Latest news with #SylvainCharlebois
CTV News
17 hours ago
- Business
- CTV News
‘A luxury item': Canadians may need to budget for barbecue season as meat prices soar
Since the beginning of the year, beef prices in Canada have surged by more than 30 per cent. As summer approaches, Canadians will be wanting to fire up the barbecue, but the reality of rising meat prices might mean fewer backyard cookouts this year. The 'shockingly high prices' are a case study in supply-side economics and market dysfunction, said Sylvain Charlebois, the director of the Agri-Food Analytics Lab at Dalhousie University, in a news release. 'In Canada, beef is no longer just food—it's a financial decision,' Charlebois said. 'What was once a staple of the summer grill is now a luxury item, priced out of reach for many families.' Statistics Canada said meat prices have risen by the following amounts since January: striploin is up 34.2 per cent top sirloin 33.7 per cent rib cuts nearly 12 per cent pork rib cuts and chicken breasts have each risen 5.9 per cent The 6.8 per cent increase in the price of meatless burger patties suggests the trend extends into other grocery aisles. Charlebois said there are several factors causing the surge. Canada's beef cow inventory decreased by 1.2 per cent from last year to 3.38 million head – the lowest number since 1989. This signals more than just a cyclical decline, Charlebois said. Cattle producers are leaving the industry while prices are good and investing in less volatile sectors or changing to crop production. 'In short, the Canadian beef industry is retreating and becoming increasingly risk-averse,' said the release. The U.S. is experiencing a similar but less severe trend. Their beef herd declined by 0.5 per cent to 27.9 million head and their prices rose but not like in Canada. Boneless sirloin rose 5.7 per cent in the U.S. compared to 22 per cent in Canada. Ground beef rose by 10.8 per cent in the U.S. compared with 23 per cent. Canada's expansive geography, transportation costs, limited number of federally licensed producers, carbon pricing and higher labour costs all contribute to the problem, but Charlebois said we cannot rule out industry collusion. The Canadian Competition Bureau has been less active in quelling anti-competitive behaviour than the U.S., where a 2022 investigation led to several large payouts from major meat packers. Beef consumption fell by 7.1 per cent per capita in 2023 and 2.1 per cent in 2024 in Canada. Charlebois said this is a 'structural shift in consumer behaviour.' 'Beef is increasingly seen as a luxury item, with ground beef becoming the primary choice for budget-conscious households still committed to red meat,' he said. Charlebois said the trend is unfortunate since beef is one of the most natural and sustainable sources of protein that's available to Canadians. 'Canadian ranchers and processors have made significant strides in improving environmental stewardship and animal welfare, often without fanfare,' he said. 'As a whole, beef delivers exceptional nutritional value, supports rural economies, and offers a level of traceability and food safety few protein alternatives can match.'
CTV News
19 hours ago
- Business
- CTV News
Soaring beef prices push summer staples out of reach for many Canadians, study shows
A new report from Dalhousie University's Agri-Food Analytics Lab says beef is quickly becoming a luxury item in Canada, with soaring prices changing the way many families approach summer barbecues. 'In Canada, beef is no longer just food—it's a financial decision." Sylvain Charlebois, the study's lead author, said. 'What was once a staple of the summer grill is now a luxury item, priced out of reach for many families.' The study points to steep price hikes since January. The cost of striploin is up 34.2 per cent, top sirloin has increased 33.7 per cent, and rib cuts have jumped nearly 12 per cent. Even pork ribs, chicken breasts and plant-based burgers have seen price increases of roughly six per cent. A shrinking cattle inventory is a key factor. Canada's beef cow population has dropped to its lowest level since 1989, with many producers exiting the industry amid volatility, according to the report. Other pressures include transportation costs, carbon pricing, labour expenses, and limited processing capacity. The report also raises concerns about a lack of regulatory scrutiny, noting that, unlike the U.S., Canadian authorities have not taken major action on possible price fixing in the beef sector. The result is Canadians are eating less beef, according to the study. Per capita consumption fell 7.1 per cent in 2023 and another 2.1 per cent this year. 'Consumers will continue to enjoy beef,' says Charlebois. 'But with moderation, and on occasions that justify the cost.'
