever Canadian FoodBlogging Conference hosted by FoodBloggers of Canada which speaks tothe increase in this topic area.Lempert suggests new apps are

being developed that have sensors thatwill attach to smart phones and testallergens, ingredients, our blood sugaror blood pressure. Others will deter-mine if produce is ripe or test for food-borne bacteria. Other apps may be able

to network with kitchen appliances totell us how much milk we have in thefridge or to remotely turn on the oven. Perhaps the biggest way that tech-

nology is changing the food industryis by creating transparency. Food pro-ducers, grocery stores and restaurantsare going to be asked more and moreto become transparent about for whatthey stand. Consumers are cravingconnection and more of an under-standing about who is making theirfood and why. ��

Andrea Holwegner, the“Chocoholic NutritionistTM,”has led a team of dietitiansat Health Stand NutritionConsulting Inc. since 2000.She has counseled Olympicathletes, is a media expertfor the Dietitians of Canada,professional speaker and national consultant andspokesperson for the food industry.

• www.healthstandnutrition.com


As you walk through the aislesof our local supermarkets, youare seeing foods that are being

grown, produced or harvested in allareas of the world. In many cases, youhave not seen or heard of particularitems, but they are becoming morecommonplace as time goes by. Productof China, product of South Africa,product of Chile are examples of theever-changing market as it pertains tofood and its availability. As the worldbecomes smaller and the populationincreases, the global food supplyneeds to keep up, however there arefactors at work that will make this en-deavour challenging to say the least.One of these challenges is the chang-ing global climate and its effect on thefood supply and the need for protocolsto ensure its safety.When did climate change begin?

This is a debatable topic, but suffice itto say many people assume that it is arelatively new concept having takenplace within the last few decades.Nonetheless, climate change theoriesdate as far back as 1896 when Swedishchemist Svant Arrhenius concludedthat industrial age coal burning wouldenhance the greenhouse effect.Specifically, he theorized that fossilfuel combustion may eventually resultin enhanced global warming adding tothe already natural state of climatechange. He also concluded that humanactivities would greatly influenceglobal temperature by adding carbondioxide to the atmosphere. Unfortu-nately, after Arrhenius’ discovery, thetopic was basically forgotten as it wasthought that natural forces played amuch larger role and that the world’soceans would be able to negate any ef-fects of pollution.

CLIMATE VERSUS GLOBAL WARMINGAs we explore the impact of climatechange on the food supply, there must

be a distinction made between globalwarming and climate change. Accord-ing to Environment Canada, the termglobal warming refers to a sustainedincrease in global average surface tem-perature – just one aspect of climatechange. Global warming is often mis-understood to imply that the worldwill warm uniformly when, in actual-ity, areas will warm differently thanothers and, in fact, some areas mayactually become cooler. It also goes onto state that climate change encom-passes a variety of weather phenom-ena which includes changes intemperature, wind, precipitation, etc.Climate change may occur as a resultof natural or human influenced causesand occurs over a sustained period.Global warming, then, is just one as-

pect of climate change. As nutritionprofessionals, it is vital you under-stand that your role will be influencedby climate change. Scientific evidence clearly illus-

trates that CO2 levels have a major ef-fect on food production. It is widelyagreed that increased levels of CO2 willpositively affect crop growth, how-ever, there are other considerationswhen discussing climate change. Cli-mate change will affect various re-gions differently: certain areas will seeincreased temperatures, precipitationand growing seasons and other areaswill see the opposite effects.Then there are the scenarios of

mixed outcomes: the increases in oneaspect will be offset by a decrease inanother aspect. An example would bethat you may realize an increasedgrowing season but then be met withdecreased precipitation. The gainsmay be minimal or non-existent and,in many cases, this would be a best-case scenario. It is widely believedthat higher elevations and/or lati-tudes would benefit from climaticchange while lower altitudes/lati-tudes would suffer. As mentioned,when discussing climate change, it isimperative that we address all char-acteristics of the changing climateand the effect they will have on theglobal food supply.

IMPACTS OF CLIMATE CHANGE The chart shows both positive andnegative impacts on agricultural cropsfrom projected symptoms of climatechange. Similarly, the same processmay be applied to meat and dairyproducts. Warmer temperatures wouldbring about benefits to livestock farm-ers such as longer growing seasons forpastures but, coupled with the disad-vantages listed in the chart such as in-creased weed growth and insectinfestations, these disadvantages may

CLIMATECHANGE

and theGLOBAL FOOD SUPPLY

Stranger days ahead

By Rick Ferrusi


outweigh any benefits associated withthe warmer temperatures. Certainly,the nutritional quality of the pastureswill be affected by the increased weedand pest infestations. In addition,heat stress alone could be blamed ondecreased milk production, meat qual-ity and dairy cow reproduction. It mayalso result in reduced weight gain aswarmer temperatures have shown tosuppress appetite. The worst-case sce-nario is that heat waves can be di-rectly attributed to increasedmortality rates in livestock. As seenwith agricultural crops, it may be nec-essary for farming to undergo radicalchanges either with the product orwith the region where the farming oc-curs or both.

STAYING FLEXIBLEThere is little doubt that as climatechange continues on a global scale,nutrition managers will need toadapt to these changes. Once readilyavailable foods may not be as acces-sible; more planning will need totake place prior to menu preparation.Additionally, even if these foods areaccessible or available, they may notbe a fiscally viable option. You mustconsider transportation, storage,handling and other costs that willfactor into the overall cost of theitem. Also, it maybe necessary to de-velop new menu items that are re-gionally available in order to keepcosts under control and within budg-etary constraints.In all cases, whether imported or

domestically grown food, another con-sideration to be addressed is thesafety protocol of the grower and/ordistributor of the food. Specifically, aswe import or grow more diverse foods,the increasing demand of safety pro-tocols becomes more prevalent and theneed to follow safety procedures isnow more frequent.

ENTER THE GFSIThe Global Food Safety Initiative, orGFSI, is a business-driven initiative toprovide and ensure confidence in thedelivering of safe food to consumersworldwide. This initiative was launchedin 2000 following a number of high-pro-file recalls and other food safety issuesthat resulted in negative publicity sur-rounding the food industry. CEOs ofglobal companies came together at theConsumer Goods Forum and agreed thata methodology would need to be devel-oped in order to obtain and retain theconfidence and trust with the public.The daily management of the GlobalFood Safety Initiative is undertaken by

the Consumer Goods Forum which re-mains as the only independent globalnetwork for consumer goods retailersand manufacturers worldwide.The GFSI recognizes several schemes

that may be utilized by a producer inorder to gain accreditation. A schememay be defined as “a commercial foodsafety program that includes an au-ditable and certifiable food safetystandard and a governance and man-agement system.” These schemes in-clude Safe Quality Food Code (SQF),BRC Global Standards, InternationalFeatured Standards, Canadagap, GlobalRed Meat Standard (GRMS) and theFood Safety System Certification 2200.

POSITIVE IMPACTSIncreased productivity from

higher temperatures

Possibility of growing new crops

Longer growing seasons

Increased productivity fromenhanced CO2

Accelerated maturation rates

Decreased moisture stress

NEGATIVE IMPACTSIncreased insect infestations

Crop damage from extreme heat

Planning problems due to lessreliable forecasts

Increased soil erosion

Increased weed growth anddisease outbreaks

Decreased herbicide andpesticide efficacy

Increased moisturestress and drought

Higher temperaturesDrier or wetter conditionsIncreased frequency ofextreme climatic events

Enhanced atmospheric CO2

Changing marketconditions

PROJECTED CHANGESThe net impact on Canadian crops is uncertain and depends largely on the adaptation measures taken.

IMPACTS OF CLIMATE CHANGE

THE SQF CODEThe SQF code is a globally acceptedsystematic approach to food safetyand quality standards developed forthe food industry. The code progressesbeyond Good Manufacturing Principles(GMPs) as its main feature is the em-phasis on the application of HazardAnalysis and Critical Control Points(HACCP) to identify and control po-tential food safety hazards. HACCP it-self is a globally recognized approachto food safety as its primary goal is toidentify, prevent and correct hazardswhich include physical, biological andchemical. There are seven principlesincorporated into a HACCP plan:• Hazard analysis. This is where aplan is laid out to identify possiblehazards and a means in which thehazard can be controlled.• Identification of Critical ControlPoints (CCP). These are points whereaction can be taken to prevent, elimi-nate or control a food safety hazard (i.e.cooking to control microorganisms).• Establishing critical limits forCCP. (i.e. establishing time/tempera-ture for the cooking step)• Establishing monitoring proce-dures for CCP. (taking temperature ofproduct with calibrated thermometer)• Establishing corrective actions.These are actions that need to be fol-lowed in the event that a deviationfrom critical limits has taken place.

(i.e. in the event that a product hasnot reached the required cooking timeor temperature, then further cookingneeds to take place or the productmay need to be destroyed.• Verification procedures. Thisprinciple is the application of methods,tests, sampling, etc., illustrating that aCCP has been operated as intended.• Record keeping. This step may beapplied to the previous six principles.In addition to HACCP, the SQF code

goes beyond food safety and also ad-dresses food quality issues. “The im-plementation of an SQF managementsystem addresses a buyer’s food safetyand quality requirements and providesa comprehensive solution for busi-nesses supplying local and global foodmarkets.” In order for a producer tobecome SQF certified, there are severalsteps that must be followed, least ofwhich is to learn the SQF code and todevelop a food safety protocol thatwill be accepted by the SQF Institute.In order to obtain certification, it isnecessary to undergo a certificationaudit by a SQF certified auditor. So, inorder to attain certification, it is nec-essary for a producer to develop aHACCP plan and to address all qualityissues within the SQF code. In addi-tion, there are regular audits con-ducted by a third-party auditor toensure compliance with the program.SQF is a very comprehensive and de-

tailed approach to food safety andquality issues. It is becoming increas-ingly popular with large retailers. Hav-ing suppliers that are SQF certifiedinstills confidence that can be passedon to the consumer. As the global climate continues to

change, it may be necessary for nutri-tion managers to reinvent ways ofdealing with the food supply andavailability without jeopardizingsafety. Developing safety protocols,including the insistence of docu-mented suppliers’ safety measures,will aid in the assurance of a safeproduct – from field to table. ��


Rick Ferrusi is employed asa HACCP coordinator/qualitycontrol manager with a na-tionally distributing foodmanufacturer. He is alsoowner of Food Consultingand Labeling Solutions and aregistered SQF consultant.• [email protected]

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Ahealthy and safe workplacedoesn’t just happen, it takescommitment and planningto ensure that all equipment

is functioning, that materials areavailable to do the job and that work-ers know how to do the job. The re-quirements of each workplace willvary, and employers are responsible forensuring compliance with legislationpertinent to health and safety in theirworkplace. To ensure a safe andhealthy workplace, all leaders shouldreview all relevant legislation and de-

termine which parts of the legislationand regulations relate to their work-place and operations.Ensuring you are in compliance with

all the relevant legislation is an impor-tant beginning. Creating a culturewhere people work cooperatively toidentify and resolve health and safetyissues is an important part of workingeffectively. The benefit of commitmentto safety is an efficient and effectiveoperation with reduced likelihood ofinjuries and illnesses. This leads to im-proved morale because workers know

that they are cared about and canspeak up if they have concerns. Withhigh morale, there is less absenteeismand less staff turnover. This, in turn,improves productivity and quality. Wellmanaged health and safety makes anemployer more attractive, making iteasier to attract and keep new workers.If health and safety is not managed,

things can get missed. Equipment isnot maintained on schedule, workersdo not receive the training they needand documentation, such as inspec-tions and training records, is not kept.As a result, the potential for incidentsincreases which can result in injury, ill-ness or death to workers, clients andthe public. It can also lead to damagedequipment, tools or facilities. Asidefrom that, these incidents cost money.In addition to WCB premiums, there arecosts associated with the repair or re-placement of equipment, replacementof material, production delays, staffturnover, legal consequences and more.It is better to prevent incidents

through good management than todeal with the consequences later.Three key areas of focus are compe-tent supervision, training and orien-tation and incident reporting andinvestigation.

