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Re: [lofo List] letter to editor: "Food industry book hard to digest"



I haven't read the book or the book review referred to, so I'm not sure exactly what she is responding to. Some things that jump to mind: 98% family farms all depends on how you define a family farm. When family farms do contract production for corporations such as Maple Leaf and Big Sky, they do not own the pigs, they don't make the decisions about feed, they don't have any say over the price, but they take on the financial risk because they own the barn and supply the labour. Is this a family farm, or is it a corporation contracting out production?

A similar circumstance holds in beef production. The cow-calf operaations are mostly family farms, but they sell most of the calves to the big feedlot companies in Alberta.

It also doesn't get at concentration. How big are the 2% that are not family farms, according to her stats? The point of corporate farms is that production and ownership are concentrated -- not that there are a lot of them.

As for working conditions, there was an excellent story about the Brandon Maple Leaf plant, title: Butchered. It tells how brutal working conditions are there. If you would like a copy I can email you the text. Then if you look at the Lakeside Packers strike that happened last summer, you will get more stories about how awful it is to work in a slaughterhouse. The pig barns have trouble keeping employees, so that now the companies must seek workers in Mexico, China and Phillipines. The Canadian Labour Congress's points out that some of the people with the least food security of all in Canada are people who work in the food service industry due to low wages.

I have a sense that our food is probably safer than the USAs. However there is intense pressure to adopt US regulatory standards and production practices, and unless we put up strong resistance our food inspection system and regulations will be "harmonized" with the USA's.

Cathy

Daryl Hepting wrote:
Hello;

The following is a letter to the editor in the Leader Post, August 11, 2006. It is written by Jill Holroyd, VP, Research and Communications, Canadian Restaurant and Foodservices Association. The book to which she refers (and its precursor, Fast Food Nation) has caused quite a stir in the States. She claims that things are different here in Canada. Her stats seem questionable. Can anyone help with
a reply?

Best regards,
Daryl
--
"Food industry book hard to digest"

A book review, "Book offers kids interesting and disturbing fast food facts," in the Leader Post of August 5, may have created some misperceptions among your readers. The review failed to mention that the book in question is an American author's personal view of the American food industry.

Far from "doing away with the family farm and ranch," Canada's quick-service restaurant operators source safe, nutritious and high-quality beef and chicken from hundreds of family farms across Canada. Family farms account for 98 percent of all farms in this country, according to Agriculture and Agri-food Canada. Food safety and quality are of utmost importance to restaurant operators, and the industry takes pride in meeting or exceeding federal, provincial and municipal government standards that
govern this industry.

In terms of food quality and variety, Canada's restaurants provide consumers with a wide range of menu items to meet their dietary needs and preferences. Quick-service restaurants have responded to consumer demand by offering a range of new items such as salads, sandwiches, yogurt and whole grain breads. And finally, when it comes to our employees, no other industry provides more first-job experience for young people looking to build their resume or embark on a career in the foodservice industry.

Regurgitating the flawed arguments in "Chew on This" without analysis or context does a disservice to the foodservice industry's one million employees, as well as thousands of restaurant operators, food suppliers,
and Canadian Farmers.

Jill Holroyd
(transcribed by me)
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