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Friday, 30 July 2010 10:17 |
OTTAWA — After two-and-a-half years of deliberation, the Sodium Working Group has mapped out guidelines for foodservice providers to follow to reduce salt output in Canada.
Health experts recommend that the average person consume no more than 1,500 mg of sodium per day, but reports show that Canadians ingest almost three times that amount — in large part due to added sodium in processed foods.
With foodservice operators onboard, the task force aims to reduce the Nutrition Facts table's "daily value" for sodium from 2,400 mg to 1,500 mg, mandate standardized serving sizes as the basis for reporting nutrition information, require restaurants to label menu items and set sodium- reduction targets for food.
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Canada Food Day to be Honoured at 134 Restos |
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Thursday, 29 July 2010 12:35 |
ELORA, Ont. — More than 130 Canadian restaurants will pay tribute to Canada Food Day, a celebration of Canuck food, on Saturday, July 31.
The special day, founded in 2003 as The World’s Longest Barbecue, by culinary activist Anita Stewart of Elora, Ont., it was created to support Canadian beef after the closing of the American border to Canadian beef exports.
At the time, Stewart asked her friends, including the membership of Cuisine Canada of which she is founder, to “fire up their barbecues” and join in a day-long celebration from coast-to-coast in support of Canadian beef and the country’s rich food history.
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Wednesday, 28 July 2010 10:55 |
CALGARY — Canadian beef, and more specifically some of the underutilized cuts, will be on display this week at the American Chef’s Federation (ACF) National Conference, running from Aug. 2 to 5 at the Anaheim Marriott in California.
Canada’s Beef Information Centre (BIC) is on the agenda, with a presentation titled “Lean on Beef – Culinary Options in Challenging Economic Times,” which will showcase how Canadian beef can evolve to meet the changing needs of diners in various menu applications.
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