COMPETENT SUPERVISIONA competent supervisor is trained inoccupational health and safety to un-derstand and manage health andsafety hazards. The elements of duediligence also come into play. Due dili-

MANAGING

Preparing for the unexpected – just another day in managementPreparing for the unexpected – just another day in management

By Tennille Corbett


gence is defined as taking all reason-able care to prevent the occurrence ofan incident or event. Due diligence insafety management can be describedas “a system approach that providesinformation, instruction, training, su-pervision, verification of knowledgeand correction of physical and humanhazards.” Supervisors are required to:• ensure health and safety of workers;• be knowledgeable about applicableOH&S Act and Regulations;

• know the work process, the hazardsinvolved and effective controlmeasures for the hazards;

• ensure workers are made aware of all hazards, known or reasonably foreseeable;

• ensure workers comply withOH&S Act and Regulations.As a supervisor you must have a

clear understanding of due diligencein the workplace. This includes:• Verification of training/education;

• Identification/correction of hazards;• Direct observation of workers;• Correcting unsafe or unwantedbehaviour;

• Direction/instruction of workers;• Response to worker questions and concerns;

• Documentation.

TRAINING AND ORIENTATIONWorkers need to know how to do theirjob safely. The specific training theyrequire depends on the nature of theirjob and the hazards associated with it.A record should be kept of all trainingthat is required to do certain jobs. Theobjective of training is to ensure thathealth and safety policies are put intopractice and can be demonstrated backto the trainer. Training deals withhands-on information and monitoringof new worker progress to ensure theworker understands the training andfollows procedures. Do not rely solely

on written material for your trainingmethods. Effective and diligent super-visors know that it takes time and afew different techniques to ensure theworker understands what you expectfrom them. Elements of effectivetraining and orientation include (butare not limited to):• explaining the job in detail and thereasons for doing it;• going through the work procedurein a way that will solicit questionsfrom the worker;• having the worker demonstrateback the procedure;• asking questions of the worker toensure they understand the reasonsfor doing the task a certain way;• observing workers performing job atnormal speed;• correcting improper behaviour andpositively reinforcing success; and• telling the worker where to get helpin your absence.

INCIDENT REPORTING ANDINVESTIGATIONIt is unfortunate when a worker

gets injured on the job. It is evenworse if no attempt is made to learnfrom the incident and to correct thecause(s) that led to the incident andworker injury. If the causes are notcorrected, more workers could be in-jured in a similar way. Everyone has arole to play in reporting and investi-gating an incident. Often, workers arenot aware of the reporting system ordo not understand that what just hap-pened was a reportable incident.Workers must report incidents to theirsupervisors and the supervisor needsto investigate promptly.The purpose of conducting an inci-

dent investigation is to:• determine the cause(s) of theincident;

• identify any unsafe conditions, actsor procedures that contributed to the incident;

• find out why those unsafeconditions exist and find ways to prevent similar incidents.Once the investigation is complete

and the causes have been identified,corrective actions need to be put into

place to prevent recurrence. However,there are few more things that need tobe done. Sharing the results withstaff, ensuring the corrective actionshave been implemented and followingup with those corrective actions tomake sure they are working are veryimportant. These are just a few keypoints to an overall effective safetymanagement system.

THE CASE STUDYThe case study above demonstrates aneffective safety management system.Many elements were put to the test touncover a truly efficient process formanaging a safety concern. Propertraining of the supervisor and staffand documentation of the training oc-curred. Policies and procedures weredeveloped. The worker was confidentin reporting the near-miss to his su-pervisor. The supervisor was, in turn,quick to find the root cause and rem-edy the situation. The supervisorclosed the loop by communicating theincident and outcome to all staff.A successful safety management

system and culture needs to be ledfrom the top. It needs to be embracedand practiced by managers and super-

visors. Their behaviour is directly re-lated to performance as it demon-strates by example to employees whatactions and behaviours employeesshould initiate and maintain. Being arole model in safety managementtakes time and energy. Are you a goodsafety role model? ��


Tennille Corbett is the cur-rent past president of theSaskatchewan Society ofNutrition Management. Shehas worked in various ca-pacities in food service man-agement and, most recently,as an occupational healthand safety consultant for the Saskatoon HealthRegion. Tennille works collaboratively with clientsto create safety plans to reduce workplace inci-dents and illnesses. • [email protected]

The ABC Hospital has just opened a new expansion with an ad-ditional 100 beds. The food and nutrition services departmenthas hired additional workers to shuttle and serve the meals tothe residents in the new wing. The department has purchasedtwo powered mobile equipment (scoots) to transport the meals.The supervisor understands that the transport of the food can-not take place without effective training of all workers, bothnew and seasoned. The supervisor understands that while manystaff are trained to operate the scoots in the department, thesetwo new scoots are a different model and have different con-trols. The supervisor develops an operating practice and proce-dure and a training record, and schedules workers to attendtraining. The supervisor has acquired additional training on theuse of the new equipment from the manufacturer and has beencertified to train the workers. The workers are trained (which in-cludes a demonstration back to the supervisor) and both partiessign off on the training for the supervisor’s records.

A year goes by and a worker reports to the supervisor that thebrakes on one of the scoots seem to stick. The worker almost hitanother worker in the hallway with the scoot. The worker reportsvia the correct ABC Hospital incident reporting system. The su-pervisor immediately investigates this near miss, understandingthat without investigation and corrective action, this near misscould escalate to an injury. The supervisor places the scoot “outof order” until the brake issue is remedied. During the investi-gation, the supervisor realizes that an important component tothe effectiveness of the scoot operation is the preventativemaintenance on the equipment. The supervisor develops a sched-ule for preventative maintenance on all of the scoots, has thescoot repaired, and communicates the outcome to fellow super-visors and all workers. The supervisor also commends the workerfor reporting the incident as it has prevented the likelihood ofadditional injury.

CASE STUDY


Hospital ac-creditation isdefined as

“A self-assessment andexternal peer assess-ment process used by

healthcare organizations to accuratelyassess their level of performance in re-lation to established standards and toimplement ways to improve.”Accreditation is an internationally

recognized evaluation process used toassess and improve the effectivenessof healthcare organizations. Simplyput, accreditation is based on thepremise that adherence to evidence-based standards will produce higherquality healthcare services in an in-creasingly safe environment. It is alsoa way to publicly recognize that ahealthcare organization has met na-tional quality standards.

The accreditation process is an in-tegral part of healthcare systems inmore than 70 countries. In Canada,the accreditation of healthcare organ-izations remains voluntary, while inothers it has become government-mandated. Its rapid growth over thelast 40 years is partially attributableto media reporting of serious inade-quacies in the quality and safety ofhealthcare services, and an escalatingfocus on patient safety.In Canada, Accreditation Canada is

the organization responsible for a va-riety of clients including regionalhealth authorities, hospitals andcommunity-based programs and serv-ices, from both private and publicsectors. Surveyors are peer reviewersand are experienced professionalsfrom accredited health facilities andorganizations.

An accreditation programs consistsof periodic or cyclical assessments oforganizational and clinical practicesand the measurement of their per-formance against pre-established, ev-idence-based standards. This is donethrough self-assessments, peer sur-veyor on-site visits, interviews by thesurveyors and the careful study of ad-ministrative and clinical data anddocumentation. This process typicallyculminates in the provision of an ac-creditation report and notificationabout whether an organization is ac-credited. The accreditation reportprovides a detailed review and followup, sets priorities, and develops ac-tion plans to address areas needingimprovement. There is no specific standard related

to food service provision, but foodservices are still often involved in

Trends Toward AccreditationIn a world of legal liability, accreditation can provide reassurance

By Heather Truber

MANAGEMENT NOTEBOOK

team interviews. It is an opportunityto ensure practices that impact pa-tient safety and client care are inplace and utilized. A patient identifiersystem is an example of a food servicepractice that may be identified in anaccreditation review. There is a needfor facilities to have processes in placeto ensure that patients and residentsreceive the correct meals and diets asordered. There is also a requirement tohave a method to identify the patientprior to providing them with food and,in some cases, what is called a “doubleidentifier” – checking the name on thetray ticket to the name on the patientbed and also asking the patient toconfirm their name. In long-term carefacilities, staff often struggle to findways to identify residents when theyare served meals. Some methods in-clude tray cards at each dining table,seating diagrams and serving lists.Food services may also be involved

in discussions related to quality ofcare if food and/or nutritional status

have been identified in either positiveor negative terms. Food services man-agement may be required to identifythe processes that are utilized to ob-tain patient or resident feedback andto illustrate how that feedback isacted on to improve satisfaction.Accreditation has a number of in-

tangible benefits including:• improvement of internal practices;• increase of a healthcare organiza-tion’s compliance with quality andsafety standards;• provision of team-building opportu-nities for staff and improvement oftheir understanding of the roles oftheir coworkers;• promotion of an understanding ofhow each person’s job contributes tothe healthcare organization’s missionand services;• highlighting practices that areworking well;• promotion of sharing of policies,procedures and best practices amonghealthcare organizations; and

• identification of the positive bene-fits of a quality and safety culture. There is no conclusive evidence about

the direct impact of accreditation onclient outcomes. There is some indica-tion that if accreditation strengthensinterdisciplinary team effectiveness,then it contributes to improving healthoutcomes. Healthcare accountabilityand public expectations drive the needfor accreditation programs and health-care providers must have a spirit of col-laboration to work with accreditation todrive optimal care forward. ��

Heather Truber is the director, Food Safety, Menuand Supply with Alberta Health Services. She hasworked in a variety of healthcare organizations inboth Alberta and B.C. She is committed to thehealth care food service profession through herinvolvement with the Alberta Society of NutritionManagement; the CSNM and her commitment totraining and mentoring of new graduates..• [email protected]

MANAGEMENT NOTEBOOK


Accreditation is based on the premise that adherence to evidence-based standards willproduce higher quality healthcare services in an increasingly safe environment

Apopular adage suggests that life is ajourney, not a destination. For onefood service distributor, the adage

aptly describes its continued growth within thefood service industry. For Gordon Food Service (GFS), the jour-

ney from delivering eggs and butter via horse and wagon 100years ago to the company’s current distinction as the largestindependent food service distributor in North America is, atthe very least, extraordinary. Now, GFS has ranked in the top100 private U.S. companies by Forbes Magazine for manyyears. With a clear vision of its future, the company contin-ues to adhere to its goal from the past: to be a low-cost pro-ducer that emphasizes results. This goal remains part of theGFS culture, positioning it at the head of the proverbial foodservice table. A family-run enterprise (now in its fourth generation), Gor-

don Food Service entered Canada in 1994 with the purchase oftwo divisions of Maple Leaf Foodservice. GFS Canada’s footprintincreased in 1996 through mergers with Distal in Quebec andFinlay Greenwood in Ontario. In 2002, GFS Canada purchasedNeptune Food Service in B.C. and Bridge Brand Food.“We base our success on watching our customers prosper

and grow, and we are devoted to serving our customers,” saysNatalie Russell, national healthcare sales manager. Today, theentire GFS team carries this passion forward into thousandsof daily business transactions, all aimed at exceeding cus-tomer expectations.

