The NSSC has developed a skills initiative geared towards the food processing sector. This initiative involves a two phase diagnostic assessment of the food processing sector, and its related HR challenges, gaps, and needs. Phase I of the assessment has been completed and NSSC is now engaged in Phase II.

In September 2006, NSSC commenced Phase II of the Food Diagnostics Study. This phase will expand upon the HR Challenges and issues discovered in phase one.

The NSSC will expand the Food Diagnostic Committee, by bringing additional key stakeholders to the table. The industry will be accessed at a sufficient level to enable the NSSC to ensure a definitive action plan at the end of this project. With the assistance of the Executive Summary produced in Phase I, one-on-one stakeholder interviews will lead to the development of a Discussion Paper, which will be validated nationally, and will include a model framework that documents the opinions of the focus groups and the outcomes. The information will include an examination of the business environment, technology, HR issues, skills, training and education, framed in the context of developing a potential national body.

Upon Phase II of the research, an action plan will determine if feasibility towards the creation of a national food umbrella organization exists.

In, January 2008, the National Food Advisory Committee met in Toronto, Ontario to review all of the research findings and decide if indeed a national food sector council should be created. It was agreed to proceed with the development of a national food processing sector council with a mandate to establish processes for outreach across sub-sectors, gain input from labour unions, build partnerships to meet the regional needs of the industry. In light of the strong endorsement for the creation of a national sector council and the urgent set of challenges facing the industry, the National Food Advisory Committee agreed to establish an Interim Working Group to provide input and direction in the development phase of a council.

The interim working group will be meeting at the end of August 2008 to discuss some key areas in developing a national sector council for the food processing industry. Some areas of discussion include;
-governance
-by-laws
-strategic direction
-council vision

Future updates will be provided as they become available.

• A comprehensive study of the food processing sector.
  
• Development of food processing courses, such as Leadership for Supervisors, and Factory Clean-Up
  
• Available subsidies to hire a recent graduate to work in your facility
  
• NSSC’s annual conferences and meetings
  
• Development of Ergonomics in the Workplace Video and guides
  
• Development of Workplace Essentials for supervisors.
  
• Dissemination of relevant information to the industry on a quarterly basis
  
• Access to the services offered by NSSC team of regional representatives
  
• Access to government funds through HR project initiatives
  
• Monthly newsletters

Phase I entitled Diagnostic Study of the Food Processing Sector provided the context for understanding the sectoral and occupational structure and human resource trends and challenges taking place within the various segments of the food processing industry.

Specifically, the goals of the study were to:

• Provide a broad profile of the food processing industry and occupations therein;
• Identify future trends, issues and challenges in the sector and how they affect processors;
• Provide a description of current and past relevant initiatives and programs for the food processing sector, especially with respect to human resource development; and
• Assess the feasibility of moving forward and provide recommendations for a collaborative structure/approach for addressing human resource development within the food processing sector.

The research and analyses executed in the study provided a snapshot of the challenges and opportunities facing the food processing industry, specifically with respect to the industry’s workforce. The study outlined a preliminary phase of research and indicated the need and feasibility of proceeding with subsequent phases.

Upon Phase II of the research, an action plan will determine if feasibility towards the creation of a national food umbrella organization exists.

HR Summit 2008: Food and Beverage Industry
Workforce Issues and Strategies
September 29th-30th, 2008, Old Mill Inn, Toronto

The Alliance of Ontario Food Processors in conjunction with the Ontario Ministry of Agriculture, Food and Rural Affairs and the City of Toronto, is hosting an Industry Dinner and 1 Day Summit that will focus on workforce issues and strategies which will empower your company to become an employer of choice in Ontario's food and beverage processing industry.

Keynote address will be given by Roger Martin, Chair of the Ontario Task Force on Competitiveness, Productivity and Economic Progress and recently appointed by the Premier to study competitiveness and skills.

