1. Food bank usage in Toronto is higher than its ever been, says new report  CP24
2. More than 1 in 10 Torontonians now rely on food banks, 2024 saw highest number of visits ever recorded: report  NOW Toronto
3. 4 in 5 newcomers to Canada relying on food banks, Toronto report finds  National Post
4. One in 10 Toronto residents now relies on food banks: Report  Toronto Sun
5. Food bank use in Toronto breaks records — again  CBC.ca

Food quality is defined as a collection of properties that differentiate each unit and influences acceptability degree of food by users or consumers. Owing to the nature of food, food quality prediction is highly significant after specific periods of storage or before use by consumers. However, the accuracy is the major problem in the existing methods. Hence, this paper presents a BEFA_DRNN approach for accurate food quality prediction using dairy products. Firstly, input data is fed to data normalisation phase, which is performed by min-max normalisation. Thereafter, normalised data is given to feature fusion phase that is conducted employing DNN with Canberra distance. Then, fused data is subjected to data augmentation stage, which is carried out utilising oversampling technique. Finally, food quality prediction is done wherein milk is graded employing DRNN. The training of DRNN is executed by proposed BEFA that is a combination of BES and FA. Additionally, BEFA_DRNN obtained maximum accuracy, TPR and TNR values of 93.6%, 92.5% and 90.7%.

Aim/Purpose: To examine millennial satisfaction towards online food delivery services, including e-service quality, food quality, and perceived value as the determinants and behavioral intention as the consequence. Background: Among the generational cohorts, millennials are a demanding target group for many retailers, including restaurants. Despite many studies examining millennial behavior in the restaurant context, almost no research on millennial attitudes and behavior in the context of online food home delivery service can be found. Methodology: For this research, 332 millennials completed a self-administered survey in Indonesia. To assess the associations between satisfaction and its determinants and consequences, this study employs Partial Least Square modeling. Contribution: This research extends existing knowledge of millennial satisfaction toward online food delivery service by highlighting that food quality, e-service quality and perceived value are the main determinants of satisfaction for online food purchasing among millennials. Further, this study offers support for the spillover theory in the online food home delivery service from millennial perspective. Findings: This study uncovers the important direct dual influences of e-service quality and food quality on millennial satisfaction with online food delivery services. Further, this study notes that e-service and food quality also have an indirect influence on satisfaction via perceived value. Moreover, satisfied millennial customers are more likely to re-purchase, recommend to others, and re-purchase at an increased price. Recommendations for Practitioners: For small and medium restaurants, it is suggested that they need to focus solely on their core business of providing food. If they want to offer an e-service, they should develop strategic cooperation with one or more online service providers. Recommendation for Researchers: Millennials tend to repurchase, recommend, and be willing to pay more in the future extends the existing models that look at the associations among quality, satisfaction and behavioral intention. Thus, in online restaurant purchasing services, both e-service quality and food quality should be included in the future research models. Impact on Society: This study could help restaurant industries to increase their business performance and, indirectly, impact on society as a whole by providing high quality food, employment opportunities, and tax revenues. Future Research: Future researchers can reassess the model in different countries and/or with other generation cohorts as well as including other variables such as trust, image, involvement, as well as socio-demographic factors.

