restaurant chain corporate controller

My special guests will include Anne-Marie Gardner, executive director of the Redwood Shelter; Alexina Louie, composer in residence at the Canadian Opera Company and winner of the Jules Leger Prize for music; Madeleine McDowell, heritage advocate, educator, social and environmental activist; Alicja Pietrus, president of the Toronto branch of the Canadian Polish Congress; Piera Pugliese, owner of Vesuvio's Pizzeria and Spaghetti House; and Anne Wright-Howard, producer of CBC television's Undercurrents.

When we think of the food value chain, the four main segments we think of are essentially agricultural primary producers, food manufacturers, retailers, and restaurants.

That is, it only requires nutrition information for a small number of national chain restaurants that typically have standardized menus, many of which have already done the analysis; it permits meat packers to use common government-approved nutrition databases; and it requires readily available ingredient composition data on processed foods (1110) By introducing Bill C-398, I sought to achieve three objectives: one, to close a loophole for packers of fresh meat, poultry, and seafood; two, to extend a simplified nutrition disclosure requirement to large-chain restaurant menus and menu boards; and three, to add a requirement that multi ...[+++]-ingredient processed foods disclose the amount of key ingredients, especially for ingredients that are the subject of marketing claims, or for ingredients that are known by the scientific community to have protective or causative effects on major disease risks.

They have money at their disposal and ought to be part of the electoral process, just like a Tim Hortons franchise or a General Motors franchise could and would be allowed to do.