Print

Vancouver, B.C. (June 12, 2020)—Kuterra Salmon, a worldwide leader in land-based closed containment salmon farming, has joined the Ocean Wise Seafood program as a new partner.  Kuterra’s sustainably raised, great-tasting Atlantic salmon will now carry the Ocean Wise symbol, assuring consumers they’re buying ocean-friendly seafood. 

 “Whether you live on the coast or in a landlocked city, choosing sustainable seafood is vital to ensuring that our oceans, lakes and rivers remain healthy and resilient.” said Sophika Kostyniuk, Ocean Wise Seafood Program Manager. “Ocean Wise Seafood and its valuable partners continue to make it easy for seafood lovers everywhere to make that choice.” 

Kuterra, located on North Vancouver Island in British Columbia and operated by aquaculture leaders Emergent Holdings LLC, was the first land-based salmon farm in North America, and only the second in the world, to operate on a commercial scale, using a recirculating aquaculture system (RAS) that is sustainable and minimizes environmental impact.

Kuterra’s focus is on respect for salmon, the environment and the ‘Namgis First Nation’s culture that has depended on salmon for more than 6000 years. Kuterra Land Raised™salmon is free of antibiotics and free of contact with the marine environment, producing stress-free, healthy salmon with firm flesh, healthy oils, essential nutrients and exceptional flavor.

"We are very excited about this partnership with Ocean Wise Seafood," said Jacob Bartlett, CEO of Emergent Holdings LLC. "Kuterra is a pioneer in land-based Atlantic salmon production being the first in North America to grow Atlantic salmon for consumers on land using RAS (recirculating aquaculture system) technology which makes Ocean Wise a perfect partner to continue our growth in this industry." 


“At Kuterra, we grow Atlantic Salmon that are raised in a manner that is safe for our fish and has no impact on the ocean or wild stocks,” said Cody Smith, Sales, Marketing, and Technology Manager for Kuterra Salmon Inc..“Our fish taste great and have been well received by both food service and retail customers. We're excited to grow our marketing presence and expand the regions where we distribute our fish and we think Ocean Wise Seafood will be a tremendous partner and asset for that.”

Ocean Wise recommended seafood is now available at the fresh counter and in the frozen section at select retailers across Canada. The Ocean Wise Seafood program partners with like-minded restaurants, retailers and suppliers from coast to coast to coast, with over 785 partners in more than 3,100 locations across the country.

 
Print

TORONTO, June 15, 2020 /CNW/ - Thousands of pounds of wings are expected to fly out of restaurants across the country in a show of support as Canadians order takeout or delivery on #Takeoutday: Wing Edition on Wednesday, June 17.

Wing fans can look forward to unique wing flavours and styles as diverse as the country itself. In Toronto, JoyBird Fried Chicken at stackt market will be offering the OG Taiwanese, Southern-style chicken wings with a gluten-free batter and secret Asian spice blend.

For Caribbean cravings, Krazy Jerk, a family-owned hot spot in Calgary is serving up their famous jerk and barbecue-fried wings. The Beer Hunter Bar & Grill in Spruce Grove has 20+ feature flavours. And for the vegan or vegetarian, Ivy Arms in Milton is offering Veggie Wings (battered cauliflower bites).

Devil's Elbow Ale & Smoke House in Vancouver has half-priced their smoked-then-fried wings. Over in Victoriaville, Cactus Resto-Bar is highlighting their addictive secret spice wings in "Illegal Sauce" — the hottest on their menu. And in Edmonton, the heat continues at 1st RND with over 36 flavours including their popular "Inferno Sauce."

"The re-opening of restaurants doesn't particularly signal the end of our woes. With the restrictions and limited dine-in capacity, we still need everyone's support to continue ordering takeout," says chef Trevor Lui, the owner of JoyBird Fried Chicken.

Throughout the current pandemic, #TakeoutDay has become a mainstream movement, with Canadians ordering takeout or delivery on Wednesdays to support local restaurants. This has made a powerful impact on keeping restaurants in business, and according to Restaurants Canada, 95 per cent of revenue from restaurants go directly back into the economy, which means that when you treat yourself to wings this Wednesday, you'll be treating the country too.