Aim/Purpose: The study attempts to analyse the influences of knowledge management capacity on company performance and supply chain practices. It also examines whether supply chain practices significantly and positively impact company performance. Background: Knowledge management capacity is an essential tactical resource that enables the integration and coordination among supply chain stakeholders, but research examining the link between knowledge management capacity and supply chain practices and their impacts on company performance remains scarce. Methodology: The study uses correlation analysis and factor analysis to confirm the theoretical framework’s validity and structural equation modelling to test hypotheses. The data are obtained from 115 halal food firms in China (with a response rate of 82.7%). Contribution: This study’s findings contribute to the Social Capital Theory by presenting the impacts of different supply chain practices on company performance. The findings also suggest the impact of intangible resources on enhancing company performance, contributing to the Resource-based View Theory. These results are a crucial contribution to both academicians and corporate managers working in the Halal food industry. Managers can apply these findings to discover and adopt knowledge management capacity with practical anticipation that these concepts will align with their company strategies. Also, the research motivates managers to concentrate their knowledge management on enhancing companies’ supply chain practices to achieve improved company performance. Findings: This study is an initial effort that provides empirical evidence regarding the relationships among supply chain, knowledge management, and company performance from the perspective of China’s halal food industry. The results prove that knowledge management capacity is the supply chains’ primary success determinant and influencer. Besides, knowledge management capacity positively influences company performance, and supply chain practices directly influence company performance. Recommendations for Practitioners: Managers can apply these study findings to determine and increase knowledge management capacity with practical anticipation that these concepts will align with their company strategies. Also, the research motivates managers to concentrate their knowledge management on enhancing companies’ supply chain practices to achieve improved company performance. Recommendation for Researchers: The study presents a new theoretical framework and empirical evidence for surveying halal food businesses in China. Impact on Society: These results are a significant contribution to the research field and industry focusing on halal foods. Future Research: First, this research focuses only on halal food businesses in China; thus, it is essential to re-examine the hypothesized relations between the constructs in other Chinese business segments and regions. Next, the effect of variables and practices on the theorized framework should be taken into account and examined in other industries and nations.

Aim/Purpose: The first goal is to develop a decision support system for pricing and production amounts for a firm facing high levels of product returns. The second goal is to improve the management of the product returns process. Background: This study was conducted at a food importer and manufacturer in Israel facing a very high rate of product returns, much of which is eventually discarded. The firm’s products are commonly considered to be a low-cost generic alternative and are therefore popular among low-income families. Methodology: A decision support module was added to the plant’s business information system. The module is based on a supply chain pricing model and uses the sales data to infer future demand’s distribution. Ergonomic models were used to improve the design of the returns warehouse and the handling of the returns. Contribution: The decision support system allows to improve the plant’s pricing and quantity planning. Consequently, it reduced the size of product returns. The new design of the returns process is expected to improve worker’s productivity, reduces losses and results in safer outcomes. This study also demonstrates a successful integration and of a theoretical economical model into an information system. Findings: The results show the promise of incorporating pricing supply chain models into informing systems to achieve a practical business task. We were able to construct actual demand distributions from the data and offer actual pricing recommendations that reduce the number of returns while increasing potential profits. We were able to identify key deficiencies in the returns operations and added a module to the decisions support system that improves the returns management and links it with the sales and pricing modules. Finally, we produced a better warehouse design that supports efficient and ergonomic product returns handling. Recommendations for Practitioners: This work can be replicated for different suppliers, manufacturers and retailers that suffer from product returns. They will benefit from the reduction in returns, as well as the decrease in the losses associated with these returns. Recommendation for Researchers: It is worthwhile to research whether decision support systems can be applied to other aspects of the organizations’ operations. Impact on Society: Product returns is a lose-lose situation for producers, retailers and customers. Moreover, mismanagement of these returns is harmful for the environment and may result in the case of foods, in health hazards. Reducing returns and improving the handling improves sustainability and is beneficial for society. Future Research: The decision support system’s underlying pricing model assumes a specific business setting. This can be extended using other pricing models and applying them in a similar fashion to the current application.

SUBANG JAYA: The Domestic Trade and Cost of Living Ministry (KPDN) will summon the Johor Indian Muslim Entrepreneurs Association tomorrow to seek clarification on its proposal to raise food prices by five per cent starting next year.

Minister Datuk Armizan Mohd Ali said KPDN had issued a notice to the association under Section 21 of the Price Control and Anti-Profiteering Act 2011, requiring an explanation for the proposed price increase.

“Since this association has only just made the announcement for next year, we are taking proactive steps to prevent anyone from taking advantage of the situation.

“This notice is to summon the association to provide an explanation for their announcement regarding the price increase,” he told reporters after the signing of a Memorandum of Understanding (MoU) on price data sharing between KPDN, Mydin, and Redtick here today.

According to media reports, about 300 mamak restaurant operators in Johor expressed concerns about rising operating costs, with the implementation of the minimum wage next year expected to further increase expenses.

