Industry News

Eco Labels Measure the Carbon Footprint of Food

You’re standing in the store, holding two jars of spaghetti sauce. One has only a list of ingredients, while the other also has an eco label with information about the impact making this jar of sauce had on the environment. Or perhaps both jars have eco labels, and one is red while the other is green. If the green label means producing that jar of sauce was less detrimental to the environment, would you be more inclined to buy it? Studies have shown this is the case and that in the future, brands may bank on you making that very decision.

For consumers thinking about how their purchases affect the environment, eco labels are a going concern. Still in their infancy, eco labels calculate the environmental cost of what you eat. They’re being piloted in Europe and politicians in the UK and Canada have introduced private members’ bills that would mandate environmental impact labels on food. In this country, Jaime Battiste, an MP from Nova Scotia, tabled a private members’ motion calling for a green grading system. The motion, called the M-35 Environment Grading Label, passed in the House of Commons early last year. The House standing committee on environment and sustainable development is now looking into the ramifications of implementing such a system. Battiste’s vision is to give products grades that consider things like greenhouse gas emissions, waste created, water use and distance travelled.

So far, eco labelling is voluntary. But some businesses are paying attention to consumers who are increasingly concerned with the environmental impact of their food choices. In November 2020, Maple Leaf Foods announced plans to add packaging labels declaring products carbon zero as part of a larger initiative to become the first major food producer to be carbon neutral. And Unilever has a climate plan to label all products with carbon-emissions information.

How is an eco label derived and what makes a product score high or low? There are currently no standards for the labels, so any number of environmental impacts can be assessed. Some of the products and services that are measured include toxicity, air quality, energy and water use, recyclability, and the use of natural resources. Within each category, the product is rated in respect to the size of its carbon footprint. The resulting eco label can take on many forms: a grade (A through F), a colour (green, yellow, red) or a certification. However, without a common set of criteria or means of assessment, an eco label may exist in a vacuum. Not to mention that without mass adoption, consumers can’t compare one product to another with the goal of choosing the one that rates best.

In the coming years, product owners may look to include eco labels as part of sustainability programs, due to consumer pressure or because of government mandates. One potential hurdle is the requirement to gather the product information needed to create a label. GS1 Standards may prove a useful tool in such an endeavour with the ability to track and trace products from raw materials all they way to the retailer. Just like with calorie counts provided by restaurants or nutrition labelling on products, the aim is to provide consumers with the information that leads to informed choices. Whether eco labels are used or ignored is up to the customer.

School Lunch Trends

A new school year is upon us, and parents know how difficult it can be to pack a lunch that’s nutritionally balanced and doesn’t come home uneaten. Arming yourself with a few good ideas and kid-approved food can make this this task less daunting. We take a look at what’s trending in the cafeteria and how you can satisfy young eaters’ appetites to fuel their activities.

A US-based report has identified some foodservice trends that are popular with the kindergarten through grade 12 set. One thing school administrations have to consider is working around supply chain issues to provide popular meals in the midst of delays and shortages. Have a look at the most in-demand flavours and the fastest-growing fruits on the menu over the last four years:

• Ginger
• Bacon ranch

• White gravy
• Mango

• Watermelon
• Tangerine

This study also identified some of the innovative ways school districts are spicing up their lunchtime offerings. In Texas, students can sample a spoonful of any item they’ve never tried before to make sure it passes the taste test before committing. At the same school, a taco sauce competition had students invested in Taco Tuesday. In Minneapolis, staff are getting creative by adding fresh herbs and spices to common items such as chicken strips. These efforts serve to engage students and give them something to look forward to at lunch.

Back to school is a time of year that impacts students and parents alike. A Deloitte online survey asked 1,200 parents with school-aged children where and how they’ll be spending money this fall. One place parents said they plan to spend money is on sustainable products. The survey showed that parents who make sustainability a priority will spend 22% more than the average on their kids at this time of year. In fact, reducetarianism was identified as one of Whole Food Markets’ top food trends of 2022. It’s not surprising that people are striving to eat fewer animal products and passing that idea onto their kids. Even Grubhub ranked the meatless Impossible cheeseburger their top dish of 2021.

If you’re struggling with what to pack for your child’s lunch, you can consult guides like this or this for some current ideas. Browse through children-submitted recipes, nutrition facts, food combinations and more to inform back-to-school meal plans. Involving kids in lunch options works well for picky eaters and should get any kid excited about lunches for the new school year. Don’t forget that a fun lunch box — bento boxes are popular right now — can add to the anticipation at mealtime. One final note: don’t forget to ask your school about any food restrictions put in place to protect kids with allergies.

Canadian Grocery Shoppers Ready to Sample Again

It’s no secret that the COVID-19 pandemic changed the way the entire world did business—from closing international borders to capacity limits, the world is a different place. Thankfully, with case counts on the decline in Canada, life is returning to its new version of normal, and this includes a flavourful grocery store shopping experience: free samples.

Field Agent Canada conducted a study of 3,412 Canadians that found 90% of the those asked would be willing to interact with staff and try a sample of whatever hot food item was being offered. This is up almost 10% from when Canadians were surveyed during a respite from the COVID-19 pandemic in August 2021. As well, 95% of respondents said they would be willing to try a sample of a packaged food item, an increase of 4% over the August 2021 survey.

In a Canadian Grocer article published in July, Jeff Doucette, the general manager of Field Agent Canada said, “There seems to be a bit of a disconnect between what we see happening at store level and what consumers are actually willing to do. It feels like there’s a bit of a lost opportunity right now, where consumers would be willing to try new products, but they’re not really being offered.”

With the health and safety of employees, as well as customers, being top of mind, many chains are looking at a slow and steady approach to bringing sampling back into stores across the country. The Canadian Grocer article went on to explain that new sampling procedures for many retailers will likely follow Loblaw’s approach, which includes plexiglass barriers, enhanced cleaning procedures and using compostable single use supplies for handing out the samples.

The caveat for consumers’ willingness to try? How “sterile” the product is. Most consumers would rather sample a homecare, personal care or packaged food item. Doucette said, “Demo companies will have to think through how they’re going to make sure people feel safe, and not just go back to the way they’ve been doing it.”