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        THE CAPI PROCESSED FOOD SECTOR RESEARCH PROGRAM

PHASE 1:
Diagnosis

1a. Diagnosing the trade deficit
1b. Reasons for the trade deficit
2. Explaining the trade deficit
3a. Food manufacturing performance
3b. Plant openings, closings & investments

PHASE 2:
Inspiring practices

4a. Case studies on success traits: Cross-case analysis
4b. Cross-case analysis
5. Consumers and markets
6a. Innovation insights: Capital Investment
6b. Innovation insights: Talent, skills, and people
6c. Innovation insights: Off-grade food

PHASE 3:
Competitive advantage

7. Conclusions
8. Implications for policy & strategy

Financial Contributors,
In-Kind Contributors and Partners

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  PROJECT 6c: INNOVATION AND OFF-GRADE FOOD (DUE TO IMPERFECTIONS):
DRIVERS AND DETERRENTS
Waste in the food industry is an issue getting increased publicity. Yet, one largely unknown aspect of this issue is the use of off-grade food ingredients as an economic opportunity for some players in food processing and production. This brief paper examines how food processing companies in British Columbia are successfully using off-grade ingredients in a variety of processed foods and the advantages and deterrents to using such
ingredients.
 


The Canadian Agri-Food Policy Institute    •    960 Carling Avenue, CEF Building 49, Room 318    •    Ottawa, ON K1A 0C6
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