As a result, Indian Muslim restaurant operators are expected to raise food prices by at least five per cent at their premises from next year.

Elaborating, Armizan cited an example from OPS Kesan 2.0, where the ministry had taken action against those attempting to take advantage of the implementation of targeted diesel subsidies and the sales and service tax (SST) hike.

“Some parties announced a price increase, but after being summoned and asked to explain, it was found that their reasons were unfounded.

“For instance, the construction sector claimed that the price increase was due to the implementation of the targeted diesel subsidies, even though it is not eligible to use subsidised diesel,” he said.

Armizan said, therefore, that KPDN had issued a notice and taken action under OPS Kesan 2.0 to ensure that price increases were only made based on relevant, actual costs.

Action aimed to provide a healthy diet to the people within SFA jurisdictions

It is essential to view the rise in food exports not just as an economic opportunity but also as a policy challenge

Experts advocate improved storage facilities, export innovation in agri-sector

In a country where millions go to bed hungry every night, 40% of the total food produced is being wasted annually.

The 3rd International Conference on Biodiversity and the UN Millennium Development Goals will take place between October 29-31, 2014 in Aix-en-Provence, France. under the tematic title "Biodiversity and Food Security – From Trade-offs to Synergies".

The goal is to identify science-based solutions for global sustainability focusing on the issues of biodiversity and food security. Current ecological, economic and societal challenges for development require a holistic understanding of food security and environmental management: from this perspective, biodiversity can be seen as key to overcome trade-offs and to develop synergies between the food system and the conservation of landscapes, ecosystems, and species. The conference seeks to attract scientists from basic and applied research. It involves policy makers and other stakeholders concerned with biodiversity and food security themes who are interested in developing new solutions and strategies. It will connect researchers and stakeholders from natural sciences, social sciences, economics, humanities, technology and related fields.

http://biodiv2014.sciencesconf.org/

President Trump has promised to help America’s soya bean farmers, who have found themselves caught in the middle of the US-China trade war. But will his help be enough?

Also: an ice-cream maker in Philadelphia exports his product to China, for people with expensive tastes; a newcomer to Mexico City learns that quesadillas don’t always come with cheese; two entrepreneurs take Korean-Mexican fusion cuisine to Seoul; plus we remember restaurant critic Jonathan Gold and the effect he had on food culture in Los Angeles.

(Image: Corn and soya beans grow on a farm near Tipton, Iowa. Credit: Scott Olson/Getty Images)

This week Zorba and Karl discuss how certain foods can improve your mood, and they talk about the FDA claiming a decongestant in popular cold medicines doesn’t work at all. […]

I love food—all kinds of food, and I especially enjoy an array of colors on my plate. I was born and raised in Mexico, and I'm not alone in believing that Mexico has some of the world’s best cuisine. So, yes, food is important to me.  In the past, I never paid much attention to what food really did to my health. Instead, I just enjoyed the amazing satisfaction of trying new flavors and eating whatever I wanted—things like chocolate. I joke sometimes claiming myself to be a chocoholic. I love...

Table Talk Foundation’s name was deemed to be ‘too passive’

Food allergies, whether mild or serious, are medical conditions that affect up to 15 million people in the United States, according to Food Allergy Research & Education, a nonprofit organization.

Longmeadow, MA – A majority of fast-food workers have suffered an injury while on the job within the past year, a new report from the National Council for Occupational Safety and Health indicates.

Washington – A recently released OSHA fact sheet on preventing amputations from food slicers and meat grinders incorporates findings from the agency’s new injury reporting requirements.

Atlanta – Workers in the accommodation and food service industries have the highest prevalence of cigarette smoking, according to research from the Centers for Disease Control and Prevention.

Richmond, British Columbia — WorkSafeBC has published a safety bulletin and blog post intended to help food truck owners and workers avoid hazards associated with propane tanks.

Washington — Aimed at protecting restaurant/food and beverage workers from exposure to COVID-19, a new OSHA safety alert lists measures employers should take during the pandemic.