KEEPING TO THE COREWhile many things have changed within the organization andthe industry in general, the company’s core value – “Customeris King” – continues to facilitate its overall growth. “This is in-grained within our organization and, as a family-run business,we have the flexibility to go above and beyond to service ourcustomers in all sectors including healthcare,” says Russell. GFS staff provide value-added services to help customers

control costs, grow sales, address staffing issues and meet reg-ulatory compliance. District sales representatives advise cus-tomers on products and services needed to keep operations

running smoothly, and on-staff chefs keep customers up todate on the latest trends and recipes. Today’s frontline long-term care staff is more discerning

and expects greater value from food distributors. “True cus-tomer partnerships need to be more about transformationand not just a direct transaction. If we are seen as a partner,we can better build that relationship, by understanding ourcustomer’s daily needs,” says Russell.

TECHNO TOOLS OF THE TRADEThere is more to running a great food service operation thansimply serving great food. Facilities across Canada are look-ing for ways to reduce the amount of time consumed by ad-ministrative requirements and to direct the majority of theirtime and effort to the most important facet of the business– patient care. “We know that our customers are alreadystretched in terms of resources,” Russell says. “This will onlyexacerbate with the onset of baby boomers over the next fewyears. Our technology will enable the frontline staff to be-come more efficient and find cost savings.” The healthcare market continues to be an important one

for Gordon Food Service as illustrated by the company’s sig-nificant investment in technology – in particular, its currentmenu management system. Connect Pro Menu System is acomprehensive software solution that assists facilities inmanaging their recipe, menu, inventory, resident and order-ing requirements. The software enables users to easily keeptrack of on-hand inventory with simple count entry screens,inventory valuation reports and cost of goods sold reporting.Items can be universally added, removed and exchanged frommenus with ease. Users can share menus across facilities andeasily track nutrition, cost and compliance. Thousands ofbase recipes are available with real-time pricing and auto-matic nutrition updates.GFS has launched the product to select customers with

plans to launch nation-wide this summer. Available for pur-chase in four levels (platinum, gold, silver and bronze), Con-nect Pro is designed for customization and to accommodatebudgets of all sizes. Connect Pro University training pro-gramming is designed to address system functionality while

Head of the TableTechnology and core values position Gordon Food Service as industry leader

CSNM MEMBER PROFILE

By Jamei Parcells


offering opportunities for a Connect Pro expert to identifyefficiencies within a customer’s food service operations. Cus-tomized training sessions and ongoing support ensures aseamless transition to the software system. Gordon Food Service Canada also offers a suite of national

and regional services to help customers grow sales, controlcosts, comply with regulations and utilize staff more effi-ciently. GFS Online Ordering tools offer access anytime, any-where, so customers can place orders, view an order summaryand create customized templates. Features and functions areeasy to use and offer more than just online shopping. Orderconfirmations are available in minutes. GFS category experts assist customers with culinary chal-

lenges: preparation techniques, cooking tips, plate presenta-tion or product education. All of its distribution facilitieshave comprehensive food safety programs that meet or ex-ceed the requirements of Health Canada and the CanadianFood Inspection Agency.

FOOD FOR THOUGHTGordon Food Service’s growth is best described as proactiverather than simply reacting to changes within the industry. Thecompany’s network interacts closely with thousands of cus-tomers including acute-care facilities, long-term care, retirementhomes, restaurants, hotels, caterers, convenience stores, camps,churches and amusement and recreation facilities all acrossCanada. GFS has made it its mandate to build strategic allianceswith other organizations to bring value to the customer. Although the company carries thousands of nationally

branded products that operators have come to expect, GordonFood Service is not simply a distribution company. Strategicalliances are designed to support business in value-added cat-egories, such as just-in-time produce and seafood, custom-cutmeats, equipment, and more. “This gives us a full line of vis-ibility from field to plate. When it comes to product quality

and variety offerings, it really allows us to be absolutely com-mitted to the quality of our product that ultimately gets toour customers,” says Dean Noble, vice-president of broadlinedistribution. “We service healthcare customers but also A&W, Tim Hor-

tons, Moxies, independent operators, schools and contractfeeders including the Department of Natural Defence and Cor-rections Canada,” says Noble. “We have special manufactur-ing faculties that feed into our broadline business. Thisspectrum enables us to further address the special needs orour customers,” he asserts. GFS recently acquired UnitedSmall Wares, further enhancing its reach of service offerings. As for education and support, Gordon Food Service has es-

tablished a nutritional resource centre specific to the Cana-dian market. The Canadian Resource Nutrition Centre (CNRC)is staffed by dieticians and nutritionists dedicated to pro-viding customers with evidence-based nutrition and foodsafety information.GFS aso has a dedicated national healthcare team of

healthcare and hospitality representatives who specificallydeal with the healthcare market. “We will always carry na-tional brands, but we know that the healthcare market bringsits own dietary requirements. Having special brands to meetthese requirements – and a venue to showcase them – reallystrengthens our connection with the industry,” says Russell. With ongoing investment in the healthcare industry and an

understanding of its customers needs, Gordon Food Servicewill continue to bring value and introduce new products tothe market. Dean Noble states. “Service excellence at a com-petitive price – this is our ongoing commitment to customers,current and future.” ��

Jamie Parcells is the publisher of Food Service & Nutrition Canadian Society ofNutrition Management News.• [email protected]

CSNM MEMBER PROFILE



INDUSTRY & CSNM NEWS

MAY 9 – 10CSNM/Dietitians of Canada Conf.Toronto, ONwww.csnm.ca

MAY 9Continuing Education Webcast Nutrition & Dementia www.csnm.ca to register

MAY 10Continuing Education WebcastEthical Decisionswww.csnm.ca to register

MAY 152013 Fins and FeathersVancouver, B.C.www.syscovancouver.comT

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ASNM Springs AheadTHIS PAST YEAR HAS BEEN ONE OFgrowth for the Alberta Society of Nutri-tion Management. Membership withinthe organization has grown through on-going mentorship. Representatives of the ASNM will be

attending the “Food Matters” conferencein Edmonton, April 26-27. The springconference, hosted by Alberta HealthServices, will focus on many subjects andserve as an exceptional networking op-portunity for attendees. The ASNM willhold its annual general meeting at theconference on April 26 (7 p.m.) at whichtime plans for the ASNM fall conferencewill be discussed. ~ Donna Kubista

Technology Trumps Weather, DistanceIN FEBRUARY, THE BOARD OF DIRECTORS OF THE SASKATCHEWAN SOCIETY OFNutrition Management held their annual winter teleconference meeting. This year,board members from all parts of the province met via Skype (video conferencing)to engage in a packed agenda including numerous portfolio action items. The conference committee is well underway, organizing this year’s event. SSNM

membership renewal is in full swing and the treasurer is busy with invoicing andreceipting for membership renewal, conference registration and sponsorship. A sub-committee was recently formed within the CSNM board that includes all

of the provincial chapter representatives. This committee is exploring the possi-bility of a dual membership for the provincial chapters and the national chapter.On February 20 an initial meeting was held to work through details of the pros andcons for each province. Another meeting is scheduled for March 7. Representa-tives have been asked to draft survey questions that will be circulated after theprovincial AGM this spring. ~ Tennille Corbett

Grads and Retirees toMeet at CollegeMixerTHIS SPRING, A NEW CLASS GRADUATESfrom College of the North Atlantic. Awine and cheese will be held at the col-lege in June to celebrate the success ofnutrition managers as changes withinthe industry continue. As new studentsand recent graduates begin their careers,nutrition managers have or are planningretirement. We look forward to introduc-ing these groups to each other and tothe opportunity for shared experiences.For more information, contact Natasha [email protected]. ~ Natasha Mooney



MAY 29 – JUNE 2CAFP 2013 National ConferenceRichmond, B.C.www.cafp.com/conference

MAY 29CHA Learning WebinarChallenges of Constipationwww.cha/learning to register

SEPTEMBER 25 – 27OSNM Conference & Trade ShowBurlington, ONwww.osnm.org

OCTOBER 25 – 27Delicious Food ShowToronto, ONwww.deliciousfoodshow.com T

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Funding Increase High on OSNMList at Start of 2013ONTARIO CONTINUES TO SEE CHANGES WITHIN THE INDUSTRY,including a revision to the High Intensity Needs reimburse-ment program. This revision marks a change in what is beingcovered, and by which departments, in hope of streamliningthe program. The OSNM receives an additional $0.12 increase as part of

the Raw Food funding. Increased funds are to be directed to-wards all HIN (High Intensity Needs) items used from a di-etary perspective, and allow for the purchase of additionalproduct and materials for the dietary department. OSNM representatives met with those from MOHLTC to dis-

cuss current funding, staffing needs, training programs, mon-

itoring and other topics of interest. This initial meeting wasmet with good success and allowed the OSNM to share con-cerns and perspectives on the changing role of today’s nutri-tion manager. A number of OSNM sponsors continue to provide diverse ed-

ucation days, and the opportunity to review new productscoming to the market. The OSNM is scheduled to hosting their2013 fall conference and AGM in late September. ~ HeatherShannon

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PSNM Survives ChristmasPSNM DID NOT MEET IN NOVEMBER AS MANYmembers were busy at their facilities deal-ing with GI outbreaks. January brought amuch needed break for all. At the annual“We Survived Christmas” dinner, membersmet at La Spaghetteria in New Westminster,for an evening of informal networking and agreat meal. The annual Pound Auction brought out

many unique gifts, those present bid on thewrapped gifts without knowing what was inthe package. Money raised from the auctiongoes toward the Student Bursary for LangaraCollege. PSNM president Cathy Roussankos hosted a

Valentine’s day celebration at at RosemaryHeights – a 128 bed, newly redeveloped home-like care facility, operated by Chartwell, inBurnaby. Basic American Foods supplied lunch,all made from their potato products. RhondaBadger from Summit Marketing and Wally Carter, Basic American Foods regional food service manager showed the many appli-cations possible with the dry potato products to members. In March, members met at Bevan Lodge in Abbotsford, hosted by member Gloria Moorhouse, to listen to David Charons speak

on a scheduling system called Shift Planning. The many applications available are designed to produce quality HR reports andtime management, easing the work load for managers who spend many hours scheduling and time keeping. More information onthis unique web-based system can be round at www.shiftplanning.com. ~ Kathi Holt

�Does the CSNM office have your e-mail address?

