As a part of our new commitment to diversity and education, Chicken Farmers of Canada has partnered with the Culinary Federation of Canada, to bring chicken to the forefront of chefs’ minds and find new eating opportunities for Canadian chicken. We also want to feature more cultural chicken dishes, prepared by underrepresented community members.
In June, CFC participated in the Culinary Federation Annual Conference and despite avian influenza cancelling our scheduled chefs’ chicken farm tour, the first step in our inaugural partnership was very successful!
Equipped with our model chicken barn and multipurpose Wheel-Of-Chicken, CFC’s interactive exhibit and speaking opportunities enabled us to speak with hundreds of chefs from across the country and have great discussions centered around sustainability, environmental impact, and vegan activism.
We aim to ensure that chefs and culinary experts are armed with more information about modern chicken farming, so that they can have confidence in our products, and they can help dispel any myths or misunderstandings regarding the Canadian chicken industry.
Saskatchewan chicken farmer, Tiffany Martinka, took part in “The Future of Food” Panel Discussion – an overview of sustainable farming. All the panelists provided great examples of sustainable practices with the chefs end-use in mind and discussed how farmers can help chefs serve food of the highest quality possible. We really enjoyed the discussion that was sparked by an engaging audience Q&A.
We’re looking forward to the Culinary Federation Conference next year in Niagara, where we’ll be able to sip some fine wine, reconnect, and continue our education of the core pillars of the Raised by a Canadian Farmer brand – food safety, animal care, and sustainability.
The more we educate, the more trust we gain.
