Latest news with #Canadian
Malaysian Reserve
21 minutes ago
- Business
- Malaysian Reserve
MyCreds® Reaches Majority Adoption across Canada's Public Colleges, Institutes, Universities
CALGARY, AB, July 24, 2025 /CNW/ – MyCreds® I MesCertif®, Canada's only sector owned, bilingual, national digital credential network, proudly announces that it has surpassed a major milestone, with 131 publicly funded post-secondary institutions now active on the platform — representing 58% of Canada's publicly funded colleges, universities, and institutes. 'As Canada's nonprofit, sector-governed digital credential network, this achievement is a powerful endorsement of the trust, collaboration, and shared vision we hold with our institutional partners,' said Jodi Tavares, Executive Director of MyCreds I MesCertif. 'Together, we are transforming how learners, employers, and institutions connect through secure, portable, and instantly verifiable digital credentials.' The MyCreds platform provides Canadian learners and credential holders with: Secure, bilingual digital and web wallet to carry transcripts, diplomas, certificates, micro-credentials, and badges Instant, paperless sharing with employers, institutions, government, and licensing bodies Confidence that their data is protected under Canadian and provincial privacy and data residency standards For institutions, MyCreds offers a fully auditable, standards-based system to issue, manage, and revoke credentials, improving efficiency, reducing costs, and supporting learner mobility across Canada and internationally. MyCreds is Canada's official digital credentialing network, owned by the Association of Registrars of the Universities and Colleges of Canada (ARUCC). As a nonprofit-led national trust framework, MyCreds empowers institutions, organizations and issuing bodies to deliver secure, portable digital credentials to millions of learners.
Cision Canada
22 minutes ago
- Business
- Cision Canada
MyCreds® Reaches Majority Adoption across Canada's Public Colleges, Institutes, Universities
CALGARY, AB, July 24, 2025 /CNW/ - MyCreds® I MesCertif®, Canada's only sector owned, bilingual, national digital credential network, proudly announces that it has surpassed a major milestone, with 131 publicly funded post-secondary institutions now active on the platform — representing 58% of Canada's publicly funded colleges, universities, and institutes. "As Canada's nonprofit, sector-governed digital credential network, this achievement is a powerful endorsement of the trust, collaboration, and shared vision we hold with our institutional partners," said Jodi Tavares, Executive Director of MyCreds I MesCertif. "Together, we are transforming how learners, employers, and institutions connect through secure, portable, and instantly verifiable digital credentials." The MyCreds platform provides Canadian learners and credential holders with: Secure, bilingual digital and web wallet to carry transcripts, diplomas, certificates, micro-credentials, and badges Instant, paperless sharing with employers, institutions, government, and licensing bodies Confidence that their data is protected under Canadian and provincial privacy and data residency standards For institutions, MyCreds offers a fully auditable, standards-based system to issue, manage, and revoke credentials, improving efficiency, reducing costs, and supporting learner mobility across Canada and internationally. About MyCreds I MesCertif MyCreds is Canada's official digital credentialing network, owned by the Association of Registrars of the Universities and Colleges of Canada (ARUCC). As a nonprofit-led national trust framework, MyCreds empowers institutions, organizations and issuing bodies to deliver secure, portable digital credentials to millions of learners.
Cision Canada
22 minutes ago
- Business
- Cision Canada
CSA announces exemptions for investment funds to facilitate access to the Bank of Canada's Contingent Term Repo Facility Français
TORONTO, July 24, 2025 /CNW/ - The Canadian Securities Administrators (CSA) today issued coordinated blanket orders granting exemptive relief to facilitate access to the Bank of Canada's (the Bank) Contingent Term Repo Facility (CTRF) for eligible investment funds. The Bank's CTRF is designed to support the stability of the Canadian financial system and to counter future, severe market-wide liquidity stresses. The CTRF is activated and deactivated at the Bank's discretion and offers Canadian-dollar funding for a term of up to 30 days to eligible participants against securities issued or guaranteed by the Government of Canada or a provincial government. Investment funds with exposure to Canadian dollar money market and/or fixed income securities may need to access the CTRF to better manage their liquidity if there is a severe market-wide liquidity stress event. The blanket orders remove restrictions that would have impeded eligible investment funds from being able to participate in the CTRF. The orders facilitate access to a potential liquidity risk management tool for eligible investment funds to proactively manage their liquidity during times of severe market conditions. The CSA, the council of the securities regulators of Canada's provinces and territories, co-ordinates and harmonizes regulation for the Canadian capital markets. For media inquiries, please contact: Ilana Kelemen Canadian Securities Administrators [email protected] Julia K. Mackenzie Ontario Securities Commission [email protected] For investor inquiries, please contact your local securities regulator.