PSNM members “survive Christmas” at La Spaghetteria. L to R Clockwise: Mandy Rair,Corrine Burns, Cathy Roussakos PSNM President, Willie Woo

The Professional CodeA code of ethics gives food service professionals more than a sense of pride

A code of ethics,is a system ofmoral princi-

ples. Workplace ethicscan deal with moralissues such as dis-

crimination, theft, fraud and evenpersonal politics. As a healthcare pro-fessional – a Nutrition Manager (NM)or Certified Nutrition Manager (CNM) –practicing a code of ethics producessignificant pride in our everyday in-teraction with others. By upholdingour ethics in the way we treat people,we enjoy the results of trusting rela-tionships, team cohesiveness and ex-perience and celebrate our true valueto our employers.

THE CSNM CODE OF ETHICS• Practice the highest professional and moral standards for myself andthe profession.

• Improve my professional knowledgeand competence through lifelong learning and sharing of knowledge in professional activities.

• Work co-operatively with colleagues,other professionals and clients.

• Maintain loyalty to my employers and strive to achieve theirobjectives.

• Maintain the confidentiality of my peers, subordinates and clients/employers.

• Involve myself in activities that promote a vital and progressiveprofession including supporting theCSNM’s goals and objectives.

WHAT’S IN A DESIGNATION?Being able to use the newly trade-marked NM or CNM designation pro-motes pride within the healthcareprofessional community. Having eitherof these initials present beside ourname shows our commitment and con-tinued dedication to our profession.The CNM designation is the highest

designation and well respected byfood service professionals due to thedevotion of time required to attain the16 CE (continuing education) pointsneeded to maintain this status eachyear. The first eight CE points are ac-cumulated through the eight manda-tory competencies that are requiredfor the NM designation. These aremost available by completing the quizquestions in this magazine or otherCSNM-approved education. The addi-tional eight points can be receivedwithin any of the competencies by

various opportunities such as webi-nars, conferences, committee involve-ment, etc. For further information,please visit CSNM’s home page at.Ethics can vary from one person to the

next. Ethics can also vary among differ-ent cultures, religions, nationalities andprofessions. What one person considersright and wrong might be different fromanother person’s viewpoint. It seemsthat courtesy, dignity and respect to-wards others are the fundamentals ofethics upon which we can all build. All NMs or CNMs can be proud of be-

longing to CSNM and following ourcode of ethics. ��

Dave Lebert is a nutrition manager and a certifiedinter-provincial chef with more than 18 years’ ex-perience in supervision in hospital and long-termcare. He has worked as an executive chef in LTCin Windsor. Dave represented Canada at the Culi-nary World Cup in Luxembourg in 1994, where hewon a gold medal.• [email protected]

ASK AN EXPERT

By Dave Lebert, NM


Courtesy, dignity and respect towards others are thefundamental building blocks of ethics

CLIMATE CHANGE & THE GLOBAL FOOD SUPPLYCompetency 7.0 Financial Business Management

1. Climate change includes a variety of weatherfactors including: A - TemperatureB - WindC - PrecipitationD - All of the above

2. Which of the following is NOT an example of apositive impact of climate change?A - Longer growing seasonsB - Increased productivity from higher temperaturesC - Increased weed growthD - Accelerated maturation rates

3. The seven pronciples of HACCP does NOT include:A - Establishing corrective action plansB - Record keepingC - Elimination of Critical Control PointsD - Establishing corrective actions

4. Which of the following is NOT a GFSI-recognizedscheme?

A - HACCPB - BRCC - CanadagapD - GRMS

MANAGING HEALTH AND SAFETYCompetency 2.0 Quality Management

1. A competent supervisor is:A - Great at listening to worker concernsB - Trained in occupational health and safety to understandand manage health and safety hazardsC - Someone who jumps in to help out when workersare shorthanded

2. The objective of effective training is:A - To ensure the implementation of health and safety policiesare put into practiceB - Monitoring of new worker progressC - Having the worker demonstrate the proper techniqueback to the trainerD - All of the above

3. The purpose of conducting an incident investigation is to:A - Identify any unsafe conditions, acts or procedures thatcontributed to the incidentB - Find out who is to blame for the incidentC - Understand the financial impact the incident has on theorganization

4. Due diligence is defined as:A - Paying your WCB premiums on timeB - Taking all reasonable care to prevent the reccurrence ofan incidentC - Handing out written task instructions and expecting workers to perform it safely

CONTINUING EDUCATION QUIZ

YOUR NAME MEMBERSHIP NUMBER PHONE NUMBER DATE

COMPLETE THIS QUIZ ONLINE!GO ONLINE TO WWW.CSNM.CA - CLICK ON MEMBERS ONLY (UPPER RIGHT) - LOGIN - COMPLETE THE QUIZ

OR, CLIP AND SUBMIT THIS PAGE BY MAIL OR FAX TO:CSNM • 1370 DON MILLS ROAD, SUITE 300 • TORONTO, ON M3B 3N7 • TOLL FREE: 1-866-355-2766, FAX: (416) 441-0591

�

Available in French on the CSNM websiteSeront maintenant disponible sur le site web de la CSNM/SCGN

BUYERS’ GUIDE


EDUCATION/TRAINING

CHA LEARNING SEE AD PAGE 14Canadian Healthcare Association17 York Street, Suite 100Ottawa, Ontario K1N 9J6P: (613) 241-8005, ext. 262TF: (855) 236-0213, ext. 262E: [email protected]: www.cha.ca/learningC: Dale SchierbeckThe Food Service and Nutrition Management pro-gram is designed for health professionals who wishto pursue a rewarding career in food service man-agement. Students learn while they work throughonline, flexible studies and finish in 20 months. Fullyaccredited by CSNM. Learn what’s on the menu atwww.cha.ca/learning.

BOW VALLEY COLLEGE SEE AD PAGE 19345 - 6th Avenue SECalgary, Alberta T2G 4V1P: (403) 410-3217F: (403) 297-4871E: [email protected]: www.bowvalleycollege.ca/nutritionC: Lila Rose, Student Recruiter

The Bow Valley College, CSNM-accredited NutritionManager Certificate program is delivered in an on-line, self-paced format designed for busy lifestyles.This accessible program teaches basic nutrition,menu planning for clients with medical conditions,food service safety legislation and guidelines, andmanagement of food service production, financesand human resources.�

LANGARA COLLEGE100 West 49th AvenueVancouver, B.C. V5Y 2Z6P: (604) 323-5058F: (614) 323-5680E: [email protected]: www.langara.bc.caC: Annie Mullins, Communications OfficerThe Nutrition and Foodservice two-year diplomaprogram is fully accredited and can be completed100% online. Langara graduates qualify for memberwith the CSNM and work in healthcare settingsacross Canada. Prior learning assessment is avail-able in several courses to those with foodservice ex-perience. A one-year program is available for thosewith a Nutritional Sciences degree.

EQUIPMENT MANUFACTURER

NORDIC WARE SEE AD PAGE 255005 Highway 7Minneapolis, Minnesota 55416P: (952) 924-8597 TF: 1-800-328-4310F: (952) 924-8621E: [email protected]: www.nordicware.comC: Mike QuinlanNordic Ware manufactures an extensive line ofBundt® brand baking molds, commercial aluminumbakeware, induction cookware, griddles, sizzle plat-ters and microwave cookware. Bundt® cakes andmuffins have universal appeal. We are sure to have adesign to fit your needs. Made in the USA since 1946.

RATIONAL CANADA SEE AD PAGE 52410 Meadowpine Boulevard, Suite 107Mississauga, Ontario L5N 6S2P: (905) 567-5777 TF: 1-877-728-4662F: (905) 567-2977E: [email protected]: www.rational-online.caC: Ina Gerster, Director of Inside Sales, Marketingand Warehouse

RATIONAL’s new SelfCookingCenter® whiteffi-ciency® allows you to fry, roast, grill, bake and morein a single self-cleaning piece of equipment. Easilyprepare a variety of foods using the 7 “touch of thebutton” cooking modes. Whether you are cookingfor 20 or 2,000, the guesswork of meal preparation iseliminated.

EQUIPMENT SUPPLIER

BURLODGE CANADA10 Edvac DriveBrampton, Ontario L6S 5P2P: (905) 790-1881 TF: 1-888-609-5552F: (905) 790-1883E: [email protected]: www.burlodgeca.com

Burlodge Canada provides a wide range of equip-ment for various models of meal delivery, from con-ventional hot meals to cook/chill, cold-plating andretherm settings. We also offer 24/7 support andservice for everything we sell. Burlodge Canada isthe country’s leader in advanced meal delivery sys-tems in healthcare food services.

CIMA-PAK CORPORATION7290 Torbram Road, Unit 3Mississauga, Ontario L4T 3Y8P: (905) 612-0053 TF: 1-877-631-2462F: (905) 612-1998E: Sonja [email protected]: www.cima-pak.comCiMa-Pak offers C-Pet and A-Pet trays for preparedfoods. Tray sealing systems seal in freshness andprevent leaks while taking it home. You can freeze orrefrigerate the meal and reheat it in the microwave orconventional oven. Vacuum packaging is availablefor longer shelf life for your culinary creations.

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BUYERS’ GUIDE

ERGOGRIP INC.714 Chemin du GolfVerdun, Québec H3E 1A81123 Clarkson Road, North Mississauga, Ontario L5J 2W1P: (905) 858-7305 TF 1-888-748-7050F: (905) 858-6184 TFF: 1-866-908-7062E: [email protected]: www.ergogrip.caC: Sarah P. Lévy, PresidentErgogrip is a Canadian company focused on provid-ing innovative and efficient food delivery systems aswell as the new thermo-ecological dishware insu-lated with natural air and its ergonomic equipmentsuch as the EZ-BOOSTER, the new dual temperaturemeal delivery cart designed by a thermo-electrictechnology, 100 per cent Canadian made.

