November 16, 2020 (Victoria, BC):Inn at Laurel Point is delighted to welcome acclaimed Executive Chef Ken Nakano to its renowned gastronomic team. Here, he will oversee the property’s culinary portfolio, which includes banquet cuisine, in-room dining, Grab & Go options, and the Inn’s signature restaurant, Aura Waterfront Restaurant + Patio. Chef Nakano’s arrival comes on the heels of the property’s multimillion-dollar ground floor renewal, which brought to life the vision of late Canadian architect Arthur Erickson.

A passionate advocate for sustainability, Chef Nakano’s appointment builds on traditions and philosophies central to the award-winning Inn, set against an inspiring backdrop of Victoria’s picturesque Inner Harbour. Raised in a traditional Japanese household, Chef Nakano’s mother instilled in him a deep respect for honouring the seasons, nourishing the land and harvesting responsibly – teachings he has carried throughout his career. While this influence can be experienced throughout each of the culinary touch-points in the hotel, his philosophy is especially integral to Aura, where local and seasonal ingredients take centre stage – encouraging guests to experience bold and worldly flavours through globally-inspired “small plates”.

During his 20-year culinary tenure, Chef Nakano has prioritized a farm-to-table approach, supporting local growers and producers wherever possible, and was instrumental in launching the Vancouver Aquarium’s OceanWise program on Vancouver Island. Prior to joining the team at Inn at Laurel Point, he led the kitchens of global hospitality leaders like Shangri-La Hotel Vancouver, Rosewood Hotel Georgia and Hotel Fairmont Empress. In his new role, Chef Nakano will apply his philosophy of marrying local ingredients with Asian flavours, while utilizing the Pacific Northwest’s fresh assortment of seafood and the Inn’s robust hotel garden.

“Joining the culinary team at Inn at Laurel Point was an easy decision for me – in addition to honouring local, my philosophy of infusing seasonal ingredients with Asian flavours is similar to the approach at Aura,” said Chef Nakano. “I feel extremely lucky to be working and living in Victoria, where there is so much fresh seafood, vegetables, meats and other organic, sustainably grown ingredients to play with. I’m excited to share our team’s creativity and passion with diners across the property.”

In February, Inn at Laurel Point debuted a large-scale, multi-million ground floor renewal, which was originally conceived in 1987, when owners Paul and Artie Arsens asked their friend Arthur Erickson to design a second hotel wing (now called the Erickson Wing). He agreed, and Inn at Laurel Point became the first and only hotel in Erickson’s portfolio. Following the unveiling of the modernist-style wing – which paid homage to the property’s marine locale with dazzling waterfront views at every vantage point – Erickson and the Arsens, planned to extend renovations to the entire property.


MISSISSAUGA, ON, November 12, 2020 – Maple Leaf Foods Inc. (TSX:MFI), a leading North American producer of high-quality, sustainable meat and plant-based proteins, announced today that it has been ranked second and one of only three ‘low risk’ investments globally in the 2020 Coller FAIRR Protein Producer Index, marking another key step in the organization’s purposeful journey to become the most sustainable protein company on earth.

The Coller FAIRR Protein Producer Index* is an award-winning environmental, social, and governance (ESG) ranking of the world’s 60 largest publicly traded protein producers. Companies are assigned scores against ten sustainability factors including: governance, greenhouse gas emissions; deforestation and biodiversity loss; water scarcity and use; waste and pollution; antibiotics; animal welfare; working conditions, food safety, and alternative proteins.

“We are grateful that the meaningful progress we made on our sustainability journey throughout 2020 has been recognized by the Coller FAIRR Protein Producer Index,” said Michael McCain, President and CEO. “At Maple Leaf Foods, we believe that real change results from meaningful action.  We are acting with urgency to address the negative impact of carbon emissions and to create better food, better care, better communities and a better planet now and for future generations.”   

In 2019, Maple Leaf Foods was ranked 7th globally in the Coller FAIRR Index, and in the past year, since achieving carbon neutrality and becoming one of only three animal protein companies in the world to adopt science-based emissions targets, the company has risen in the ranking to second. Not only is Maple Leaf Foods one of the highest ranked companies globally, it is the only Canadian protein producer included on the ranking and is the highest ranked protein producer in North America.

