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Plant Science and the Price of Food

Posted on February 13, 2023

Disclosure: This is a sponsored post with CropLife Canada and I have received monetary compensation.

The information shared in the blog are my opinions based on my review of this topic. I consult only with companies which align with my personal and professional values.

Have you heard the news?

Food prices are going up this year by an average of 5-7%. That’s according to the latest Canada’s Food Price Report by researchers at Dalhousie University, the University of Guelph, the University of Saskatchewan and the University of British Columbia.

The chart below outlines the anticipated increases in food prices for various food categories in 2023. The price of dairy, meat and bakery items will all increase between 5-7%, while vegetables will take the hardest hit, with prices expected to rise between 6-8%.

Chart showing percent increase in food prices for different food categories

Source: Canada’s Food Price Report 2023

Last year’s food price report also predicted an overall food price increase of 5-7%, and in reality, the increase was over 10%. What’s driving the rise in food prices? There isn’t one specific cause, but rather a mix of factors including geopolitical conflicts, higher oil / gas prices, as well as increased fuel and food production costs.

It’s no surprise that rising food costs are Canadians’ top concern. According to research from The Canadian Centre for Food Integrity, the cost of food has consistently been the number one worry among the majority of Canadians for the past five years. In 2022, 69% of Canadians were concerned about the cost of food and 56% were concerned about keeping healthy food affordable.

The good news is, plant science helps to reduce food waste and keep food affordable for Canadians. Scientists use plant breeding innovations like genetic modification and gene editing technology to develop new varieties of crops that are not only tolerant to heat and drought, but that also have an increased shelf life. Longer lasting produce can help you stretch your food dollar and minimize food waste at home.

Up to 40% of crops are lost each year globally due to insects, weeds and diseases.[1] What’s more, extreme weather situations such as droughts and floods could reduce crop yields significantly, potentially driving up food prices. Shorter / milder winters resulting from climate change could further threaten food production. Pesticides and genetically engineered crops are important tools to help protect crops from insects, weeds and diseases as well as limit food loss from farm to table. Here in Canada, plant science technologies are strictly regulated to ensure they are safe for people, animals, and the environment.

Research shows that without plant science innovations, prices would be 45% higher on average for many food staples, which would cost Canadian families an extra $4,500 a year for food.[2] Thanks to plant science, farmers have tools to grow safe, healthy crops while playing an important role in keeping food prices down.

Learn more about plant science innovations and food affordability at HelpingCanadaGrow.ca and www.RealFarmLives.ca.

[1] CropLife Canada. Facts and Figures: Food Waste.

[2] Regulatory Impacts / Alternatives / Strategies (RIAS) Inc. (2021 March). The Value of Plant Science Innovations to Canadians in 2020.

8 Food & Nutrition Trends to Watch in 2018

Posted on January 10, 2018

Trends 2018

I’ve been keeping up with trends reports from around the world! Here’s what food and nutrition experts are predicting for 2018.

1. Fermented Foods. In a recent survey of 2,500 dietitians fermented foods are predicted to be one of the top trends for 2018. A source of the good, probiotic bacteria, fermented foods include yogurt, kimchi, sauerkraut, kefir, kombucha, miso and natto. (Today’s Dietitian)

2. New and Improved Canada’s Food Guide. It’s been a decade since the last national food guide. With the much anticipated launch of the new Food Guide this year, we can expect to see messaging around not just what to eat, but also how to eat. (Dietitians Sue Mah & Lucia Weiler)

3. Hello Leftovers, Goodbye Food Waste. Canadians will continue to think about how their food choices can reduce food waste. Consumer strategies include a revival in the use of leftovers, right-size portioning and GIY (Grow It Yourself). (Loblaw Food Council)

4. Mindful Choices. Today’s consumers are thoughtful, mindful and conscious about making responsible food choices. They want to understand what is in their food and how it was produced in order to make informed decisions for their health, sustainability and ethical issues. (Innova Market Insights)

5. Rising Food Prices. The price of vegetables and the price of food purchased at restaurants will each rise 4-6% this year. Climate patterns are driving vegetable prices up. The average family of four in Canada will pay $348 more this year on food to a total of $11,948, and 59% of that budget will be spent on dining out. (Canada’s Food Price Report 2018)