GARLAND CANADA1177 Kamato RoadMississauga, Ontario L4W 1X4P: (905) 206-8352F: (905) 629-1851E: [email protected]: www.garlandcanada.ca

C: Diana FrancoGarland Canada is the sales and marketing arm ofManitowoc Foodservice in Canada. All brands aresupported by our manufacturer-approved STAR net-work of service agents and parts distributors. Ourbrand portfolio includes Frymaster, Dean, Garland,U.S. Range, Lincoln, Delfield, Merrychef, Clevelandand Convotherm.

HENDRIX RESTAURANT EQUIPMENT & SUPPLIESSEE AD PAGE 303011 Highway #29 NorthBrockville, Ontario K6V 5V2P: (613) 342-0616 TF: 1-800-267-8182F: (613) 342-1921W: www.hendrixequip.comC: Paul RoyAs a national, full-service dealer, Hendrix is able tooffer a complete range of products and services thatinclude in-house design, smallwares, millwork, proj-ect management, custom fabrication and equipmentat competitive prices with efficiency and experi-ence. With more than 500 supplier partners from themost recognized names in the industry: True, Ra-tional, Vollrath, Browne, Rubbermaid, Libbey, Hobart,Cambro, Garland and Steelite.

MANCO DISTRIBUTORS INC.25 Iron StreetEtobicoke, Ontario M9W 5E3P: (416) 247-8422 TF: 1-855-646-2626F: (416) 247-4648E: [email protected]: www.manitowocice.comC: Murray Gamble, PresidentManco Distributors Inc. is the exclusive distributorfor the Manitowoc line-up of ice cubers, flakers, dis-pensers and ice storage bins for the provinces ofOntario and Quebec. We offer a large portfolio of themost innovative and reliable ice solutions for thefoodservice industry.

WESTERN REFRIGERATION & BEVERAGEEQUIPMENT LTD. 1232 36th Avenue NECalgary, Alberta T2E 6M8P: (403) 250-9656 TF: 1-888-443-1946F: (403) 291-9213E: [email protected]: www.westernrefrigeration.comC: Daryl HornbergerWestern Refrigeration is a proud Canadian distribu-tor of commercial refrigeration, foodservice equip-ment and fixtures. Western provides the latestselection of foodservice and beverage equipmentincluding display merchandisers, beverage dis-pensers and glass door coolers. We also carry a fullline of commercial ice machines including ice dis-pensers and storage bins.

FOOD MANUFACTURERS

A. LASSONDE INC.3820 Alfred Laliberté, suite 100Boisbriand, Québec J7H 1P8TF: 1-888-200-7778F: (514) 323-0334E: [email protected]: www.lassonde.comC: Jean-Marc BastienA. Lassonde Inc. strives to be a Canadian leader inthe development, production and marketing of an in-novative and distinctive range of fruit and vegetablejuices and drinks. The company’s different manu-facturing facilities all benefit from state-of-the-artequipment combined with the best and most effi-cient quality control programs.

ALIMENTS ED FOODS SEE AD ON IFC6200 Trans-CanadaPointe-Claire, Québec H9R 1B9P: (514) 695-3333 TF: 1-800-267-EDEDF: (514) 695-0281E: [email protected]: www.ed.caC: Gilbert St-YvesManufacturer of the Luda H line (74% less salt andgluten-free but no compromise in taste), Aliments EDFoods specializes in dehydrated products such assoup and sauce bases, soup mixes and seasonings.We also manufacture concentrated stocks madeprimarily from fresh ingredients (meat, seafood andvegetables).

APETITO CANADA LIMITED SEE AD PAGE 712 Indell LaneBrampton, Ontario L6T 3Y3P: (905) 799-1022 TF: 1-800-268-8199F: (905) 799-2666E: [email protected]: www.apetito.caC: Pam CaswellApetito is a food service manufacturer concentrat-ing on healthcare, long- term care and communitymeals. Apetito creates products that have the rightlook, taste and nutrition, building recipes with lowsodium, fat and calories. Their product depth in-cludes soups, entrées, complete meals and a widevariety of puréed and minced texture modified foods.


BUYERS’ GUIDE

ARLA FOODS INC.675 Rivermede RoadConcord, Ontario L4K 2G9P: (905) 669-9393 TF: 1-800-387-3699F: (905) 669-4110E: [email protected]: www.arlafoods.caC: John LillicrapArla Foods Canada has been manufacturing and im-porting high-quality specialty cheeses in Canadasince 1961. We offer a great variety of cheeses underour nationally recognized brands of Castello,TreStelle, Dofino and Apetina. Our whole-milk recipesinclude Gorgonzola, Blue, Bocconcini, Parmesan,Havarti and Feta, to name a few.

BERTHELET FOOD PRODUCTS INC.1805 BerlierLaval, Québec H7L 3S4P: (514) 334-5503 TF: 1-800-361-9326F: (514) 334-3584 TFF: 1-888-400-1101E: [email protected]: www.berthelet.comC: Danny BertheletBerthelet offers a wide variety of dehydrated and liq-uid products: soup bases, sauce mixes, spices andseasonings, dessert powders, pie fillings and jams,slush bases, sundae toppings, milk shake syrups andothes. Manufacturer of the Nutri Option line – a va-riety of soup bases and sauce mixes that combinehealthier eating with superior flavour.

CAMPBELL’S FOODSERVICE SEE AD PAGE 1360 Birmingham StreetToronto, Ontario M8V 2B8P: (416) 251-1117 TF: 1-800-575-7687F: (416) 253-8719E: [email protected]: www.campbellsfoodservice.ca /www.campbellshealthcare.ca�

We provide a full range of creative menu solutionsfor healthcare customers in acute care hospitals forpatient feeding and healthcare retail cafeterias, andfor senior living in both long-term care and retire-ment homes. We offer a full range of soup solutions,entrees, healthy beverages, texture modified foodsand products for dysphagia management.�

CLEARWATER SEAFOODS LTD.2000 Argentia Road, Plaza 4 - Suite 330Mississauga, Ontario L5N 1W1P: (905) 858-9514F: (905) 286-5894E: [email protected]: www.clearwater.ca

Clearwater is dedicated to responsible fishing andbest practices that ensure excellence from ocean toplate. Globally recognized certifications such asBritish Retail Consortium and Marine StewardshipCouncil help us ensure our plants and practices aremeeting the best possible standards in food safetyand sustainability. Contact us today to enhance yourmenu and your customer's satisfaction!

CLOVER LEAF SEAFOODS80 Tiverton CourtMarkham, Ontario L3R 0G4P: (905) 943-7960 TF: 1-866-893-9889F: (905) 474-3916E: [email protected]: www.cloverleaf.caThe Clover Leaf name is one you can trust for con-sistent quality and flavour. We offer a broad rangeof seafood products including canned and pouch al-bacore and skipjack tuna and wild, skinless, bone-less pink salmon. In addition, we have sockeyesalmon, tuna salad kits, smoked oysters and more.

COTT BEVERAGES CANADA SEE AD PAGE 12A DIVISION OF COTT CORPORATION

6525 Viscount RoadMississauga, Ontario, L4V 1H6P: (905) 672-1900, ext. 19367E: [email protected]: www.cott.comC: Shawn Levy Cott Beverages is an innovation leader in carbon-ated and noncarbonated beverages. We manufac-ture premium quality shelf stable juices, smoothies,carbonated soft drinks, sparkling and flavoured wa-ters, energy drinks, fitness waters, ready to drinkteas, sparkling fruit juices, and other non-carbon-ated beverages.

DARE FOODS LTD.Food Service Division6725 Millcreek Drive - Unit 1Mississauga, Ontario L5N 5V3P: (905) 363-1236 TF: 1-800-665-5817F: (905) 363-1247E: [email protected]: www.darefoods.comC: Scott DorlandDare Foods Ltd. is a privately-owned Canadian man-ufacturer of quality products since 1892. Our prod-uct range consists of cookies, candies, crackers andfine breads. All of our plants are 100% peanut-freefacilities. We are committed to continually developfoodservice products that meet your needs.

DAVID ROBERTS FOOD CORPORATION2351 Upper Midele Road EastOakville, Ontario L6H 6P7P: (905) 502-7700 TF: 1-800-361-4028F: (905) 502-7701E: [email protected]: www.davidrobertsfoodcorp.comDavid Roberts started in a 1,200 square-foot ware-house in 1987. Thanks to strong partnerships withour customers over the past 25 years, we now havemore than 80 employees an a facility totalling 140,000square feet. We continue to provide you the bestquality nuts, dried fruits, baking ingredients and con-fectionary items.

CORPORATE MEMBER

905-452-3800www.taliafoods.ca


BUYERS’ GUIDE

DR. OETKER CANADA LTD. SEE AD PAGE 222229 Drew RoadMississauga, Ontario L5S 1E5P: (905) 678-1311 TF: 1-800-387-6939F: (905) 678-9334E: [email protected]: www.oetkerfoodservice.caC: Kim PickfordDr. Oetker is a market-leading food company provid-ing our customers with the highest quality innovativeproducts and services driven by a dedicated team.From dietetic to decadent, since 1960, Dr. Oetker hasmade it easy to create delectable meals quickly, con-veniently and economically. Quality is the best recipe.

DURE FOODS LTD. SEE AD PAGE 23120 Roy BoulevardBrantford, Ontario N3R 7K2P: (519) 753-5504F: (519) 753-9772E: [email protected]: www.durefoods.comC: Hunter MalcolmDure Foods is a Canadian family company that hasblended and custom-packed fine powder productsfor more than 30 years. We offer many flavouredcappucinos, hot chocolates, cappucino foamer, chaitea, smoothies, vending and reliquifying creamers,and sugar. Our in-house quality assurance lab main-tains strict quality control as well as product R&D.GFSI-certified.

GENERAL MILLS CANADA SEE AD ON OBC5825 Explorer DriveMississauga, Ontario L4W 5P6P: (905) 212-4016F: (905) 212-4016E: [email protected]: www.generalmillsfoodservice.caC: Susan AmlingerGeneral Mills is excited to announce the launch ofgluten-free cereals and cake mixes in Canada. We be-lieve in nourishing lives through branded products suchas Chex, Cheerios, Fibre 1, Nature Vallety and BettyCrocker, to name a few. More grain, more fibre andmore choices. Think whole grain. Think General Mills.

HARLAN BAKERIES – EDMONTONP.O. Box 516, 14 Calkin DriveKentville, Nova Scotia B4N 3X3P: 1-800-465-8674F: 1-888-524-4144Harlan Bakeries – Edmonton is a manufacturer ofhigh-quality bakery products specializing in frozen,unbaked pie shells, tart shells and pie tops. We havetrans-fat free and low-sodium options available.