Vancouver Sun
22 minutes ago
- Entertainment
- Vancouver Sun
13 top restaurants join new Ottawa Citizen food event in support of food bank
As much as I've tried for more than a dozen years to document objectively the highs and lows and ups and downs of Ottawa's restaurants, by now I'm also an advocate for the city's best eateries and shops, which stand out thanks to the deliciousness and distinctiveness of their work. If you email me asking for a recommendation, I'll write you back. (Although to the frequently asked query, 'What's the best restaurant in the city?' I usually fire back, 'It depends on what you like.') For more than a few years, I've contributed my ballot to the compilers of the annual Canada's 100 Best Restaurants list, and Ottawa eateries always rank among my top 10, no matter how well I've eaten in Montreal, Toronto or Vancouver. While Michelin Guide inspectors don't visit Ottawa as they do those three Canadian metropolises, I've chimed in and written about the local restaurants that I think are Michelin-worthy . Discover the best of B.C.'s recipes, restaurants and wine. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of West Coast Table will soon be in your inbox. Please try again Interested in more newsletters? Browse here. All that to say, celebrating eating well in Ottawa is part of my job. Given that, I'm glad that the Ottawa Citizen is putting its corporate weight behind an event this fall with the same goal: to fete some of the national capital region's top chefs and restaurants, as well as a culinary scene that I think is underestimated in the country. After bolstering our local food and drink coverage to help you find the best ice cream shops , cocktail bars , pizzerias, most iconic Ottawa dishes and more, the newspaper's logical next step is to bring together a baker's dozen of leading restaurant and food shop chefs for a celebratory evening. 'For more than a decade, Peter Hum's work covering the Ottawa food scene has been unmatched,' said Ottawa Citizen editor-in-chief Nicole Feriancek. 'His reviews are conversational, unscrupulously fair and above all honest with readers about where to find a truly special meal in our city. 'I'm so thrilled the Citizen is launching an event that celebrates the best Ottawa chefs — and is also guided by Peter's expert palate.' The Ottawa Citizen's inaugural Best Restaurants 2025 is set to happen Oct. 6 at the Canadian Museum of Nature from 5:30 to 9:30 p.m., with the Ottawa Food Bank as the event's charitable partner. More information is available here as well as early-bird tickets, priced at $135.60 including HST. After Sept. 8, the price rises to $146.90, and after Oct. 1, to $169.50. Which 13 vendors will offer their tasty treats to event-goers? Read on. 1 Elgin St., inside the National Arts Centre; Best known for its pre-show dinners, attractive canal-side patio and take-home holiday feasts, the National Arts Centre's restaurant 1 Elgin has also commendably strutted its stuff at past Ottawa culinary events such as A Taste For Hope, among others. NAC executive chef Kenton Leier usually shares the limelight at the NAC's Chef's Table nights with resident chefs who come from across the country to have their profiles raised nationally. At the Citizen's 2025 Best Restaurants event, he'll be in the limelight by himself, or at least, with members of the NAC team. If you attend A Taste of the Capital and haven't done so already, you can congratulate Leier for his recovery following his 2022 brush with death after dealing with a workplace emergency . 50 O'Connor St., Aiana, the posh restaurant in the Sun Life Financial Centre, celebrates its fifth anniversary on Aug. 7, marking its splashy entry on Ottawa's restaurant scene despite the distresses and uncertainties of the full throes of the COVID-19 pandemic. Nonetheless, chef Raghav Chaudhary has ambitiously asserted himself with lunch and dinner menus (both a la carte and tasting) that nod to fine Canadian ingredients and rigorous technique. Chaudhary, a Canadian who graduated from the Culinary Institute of America and has worked in acclaimed restaurants in Sweden and San Francisco, represented Ottawa at the 2024 Canadian Culinary Championship. Chaudhary, who also happens to have the name of his restaurant tattooed on his forearm, is to release his first cookbook, entitled Gather, Savor, Share, this fall. Peter Hum's November 2020 review of Aiana 340 Somerset St. W., Opened during the first pandemic summer in 2020, Arlo Wine and Restaurant defied the headwinds by offering restaurant-goers a trifecta of attractions. Chef and co-owner Jamie Stunt, who won silver at the 2013 Canadian Culinary