Los Angeles — Adverse working conditions at fast-food restaurants – as well as worker and customer failure to comply with physical distancing and mask-wearing protocols – may put fast-food employees in Los Angeles at greater risk of contracting COVID-19, according to a recently released report from the University of California, Los Angeles and UC Berkeley.

Los Angeles — Nearly a quarter of the fast-food workforce in Los Angeles County tested positive for COVID-19 during the first 18 months of the pandemic, a likely result of adverse working conditions and shaky compliance with safety measures, a recent report from the University of California, Los Angeles and UC Berkeley suggests.

Sacramento, CA — Legislation signed into law by California Gov. Gavin Newsom (D) on Sept. 5 authorizes the creation of a council charged with establishing minimum standards on working conditions, hours and wages for fast-food workers statewide.

The SK-12 Safety Knife for the food industry has a unique stainless steel design to ensure easy detectability.

Made of 6-mil, powder-free nitrile, these high-visibility orange gloves have a raised diamond pattern that ensures better grip than other disposable products.

Sacramento, CA — The California Assembly has approved legislation that would require fast-food chains and their franchisees to share responsibility for complying with worker safety laws and regulations.

Corvallis, OR – Injuries among seafood-processing workers in Oregon have eclipsed the statewide average, and the rate appears to be increasing, according to a recent study from Oregon State University.

Tumwater, WA — A new fact sheet from the Washington State Department of Labor & Industries is aimed at helping food processing and warehouse employers protect their workers from exposure to COVID-19.

Washington — OSHA, the Centers for Disease Control and Prevention, and the Food and Drug Administration have released joint interim guidance intended to help seafood processing employers reduce COVID-19 exposure among workers, including those at onshore facilities and aboard offshore vessels.

Washington — OSHA and the Food and Drug Administration have teamed up to develop a checklist intended to help food manufacturers protect worker health and practice food safety during the COVID-19 pandemic.

Chicago — A new Local Emphasis Program from OSHA is aimed at protecting workers in Wisconsin food manufacturing establishments from machine and amputation hazards.

Durham, NH — U.S. seafood workers were twice as likely to contract COVID-19 as workers in other food industries during the height of the pandemic, results of a recent study indicate.

Chicago — OSHA recently launched a launched Local Emphasis Program aimed at protecting food production workers in Illinois and Ohio, who are experiencing “significantly higher” injury rates than other workers in the manufacturing industry.

State College, PA — Workers who play a role in the U.S. food supply chain are at high risk for being hospitalized with severe injuries, results of a recent study show.

New York – A new report claims 42 percent of workers surveyed in New York City’s food manufacturing industry have been injured on the job.

Austin, TX – A majority of food industry employees go to work when sick, according to a new survey commissioned by training and consulting company Alchemy Systems.

Atlanta – The flu and similar illnesses are most prevalent among workers in the real estate, hospitality and food service industries, according to a new report from the Centers for Disease Control and Prevention.

Boston — Do you eat lunch with co-workers? The food choices – healthy or unhealthy – of your lunch bunch are very likely to influence your own choices, results of a recent study led by researchers from Massachusetts General Hospital and the University of Massachusetts Amherst show.

Cutting back on consuming ultraprocessed foods can reduce your risk of a stroke or cognitive issues later in life, according to a recent study out of Massachusetts General Hospital.

Miami — Unhealthy fast food – as well as risky driving while eating behind the wheel – is part of an estimated 122 million Americans’ commutes, results of a recent study suggest.

Washington — A new hazard alert from OSHA is aimed at increasing awareness and ensuring actions are being taken to reduce the “alarming number” of serious, preventable injuries in poultry, meat and other food processing establishments.

Psyllium husk has been employed for centuries as a remedy for digestive issues. Highly versatile, psyllium husk is also a staple in various baking and thickening applications. 

Motif will have exclusive access to these food technologies, which hold the promise to address two of the most significant challenges in plant-based foods: achieving melt and stretch in plant-based cheese, and healthier fat that marbleizes in plant-based meat.

Prepared Foods profiles new foodservice sauces, dressings and spreads.

Whether it's adding a kick to comfort foods, taking advantage of the hottest (pun intended) global dishes, or spicing up beverages, it's clear that trendy heat can help consumers combat the cold.