From cheese distributor to chef, members of restaurant industry reveal what life is like one year into COVID-19 pandemic
A sampling of voices from across the restaurant supply chain reveals how the pandemic has altered lives, laying bare both the inequities and strengths of the Canadian restaurant ecosystem.
8 Things to Love About Canada’s Restaurant Comeback
“There are probably 600 or 700 small organic farms throughout the province that are highly resilient,” says Fortier. “If the whole [food] chain breaks – and I don’t think this is the last time that will happen – these farms are there to feed local villages. To me, this is a really good first step.”