OAKVILLE, ON, March 27, 2018 /CNW/ - Since opening its doors in 1964, Tim Hortons® has been at the centre of Canadian communities, always evolving to meet the needs of its Guests. Today, Tim Hortons® revealed its revitalized Restaurant design that provides Guests with a modernized Restaurant experience. The new Welcome Image is a part of Tim Hortons® focus on always striving to improve the Guest experience, through a more contemporary Restaurant environment, premium quality coffee and food, and new creative ways to connect with Guests.

"We know that Tim Hortons® is a fundamental part of Canadian culture and we've worked hard with our Restaurant Owners to ensure we're delivering exactly what our Guests have come to expect from their favourite local coffee shop – we want Tim Hortons® to always be their home away from home," said Alex Macedo, President of the Tim Hortons® brand. "Throughout the creative process, we conducted extensive market testing that revealed our new Welcome Image is not only approved, but loved by our Guests across the country."

Together, with Restaurant Owners, Tim Hortons® will invest C$700 million to bring the Welcome Image to a majority of Canadian Tim Hortons® Restaurants over the next four years. As part of the new image, the Restaurant exterior will be designed with natural looking, lighter, and more inviting materials. Inside, Restaurants will be decorated with artwork that reflects Tim Hortons® values and history – including a commissioned portrait of Tim Horton, a mosaic of iconic brand images and a photo wall that features Tim Hortons® unique coffee-sourcing and proprietary blending process. Guests will also enjoy upgraded, open concept seating that fosters the sense of community at the core of the Tim Hortons® brand.

Tim Hortons reiterated this message in its most recent social media campaign, which brought neighbours across Canada together over a cup of Tim Hortons® coffee. This heart-warming campaign is also part of Tim Hortons® renewed focus on celebrating the brand's Canadian heritage and community identity.

"The expectations of our Guests are evolving, and as Canada's most iconic brand, so must we," said Macedo. "Together with our Restaurant Owners, we're focused on taking Tim Hortons® to new heights – from revitalizing the Restaurant experience and evolving our menu offerings to developing creative campaigns that make all of our Guests proud to call their local Tim Hortons® home." 


On March 23, USDA’s Foreign Agriculture Service in Canada hosted a cooking competition between two francophone high schools in Montréal: École Monseigneur-A.-M.-Parent and École Père-Marquette. The culinary student challenge, or Le Defi Culinaire: Prenez GOÛT aux États, was co-hosted with La Tablée des Chefs –a community based organization committed to local food security throughout the Greater Montréal Area. Through its after-school program, Les Brigades Culinaires, La Tablée engages high school students from 100 schools to promote healthy eating and appreciation for cuisine.

The Les Brigades program covers different themes throughout the school year; FAS Canada supported the multicultural week and two teams of four were selected for a final competition at the famous Jean-Talon Market in Montréal. The students were asked to create eight healthy recipes using rice, catfish, California canned Cling peaches, California olives, figs, Florida citrus, Granny Smith  apples, and peanuts –all seasonal U.S. products that are not locally available in the province of Quebec.  In addition, a non-alcoholic beverage was to be made from a surprise basket including Bosc pears, Hawaiian papaya, lime, lemon and oranges. The time limit: one hour.

Consul General Robert W. Thomas, Minister-Counsel Holly Higgins, and La Tablée founder Jean-Francois Archambault formed the jury assigned to select a winning team. As it turned out, a daunting task. With boundless creativity and impressive cooking skills, the students amazed everyone in the room with their creations. How does seared catfish with citrus salsa, pan fried chicken with peanut butter sauce, naan bread toast with olive tapenade, crunchy crostini with butter browned Granny Smith apples and goat cheese whip, meatballs with peach sauce, or prosciutto coated figs with Wisconsin blue cheese sound?

After much deliberation (and some second servings) the jury announced École Père-Marquette the winners, just two points before École Monseigneur-A.-M.-Parent.

FAS Canada had invited selected guests from the Montréal agribusiness sector, chefs from the Montréal restaurant scene, and the students’ families. Local food media was invited to cover the event. The Foreign Agricultural Service (FAS) works with 40 U.S. producer associations to promote U.S. food and beverages in Quebec under the unifying Prenez GOÛT aux États brand.  

Visit the English-language and the French-language www.prenezgout.cawebsites for more information.


MONTREAL, 27 March 2018 ­ The Commission for Environmental Cooperation (CEC) released today a comprehensive report on the state of food loss and waste in Canada, Mexico and the United States developed through the CEC's North American Initiative on Food Waste Reduction and Recovery. Characterization and Management of Food Loss and Waste in North Americadocuments adverse socio-economic and environmental impacts of food loss and waste, and actions that the industrial, commercial, institutional, government and nongovernmental sectors can implement to mitigate these impacts.

Food Loss and Waste in North America

The report estimates that 168 million tonnes of food are wasted in North America each year, with Americans wasting 415 kilograms (915 pounds) per capita, Canadians 396 kilograms (873 pounds) per capita, and Mexicans 249 kilograms (549 pounds) per capita. With notable differences between the three countries, the report finds that the largest share of food loss and waste in North America, 67 million tonnes/year, occurs at the consumer level. There are 52 million tonnes wasted in the industrial, commercial, and institutional levels and 49 million tonnes at the pre-harvest level. These losses represent a huge waste of social, economic and natural resources and have significant environmental impacts.