Yahoo
24-05-2025
- Business
- Yahoo
Fast-food workers must work nearly an hour to afford meals they serve
Fast-food employees are struggling to afford necessities and a recent report shows they must work more than twice as many hours as the average worker just to afford the meals they serve. It underscores a broader economic issue: "The affordability crisis has reached every corner of the food economy, including those working within it," Sylvain Charlebois, professor and senior director of the Agri-Food Analytics Lab at Dalhousie University in Halifax, Nova Scotia, told FOX Business. In a recent study, LendingTree analysts discovered that employees earning the average U.S. wage would need to work 21.2 minutes to cover the cost of a flagship fast-food meal, which is $11.56 on average across the 50 largest metros. Meanwhile, fast-food workers would need to work 46 minutes to pay for the same meal. The analysts utilized the U.S. Bureau of Labor Statistics May 2024 Occupational Employment and Wage Statistics survey to gather average hourly and annual wages for fast-food and counter workers. They compared that against the average wages for all occupations, both nationally and in the 50 largest metros. Fast-food Chain Closing Up To 200 'Underperforming' Locations "No one has ever expected to get rich off of fast-food wages, but the fact that these workers can't even expect a livable wage is troubling," LendingTree Chief Consumer Finance Analyst Matt Schulz said. "Unfortunately, the situation isn't likely to get better anytime soon." Read On The Fox Business App In the 10 U.S. cities where the gap between pay and livable wage is the largest, fast-food workers are falling more than 42% short of the money they need to cover living expenses. They would need to work more than 70 hours per week to afford the basic living expenses. In Fresno, California, where workers face the smallest livable wage gap at 23%, they would still have to work more than 50 hours a week just to earn enough to cover expenses. Fast-food workers in Fresno also need to work 66.7% longer than people earning the average area wage to afford the same food, according to the report. "The fact that a fast-food worker must now work nearly an hour just to afford the very meal they are preparing underscores a growing structural disconnect between wages and the cost of living," Charlebois said. "This isn't just about inflation, it's about wage stagnation, shrinking margins in the food-service sector and a labor model that's becoming unsustainable." California Food Chains Laying Off Workers Ahead Of New Minimum Wage Law Kelly Beaton, the chief content officer at the Food Institute, said there are complexities to fixing this issue, noting that operators are also facing immense pressure on their already thin margins. "We've almost reached the point where there's no ideal answer for worker pay in the fast-food industry. For operators, the cost of food and labor keep rising, and restaurant chains are increasingly opting to invest in technology like kiosks rather than pay $15 or more per hour, a pay rate most restaurant operators feel simply isn't sustainable from a financial perspective," Beaton said. In order to pay workers better, Beaton said that restaurant chains would need to reduce the number of employees they have and invest more in technology like kitchen automation. This would allocate more money to better pay the workers they have. "But I have yet to meet a fast-food restaurant operator who feels comfortable paying an hourly rate approaching $20 an hour," Beaton added. As of May 2024, the median hourly wage for food and beverage serving and related workers was $14.92, according to the Bureau of Labor Statistics. In California, a law was passed last year boosting the minimum wage for fast-food workers in the state to $20 an hour, affecting restaurants that have at least 60 locations nationwide, except those that make and sell their own bread. That boost, though, forced a slew of restaurants to increase prices, cut employee hours and even close some locations. This comes as the U.S. economy contracted for the first time in three years in the first quarter of 2025, increasing the chances of the nation falling into a recession, which is two consecutive quarters of negative economic growth. Recessions are often characterized by high unemployment, low or negative GDP growth, falling income and slowing retail article source: Fast-food workers must work nearly an hour to afford meals they serve
Toronto Sun
13-05-2025
- Health
- Toronto Sun
CHARLEBOIS: Crickets, collapse, consumer choice fuel Ottawa's protein problem
