Nov. 22, 2012 – In an open letter to the Canadian Dairy Commission
(CDC), Garth Whyte, president and CEO of the Canadian Restaurant and
Foodservice Association (CRFA) has asked for a new approach to dairy
pricing.
Nov. 22, 2012 – In an open letter to the Canadian Dairy Commission (CDC), Garth Whyte, president and CEO of the Canadian Restaurant and Foodservice Association (CRFA) has asked for a new approach to dairy pricing.
In the letter, Whyte asks the CDC to address two main issues: bring dairy prices to a more competitive level, while ensuring a fair return for to producers, and introduce a distinct class of cheese pricing for the restaurant industry (as has been done for other sectors). Whyte suggests that introducing a new class of cheese, as exists for frozen pizza manufacturers, would be a step in the right direction. "Lower priced cheese for restaurants will level an uneven playing field
that forces fresh pizza makers to pay 30 per cent more for mozzarella cheese
than frozen pizza manufacturers."
"Given the high cost of dairy, it should come as no surprise that
Canadians have reduced their dairy consumption and are cross-border
shopping to avoid Canada’s sky-high prices. Dairy products are also
losing ground on restaurant menus as business owners seek out more
reasonably priced products to promote to their customers. In the past
five years, overall restaurant orders have increased by six per cent, but pizza
orders have decreased by a stark 12 per cent," Whyte states in the letter.
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