HEALTHCARE FOOD SERVICES ONTARIO INC.1010 Dairy DriveOttawa, Ontario K4A 3N3P: (613) 834-3374 TF: 1-800-571-8824F: (613) 834-3394E: [email protected]: www.gohfs.orgC: Renso VettorettiHFS is Canada’s Trusted Provider in healthcare food.We are a non-profit organization whose purpose andfocus since Day One have been healthcare estab-lishments like yours. We truly specialize in this indus-try. From fully prepared dishes to simple user-readyproducts you can incorporate into your own recipes.

HORTON SPICE MILLS LIMITED (CANADA)256 Steelcase Road WestMarkham, Ontario L3R 1B3P: (905) 475-6130F: (905) 475-7035E: [email protected]: www.hortonspicemills.comHorton Spice Mills Limited is a family-owned Cana-dian business. We import, process and distribute di-rectly from this Kosher-certified location. With morethan 1,000 spice and herb blends and 87 flavour andcolour blends developed at Horton Spice Mills, youcan trust us with your needs. We manufacture all ofour products using Good Manufacturing Practicesand following HACCP Guidelines.

KRAFT FOODSERVICE CANADA95 Moatfield DriveNorth York, Ontario M3B 3L6TF: 1-800-387-7740W: www.kraftfoodservice.ca

Kraft Foodservice, a division of Kraft Foods Global,Inc., has been proudly serving the foodservice indus-try for more than 60 years. Our unparalleled portfolioof powerhouse brands has proven customer accept-ance. Explore our Healthy Living section on kraft-foodservice.ca, where we recently added more than50 new better-for-you recipes.

LA DANOISERIE INC.2496 rue RemembranceLachine, Québec H8S 1X7P: (514) 695-0707 TF: 1-877-695-0707F: (514) 695-3191E: [email protected]: www.ladanoiserie.comC: Jesper Jonsson, President & CEOSince the start of 2004, La Danoiserie has been pro-viding “Ultimate taste – Absolute convenience” toprofessional users of bakery products. SimplyHealthy™ is the most recent innovation – a range ofpre-sliced sandwich breads high in fibre, low in sat-urated fat and sodium, that allows you to create sand-wich recipes meeting today’s nutritional standards.

LYNCH FOODS72 Railside RoadDon Mills, Ontario M3A 1A3P: (416) 449-5454F: (416) 449-9165E: [email protected]: www.lynchfoods.comC: Nancy WulffLynch Foods manufactures quality products rangingfrom jams and sauces to beverages, gravies, soupsand dessert powders, packaged in bulk and portionsizes. Lynch Foods is working to reformulate and elim-inate unnecessary fats, gluten and aspartame and re-duce sugar and sodium wherever possible. Tastewhat Lynch has to offer – we’re sure you will enjoy!

MAPLE LEAF FOODSERVICE SEE AD ON IBC6897 Financial DriveMississauga, Ontario L5N 0A8P: (905) 285-5378F: (905) 285-6002E: [email protected]: www.mapleleaffoodservice.comC: Denise PaulMaple Leaf Foodservice, a division of Maple LeafFoods Inc., is Canada’s leading processed meatprovider. We are proud of our 100+ year history withour powerhouse brands: Schneider’s, Olympic, Burnsand Maple Leaf. Our commitment to being a foodsafety leader, reducing sodium and introducing prod-uct innovation have made us the top-of-mind proteinsupplier to the healthcare and hospitality market.


BUYERS’ GUIDE

MARSAN FOODS160 Thermos RoadToronto, Ontario M1L 4W2P: (416) 755 9262 ext 259F: (416) 755-6790E: [email protected]: Sandi JeffriesW: www.marsanfoods.com

Marsan Foods has been a leader in meal solutionsfor healthcare since 1973. Marsan is known for prod-uct innovation, high production standards, and out-standing product support. We’re committed toproviding superior meal solutions at the lowest pos-sible cost, and to providing varied, appealing and nu-tritious meals that enhance the foodservice andhealthcare experience.

MCCAIN FOODS CANADA10 Carlson Court, Suite 200Etobicoke, Ontario M9W 6L2P: (416) 679-1700 TF: 1-800-387-7321F: (416) 679-1711E: [email protected]: www.mccain.caC: Cindy WennerstromMcCain Foods Canada offers a wide range of potatoproducts, appetizers, entrées, beverages, pizzas anddesserts. With about 2500 employees in 12 processingfacilities, we are proudly Canadian and a leader inagronomy, technology, innovation and new product de-velopment. McCain Foods continues to offer a diversi-fied platform of consistently high-quality products.

MCCORMICK CANADAClub House, Billy Bee and Lawry’s600 Clark RoadLondon, Ontario N5V 3K5P: (519) 432-7311, TFF: 1-800-265-4988F: (519) 673-0089W: www.mccormick.comC: Randy Donkervoort, Sales and Marketing Man-ager, McCormick Canada Food Service Division

Building on strong brands and innovative products,McCormick Canada provides superior quality, valueand service to our customers. Club House offers avariety of quality spices, herbs, seasoning blends,extracts, food colours and sauce mixes. Mc-Cormick’s portfolio also includes Billy Bee Honeyand Lawry’s Seasonings.

MCLEAN MEATS INC. SEE AD PAGE 33P.O. Box 91987West Vancouver, B.C.P: (778) 285-1333F: 1-888-600-0229E: [email protected]: www.mcleanmeats.comC: Justin McLeanMcLean Meats is North America’s leader in clean,preservative-free deli meats, sausages and baconproducts which are made using no added chemicals,fillers or celery extract – just qualty meat and simpleingredients. They are also dairy, gluten and soy free.We offer organic, natural and antibiotic-free options.Private label and custom processing is available.

NESTLÉ PROFESSIONAL25 Sheppard Avenue WNorth York, Ontario M2N 6S8TF: 1-800-288-8682TFF: 1-888-326-1379E: [email protected]: www.nestleprofessional.comNestlé Professional delivers innovative beverageand culinary foodservice solutions that you cancount on. Our portfolio of professional brands bringsyou the convenience and consistency you need foryour operation. We are proud to build on our her-itage of creating brands that are popular worldwide.

OCEAN SPRAY INTERNATIONAL INC.One Ocean Spray Drive, Box 81Lakeville, Massachusetts 02349-1000P: (905) 281-4496 TF: 1-866-332-4211 ext. 2227F: (905) 602-2011E: [email protected]: www.oceanspray.caC: Gordon Haines

Ocean Spray is a cooperative founded more than 75years ago and owned by more than 650 cranberry and100 grapefruit growers in North America. Some ofthese cranberries are grown in Canada by more than100 growers in B.C., Québec and New Brunswick.

PROGRESSIVE FOODS INC.#210, 8711 A, 50 StreetEdmonton, Alberta T6B 1E7P: (780) 466-8651F: (780) 465-7476C: (780) 387-6334W: www.progressivefoods.caC: Marvin Nakonechny, CEOProgressive Foods Inc. manufacturers and sells QuickCooking Barley, a healthy and convenient alternativeto rice, pasta or potatoes. Quick Cooking Barley is awhole grain that provides high protein, high fibre anda very low Glycemic index. We offer a wide selectionof recipes for soups, pilafs, salads, risottos, jambal-ayas, casseroles or dessert.

REUVEN INTERNATIONAL SEE AD PAGE 1817 Dundonald Street - Suite 100Toronto, Ontario M4Y 1K3P: (416) 929-1496F: (416) 929-1499E: [email protected]: www.reuven.comC: Patsy Gagne-WaitheW: www.marsanfoods.comFor over 35 years, Reuven has been a supplier of high-quality, great tasting and nutritious chicken productsto healthcare facilities including short- and long-termcare homes and hospitals. Our value-added productsare designed to meet the nutritional requirements ofyour resident, patients and retail customers. We arecommitted to providing menu solutions that are ver-satile, allowing for more recipe variety.

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BUYERS’ GUIDE

RICHARDSON OILSEED LIMITED2800 - One Lombard PlaceWinnipeg, Manitoba R3B 0X8P: (204) 934-5287F: (204) 943-6065E: [email protected] Oilseed Limited is a vertically integrated,innovative manufacturer of canola-based oils, mar-garine and shortening supplying retail, foodservice,food processors and industrial bakeries worldwide.Recent developments in the market, such as in-creased consumer demand for healthier choices,have resulted in an increased demand for Richard-son’s product solutions.

FOOD PROCESSORS

BONDUELLE35 Port-Royal East, Suite 300Montréal, Québec H3L 3T1P : (514) 384-4281F : (514) 384-7992C : Manon DarsignyE : [email protected] : www.bonduelle.caPresent in more than 80 countries, Bonduelle is theworld’s undisputed leader in processed vegetables.Its American subsidiary encompasses more than3,000 employees and 800 growers who harvest andprepare vegetables in seven plants across Canada.The company markets top-quality vegetables underprivate label and proprietary brands such as ArcticGardens and Bonduelle.

OCEAN BRANDSSuite 100-3600 Lysander LaneRichmond, B.C. V7B 1C3P: (604) 242-0030 TF: 1-877-506-1294F: (604) 242-0029E: [email protected]

Ocean’s is a leading seafood brand in Canada knownfor its leadership in product innovation, quality man-agement and sustainability. We offer a wide varietyof canned tuna and canned salmon products, as wellas value-added product like our SnacKits™, Snack-N’ Lunch™ and tuna and salmon salads. For furtherinformation, visit www.oceanbrands.com.

OLYMEL1580 Eiffel StreetBoucherville, Québec J4B 5Y1P: (514) 858-9000 TF: 1-800-361-5800F: (450) 645-2864W: www.olymelfork.com

Acquiring healthy eating habits is possible with ourrange of 100 pork, chicken and turkey products de-veloped according to the highest nutritional stan-dards for our health and wellness program. We havealso developed menus and recipes with attachednutritional information. You can download our pro-gram on our website, www.olymelfork.com.

SAPUTO DAIRY PRODUCTS CANADA8000 Langelier BoulevardSt-Leonard, Québec H1P 3K2P: (514) 328-6663F: (514) 328-3389W: www.saputo.comAt Saputo, we craft, market and distribute a widerange of high-quality dairy products, from our fullline of milk, cream, culture and mix products, tomany award-winning cheeses. Saputo is the largestdairy producer in Canada with products distributedunder such well-known brands as Dairyland, Neil-son, Baxter, Nutrilait, Saputo, Armstrong, Alexis dePortneuf, DuVillage 1860.

SUN RICH FRESH FOODS INC.22151 Fraserwood WayRichmond, B.C. V6W 1L6P: (604) 244-8800 TF: 1-800-661-0087F: (604) 244-8811E: [email protected]: www.sun-rich.comC: Claude DoironSun Rich Fresh Foods is a leader in fresh-cut fruitproducts for foodservice and retail. Canadian owned,we operate processing facilities in Vancouver,Toronto, Reading and Los Angeles. With increasingemphasis on healthy and convenient foods, foodser-vice operators, retailers and consumers choose SunRich. We take a Fresh Approach To Fruit™.

