Transforming Canada’s culinary and egg farming communities for a sustainable food future
Chef Matt Basile teamed up with first-generation Canadian egg farmer, Conrad Vanessen, at this year’s Terroir Symposium for an inspiring chat about the future of food in Canada. Together, they explored the ever-changing culinary and agriculture landscapes, diving into recent transformations and the importance of working together to promote the long-term sustainability of both sectors and the planet at large. Read on for a glimpse into their important discussion.
Cultivating a culture of growth by connecting with each other
There are many shared values amongst chefs and farmers and one aspect that Chef Matt and Conrad discussed is that both the culinary and egg farming industries need to continuously evolve to keep in step with changing mindsets, new skill sets and what our communities value. It is by embracing this approach that chefs and farmers alike can meet the needs of Canadians and support a strong, sustainable, food system.
Chef Matt noted the shift the Canadian culinary industry has undergone in recent years as a result of changing customer behaviour. “Chefs and restaurateurs made the shift by changing hours of operation, leaning into new food trends or offering alternatives for dietary restrictions, all while nurturing a positive and supportive environment for employees,” said Chef Matt.
Meanwhile, on the agricultural side, Conrad spoke about his life as an egg farmer, highlighting his dedication to continuously improving his skill set by drawing on the latest farming practices and how the egg farming sector as a whole is working together to embrace world-class standards. Conrad also underscored the need to connect farmers, chefs and Canadians and promote transparency in egg farm operations.
“There is tremendous value in bringing all these groups together. I’m very proud about what our Canadian egg farmers do and see the importance of educating consumers about where their food comes from and how it’s produced,” said Conrad. “Being part of the Terroir Symposium and having these conversations is a big step towards transforming the industry and being more transparent,” he added.
A trusting relationship starts with transparency
A recent study by Egg Farmers of Canada found that less than half (46%) of Canadians say they know where their food comes from, yet a majority (88%) feel it’s important the food they buy is produced sustainably. Building on these insights, Chef Matt and Conrad talked about the value of sustainable food production and the importance of transparent business practices.
“As farmers, we want to make the investments [in our operations] and be as sustainable and environmentally friendly as possible,” said Conrad. This means using resources wisely and continuously measuring and managing on-farm sustainability practices and goals. From embracing renewable energy and new smart technology, egg farmers are actively improving efficiency all while reducing waste. This is one of the many reasons why sustainability starts with Canadian eggs.
Meanwhile, Chef Matt spoke about the culinary industry’s recent focus on local, in-season and sustainably produced food. Behind this trend is the unwavering interest of customers in wanting to understand where their food comes from and the people behind the products they see on menus and purchase in stores – like eggs!
Evolving egg farming practices to become even more sustainable
As a final point in the discussion, Chef Matt and Conrad reflected on the transformation the egg farming industry has undergone over the past few years. While already a protein source with a low environmental footprint, egg farmers are working to ensure eggs are produced sustainably both now and in the future. The conversation focused on the importance of new technologies and techniques across various facets of egg farming, including animal care, environmental stewardship and food safety. They also highlighted the resources available to egg farmers to help them assess their impact on the environment and create sustainability action plans.
“I can go on my cell phone and see everything that is happening in my barn. I can see how many eggs are being laid, how much feed is being consumed, how much water my hens drank and the temperature of the barn to ensure my hens are comfortable,” shared Conrad. “As technology advances, it is amazing what we will be able to do to advance our sustainable on-farm practices. It’s a very exciting time!”
Some final thoughts
With Canadians becoming more interested in supporting local farmers and understanding the origins of their food, both farmers and chefs find themselves in an enviable position where they can help Canadians learn about how their sectors are progressive and evolving. From climate-smart business practices to local supply chains, Canadian egg farmers and our culinary leaders are leading the way to a more sustainable food future and a better planet for us all.
To learn more about Canadian eggs and how Canadian egg farmers are farming for a more sustainable future, visit eggfarmers.ca.