The report goes beyond highlighting the large amount of food loss and waste in the North American food supply chain. It also provides a closer examination of the primary causes and potential solutions to reduce the problem, focusing on overproduction, product damage, lack of standardized date labeling practices, lack of cold-chain infrastructure, rigid food-grading specifications, and varying customer demand and market fluctuations. A key finding is that distributors, retailers, food-rescue organizations and food service providers have a critical role to play in realizing solutions.

"As we build a greater understanding about the impact of food loss and waste on our economy and environment, we must also commit ourselves to take action on source reduction and food rescue and recovery, at all stages of the food supply chain," said César Rafael Chávez, CEC Executive Director. "Our aim with this report is to establish a baseline, and to identify an array of tools and strategies that will enable each sector of the food supply chain to make reducing these losses a reality."

Environmental and Socio-economic Impacts of Food Loss and Waste

 The report estimates that the annual environmental and socio-economic impacts of food loss and waste across North America are stark. They include:

 193 million tonnes of greenhouse gas (GHG) emissions resulting from the life-cycle of wasted food, from production to disposal (equal to the GHG emissions generated by 41 million cars driven continuously for a year)

  • US$278 billion in market value of annual food production lost


The report outlines several key areas of opportunity to address food loss and waste in the industrial, commercial, and institutional sectors:

  • Source reduction - Reducing food waste at the source through inventory management and offering reduced portion sizes in foodservice to reduce plate waste, increasing the marketability of produce by accepting and integrating second-grade produce into retail settings (typically at a discount), storage and transportation improvements to maintain quality, and collaboration between stakeholders to standardize date labels so they are clear and consistent to reduce confusion at all stages of the food supply chain
  • Rescue for human consumption - Encourage donation of safe and nutritious food that would otherwise be wasted, through financial incentives for food donation, liability protection for food donors, online food rescue platforms, expanded funding to improve infrastructure, and donation-tracking in food rescue and recovery systems

To reduce greenhouse gas emissions associated with food loss and waste, the report lists source reduction, food rescue and recovery as having the greatest potentials for savings on greenhouse gas emissions and as preferable to recycling. Disposal is identified as the least preferable approach.


Characterization and Management of Food Loss and Waste in North America was released as a complement to a recently announced CEC report, Characterization and Management of Organic Waste in North America, as part of its two-year project, the North American Initiative on Food Waste Reduction and Recovery. The project examines the impacts of food loss and waste on food security, the economy and the environment by calculating its impacts, and providing tools and education to prevent and reduce those impacts.


For more information or to read the full white paper and foundational report, please visit


BURLINGTON, ONTARIO March 26, 2018 – Chicken Farmers of Ontario (CFO) will announce the official launch of the Ontario Chicken Innovation and Growth Program at the National Poultry Show on Wednesday, April 4, 2018.


  • CFO will announce the creation of a first-of-its-kind initiative designed to put new chicken products on the plates of consumers and enhance economic activity in Ontario.
  • Remarks from Chicken Farmers of Ontario and the Honourable Douglas Cunningham, Chair of the Independent Advisory Committee of the Ontario Chicken Innovation and Growth Program



  • Wednesday, April 4, 2018 at 3:00 p.m.


  • CFO Lounge at the National Poultry Show

Western Fair District, 316 Rectory Street, London, Ontario 


WINNIPEG, March 23, 2018 /CNW/ - DELTA 9 CANNABIS INC. (TSXV: NINE) ("Delta 9" or the "Company") has signed a "Strategic Collaboration Agreement" (the "Agreement") with Fort Garry Brewing Company LP ("Fort Garry").

Under the March 21, 2018 agreement Delta 9 and Fort Garry will jointly produce and market a hemp beer in Manitoba, for sales nationally. The beer is expected to be on the market in the summer to mark the expected legalization of recreational cannabis in Canada.

The first product, produced pursuant to the strategic collaboration, will be an alcoholized beer infused with material from hemp seeds, and will contain no cannabis or any other psychoactive agent produced from the cannabis plant.

Fort Garry will be responsible for distribution in any province where the brand is sold. Delta 9 will provide the hemp seed used in production of the new product.

The companies also plan to develop a co-branded, cannabinoid-infused beer that contains no alcohol. Release of that "Phase 2 product" would be developed as a concept beverage, pending regulatory approval from Health Canada and provincial regulatory bodies. Delta 9 will incur the costs associated with marketing and advertising of the Phase 2 product.

Under the terms of the agreement, Delta 9 and Fort Garry will split the research and development costs, while Fort Garry will incur marketing and advertising costs associated with the launch, sale and distribution of the Phase 1 product. Delta 9 will provide hemp and/or cannabis to Fort Garry for use in producing the new beer, and may also contribute funds to marketing and advertising.

"We see this as a great partnership between two iconic brands in Manitoba," said Delta 9 CEO John Arbuthnot. "Fort Garry Brewing is one of the best craft brewers in Canada and is particularly popular in our home province, while Delta 9 is truly Manitoba's Own Cannabis Producer. Combining our joint expertise  will allow us to provide some really innovative beverages for customers from coast to coast.

"The fact that this is a Made-in-Manitoba partnership with our favourite brewery is icing on the cake!"

 Fort Garry Brewing General Manager Orest Horechko said he and his team are equally excited about the partnership with one of Canada's largest cannabis producers.

"We're very happy that two local companies are getting together to move forward on an amazing project, that will result in a fantastic, 100 per cent made in Manitoba product," Horechko says.

The Agreement is subject to the drafting of a more detailed Definitive Agreement which the parties expect to execute in late April, 2018. 


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