Share of Canadians identifying as omnivores has dipped since fall, survey finds Ottawa's "protein play" has been, at times, disconnected from consumer preferences, Dr. Sylvain Charlebois writes. A high-profile example is Aspire Food Group's cricket-processing facility in London, Ont. Photo by iStock photo / Getty Images A new chart from the Agri-Food Analytics Lab at Dalhousie University, based on the Canadian Food Sentiment Index, offers a nuanced look at the evolution of Canadian dietary habits. While some observers may see a decline in omnivorous eating as a sign that Canada is becoming a plant-based nation, the data suggests a more fragmented and pragmatic shift in consumer behaviour. This advertisement has not loaded yet, but your article continues below. THIS CONTENT IS RESERVED FOR SUBSCRIBERS ONLY Subscribe now to read the latest news in your city and across Canada. Unlimited online access to articles from across Canada with one account. Get exclusive access to the Toronto Sun ePaper, an electronic replica of the print edition that you can share, download and comment on. Enjoy insights and behind-the-scenes analysis from our award-winning journalists. Support local journalists and the next generation of journalists. Daily puzzles including the New York Times Crossword. SUBSCRIBE TO UNLOCK MORE ARTICLES Subscribe now to read the latest news in your city and across Canada. Unlimited online access to articles from across Canada with one account. Get exclusive access to the Toronto Sun ePaper, an electronic replica of the print edition that you can share, download and comment on. Enjoy insights and behind-the-scenes analysis from our award-winning journalists. Support local journalists and the next generation of journalists. Daily puzzles including the New York Times Crossword. REGISTER / SIGN IN TO UNLOCK MORE ARTICLES Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account. Share your thoughts and join the conversation in the comments. Enjoy additional articles per month. Get email updates from your favourite authors. THIS ARTICLE IS FREE TO READ REGISTER TO UNLOCK. Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account Share your thoughts and join the conversation in the comments Enjoy additional articles per month Get email updates from your favourite authors Don't have an account? Create Account Since the fall, the share of Canadians identifying as omnivores — those with no dietary restrictions — dropped from 67.6% to 60.8%. At first glance, this appears to signal a major dietary shift. However, the decline is not being absorbed by vegetarians or vegans. In fact, the proportion of self-identified vegetarians fell from 7.7% to 5.9% and vegans increased only marginally from 2.6% to 3%. Instead, the growth is coming from flexitarian and 'other' dietary categories. Flexitarians — those who prioritize plant-based foods but still consume meat and fish — rose from 4.6% to 5.5%. The 'other' category, which now represents 11.4% of consumers (up from 9.1%), reflects a growing number of Canadians customizing their diets in ways that defy traditional labels. This points to a key insight: The future of protein in Canada is not a zero-sum game. It is not about ideological purity or wholesale dietary conversions. It is about diversification, flexibility and adaptation. Consumers are experimenting, not committing– shifting based on cost, availability and cultural context. Your noon-hour look at what's happening in Toronto and beyond. By signing up you consent to receive the above newsletter from Postmedia Network Inc. Please try again This advertisement has not loaded yet, but your article continues below. That nuance was lost on early disruptors like Beyond Meat, which entered the market with a mission to replace meat altogether. Five years ago, its stock was trading near $200 US. Today, it trades below $3 US following multiple rounds of restructuring. The message was simply misaligned with market realities. Government policy hasn't helped. Ottawa's 'protein play' has been, at times, disconnected from consumer preferences. A high-profile example is Aspire Food Group's cricket-processing facility in London, Ont. Once promoted as the world's largest insect protein facility, the project is now in receivership, facing a $42-million bankruptcy. While the environmental rationale behind insect protein is valid — especially for animal feed — the consumer market in North America has not kept pace with the vision. This advertisement has not loaded yet, but your article continues below. Insects may be traditional protein sources in parts of the world, but not in Canada. Food is deeply cultural and transitions take time. Imposing unfamiliar protein formats