Championship, makes exemplary, flavour-packed food that's as tasty as it is unfussy — think spiced duck brochettes with fries or a porcini-dusted ribeye steak for two. Sommelier and co-owner Alex McMahon, who a decade ago interned at the world-class restaurant Noma in Copenhagen before overseeing the wine programs at Bar Laurel and then Riviera, offers beguiling natural and low-intervention wines. He also demystifies them for customers in the friendliest, most unassuming way. The ambience in Arlo's charming, woody Centretown building is just as casual, with servers in t-shirts and a back patio in summer that's positively idyllic. Steadily rising in the estimation of the annual Canada's 100 Best Restaurants list, this year Arlo was ranked 49th. Peter Hum's July 2020 review of Arlo 853 St. Laurent Blvd., Ottawa chef Joe Thottungal is a shining example of a new-Canadian success story. Born, raised and trained as a chef in India, he worked in Mumbai, Saudi Arabia, Toronto, and Windsor before coming to Ottawa in 2002. While the city had lots of Indian restaurants at the time, they served Northern Indian fare while Thottungal came from Kerala on India's southwest coast. In 2004, he opened Coconut Lagoon in a former St. Laurent Boulevard sports bar to champion the food of tropical regions, which is rich with vibrant flavours and the pleasures of coconut milk, curry leaves, ginger, garlic, and well-deployed spices. After persevering through some tough early days, the restaurant became a hit. Thottungal then racked up achievement after achievement, from representing Ottawa at the 2017 Canadian Culinary Championship, where he took home silver , to writing two award-winning cookbooks, to opening a second restaurant, Thali , in downtown Ottawa. Thottungal is as well-known in Ottawa for his philanthropy and community-building as he is for his food. For many years, he has supported local community organizations including Carefor, the Élisabeth Bruyère Hospital and the Ottawa Snowsuit Fund. He regularly donates food to the Shepherds of Good Hope soup kitchen, and during the COVID-19 pandemic, when his restaurants were closed, he rallied local chefs to help feed those hardest hit by the pandemic. No wonder Thottungal in 2020 received the Order of Ottawa and was chosen as an Ottawa Citizen newsmaker of the year . Peter Hum's November 2022 review of Coconut Lagoon . 18 York St.; When I first wrote about Dave Godsoe in 2013, he was the chef barely in his early 20s who ran the kitchen at a very promising restaurant called Indulge Kitchen and Cocktails in Riverside South. Just a few years later, in 2016, the Algonquin College culinary program grad became the latest in a line of acclaimed chefs to take the helm at Restaurant E18hteen in the ByWard Market. Nine years later, Godsoe is a sextuple threat, overseeing the kitchens and beverage programs at E18hteen, Social Restaurant and Lounge, Sidedoor, the Clarendon Tavern and the Hyde, which are clustered in the Market, as well as at Maison Charron in Jacques Cartier Park. E18hteen, which opened in 2001 in a rugged and lovely stone building as old as Canada, is the most deluxe of the eateries in what's now called the E18hteen Hospitality Group, whose owners have entrusted so much to Godsoe. At E18hteen, fine dining fare leans into traditional French cuisine with Canadian influences, and its selection of steaks and chops is considerable. 381B Winona Ave., Opened in late 2024, in the ground floor of Azure Urban Developments' Posthouse Westboro apartment building, Elise brings well-made French-influenced dishes to a neighbourhood and city that could use more of it. Young chef Nouk Couturier-Bernard cooks as if he has something to prove, and he has said he would like Elise to be worthy one day of inclusion in the esteemed Canada's 100 Best Restaurants list. That's quite the aspiration, but it's not out of the question. Peter Hum's March 2025 review of Elise 783 Quebec Rte 105, Chelsea, Quebec, When I'm asked, 'Where should I take visitors to Ottawa for dinner?' Les Fougères always figures in my reply. As far as idyllic rural getaways in the region go, the longstanding restaurant in Chelsea, which overlooks woodlands and gardens, is unsurpassed. Opened in 1993, the restaurant has been acclaimed for its regional, seasonal fare under a succession of chefs, from co-owner Charles Part, who represented the Ottawa area at the 2009 Canadian Culinary Championship, to Simon Beaudry, its current chef. Two chefs ago, its chef Yannick La Salle, now the chef for the Supreme Court of Canada, won the 2019 Canadian Culinary Championship . Peter Hum's March 2023 review of Les Fougeres 610 Somerset St. W., At Le