“Sustainability is integral to everything we do and make at Maple Leaf Foods,” said McCain. “We are proud to see our dedication to a healthy planet and a healthy future for all people reflected in our global ranking as one of the most sustainable protein companies on earth – and to demonstrate that sustainability and a thriving business are not mutually exclusive goals. Maple Leaf Foods intends to lead in sustainability for years to come, and we have ambitious science-based targets that will propel us toward our goal of becoming the most sustainable protein company on earth.”

Maple Leaf Foods’ leadership in plant protein was one of the key factors that contributed to the company’s rise in the global rankings. In fact, Maple Leaf Foods is the only company to achieve a 100% score in the alternative protein category in the 2020 Coller FAIRR Index, and the only company to have set a target to achieve $3 billion in plant protein sales by 2029.* In 2020, Maple Leaf Foods enhanced its leadership in alternative proteins by introducing the new fusion protein category with the launch of Maple Leaf 50/50™. A direct response to rising consumer interest in flexitarian eating and plant-based protein, Maple Leaf 50/50™ products are made with 50% premium quality meat and 50% natural and plant-based protein for consumers who want to make sustainable protein choices for themselves, their family and the planet – without giving up meat entirely.

Sustainability is a company-wide initiative at Maple Leaf Foods that encompasses every aspect of the business. Next steps on the company’s journey to become the most sustainable protein company on earth include achieving a 50% intensity reduction in its environmental footprint and food waste by 2025, and reducing absolute Scope 1 & 2 greenhouse gas emissions and Scope 3 emissions per tonne of product produced by 30%, by 2030 following science-based targets. Maple Leaf Foods is also committed to maintaining its net carbon footprint at zero, through focusing on avoiding and reducing emissions and offsetting unavoidable emissions that currently cannot be reduced. The company has invested in 11 high-impact environmental projects across North America, including waste diversion renewable energy and forestry initiatives.


The iconic brand is launching a new campaign that taps into its long-standing equity of warmth. The campaign sets up that the world can sometimes feel like a cold, dark and indifferent place. However, a home-cooked meal, made with love, has the amazing ability to lift our spirits and compel us to share this warmth and compassion with one another. Campbell’s, being a symbol of warmth, plays that unique role in making the world a brighter place.

The campaign, launching with a :30 brand spot on TV and long-form film online, aims to appeal to younger, Gen Z and Millennial families. With semi-scratch and home cooking on the rise, this demographic is looking for quick and easy solutions, as well as variety and family-pleasing favourites, of which Campbell’s is in a solid position to deliver on. The new communication aims to shift consumer behaviour away from consumption being primarily soup and towards using Campbell’s products for cooking, but in a way that evokes an emotional response.

Truly connecting with this sought-after, younger audience takes more than just delivering on their daily family needs. “In our recent past we’ve been there for Canadians from a functional perspective, but our roots run deeper when you look at just how many people have grown up with the brand. We’ve now made a very purposeful shift to lean into our emotional equity, and further strengthen our connection and modern day relevance with new consumers,” Kristen Knox, Director of Marketing at Campbell Canada says. “I believe we’re standing proud with a message that will resonate with all regardless of who they are or where they live”.

To deliver on the brief, Leo Burnett is using an animated approach to breakthrough with an emotional film, while staying faithful to the Campbell’s DNA. Anthony Chelvanathan, SVP Creative Director at Leo Burnett says, “For our launch film, the metaphor of warmth is delivered through a beautiful story of June, a tiny firefly whose brightness fades in the face of a harsh world, and is then restored once more. It showcases the transformational power of warmth, that when shared, leaves us with an uplifting feeling of positivity and optimism”. Music selection was also a critical factor. The classic track, “Higher Love” by Steve Winwood, gives the film a way to express its positive sentiment and nostalgia but with a modern version of the song created by Grayson Music featuring the artist Willa, to appeal to new generations.

Campbell’s future plans include extensions into other areas that will allow the brand to further live and breathe its new Masterbrand campaign, spreading warmth to every Canadian.


