Many food and beverage companies are not doing enough to positively shape diets in Canada, while positive examples show that public health commitments are achievable.
Articles on Food manufacturing
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Pickers, purifyers and producers are all working flat out.
COVID-19 is showing us we must work collectively to put resilience alongside efficiency as the primary drivers for the systems we depend upon each and every day for food.
Top contributors
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Associate Professor, Department of Community Health Sciences, University of Calgary
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Professor, School of Epidemiology and Public Health, L’Université d’Ottawa/University of Ottawa
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Master of Science student, School of Nutrition, Université Laval
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Canada Research Chair in Healthy Food Policy, Assistant Professor in Nutrition, Université Laval
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Senior Lecturer in Nutrition, Cardiff Metropolitan University
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Director of the Arrell Food Institute and Professor in the Dept. of Geography, Environment and Geomatics, University of Guelph