6. Micro-markets for Food. As consumers are learning more about food, they are looking for more specialized, individualized choices that align with their personal values whether it be nutritional profile (fat, sugar, sodium, calories), location of production or antibiotic use. This is driving the development of micro-markets for specialized products. (Food Focus 2018)

7. Technofoodology. By the year 2020, there will be 24 billion internet-connected devices installed globally – that’s about 3 devices for every human on earth! This IoT (Internet of Things) revolution is changing the way we purchase, receive and interact with our food. There will be continued expansion of resources including Alexa, Google Home, “click and collect” online grocery shopping, as well as delivery of restaurant meals and meal kits. (Business Insider, Supermarket Guru)

8. Food Blockchain Revolution. Thanks to the Bitcoin, blockchain technology is taking off as a novel way for the agri-food business to record and disclose transactions in an open virtual space across the entire supply chain. From farmer to processor to packer to distributor to packaged goods maker to retailer to food service operator to exporter, blockchain technology brings a new level of transparency and information sharing. For example, in the event of a food safety recall, specific products can be traced easily and quickly. (Ketchum Food Forecast)

2016 Year in Review: Top Nutrition Headlines and What to Expect in 2017

Posted on December 14, 2016

cauliflower-sue-pulses-sugar-final

Wow, it’s been quite a year for trending food and nutrition issues! Here’s my take on the top three nutrition headlines of the year plus what you can expect in 2017.

1. CAULIFLOWER CRISIS
Who can ever forget the $8 sticker shock on a head of cauliflower in January?! It became the poster child for rising food prices in Canada. According to the CBC, the price of fresh veggies rose by 13% in the past two years.

What to expect in 2017: The average Canadian family can expect to pay up to $420 more for food next year, according to Canada’s Food Price Report, an annual publication by researchers at Dalhousie University in Halifax. The price of meats, fish, seafood and fresh vegetables may rise as much as 4 to 6 percent. Lead author Sylvain Charlebois points to weather disruptions caused by La Nina, energy related costs and the tanking Loonie as factors affecting the price hikes.

What you can do: Look at grocery store flyers and use e-coupons. Plan your meals and plan to use the leftovers too. See more money-saving tips in my interview with CBC The Exchange.

2. INTERNATIONAL YEAR OF PULSES
Declared by the United Nations, the International Year of Pulses successfully raised our awareness of pulses and their many health benefits. Chef Michael Smith, Canada’s ambassador of the International Year of Pulses, kicked off the year with an invitation for all of us to take the Pulse Pledge and eat pulses at least once a week for 10 weeks.

What to expect in 2017: The buzz about pulses will continue, starting with Global Pulse Day which occurs January 18th of every year. It’s a global event to celebrate pulses and continue the momentum of the 2016 International Year of Pulses. With rising food costs, look to economical and versatile pulses to be a staple on your grocery list.

What you can do: Plan to eat at least one meatless meal each week using beans, peas, lentils or chickpeas. Here are some of my favourite recipes – including a delicious flourless chickpea chocolate cake!

3. SUGAR TAX
In February, the Dietitians of Canada released a position statement calling for a 10-20% excise tax on sugar-sweetened beverages. Drinking sugar-sweetened beverages such as soft drinks, fruit drinks, sports drinks, energy drinks and specialty coffee / tea beverages seems to be linked to excess weight in both kids and adults. In March, the Senate Report on Obesity also recommended a new tax on sugar-sweetened and artificially-sweetened beverages as one of many efforts to fight obesity in Canada.

What to expect in 2017: Sugar will continue to be under fire. In his Spring 2016 budget speech, Canadian Finance Minister Bill Morneau pledged to help families make better choices, including actions to include more information about added sugars on food labels. Earlier this month, Health Canada opened a public consultation about its proposed front-of-package nutrition labels. For the first time ever, sugar would be called out as one of the three nutrients that can negatively affect our health if consumed in excess. Health Canada proposes to set the % Daily Value (%DV) for total sugars (natural and added sugars) at 100 grams per day. Under these proposed new labelling regulations, foods which contain 15 grams or more of total sugars per serving would be considered “high in sugars” and carry a warning symbol.

What you can do: Share your opinions about nutrition labelling. Complete this brief consumer questionnaire and / or complete the technical questionnaire both by January 13th, 2017. This is YOUR chance to help shape the future of nutrition labelling in Canada.

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