With labour and workforce shortages already here and more anticipated, having the resources necessary to successfully source, engage, and keep your most important asset - employees - will be key for your company in achieving and maintaining a competitive advantage


For more information on this event please visit www.aofp.ca

New Brunswick Food and Beverage Processors Association

Saskatchewan Food Processors Association

Manitoba Food Processing Association

BC Food Processors Association

PEI Food Technology Centre

Guelph Food Technology Centre

Canadian Manufacturers and Exporters, Newfoundland

Agriculture and Agri-Food Canada

Canadian Food Inspection Agency

Comité sectoriel de main d’oeuvre en transformation alimentaire

Canadian Meat Council

Alberta

British Columbia

New Brunswick

Newfoundland and Labrador

Atlantica Solutions Inc.
Burke Consulting Inc.
College of North Atlantic
Moo Moo Ice Cream Inc.
Department of Natural Resources
Department of HR Labour and Employment
DMC Inc.
East Chem Inc.
Fish, Food & Allied Workers
Janitoral Sales & Support Ltd.
Marine Institute
Partners for Workplace Inclusion Program (PWIP)
PCF Consulting
Quidi Vidi Brewery
Real Training Solutions
Atlantic Global Management
Sani-Pro
Blue Buoy Foods
Hicks Consulting
Country Ribbon
Newfoundland and Labrador Federation of Agriculture
3 T's Limited
A-1 Pest Control Inc
McGrath Kelly Co. Inc.
Shamrock Waters of Canada Inc.

Nova Scotia

Ontario

Quebec

Merit Trax Technologies Inc.
Fédération du commerce CSN

Saskatchewan

Diagnostic Assessment and Definition of the Food Industry in Canada

Animal Food

Mavis McRae, Director
Holts Pets Inc.
PO Box 34118
Winnipeg, Manitoba R3T 3B0
T: 204-897-7361
F: 204-832-1883
mavmcrae@shaw.ca
www.luckydogbiscuits.com

Grain and Oilseed Milling

Mark Pickard, President
Alternate: Karine Paquin, Quality Assurance
InfraReady Products Limited
850C 56th Street East
Saskatoon, Saskatchewan S7K 5Y8
T: 306-242-4950 ext. 11
F: 306-242-4213
Toll Free: 800-510-1828
m.pickard@infrareadyproducts.com
www.infrareadyproducts.com

Fruits and Vegetables

Steve Martin, Owner
Martin's Family Fruit Farm Ltd.
1420 Lobsinger Line, RR#1
Waterloo, Ontario Canada N2J 4G8
Phone: (519) 664-2750
Toll Free: 1-800-461-2391
Fax: (519) 664-1505
martins.steve@rogers.com
www.martinsapples.com

John Swan, Owner
Knol Farms Limited
PO Box 67
Collingwood, NS B0M 1E0
T: 902-686-3839
john@knolfarms.com
www.knolfarms.com

Dairy Products

Gay Hahn, CEO
Avalon Dairy
BC Food Processors Association
5805 Wales Street
Vancouver, British Columbia V5R 3N5
T: 604-434-2434
gayhahn@avalondairy.com
www.avalondairy.com

Meat Products

Pierre Girard, Vice-President
New Food Classics
4211-13A Street S.E.
Calgary, Alberta T2G 3J6
T: 403-299-0822
F: 403-265-4735
pierre.girard@newfoodclassics.com
www.centennialfood.com

Kevin Beyea, VP Marketing and Sales
ACA Coop Ltd. (Eden Valley Farms)
30 Chipman Drive
Kentville, Nova Scotia B4N 3X1
T: 902-678-1335
kevinb@edenvalleyfarms.com
www.edenvalleyfarms.com

Carey Vadeboncoeur, Director of Operations
Maple Leaf Fresh Foods
1 Warmer Road
Winnipeg, Manitoba R2J 4E5
T: 204-258-2804
F: 204-231-2944
vadebomc@mapleleaf.ca
www.mapleleaf.ca

Nick Johnson, VP of Human Resources
Maple Leaf Fresh Foods
178 South Service Road East
Oakville, Ontario L6J 2X5
T: 905 - 815 - 6425
JohnsonNi@mapleleaf.ca
www.mapleleaf.ca

Seafood Products

Phil Leblanc, President
IMO Foods Canada Limited
Box 236, 26 Water Street
Yarmouth, NS B5A 4B2
T: 902-742-3519
F: 902-742-0908
imofoods@ns.sympatico.ca
www.imofoods.com

Bakeries and Tortilla

Mike Timani, President
Fancy Pokket
NB Food and Beverage Processors Association
1220 St. George Blvd.
Moncton, NB E1E 4K7
T: 506-853-7299
F: 506-859-6857
miketimani@fancypokket.com
www.fancypokket.com