onto a reluctant consumer base often backfires, especially when framed as moral imperatives rather than consumer choices. So where does alternative protein innovation go from here? Toward the middle. The winning formula lies in hybrid, blended products that reduce animal protein content without alienating mainstream eaters. The real gatekeepers remain price and taste. Sustainability may generate interest, but repeat purchases depend on value and flavour. The alternative protein sector still holds potential in Canada — but only for those who align with consumer sentiment, not against it. The Canadian Food Sentiment Index underscores this reality: Today's dietary decisions are not about revolutions. They are quiet negotiations, made one plate at a time. — Charlebois is the director of the Agri-Food Analytics Lab at Dalhousie University and co-host of The Food Professor Podcast. Read More
Yahoo
12-04-2025
- Business
- Yahoo
What does 'designed in Canada' label even mean? 'It's insincere and an effort to mislead and manipulate,' expert says
As Canadian shoppers commit to boycotting U.S. products amid the ongoing tariff war, some are raising their eyebrows at some tactics companies are using to appear more Canadian than they actually are. Reddit user MrIceCap (Canadian, much?!) posted a photo of a can of Campbell's soup on the popular "Loblaws Is Out of Control" group. The label states it is "designed in Canada," while just centimetres below, it states it is a "product of the U.S.A." So, what gives? In an e-mail statement, a representative from Campbell's says 'Designed in Canada' describes a product that is created based on Canadian taste preferences, insights or recipes, and may contain Canadian ingredients, but is made elsewhere. They note that the label has been on their products since 2018. While the company once had a manufacturing plant in Toronto, it shuttered in 2018. Campbell's does still have a Canadian office, located in the Greater Toronto Area. Still, experts say this type of marketing in the current political climate is bound to be confusing. 'It doesn't mean anything really,' says Sylvain Charlebois, director of the Agri-Food Analytics Lab at Dalhousie University. 'The origin of the product comes from Canada.' He notes that Habitant soup, a company that originated in Quebec also has 'Designed in Canada' labeling. It was acquired by Campbell's in 1989, but is now manufactured in the U.S. 'It means it was created in Canada but was manufactured in the U.S. or elsewhere using foreign ingredients as well,' he says. Markus Giesler is a professor of marketing at York University. He says 'Designed in Canada' is the least regulated of all designations of product marketing, describing the tactic as 'reaching' and a 'poor attempt at making a product as Canadian when it's not.' 'It just means that a part of the product was designed in Canada,' he says. 'The design process, the engineering, the artistic design, the styling of either the product or the labeling. That is Canadian. The products and the ingredients came from other parts of the world.' He says companies are using this type of marketing to capitalize on patriotism on products that aren't even Canadian. 'Maybe they had a Canadian graphic designer, or photographer, or software engineer that contributed to this product,' he says. 'It's not about the product. It's insincere and an effort to mislead and manipulate.' The label of 'Designed in Canada' isn't unheard of in the marketing of known Canadian clothing brands, like lululemon or Aritizia, despite being manufactured abroad, Giesler says. He adds that other brands like mattress company Endy, jewelry company Mejuri and clothing retailer Frank and Oak have recently been magnifying the fact that they're Canadian companies, as patriotism spikes, despite manufacturing their products outside of Canada. On its website, the Competition Bureau says a product that is making 'Made in Canada' claims must have accurate and truthful identification of country of origin and accurately reflect the production or activity that took place in Canada on labelling or marketing claims. If the product doesn't meet the criteria, it must use more specific terms to describe the process that took place in Canada, like 'Assembled in Canada' or 'Designed in Canada.' Between November 1, 2024 and March 31, 2025, the Canadian Food Inspection Agency received a total of 64 complaints related to country of origin claims on food labels or in advertisements, including some related to "Product of Canada." Consumers are encouraged to report any products believed to be mislabelled to the CFIA through their food complaint or concern web page.