Canadians are encouraged to share this campaign with family and friends across social media with #TakeoutDay. Find out where to order, here.

For more information on how Canadians can support their local restaurants: www.CanadaTakeout.com

 
Print

June 11, 2020

SASKATOON – The health and welfare of broiler chickens may improve thanks to University of Saskatchewan (USask) researcher Andrew Olkowski and colleagues.

More chickens are raised worldwide than any other livestock animal, so improving their health outcomes would have a big impact.

The broiler chickens that are raised for meat were genetically selected to grow extremely fast, but they often suffer from heart diseases. Heart pump failure is a major health and welfare issue for the broiler chicken industry worldwide. Globally, economic losses associated with heart failure problems in broiler chickens amount to more than $1 billion annually. 

To understand why fast-growing broiler chickens suffer from heart problems, Olkowski and collaborators compared them with their slower-growing broiler counterparts, which have a much lower risk of heart failure, and with Leghorn chickens, which are resistant to heart failure.

“I couldn't see obvious changes that could explain heart pump failure under the microscope, so I thought, maybe it's some more subtle problem with the heart muscle proteins themselves that is not apparent on light microscopy. When we looked at that using infrared micro-spectroscopy, it was fairly immediately obvious,” says Olkowski.

Using the Mid-IR beamline at the Canadian Light Source at the University of Saskatchewan, it was possible to identify misfolded and damaged proteins building up in the heart.

“The synchrotron allows you to see the conformational changes in the proteins, and we hypothesized that the changes we observed must have a physiological impact on heart pump function,” says Olkowski.

Further analyses revealed that the chickens had a hard time disposing of these misfolded proteins aggregates, with knock-on health effects eventually leading to health failure.

The team’s results, which were published recently in Avian Pathology, suggest that heart issues in fast-growing broiler chickens might be linked to how their genes respond to epigenetic factors, like nutrition and their environment.

Olkowski will continue to study poultry health and primary causes for disease, which could improve the health of millions of chickens.

 
Print

TORONTO, June 10, 2020 /CNW/ - Restaurant Brands International Inc. (TSX: QSR) (NYSE: QSR) ("RBI") today announced the results of the vote on the election of directors at its Annual Meeting of Shareholders held on June 10, 2020.

The total number of eligible votes represented in person or by proxy at the meeting was 380,042,557 representing 81.6% of all eligible votes.

RBI's proxy circular provided for eleven nominees to the Board of Directors. The eleven individuals nominated by the Board of Directors for election as directors of RBI were elected, each to hold office until the next annual meeting of shareholders or until their respective successors are elected or appointed. Each nominee other than Messrs. De Limburg Stirum and Prato was an incumbent director.

The votes cast with respect to each nominee were as follows:

Director Nominee Votes For % Votes Withheld %
Alexandre Behring 332,330,265 90.2% 36,041,328 9.8%
João M. Castro-Neves 364,907,668 99.1% 3,463,925 0.9%
Maximilien de Limburg Stirum 366,621,528 99.5% 1,750,065 0.5%
Paul J. Fribourg 350,801,125 95.2% 17,570,468 4.8%
Neil Golden 365,355,581 99.2% 3,016,012 0.8%
Ali Hedayat 353,476,753 96.0% 14,894,840 4.0%
Golnar Khosrowshahi 353,906,938 96.1% 14,464,655 3.9%
Giovanni (John) Prato 367,752,771 99.8% 618,822 0.2%
Daniel S. Schwartz 365,282,602 99.2% 3,088,991 0.8%
Carlos Alberto Sicupira 354,404,627 96.2% 13,966,966 3.8%
Roberto Moses Thompson Motta 366,165,213 99.4% 2,206,380 0.6%

Final voting results on all matters

Final voting results on all matters at the Annual Meeting of Shareholders will be filed with Canadian and U.S. securities regulators.

Shareholders will be filed with Canadia

 
Print

TORONTO, June 11, 2020 (GLOBE NEWSWIRE) -- Most foodservice businesses across the country continue to operate at a loss, even as the economy is slowly restarting, according to a new survey from Restaurants Canada.