November 5, 2020

Pasta: boom in consumption

Pasta, one of the excellences of made In Italy agri-food, resists and relaunches. This is certified by the data of the international research "pasta consumption during the lockdown" commissioned by the Unione Italiana Food and ICE agency to DOXA, on the occasion of the World Pasta Day, recently celebrated worlwide, which attests that during the lockdown global consumption grew by 24%.

TUTTOFOOD has already dedicated and will dedicate in the next edition, an area to TUTTOPASTA (in fieramilano from 17 to 20 May 2021). The event reads these data as a further confirmation of its proposals, paying attention not only to the more traditional offer but also to emerging trends in consumption and new successful segments of the national and international market.

1 in 4 people increased their consumption of pasta during the months of lockdown, choosing it as their favourite dish: good, healthy, practical and sustainable. Besides Italy, Germany, France, UK, USA are the countries that represent more than one third of world consumption. (...)

But what, then, is the secret of this worldwide success? The main reason is the ease of purchase and storage, especially during the lockdown phase, where there has been a tendency of the consumer to stock up more than necessary. (...)

To each their own pasta type

In the universe of the different pasta formats, Italians prefer the short and striped pasta, while British and Americans the long one. The Germans the fresh one (stuffed and not). The French, on the other hand, are the greatest admirers of short and smooth pasta. On one thing everyone, or almost, agrees: the quality of Italian pasta is not questionable. (...)

Local consumption: the first dish is essential

Local pasta consumption data, in Italy and abroad, confirms the trend of exponential growth, that has also been studied by TUTTOFOOD that monitors data from different fronts, reworking and comparing them to better understand the new dynamics. (...)

TUTTOFOOD, "the" International Food Fair, brings together stand-out Italian agricultural and food firms and Food & Beverage companies from all over the world. The next edition of TUTTOFOOD will take place at fieramilano in Rho from 17 to 20 May 2021.


VANCOUVER, BC (November 3, 2020)Tacofino is continuing its commitment to improving the quality of life for those in the hospitality and foodservice industry while also raising much-needed funds for local causes by taking its Shift Change initiative online for a series of ‘Speakers for Change’ workshops starting Tuesday, November 17.

A series of four one-hour Zoom sessions, Speakers for Change will be held monthly from November through February 2021 and will involve local community leaders looking to inspire positive, sustainable change in the industry as well as for those who work within it. The sessions are free of charge for the participants to make it accessible for all and Tacofino will donate $1,250 per session to the keynote speaker’s charity or cause of choice for a total contribution of $5,000. While geared towards those in the industry, the general public is invited to attend as well.

Following are the first two Speakers for Change sessions and featured guests:

Equity, Diversity and Inclusion for Racialized Groups Within the Industry
Tuesday, November 17 at 3 p.m.

Participants will learn about systemic barriers in the hospitality industry, strategies for creating change and why change is not only important for business but for the people and the communities in which they operate. Keynote speakers include The Hogan’s Alley Society Board of Directors Co-Chair June Francis, and Kristina Henriksson — Co-Founders of The Co-Laboratorio Project, a women-led organization focused on racial, environmental, economic and gender disparities across a wide range of sectors that include tourism and hospitality.

Queer Competency for the Hospitality Industry
Tuesday, December 8 at 3 p.m.

This session aims to provide participants with a deeper understanding of diversity and how to make organizations more welcoming for queer, trans and two-spirited employees and customers by instituting policies and procedures that support inclusivity and remove barriers. The keynote speaker is Rana Nu, Education and Training Specialist with QMUNITY — a non-profit organization that works to improve the lives of queer, trans and Two-Spirited people.

“We established Shift Change last year to encourage meaningful dialogue on issues that are endemic in our industry, such as mental health, substance dependency, inclusion and diversity,” says Gino Di Domenico, Managing Partner of Tacofino. “In the age of COVID-19 and in light of the sweeping social change we’ve seen this year, we realize that it’s more important than ever to listen more and learn from each other’s experiences and we encourage people from across the hospitality industry spectrum to join us for these very important conversations.”

Complimentary tickets to take part in Shift Change’s Speakers for Change events may be reserved online at


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