New Partnership to Extend Learning About Fermented Foods in Canada

Canadian Food Focus recently signed a Memorandum of Understanding with the Canadian Fermented Foods Initiative. The two groups will work collaboratively to promote food literacy and share knowledge about Canadian-grown fermented foods.

The Canadian Fermented Foods Initiative is a national not-for-profit effort to advance research, education, and public awareness around fermented foods. CFFI aims to strengthen Canada’s leadership in fermentation science, innovation, and public health. Canadian Food Focus is a national organization with the goal of improving food literacy of Canadian consumers from farm-gate to plate. The group provides a website, social channels and learning opportunities for consumers and food and health professionals interested in Canadian-grown foods.

Key objectives of the partnership are to develop and promote online content that shares information about fermented foods such as definitions, processes, recipes, health benefits and more. As well, both groups will work together on educational materials and campaigns that foster understanding of fermented foods in Canada, working especially with food and health professionals.

“Although, fermentation has been practiced for thousands of years, many people today don’t know much about it,” said Dr. Carla Liria Sánchez-Lafuente, national coordinator of the CFFI and a post-doctoral associate at Western University and the Lawson Research Institute. “Our partnership will help reach more people about the benefits, safety, and preparation of fermented foods, and discover how they can support health and well-being in everyday diets.”

“Our mission at Canadian Food Focus is to engage, educate and empower people with information about Canadian-grown foods so that they can make confident, informed choices,” explained Dorothy Long, Managing Director for Canadian Food Focus. “This collaboration with the Canadian Fermented Foods Initiative will help people learn more about the health aspects of these foods, ways to extend and preserve foods for longer, and how to expand their food literacy in new ways.”

The MOU is a three-year partnership between the two organizations.

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