Food and Beverage Clusters

Shona McColm’s Food and Beverage Cluster

[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Posted by FifthTown on Thursday, December 08, 2005 (0) Comments • Permalink GET Toronto--Get involved! Today I attended the inaugural GET (Green Enterprise Toronto) conference. As this is a very new group in the city, I was not sure what to expect. But the whole event was in a word-terrific. Essentially GET Toronto is the Toronto Chapter of BALLE (Business Alliance for Local Living Economies). What is BALLE? BALLE is an international alliance of 29 independently operated local business networks with more than 5,000 members dedicated to building Local Living Economies. They envision a sustainable global economy made up of Local Living Economies that build long-term economic empowerment and prosperity through local business ownership, economic justice, cultural diversity, and environmental stewardship. If you are interesting in finding out more, visit www.greenenterprise.net Posted by FifthTown on Friday, June 23, 2006 Green Enterprise • (0) Comments • Permalink Additional Comments from Julia Rogers on the Rennet Essay Hey someone reads my essays afterall! See additional comments from Julia Rogers on my rennet essay below: Julia writes: Here are a few points that probably add confusion to the topic! 1) I know that vegetable coagulating agents (thistle, bedstraw, fig, cardoon etc.) have a very long practice of use. Columella documents these coagulating agents in use in Roman times. Therefore, you might qualify your statement about animal rennet being original and historic. I would venture that because cheese-making developed spontaneously and independently in several regions, vegetable coagulants may be the original “rennets” in some regions. 2) I think that the link of the word rennet to animal coagulating enzymes is reinforced by etymology. Rennin is the name of one of the specific digestive enzymes (along with chymosin and pepsin). Therefore “rennet” might be assumed to mean “of rennin”. 3) As for whether or not microbial enzymes make a product suitable for (lacto) vegetarians, or for kosher consumption (another significant market for cheeses without animal rennet)....well, it’s a complex issue. Laboratory-produced enzymes are often cultured on animal media (typically from pigs, raising all sorts of questions for people who eschew pork). Furthermore, the original genetic material required to create a laboratory substitute still comes from animal chymosin. In other related trivia, I have read that Chymostar was the first G.E. food approved for human consumption. 4) One should not neglect to mention that cost factors are behind the widescale use of microbial enzymes. I have read that in the US, less than 25% of cheese is produced using animal rennet. Although flavour and age-ability are widely considered to be improved by animal rennet, obviously for low-priced, unaged, commodity cheese, the large producers tend to pick cheaper substitutes. The fact that more producers have not jumped on the “suitable for vegetarians” bandwagon is surprising to me. Posted by FifthTown on Saturday, April 15, 2006 Recommended • (0) Comments • Permalink Ontario Cheese Society Conference As a principal organizer of the OCS conference, I may be biased in my view and state that right up front! But I have to say that all of us at the OCS were extremely pleased with the conference outcomes. We had approximately 75 attendees. In addition, we had over 18 evaluations returns and they were all extremely very positive. What that tells us is that we need to keep going. Keep improving. And continue to provide the services and benefits we strive to offer to help this segment of the industry grow. If you happened to attend, please let us know what you thought of the event! You can complete an evaluation form at www.ontariocheese.org Posted by FifthTown on Tuesday, April 04, 2006 (0) Comments • Permalink Artisan Foods as a Cultural Industry? Is food a form of cultural expression? Is the making of food a cultural industry--no different from publishing or radio? and if so, it is of strategic importance to us? And finally, if this is so, why is it not afforded the same support and protection as other cultural industries in Canada? As David Morley and Kevin Robins writes in their 1995 book “Spaces of Identity: Global Media, Electronic Landscapes, and Cultural Boundaries” , ..."the definition and assertion of a common cultural identity is of strategic importance to communities and indeed, nations.” And it is for this reason so many nations and regions express concerns about transborder media flow. And it is the reason many nations take their cultural industries “off the table” when it comes to world trade negotiations. When one considers global media conglomerates and their product, the internationalization or standarization of say audiovisual programming is seen contributing to a loss of identity, dilution of values and social anxiety (and on the dark side, to some a loss of control). Clearly, to many, identifying, manufacturing and building on cultural identities is important work. Taking the media industry as an example, we have seen that the antidote to the standarization of media programming comes in the form of a resurgence of interest in, and an increase in the consumption of regional and local media. And increasingly consumers are placing a high value on diversity and different expressions of identity as a way of enriching their lives , a way to “travel”, and as a framework against which they can position and evaluate the underpinnings of their own identities. Interest in things local is growing. And it is growing in part due to a reaction to the rootlessness and increasingly bland face of globalization and standarization. It is with this context in mind that I present the contention that the tensions between internationalization and standarization with regionalism or localism as the antidote is being played out in many if not all industries. And that includes the food industry. This means that growing in interests in artisan or locally made foods is not just a small passing fad but part of a larger trend towards rebalancing the local and global scales. Notice I did not say local VERSUS global. I don’t think they are at odds. Both are important and have a role to play. But the heavily weighted side of globalism needed to be offset. And if food --especially artisan methods, culinary traditions and local gastronomy is part of our cultural heritage, then perhaps it is time that artisan food and beverage production and their enterprises be overseen not just by Ontario Ministry of Agriculture and Food but Heritage Canada as well? And, perhaps artisan foods creators should be eligible for the same types of programs that are available to Canadian authors, publishers and film makers? And just as our media works help to sell our nation as a destination point (tourism dollars) to experience , can our micro food and beverage industry do the same? Cultural industries are big. They are economically and strategically significant. And perhaps our definition of what qualifies as a cultural industry needs to be expanded to include artisan foods. Just a thought. Any comments? Posted by FifthTown on Thursday, December 29, 2005 Food Politics • (0) Comments • Permalink Creativity Day! April 21st in Toronto! I had the pleasure of meeting with one of the organizers for Creativity and Innovation today for coffee. What a delight. For those of you interested, I recommend you visit www. creativityday .ca for more information on seminars that are sure to unleash your creative potential! Posted by FifthTown on Wednesday, December 07, 2005 The Creative Economy • (0) Comments • Permalink Andy Shay Cheese Box for December My husband just received his Andy Shay Christmas cheese box as a gift from one of the companies he works with! What a pleasant surprise. The cheese was amazing and delivered in good shape. Congratulations Andy. Posted by FifthTown on Wednesday, December 07, 2005 Recommended • (1) Comments • Permalink ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Posted by FifthTown on Wednesday, December 07, 2005 Permalink Welcome to our “Eating For A Change” Blog! The goal of the this blog is to enable the anyone else interested in food and how our food systems affect our health and planet will find this blog space of interest. The blog is organized into four categories to help participants focus their interaction with our blog according to primary interests. Each is associated with an icon to help you more quickly sort through the entries. Green Enterprise: Intended for comments related to sustainable lifestyle, commerce and agriculture. The Creative Economy: A category for those who want to discuss the potential and role of the creative economy (which includes artisan food entrepreneurs). Recommended: We designed this category for the sharing recommended places, events, foods, wines and books! Food Politics: Intended as a space in which participants can discuss food politics (Raw milk anyone?)! Posted by FifthTown on Wednesday, December 07, 2005 (0) Comments • Permalink Page 1 of 1 pages Archives Monthly Archives Complete Archives Category Archives Most recent entries Welcome Bloggers ! GET Toronto--Get involved! Additional Comments from Julia Rogers on the Rennet Essay Blog Home Editorial Policy The Fifth Town ”Eating for a Change” blog was launched to enable those interested in facilitating or encouraging positive, broadly informed and thoughtful change in our modern day food system. As the saying goes, you need to b e the change you want to see. Which sometimes means you have to stand out from the crowd (hence our choice of graphics). Food politics has become a mainstream hot topic and focal point of concern along with other related areas like sustainability. These areas are very much related in their interest in safeguarding the the health of individuals or the planet for future generations. If you have ideas, opinions, solutions or just want to let it out--this space is for you. http://www. fifthtown .ca/artisan_cheese/ blog / Green Enterprise The Creative Economy Recommended Food Politics << April 2008 >> S M T W T F S 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 ,[object Object],Fifth Town "Eating for a Change" Blog Home > Fifth Town "Eating for a Change" Blog Welcome Bloggers! The Fifth Town ” Eating for a Change ” blog was launched to enable those interested in facilitating or encouraging positive, broadly informed and thoughtful change in our modern day food system. As the saying goes, you need to b e the change you want to see. Which sometimes means you have to stand out from the crowd (hence our choice of graphics). Food politics has become a mainstream hot topic and focal point of concern along with other related areas like sustainability. These areas are very much related in their interest in safeguarding the the health of individuals or the planet for future generations. If you have ideas, opinions, solutions or just want to let it out--this space is for you. Categories ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],