VALLEY FLAX FLOUR SEE AD PAGE 31P.O. Box 89Middleton, Nova Scotia B0S 1P0P: (902) 825-1528 TF: 1-866-825-8256F: (902) 825-6114E: [email protected]: www.valleyflaxflour.comC: Howard SeligYour residents need fibre. Include Valley Flax Flour inyour menu. Let us show you how. Two tablespoons offlax provides 4 g of fibre and 3 g of omega-3 fat. Easyto use! Tastes great! E-mail your request for a prod-ucts sample and information to [email protected]. Available throughout Canada.

FOOD SERVICE DISTRIBUTOR

CENTENNIAL FOODSERVICE1-4412 Manilla Road S.E.Calgary, Alberta T2G 4B7P: (403) 214-0044F: (403) 214-1656E: [email protected]: www.centennialfoodservice.comC: Scott Runciman, Business Development Manager

Centennial Foodservice is a unique manufacturer-distributor serving the three westernmost Canadianprovinces. Through our network of regional distri-bution centres, we provide solution-driven proteinproducts and consultative services to healthcareoperators at all levels. We are driven to learn cus-tomers’ needs in order to earn their business.

GORDON FOOD SERVICE SEE AD PAGE 212999 James Snow Parkway NMilton, Ontario L9T 5G4P: (905) 864-3700 TF: 1-800-268-0159F: (905) 864-3843E: [email protected] W: www.gfscanada.com C: Natalie Russell

Gordon Food Service is a national foodservice dis-tributor with locations across Canada. GFS Health-care and Hospitality supports your foodserviceoperation with a wide healthcare product offering,education programs and resources. We providededicated healthcare sales professionals, menumanagement software and the industry-leadingCanadian Nutrition Resource Centre.

CORPORATE MEMBER

CORPORATE MEMBER

CORPORATE MEMBER

KGB MARKETING SEE AD PAGE 245630 Tomken Road - Unit #6Mississauga, Ontario L4W 1P4P: (905) 624-3730 TF: 1-800-263-0842F: (905) 624-1323E: [email protected]: www.kgbmarketing.comC: Claudio CowdreyKGB Marketing is recognized as one of the leadingdistributors, serving the food and hospitality industryfor more than 30 years. We have an excellent work-ing relationship with dealers, buying groups, hotelsand chains, and strive to not only meet industry ex-pectations and standards, but to surpass them.

PARMALAT FOODSERVICE405 The West Mall, 10th FloorEtobicoke, Ontario M9C 5J1P: (416) 626-1973 TF: 1-800-610-2858, ext. 7565F: (416) 620-3123W: www.parmalat-foodservice.caParmalat Foodservice is dedicated to the foodser-vice industry by delivering quality brands, productsand service. We combine the best product featuresand superior performance of key dairy brands suchas Beatrice, Lactantia, Astro, Black Diamond andRacolli with an understanding of the specializedneeds of our foodservice customers.

SUMMIT FOOD SERVICE (A DIVISION OF COLABOR)580 Industrial RoadLondon, Ontario N5V 1V1P: (519) 453-3410 TF: 1-800-265-9267F: (519) 453-5148E: [email protected] W: www.summit.colabor.com C: Cindy HartmanSummit Foods is a Canadian-owned full-line distribu-tor delivering brand-name value to the healthcare in-dustry. Our dedicated healthcare consultants offerpersonalized service designed to meet your needs withonline ordering, custom order guides and inventorycontrol. Meeting rooms and test kitchens are availableat London, Mississauga and Ottawa branches.

SYSCO CANADA21 Four Seasons Place, Suite 400Toronto, Ontario M9B 6J8P: (416) 234-3095F: (416) 234-3088E: [email protected]: www.sysco.caC: Sarah Emmerton, R.D.

Sysco is the leader in food service marketing anddistribution. Along with a dedicated team of healthcare professionals, Sysco offers a broad line ofproducts and service solutions. Ask us about ourHealthcare Website, Synergy Software, Recipes onDemand, newsletters, regional healthcare shows,education and menu planning days.

TALIA FOODS INC. SEE AD PAGE 29225 Orenda RoadBrampton, Ontario L6T 1E6P: (905) 452-3800F: (905) 452-3844W: www.taliafoods.caTalia Foods offers quality products, knowledge anda passionate commitment to our customers. Ourability to service our customers is second to noneand, among the 3 partners, we have more than 65years of experience in the industry. Our dramaticgrowth is due to our strong reputations and rela-tionships in the industry.

FOOD SERVICE CONSULTANTS /PLANNERS

SILVER GROUP PURCHASING3000 Steeles Avenue, EastMarkham, Ontario L3R 9W2TF: 1-800-263-7025TFF: 1-866-468-0777E: [email protected]: www.silvergrouppurchasing.comC: Stephanie Grills, National Sales Coordinator

Silver Group Purchasing provides professional serv-ices to the health care industry for the acquisition ofsupplies, services and capital equipment contracts.We are committed to providing measurable costsavings to our members through preferred suppli-ers. We offer additional resources such as our Nu-tritional Support Systems.

INFORMATION TECHNOLOGY

CULINARY SOFTWARE SERVICES SEE AD PAGE 311900 Folsom Street - Suite 210Boulder, Colorado 80302P: (303) 447-3334 TF: 1-800-447-1466F: (503) 585-5543E: [email protected]: www.culinarysoftware.comC: Eileen AllisonCulinary Software Services is the leader in back-of-the-house technology. ChefTec and CorTec software pro-vide state-of-the-art inventory control, recipe and menucosting, purchasing and ordering, sales analysis andmenu engineering, production management, wasteand lot tracking and nutritional analysis. For independ-ent restaurants to multi-unit and complex operations.

ESHA RESEARCH INC.4747 Skyline Drive S - Suite 100Salem, Oregon 97306TF: 1-800-659-3742F: (503) 585-5543E: [email protected]: www.esha.comC: Chris EakinFor 30 years, The Food Processor® has been theprofessional’s software choice for nutrition analysisand fitness. With ESHA’s extensive, award-winningdatabase at its core, The Food Processor® is a pow-erful tool that provides the most accurate, up-to-date nutrition information in the marketplace.

VISION SOFTWARE TECHNOLOGIES SEE AD PAGE 9116 North Main StreetGoodlettsville, Tennessee 37072P: (724) 452-8794E: [email protected]: Michael Babines, Vice PresidentW: www.vstech.comWhat is the best way for you to ensure patientsafety, patient satisfaction, meet regulatory compli-ance and control costs? If your answer is food andnutrition software, you’re on the right path. Give usa call to see if we can help you take control of yourdepartment and run a first-class operation.


BUYERS’ GUIDE

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BUYERS’ GUIDE

OTHER

COMPLETE PURCHASING SERVICES SEE AD PAGE 17P.O. Box 253, Station “U”Toronto, Ontario M8Z 5P1TF: 1-800-331-9433F: (416) 255-6628E: [email protected]: www.ecps.caC: Angelo Colalillo, Director of Operations, E.Canada

Membership in Complete Purchasing Services pro-vides CSNM members with competitive, stable pric-ing on a broad range of high-quality products andservices as well as operational tools and resourcesincluding menus and recipes, educational materials,online national classified listings, theme meal plan-ners and workshops.

DEB CANADA SEE AD PAGE 15PO Box 730 – 42 Thompson Road WestWaterford, Ontario N0E 1Y0P: (519) 443-8697 TF: 1-888-332-7627F: (519) 443-5160 TFF: 1-800-567-1652E: [email protected] W: www.debgroup.comC: Kathryn BarbeDeb aspires to be the world’s leading away-from-home skin care system company; a global innovatorof skin care products and technologies. The Deb FoodIndustry Skin Safety Program is designed to help raisehand hygiene standards to prevent food contamina-tion linked with improper skin care practices.

DIVERSEY CANADA INC.2401 Bristol CircleOakville, Ontario L6H 6P1P: (905) 829-1200F: (905) 829-7194

E: [email protected]: www.diversey.comC: Shane McKayDiversey Canada has been providing completecleaning and sanitation solutions to foodservice,healthcare and lodging customers for more than acentury. Comprehensive hygiene programs deliverindustry-leading, on-site service, premium cleaningproducts, labour-saving tools and safety orientedtraining and consultation to ensure a cleaner,healthier future.

ORKIN CANADA5840 Falbourne StMississauga, Ontario L5R 4B5P: 905-502-9700 TF: 1-800-800-ORKINF: 905-502-9510W: www.orkincanada.comWith more than a century of pest control experience,Orkin Canada offers the most advanced IntegratedPest Management programs and environmentallyfriendly long-term solutions to solve your pest con-cerns: pest control, bird and wildlife control, wash-room care services, odour control and drainservices. Don’t take chances with your reputation,call the professionals.

ADVERTISERS’ INDEX

CORPORATE MEMBER

IFC Aliments ED Foods www.ed.ca

7 Apetito www.apetito.ca

19 Bow Valley College www.bowvalleycollege.ca/nutrition

13 Campbell’s Foodservice www.campbellsfoodservice.ca

14 Canadian Healthcare Association www.cha.ca/learning

27 Canadian Trade House www.canadiantradehouse.com

17 Complete Purchasing Services Inc. www.ecps.ca

12 Cott Beverages www.cott.com

28 Culinary Software www.cheftec.com

15 Deb Canada www.debgroup.com

22 Dr. Oetker www.oetkerfoodservice.ca

23 Dure Foods www.durefoods.com

OBC General Mills www.generalmillsfoodservice.ca

21 Gordon Food Service www.gfscanada.com

30 Hendrix Restaurant Equipment & Supplies www.hendrixequip.com

24 KGB Marketing Inc. www.kgbmarketing.com

IBC Maple Leaf www.mapleleaffoodservice.com

33 McLean Meats www.mcleanmeats.com

25 Nordic Ware www.nordicware.com

5 Rational Canada www.rational-online.ca

18 Reuven International www.reuven.com

29 Talia Foods Inc. www.taliafoods.ca

31 Valley Flax Flour www.valleyflaxflour.com

9 Vision Software Technologies www.vstech.com

Empowering members. Creating leaders. Building professional excellence.

www.csnm.ca

MUTUAL SUPPORT

Accredited Nutrition Managers supervise food prepara-tion and service in healthcare facilities, commercialcatering, government agencies, schools and universities,the hospitality industry, consulting services, private prac-tice and food service sales.

As one of the largest organizations of its kind in Canada,the CSNM supports Nutrition Managers in their pursuitof excellence in all areas of practice.

Nutrition Managers make supplier choices regularly aspart of their responsibilities; many of these suppliersare corporate members of the CSNM or support theorganization through advertising in Food Service &Nutrition magazine.

The food service industry in Canada is growing.As suppliers seek innovative ways to improvetheir products, members of the CSNM pursueexcellence in delivering them to their clients.

Mutual support among suppliers, NutritionManagers and the CSNM ensures a brightfuture for the food service industry.

To learn more about the CSNM, visit our website.