After months of significantly reduced revenue, or none at all, and now facing months of operating at reduced capacity, many restaurants need continued support to survive the road to recovery.

Survey reveals most restaurants are still losing money

Among respondents whose operations are either open for takeout or delivery only, or already offering dine-in services under new restrictions:

  • Six out of 10 said they are operating at a loss.
  • 22 per cent of single-unit operators and 15 per cent of multi-unit operators said they are just breaking even.

Among restaurants that have reopened their doors for on-premise dining:

  • Fewer than half (31 per cent of single-unit operators and 43 per cent of multi-unit operators) said doing so has had a positive impact on their operations.
  • More than a third (47 per cent of single-unit operators and 39 per cent of multi-unit operators) said the impact on their operations has been negative.
  • The remainder reported no impact or said it’s still too soon to assess.

Restaurants will need continued support to survive the road to recovery

“When restaurants thrive, so do the communities they serve,” said Shanna Munro, Restaurants Canada President and CEO. “Our industry wants to contribute to rebuilding the economy and reviving neighbourhoods, but time is running out. Most restaurants have been operating at a loss and accumulating debt for three months already. If they don’t get the help they need to return to positive cash flow, many won’t be able to last much longer.”

Restaurants will need continued support in the following key areas to ensure they’ll be able to contribute to Canada’s recovery from COVID-19.

Assistance with labour costs

While the federal government’s 75 per cent wage subsidy has already been helping some restaurants keep staff on payroll, those that are now preparing to reopen are concerned they won’t be able to access this support when they need it most.

Facing a long road to recovery, most foodservice businesses are going to need continued assistance until they are generating enough revenue to staff their operations without support, not just until an arbitrary program end date.

Restaurants Canada recommends the following changes to the Canada Emergency Wage Subsidy (CEWS) program:

  • Continue to keep the subsidy available for as long as needed. Instead of the 75 per cent wage subsidy suddenly dropping to zero, reduce support smoothly and gradually as a business gets closer to manageable levels of revenue variance.
  • The 30 per cent revenue decline threshold should be scaled to support restaurants in their recovery, instead of serving as a disincentive to improving sales at the risk of losing access to the subsidy while businesses are still operating at a loss.

These changes would build on the success of the federal government’s wage subsidy program and give restaurants and other small and medium-sized businesses greater capacity to bring millions of Canadians back to work.

Commercial tenant protections and rent relief

Half of restaurant owners across the country are still dealing with landlords who are not willing to participate in the Canada Emergency Commercial Rent Assistance (CECRA) program or any other rent relief arrangement.

More than half of single-unit operators say they have not paid their rent in April, May and June; one in five of those who have not paid rent for those months did not have permission from their landlord to defer payments for all of those months.

Restaurants Canada recommends the following actions from government:

  • Ensure commercial tenants are protected until solutions are in place. The federal government should work with the provinces to ensure a moratorium on evictions in every jurisdiction to relieve pressure from commercial tenants currently not benefiting from the CECRA program.
  • Tenants should be able to apply for the CECRA program and an application from an eligible tenant should make a landlord’s participation compulsory.
  • Eligibility requirements should be expanded to be more inclusive of all foodservice business models.
  • Support through the CECRA program should be available on a sliding scale beyond June, recognizing the tenuous financial circumstances that many commercial tenants still face. Relief should continue until business revenues return to a determined percentage of pre-pandemic levels.

Help with cash flow and rising debt levels

Restaurants are only at the beginning of what’s going to be a long road to recovery.

  • Existing measures need to be expanded and new solutions are needed to ensure restaurants have enough working capital to reopen their doors and remain viable until they are profitable again.

Feeding Canada’s recovery

Working together with Restaurants Canada, all levels of government can help foodservice businesses continue playing an integral part of the social and economic fabric of communities across the country. Learn more at feedingtherecovery.ca.

 

Page 8 of 26

<< Start < Prev 3 4 5 6 7 8 9 10 11 12 Next > End >>