Paw Paw’s Pure Products http://pawpawspureproducts.com/?cat=3

FRP has generously supported the new edition of Red Beans and Rice- ly Yours . The book looks wonderful. The cover is slick and attractive. The red bean logo graces every page. The text is red bean colored. A very nice upgrade of the booklet thanks to FRP. Many thanks. http:// sofood . blogspot .com/

Kraft foods is re - launching their staple line of salad dressings, complete with new packaging. Under the concept of Pure Kraft , the dressings have been reformulated to eliminate artificial preservatives and emphasize flavour. http://www.thedieline.com/blog/food_drink/index.html

Who wouldn’t love to own a dozen of each piece of stemware from the Riedel Sommeliers series, as pretty as they are? But, how long would you weep if you were to break one? Will you notice the difference between a $48 glass and a $3 glass? http://blog.mamobistro.com/?p=3

Business Monitor Online’s Food & Drink Service provides unparalleled food and drink market research for country markets and analysis on food and drink companies worldwide – from Asia and Africa to the Americas, Europe and the Middle East. The online service features food and drink industry trends; intra-daily news analysis; systematic country market assessments with 5-year forecasts; monthly regional briefings, company profiles and industry intelligence for food, drink and tobacco expenditure, consumption, sales, imports and exports, and for the mass grocery retail sector; analysis of latest industry trends and prospects; competitive intelligence on leading manufacturers and suppliers; and monitoring of the regulatory environment. http://www.businessmonitor.com/bmo/food/?gclid=CJW1-L-uz5ICFQIGxgodME2CGQ

http://www.toronto.ca/invest-in-toronto/pdf/food.pdf

Situated in the western half of Ontario’s Golden Horseshoe region, the City of Hamilton is centrally located in Canada’s and Ontario’s manufacturing heartland. As part of Canada’s largest Province, companies in Hamilton’s food and beverage sector are part of North America’s second largest and fastest growing food cluster. http://www.investinhamilton.ca/pdf/foodandbevprofiles.pdf

The European food and beverage sector is faced with an unprecedented number of challenges today, leading to an increase in restructuring activity across the EU. These developments are primarily driven by the need to enhance competitiveness and address local and global changes affecting the industry. This dossier aims to provide an in-depth analysis of the trends and forces shaping the sector. The information is mainly drawn from recent and original EMCC research, including a sector mapping report, company and cluster studies, future scenarios and foresight work. http://www.eurofound.europa.eu/emcc/content/source/eu06026a.htm?p1=emcc_dossier&p2=null European Monitoring Center on Changes

Food and Beverage Clusters

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