Poisson Bleu, which opened in the spring of 2022 on Somerset Street West just east of Chinatown, chef-owner Alex Bimm practices cutting-edge fish and seafood cookery. Among his exploits here are dishes that involve dry-aging fish as if they were beef or poultry, turning fish into charcuterie, putting fish into chili and more. The trailblazing Australian chef Josh Niland, a global leader when it comes to butchering and cooking fish, is one of Bimm's heroes. Another is Martin Picard, the maximalist Montreal chef behind the memorable excesses of Au Pied de Cochon. Put it all together, and you have one of the most accomplished and interesting restaurants in Ottawa — and beyond, to be fair. Peter Hum's May 2022 review of Le Poisson Bleu 1130 Wellington St. W Unit 1, Launched in 2015, Liz Mok's much-admired ice cream business quickly won a broad following for its unique, small-batch, Asian-themed frozen treats. But Moo Shu is a recent arrival in Hintonburg , having moved there in the fall of 2024 after outgrowing its original Centretown location. Intriguing varieties like Hong Kong milk tea, White Rabbit (inspired by the Chinese candy of the same name), black sesame and dalgona (Korean sponge toffee) and coffee must be tasted to be believed. Ever the innovator, Mok has also created flavours such as Blueberry, Ricotta & Basil, Chèvre & Cherry Fig Chutney and Salted Honey & Crostini. Her strawberry ice cream is marvelous, overcoming the high water content of those tasty berries to create a confection from local fruit that's absolutely fresh and natural. Mok's justly revered ice cream bars, which come in flavours such as Vietnamese coffee and brownie or durian and brown sugar blondie, are as architecturally sound as they are tasty, avoiding the common failing of ice cream bars, namely structural integrity failures that see melty ice cream squished out of the embrace of the biscuits after a forceful chew. 226 Nepean St., When North & Navy opened on Nepean Street in February 2015, it took over the space vacated by the departure of restaurateur Stephen Beckta's standard-setting eponymous fine-dining destination. In its first decade, North & Navy has done its address and predecessor proud, with chef and co-owner Adam Vettorel serving some of Ottawa's very best pasta dishes as part of his mission to bring food influenced by Northern Italy to the city. Pasta aside, North & Navy excels at other well-crafted and lucidly flavourful dishes that make local and seasonal ingredients sing. 200 Preston St., Since 1979, when pastry chef and gelato maker Joe Calabro opened Pasticceria Gelateria Italiana, 200 Preston St. has been one of the most delicious addresses on the main drag of Ottawa's Little Italy. Not only did Calabro introduce gelato to Ottawa. He also was part of teams that competed at the 1992 and 1996 World Culinary Olympics. He was also one of five Canadian chefs invited to cook a prestigious dinner in the fall of 2011 at James Beard House in New York. More than a dozen years later, Calabro is still innovating at his shop, where the 20-plus gelato flavours can be resolutely classic or as trendy as Calabro's oh-so-au-courant pistachio with Dubai chocolate. 200 Elgin St., Peruvian cuisine, which for the world's food-lovers has gone in the last two decades from a mystery to a global darling, has an excellent champion in Ottawa in chef Lizardo Becerra. He came to town in 2012 to be the chef at the Embassy of Peru in Ottawa. He worked there for four years, and thankfully for Ottawa, he stayed here. When COVID-19 struck in early 2020, Becerra had to stop working at the Andaz Hotel in the ByWard Market, where he had been chef de cuisine. Since then, he has strung together tasty success after tasty success, first with a modest takeout business feeding people in lockdowns and then the more upscale and refined Raphaël Peruvian Cuisine, which opened on Clarence Street before moving to Elgin Street. Becerra represented Ottawa at this year's Canadian Culinary Championship, where he served what I thought was the most distinguished and tasty plate of the competition. Peter Hum's December 2022 review of Raphaël Peruvian Cuisine 1356 Wellington St. W., Chef-owner Jason Sawision opened Stofa, his self-described 'approachable fine-dining' restaurant, in 2017. It has evolved to become a popular choice for culinary buffs interested in multi-course tasting menu-type experiences without the heftiest of price tags associated with such sophisticated meals. Peter Hum's December 2024 review of Stofa For more smart picks and offbeat stories from around the city, subscribe to Out of Office , our weekly newsletter on local arts, food and things to do.
