COVID-19 happened. Now what? The pandemic's legacy on our relation with proteins


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Sylvain Charlebois, PhD - Dalhousie University


COVID-19 redefined Canadians food purchasing habits in several ways and consumers emerge from a historical experience that lasted several months. Before the crisis, vegetable proteins were in fashion, plastics were the new threat and shopping online was seen by many as a far-fetched idea. Things have changed, probably for a while. While reflecting on the past few months, this presentation paints a portrait on the future of proteins. Trends, supply, grocery shopping, restaurants, online commerce, prices, everything will be looked at, as well as lessons we must consider from the COVID-19 crisis.



ABOUT THE SPEAKER:


Dr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Known as “The Food Professor", his current research interest lies in the broad area of food distribution, security and safety. He is one of the world's most cited scholars in food supply chain management, food value chains and traceability. Furthermore, his research has been featured in several newspapers and media groups, nationally as well as internationally. He has testified on several occasions before parliamentary committees on food policy-related issues as an expert witness. He has been asked to act as an advisor on food and agricultural policies in many Canadian provinces and other countries.


** Original Source: "CNS Education Webinars" Tuesday, February 23, 2021


This webinar was sponsored by Pulse Canada and The Helderleigh Foundation.

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Type: File

Last Updated: February 23, 2021

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