Chuck Gyles, VP Human Resources, Labour Relations
Weston Foods
1425 The Queensway
Etobitoke, ON M8Z 1T3
T: 416-252-7323 ext. 2254
F: 416-503-7662
Chuck.Gyles@WestonBakeries.com
www.weston.ca

Other Food Manufacturing

Greg Smith, VP Human Resources
Campbell’s
60 Birmingham St
Etobicoke, ON M8V 2B8
T: 416-253-8679 or Main: 416-251-1131
greg_smith@ca.campbellssoup.com
www.campbellsoupcompany.ca

Parimal Rana, Regulatory Affairs Manager
Nature's Path Organic
9100 Van Horne Way
Richmond, British Columbia V6X 1W3
T: 604-248-8791
F: 604-248-8762
prana@naturespath.com
www.naturespath.com

Sugar and Confectionery

Dave McGregor, VP People Learning & Develop.
Wrigley Canada
1123 Leslie Street
Toronto, Ontario M3C 2K1
T: 416-442-3277
F: 416-442-3299
DAVE_MCGREGOR@WRIGLEY.CA
www.wrigley.com

Union Representative

Greg Pretty, Director Industrial Sector
Fish, Food and Allied Workers / CAW
Box 10, 2 Steers Cove, Cormack Building
St. John's, Newfoundland A1C 5H5
T: 709-576-7276
F: 709-576-1962
gregpretty@nf.aibn.com
www.ffaw.nf.ca

Bryan Neath, Co-Chair CFIC
United Food and Commercial Workers Union
61 International Boulevard, Suite 300
Rexdale, Ontario M9W 6K4
T: 416-675-1104
bneath@ufcw.ca
www.ufcw.ca

Association

Jim Laws, Executive Director
Canadian Meat Council
955 Green Valley Crescent, Suite 305
Ottawa, Ontario K2C 3V4
T: 613-729-3911 ext. 24
F: 613-729-4997
jiml@cmc-cvc.com
www.cmc-cvc.com

Don Newman, Executive Director
New Brunswick Food and Beverage Processors Association
633 rue Main Street, Suite 650
Moncton, New Brunswick E1C 9X9
T: 506-389-7892
F: 506-850-1553
don@nbfood.com
www.nbfood.ca

Lise Perron, Directrice
Comité sectoriel de main-d’oeuvre en transformation alimentaire
1480, 80e rue Est, bureau 103 C.P. 59040
Charlesbourg, Québec G2L 2W6
T: 418-623-5335 ext. 23
F: 418-623-1343
lperron@csmota.qc.ca
www.csmota.qc.ca

Academia

Dalin Bullock, Chair
Olds College, School of Animal Science
4500-50th Street
Olds, Alberta T4H 1R6
T: 403-556-8347
dbullock@oldscollege.ca
www.oldscollege.ca

Gary Fulcher, Professor and Head
University of Manitoba, Department of Food Science
248 Ellis Bldg.
Winnipeg, MB R3T 2N2
T: 204-474-9065
F: 204-474-7630
gary_fulcher@umanitoba.ca
www.umanitoba.ca

Government

Sheila Jones
Agriculture and Agri-Food Canada Sectoral Industry Services Division
930 Carling Ave
Ottawa, ON K1A 0C5
T: 613-759-1183
F: 613-759-7480
jonessh@agr.gc.ca
www.agr.gc.ca

Gen LeBlanc
Human Resources and Social Development
140 Promenade du Portage
Phase IV, Level 5
Gatineau, Québec K1A 0J9
T: 819-934-5604
gen.leblanc@hrsdc-rhdcc.gc.ca
www.hrsdc.gc.ca

Project Team

Johanna Oehling, NSSC President
910-130 Albert Street
Ottawa, Ontario K1P 5G4
T: 613-782-2391
F: 613-782-2386
joehling@nssc.ca
www.nssc.ca

Murielle Roy, Project Manager
910-130 Albert Street
Ottawa, Ontario K1P 5G4
T: 613-782-2391
F: 613-782-2386
mroy@nssc.ca
www.nssc.ca

Jennefer Griffith, Communications Lead
910-130 Albert Street
Ottawa, Ontario K1P 5G4
T: 613-782-2391
F: 613-782-2386
jgriffith@nssc.ca
www.nssc.ca