Cision Canada
41 minutes ago
- Business
- Cision Canada
Discover Europe's Irresistible Chocolate & Biscuits Crafted with Ethical and Sustainable Agricultural Practices -- Now Available in Canada
TORONTO, July 24, 2025 /CNW/ -- Canadians looking to satisfy their sweet tooth while staying true to their values can now experience a new standard in premium snacking. The " Premium European Products: Better Knowledge, Better Choices" campaign is proud to bring to Canada a collection of ethically crafted chocolates, biscuits, and confections made with certified ingredients and rooted in sustainability, authenticity, and European tradition. The chocolate and biscuit industry in Europe, particularly in Latvia, is driven by heritage but increasingly future-focused. Latvian producers have responded to rising environmental concerns by transforming supply chains—integrating certified ingredients, improving eco-friendly packaging, and offering traceability every step of the way. Since 2019, sugar used in these products is FSA-certified, meeting high environmental and social standards. Chocolate products Chocolate products comprise a diverse array of delectable treats featuring chocolate as a key ingredient. Cocoa, a key ingredient in chocolate production, highlights a commitment to sustainability through a partnership with the Rainforest Alliance. The cocoa is responsibly sourced, meeting the rigorous standards of the Rainforest Alliance Certified program. This certification ensures ethical agricultural practices, supports human rights, combats deforestation, and aids cocoa farmers. With over 80 percent of the cocoa being certified, chocolate products prioritize ethical sourcing and environmental stewardship. In the creation of chocolate and other confections, sugar is a vital raw material, providing sweetness and texture. Since 2019, chocolate products have been produced using certified sugar derived from high-quality sugar beets, meeting the standards of the Farm Sustainability Assessment (FSA). This dedication to sustainability is evident throughout their production process, ensuring that every indulgent treat is not only delicious, but also, sourced ethically and sustainably. Biscuits Biscuits are a type of baked pastry typically made from flour, sugar, fat (such as butter or oil), and leavening agents (such as baking powder or baking soda). They vary in texture, ranging from crispy or crunchy to softer or chewier, depending on the ingredients and baking technique. Biscuits and wafers are produced using sugar certified by the Farm Sustainability Assessment (FSA), sourced from high-quality sugar beets. This commitment to sustainability ensures ethical and responsible sourcing practices without implying any health benefits. Why Canadian Consumers (and Retailers) Should Pay Attention Chocolate is a Canadian favourite: Canadians consume an average of 6.4 kg of chocolate per person per year, placing the country among the top 10 globally (Mordor Intelligence, 2024). Sustainability is a purchasing driver: According to Agriculture & Agri-Food Canada, 70% of Canadian consumers say they are more likely to buy sustainably produced food. Premium appeal: With beautiful packaging, heritage recipes, and clean-label positioning, these products are ideal for gourmet retailers, gift boxes, and conscious consumers. Canadian-Inspired Recipe: Dark Chocolate & Maple Biscuit Bark Ingredients: 200g Premium European dark chocolate (80% Rainforest Alliance-certified cocoa) 2 tbsp pure Canadian maple syrup Crushed European butter biscuits Pinch of sea salt Method: Melt the chocolate gently, stir in maple syrup. Spread onto parchment paper, top with crushed biscuits and sea salt. Chill, break into pieces, and enjoy with a glass of local Pinot Noir or ice wine. Join the Movement: Connect with Premium European Products We invite Canadian food professionals, chefs, retailers, and distributors to explore collaboration opportunities with the "Premium European Products" campaign. For more information on where to find these premium products or to learn how to partner with the campaign, please visit email us to [email protected] or follow us on social media: ETHEAS and LDC invite Canadian importers, distributors, and foodservice leaders to explore these exceptional European products and form collaborations that support shared goals of quality, transparency, and sustainability. About "PREMIUM EUROPEAN PRODUCTS" PROGRAM The campaign:" Premium European Products: Better Knowledge, Better Choices" is co-funded by the European Union and managed by the National Union of Agricultural Cooperatives of Greece (ETHEAS) and the Latvian Dairy Committee (LDC). It aims to promote exquisite added-value products in Canada, South Korea, and Malaysia, including PDO olive oils, table olives, dried grapes, saffron, hard cheese, gum, and gum oil from Greece, as well as dairy products, candied fruits, chocolates, confectionery, and salty snacks from Latvia. Spanning from 2024 to 2026, the program seeks to significantly elevate the profile of European products in these markets through a four-pronged approach: raising awareness, enhancing recognition among consumers, increasing consumption, and boosting exports to Canada, Malaysia, and South Korea. The beneficiaries: The National Union of Agricultural Cooperatives of Greece (ETHEAS), established by the Greek State Law, coordinates over 300 agricultural cooperatives across Greece, representing about 80% of the total turnover of such cooperatives. It focuses on rural and cooperative development, supports member activities domestically and internationally, issues opinions on agricultural matters, supervises cooperative promotion, and conducts educational activities. The Latvian Dairy Committee (LDC), established in 1995, represents Latvian milk producers and aims to protect their interests. It consists of 17 members producing approximately 80% of industrially produced milk in Latvia.
