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TORONTO MARKET PROFILE
and consumers who use the facility. “We want to understand what they need to continue to thrive, and what we can do to ensure the food terminal’s long-term success,” says Hardeman.
“The group will look at a number of issues, including reducing red tape, encouraging young people to consider careers in agricul- ture, and the Ontario Food Terminal network,” says Hardeman, stressing the terminal’s key role in Ontario agriculture. “The group’s valu- able insight will help inform policies and programs to foster growth and ensure they do not impose additional regulatory burden or costs on our farmers and agri-food businesses.”
The Minister’s Advisory Committee is chaired by Randy Pettapiece, parliamentary assistant to the minister of Agriculture, Food and Rural Affairs. Vice chairmen repre- sent agri-food organizations, including the Ontario Federation of Agriculture, the Ontario Agri-Business Association and Food and Beverage Ontario. “We applaud the provincial government for looking at ways to reduce the regulatory burden on the agriculture industry and create economic growth,” says Bamford. “As an integrated part of the province’s agri- culture system, we look forward to working with the provincial government on ways to create more jobs and reduce red tape.” pb
90 / MARCH 2019 / PRODUCE BUSINESS
TORONTO A HOTBED FOR FOODIES, FRESH PRODUCE
Multicultural, welcoming and progres- sive, Toronto has developed a unique personality. Well-loved by its residents and generations of families, it’s the largest and most diverse city in Canada, and it’s one of the fastest growing cities in North America and also a great food destination.
•Millennials are now the largest cate- gory of foodservice spenders in Canada, according to Restaurants Canada’s Food- service Facts 2018. They are driving trends such as third-party delivery, mobile payments and changing menus. Millennials are looking for bold flavors, new experi- ences they can share and meals that can be customized to their liking.
•The Toronto foodservice industry esti- mates there are 9,450 restaurants, caterers and bars in Toronto, generating more than $7 billion in sales, says Chris Elliott of Restaurants Canada, the nation’s restau- rant and foodservice association.
•Ontario’s agriculture and agri-food sector is a key driver of the provincial economy, contributing $39.5 billion to the GDP and supporting more than 822,000
jobs. The province is home to about 49,600 farms and more than 4,000 food and beverage processing businesses.
•The Ontario Food Terminal (OFT) in Toronto is the largest wholesale fruit and produce distribution center (40 acres) in Canada, where more than 2 billion pounds of produce is distributed annually, an average of 5.6 million pounds per day.
•Ontario excels at growing cabbage, celery root, parsnips, parsley and carrots. A large Asian influence has brought bok choy and Chinese bitter melon to Toronto.
•Tim Horton’s (part of Restaurant Brands International, one of North Ameri- ca’s largest restaurant chains operating in the quick service segment) was started by the NHL player of the same name, who won four Stanley Cups. The restaurant serves coffee, doughnuts and fast food and is the most popular chain in Canada.