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CANADA BEEF COLLABORATING WITH RESTAURANTS CANADA IN 2019

Canada Beef will elevate Canadian beef’s exposure in 2019 through collaboration with Restaurants Canada on the creation of the very first Canadian beef pavilion. A sizeable space on the show floor where beef producers, packers and other strategic partners can participate together in showcasing their Canadian beef products, programs and services. Participating industry partners that have invested in their own booth within the Canadian beef pavilion will also be able to leverage the activation centre.
 
Restaurants Canada is a national, not-for-profit association representing Canada’s diverse and dynamic restaurant and foodservice industry. With more than one million employees; 80,000 locations; and 18 million customers a day, the restaurant industry is the number one source of first jobs for young people. We help build neighbourhoods, drive tourism, and fuel Canada’s agri-food production.
 
Every year Restaurants Canada holds a National Show in Toronto.  The RC 2019 Show is the foodservice and hospitality event, bringing the industry together to shop, taste, learn, connect and grow their business.  The show will take place from February 24th to the 26th 2019.
 
The activation centre is an interactive space that will not only provide one more area to connect with potential customers, but also an area to work with the skilled staff of the Canadian Beef Centre of Excellence (CBCE) on preparation and sampling of showcased product.
Source : CBC

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Dr. David Rosero: Fat Quality in Swine Diets

Video: Dr. David Rosero: Fat Quality in Swine Diets

In this episode of The Swine Nutrition Blackbelt Podcast, Dr. David Rosero from Iowa State University explores the critical aspects of fat quality and oxidation in swine diets. He discusses how different types of lipids affect pig performance and provides actionable insights on managing lipid oxidation in feed mills. Don’t miss this episode—available on all major platforms.

Highlight quote: "Increasing levels of oxidized fats in swine diets reduced the efficiency of feed utilization, increased mortality, and led to more pigs being classified as culls, reducing the number of full-value pigs entering the finishing barns."

Meet the guest: Dr. David Rosero / davidrosero is an assistant professor of animal science at Iowa State University. His research program focuses on conducting applied research on swine nutrition and the practical application of smart farming. He previously served as the technical officer for The Hanor Company, overseeing nutrition, research, and innovation efforts.