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APETITOApetito is a food service manufacturer concentrating on healthcare, long- term care and communitymeals. Apetito creates products that have the right look, taste and nutrition, building recipes with lowsodium, fat and calories. Their product depth includes soups, entrées, complete meals and a wide vari-ety of puréed and minced texture modified foods. For more information, visit www.apetito.ca.

ALIMENTS ED FOODSManufacturer of the Luda H line: 74% less salt and gluten-free but NO compromise on taste! AlimentsED Foods specializes in dehydrated products such as soup and sauce bases, soup mixes and season-ings. We also manufacture concentrated stocks made primarily from fresh ingredients (meat, seafoodand vegetables). With more than half a century of experience, Aliments ED Foods offers expertise andinnovative products right for you! For culinary solutions you can trust call 1-800-267-3333 or visitwww.ed.ca.

COTT BEVERAGESCott Beverages is an innovation leader in carbonated and noncarbonated beverages. We manufacturepremium quality shelf stable juices, smoothies, carbonated soft drinks, sparkling and flavoured waters,energy drinks, fitness waters, ready-to-drink teas, sparkling fruit juices, and other non-carbonated bev-erages. To learn more about our products, visit www.cott.com.

COMPLETE PURCHASING SERVICES INC.Complete Purchasing Services (an Aramark Company) is a leading supply chain solutions provider inCanada with a broad range of products and services in Foodservices, Facilities and Operations, andNursing and Clinical. Other benefits of membership include access to operational tools and resourcesincluding web-based applications for procurement, menu management, and inventory management,menu support, theme meal planners, educational materials and workshops, and a national client serv-ices team. Visit www.ecps.ca.

BOW VALLEY COLLEGEAre you interested in becoming a supervisor in the food service industry? Take your career to newheights with Bow Valley College’s CSNM-accredited Nutrition Manager Certificate. This accessibleprogram is in an online, self-paced format. With the support of excellent instructors, learn basic nutri-tion, menu planning for clients with medical conditions, food service safety legislation and guidelines,and management of food service production, finances and human resources. For more information,visit www.bowvalleycollege.ca/nutrition.

CAMPBELL’S FOODSERVICECampbell’s Foodservice provides a full range of creative menu solutions for healthcare customers inacute care hospitals for patient feeding and healthcare retail cafeterias, and for senior living in bothlong-term care and retirement residences. Our product portfolio includes a full range of soup solutions,entrees, healthy beverages, texture modified foods and products for dysphagia management. Pleasevisit our Campbell websites at www.campbellsfoodservice.ca and www.campbellshealthcare.ca for de-tails about our product line, nutritional information and recipe ideas.

CANADIAN HEALTHCARE ASSOCIATION LEARNINGIt takes specialized knowledge to provide quality, cost-effective nutrition services in a hospital or long-term care facility. CHA Learning’s Food Service and Nutrition Management program is designed for pro-fessionals currently working in health care food services who wish to pursue a management career.Students learn while they work through online, flexible studies. Finish in 20 months. Fully accredited byCSNM. Learn what’s on the menu at www.cha.ca/learning.

CANADIAN TRADE HOUSEJones Dairy Farms have been using only natural ingredients and the same recipes since 1889 – qualityand convenience with uncompromised ingredients. They offer premium fully-cooked sausage links,sausage patties and bacons which are gluten free and preservative free. Canadian Trade House togetherwith Better Food Concepts are exclusive distributors of Jones Dairy Farm products across Canada. Tofind out more, visit www.canadiantradehouse.com or www.betterfoodconcepts.ca.


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DEB CANADAThe Deb Skin Care Program, tailored for any food handling environment, guarantees food quality andemployee health and safety with cost-effective solutions that respect the environment. The Deb Food In-dustry Skin Safety Program is designed to help raise hand hygiene standards to prevent food contami-nation linked with improper skincare practices. Our products include protective creams, antimicrobialand heavy-duty cleansers and sanitizers. All Deb dispensers include BioCote® antimicrobial protectioncertified by HACCP International. Phone 1-888-332-7627 or visit www.debgroup.com.

DR. OETKER CANADAFor more than 50 years, Dr. Oetker Canada has been providing high-quality food products to contractcaterers, restaurants, hotels, healthcare and educational establishments. Our commitment to excellentproduct quality, innovation, responsiveness and environmental stewardship is evident in every productwe produce. Offering a full line of dietetic and decadent desserts, sauces and gravies, Dr. Oetker con-tinues to supply value-added products that deliver ease of use, convenience and endless planning pos-sibilities. Visit www.oetkerfoodservice.ca.

DURE FOODSDure Foods is a Canadian family company that has been blending and packing fine powder products formore than 30 years. We offer many flavoured Cappuccinos, Hot Chocolates, Cappuccino Foamer, ChaiTea, Smoothies, Vending and Reliquifying Creamers and Sugar. All are available under our label andwithin our private label program. Our in-house Quality Assurance lab maintains strict quality control aswell as product research and development. GFSI Certified. Visit www.durefoods.com.

GORDON FOOD SERVICEGordon Food Service is a National foodservice distributor with locations across Canada. GFS Health-care & Hospitality supports your foodservice operation with a wide Healthcare product offering, edu-cation programs and resources. We provide dedicated Healthcare sales professionals, menumanagement software and the industry leading Canadian Nutrition Resource Centre. To learn more, visitwww.gfs.canada.com.

HENDRIX FOOD EQUIPMENTHendrix is one of Canada’s premier foodservice equipment specialists supplying clients with all majorlines of foodservice cooking equipment, refrigeration, food prep, ware wash, tabletop, service items,chef’s clothing, commercial dining room furniture and more, since 1981. From its inception, Hendrix hasexpanded to include eight locations nationwide. From chip wagons to hotels and everything in between,Hendrix is a complete foodservice equipment supplier, regardless of the size of the establishment. Visitwww.hendrixequip.com.

CULINARY SOFTWARECulinary Software Services is the leader in back-of-the-house technology for the foodservice industry.ChefTec and CorTec Software provide state-of-the-art inventory control, recipe and menu costing, pur-chasing and ordering, sales analysis and menu engineering, production management, waste and lottracking and nutritional analysis. Systems available for independent restaurants to multi-unit and com-plex operations. For more information, visit www.cheftec.com

GENERAL MILLS CANADA CORPORATIONAt General Mills, we know the keys to success: easy to use products, great taste, versatility and con-sistency you can count on. Whether it’s cereal, granola bars, snack options, or recipe ingredients, weprovide brands your customers know and love. As a Foodservice Partner of Choice, we are excited aboutthe opportunity to bring broader menu options and breakfast solutions to suit your business needs withthe addition of the Yoplait brand of wholesome and innovative yogurts and dairy products. We have aYoplait for every taste and every occasion. Visit us at www.generalmillsfoodservice.ca.

KGB MARKETING INC.KGB Marketing Inc. is recognized as one of the leading manufacturers and distributors serving the foodand hospitality industry for the last 30 years. We cover the entire Canadian market. Our Mississaugasales office, showroom and warehouse, provide customers the very best in reliable, fast and competi-tive pricing and service. Our goal at KGB Marketing Inc. is to not only meet industry expectations andstandards, but surpass them! For more information, visit www.kgbmarketing.com.

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TALIA FOODS INC.Talia Foods Inc. are very proud of both our service record and reputation with our customer base, andwe have just completed another year of incredible growth. We continue to expand our product offeringsin all categories and we have a number of new and interesting products in our repertoire. If we don’t havean item in inventory, we will do our absolute best to find it for you. Fresh or frozen, raw or furtherprocessed, we handle a wide variety of products across all the protein categories. Check us out atwww.taliafoods.ca.

REUVEN INTERNATIONALReuven International is a 100% Canadian-owned and operated company. We are a supplier of globallysourced, premium quality poultry products, and have done so since 1977. Operating in every province,we supply innovative poultry solutions to the retail, foodservice, healthcare and industrial channels. Weoffer importation, warehousing, and distribution services to our customers. For more information re-garding the full line of Reuven products visit our website at www.reuven.com or email: [email protected].

MCLEAN MEATSMcLean Meats is North America’s leader in clean, preservative-free deli meats, sausages and baconproducts. Our products are made using no added chemicals, fillers or celery extract, just quality meatand simple ingredients. They are also dairy, gluten, and soy free. We offer organic, natural and antibi-otic-free options. Private-label and custom processing is available. Email [email protected] orcall 778-285-1333 for all inquiries.

NORDIC WARENordic Ware manufactures an extensive line of Bundt-brand baking molds, commercial aluminum bake-ware, induction cookware, griddles, sizzle platters and microwave cookware. Bundt cakes and muffinshave a universal appeal. We are sure to have a design to fit your needs. Made in the USA since 1946. Formore information, visit www.nordicware.com.

RATIONAL CANADARATIONAL is the inventor and world’s leading supplier of combi-steamers with more than 550,000 unitssold worldwide. RATIONAL’s new SelfCookingCenter – whitefficiency– allows you to fry, roast, grill, broil,steam, bake, and more, in a single, self-cleaning piece of equipment. Easily prepare a variety of foodsusing the 7 “touch of the button” cooking modes. Whether you are cooking for 20 or 2,000, the guessworkof meal preparation is eliminated thanks to the world’s only SelfCookingCenter – whitefficiency. Visitwww.rational-online.ca.

VALLEY FLAXFLOURReduce the need for bowel care meds by 60 to 70 per cent! Use premium fine-milled Valley Flaxflour asa component of your natural bowel care program. Two TBSP of flax flour provides 4 g of fibre and 3 g ofomega-3 fatty acid. It tastes great and is easy to use. E-mail your request for a product sample and in-formation today to [email protected]. We supply Canada wide. Visit www.valleyflaxflour.com.

VISION SOFTWARE TECHNOLOGIESWhat happens when a patient receives a food item that they have an allergy to? Are your patient satis-faction scores lower than what your expectations are? Looking for ways to reduce LOS? Is there any in-terest to lower operational costs in your F&NS department? Vision Software Technologies, Inc.,specializes in the development and implementation of customized solutions to address the areas youwant to see improved in the food and nutrition service department. Visit www.vstech.com.

MAPLE LEAF FOODSERVICEMaple Leaf Foodservice, a division of Maple Leaf Foods Inc., is Canada’s leading processed meatprovider. We are proud of our 100+ year history with our powerhouse brands like Schneider’s, Olympic,Burns and Maple Leaf. Our commitment to being a food safety leader, to reducing sodium and to intro-ducing new product innovation, have made us the top-of-mind protein supplier to the healthcare andhospitality market. For recipe ideas, visit www.mapleleaffoodservice.com.

Documents

2013 BUYERS’ GUIDE...2013 BUYERS’ GUIDE inside this issue features regular departments CANADIAN SOCIETY OF NUTRITION MANAGEMENT NEWS OUR COVER STORY 6 FOOD TRENDS Sustainable,