The B.C. Restaurant and Food Services Association says in an open letter to Premier John Horgan and union president Stephanie Smith that businesses and workers can't afford for the job action to continue.
TORONTO, Aug. 23, 2022 /CNW/ - Ontario's food and beverage processing industry is seeking to increase education, employment opportunities, and access to qualified foreign workers as skilled trade shortages continue to take their toll on production capacity. This is according to a new study conducted by Food and Beverage Ontario and funded by the Ontario Ministry of Agriculture, Food and Rural Affairs.
After the first weekend of job action and liquor rationing that left some customers disgruntled, there was no sign negotiations would resume between the B.C. Government Employees Union and the province.
No liquor or cannabis products will be distributed to B.C. businesses after 950 liquor distribution and wholesale workers walked off the job on the first day of a strike by the British Columbia General Employees' Union.
There is cause for concern, and this insect "really likes to feed on grape vines," said Emily Posteraro, a program development coordinator at Invasive Species Centre, a Canadian non-profit.
Visits to both casual-dining and midscale restaurants -- categories where Recipe competes -- are up by roughly 40 per cent this year in Canada as they recover from pandemic lockdowns, according to research firm the NPD Group.
Wine Growers Ontario (WGO) are pleased to release the findings of the most recent research study conducted on the Ontario wine and grape industry, which reveals that the economic impact of the Ontario grape wine industry has grown by 64.5% to $5.49 billion over the period 2011-2019.
"Despite the significant increase in the number of Canadian wineries and total wine production, profitability in the sector continues to be suppressed by increased operating costs and lower sales prices established by heavily-subsidized imported wines that comprise approximately 70% of all wine sales in Canada."
Since taking on the role of CEO for the Liquor Control Board of Ontario in 2016, Soleas has sought to embed innovation in the organization. Part of this was overhauling the corporate culture, which was rooted in a bygone era of being "the only game in town", he tells The CEO Magazine. "That's not the culture and the philosophy that this organization has today. It's now one of customer-centricity," he says.
Brock's Cool Climate Oenology and Viticulture Institute (CCOVI) has received approval from the Ministry of Colleges and Universities for two continuing education offerings, Foundations in Winemaking and Cider and Perry Production: A Foundation, that will be eligible for Ontario Student Assistance Program (OSAP) funding beginning this fall. These represent the first OSAP-eligible micro-credentials at Brock.
"Niagara College instructors and students are right on their game within the Canadian wine community," says judge. The college's teaching winery collected two silver medlas and a bronze at the Ontario Wine Awards presented at the Daniel J. Patterson campus on June 16.
Fewer regular wine drinkers trying 'mainstream' white grapes in the past six months -- Albarino, Torrontes and Viognier saw popularity increase. Merlot, Pinot Noir and Shiraz saw a dip, while Garnacha seems to be undergoing a renaissance.