The Food Professor

What does it really take to run one of Canada's largest western grocery enterprises — and what does the future of food retail actually look like from the inside? This week on the Food Professor Podcast, hosts Michael LeBlanc and Professor Sylvain Charlebois sit down with Jamie Nelson, President of Pattison Food Group, for a candid, wide-ranging conversation on grocery economics, consumer behaviour, supply chain complexity, AI adoption, and the evolving Buy Canadian movement.

Nelson joined the grocery business as a retail clerk in Mission, BC in 1979 and never looked back. Today he leads Pattison Food Group — the organization he describes as "the biggest of the mids" — with nearly 30,000 employees, over 308 retail locations, and 11 banners stretching from Victoria to Whitehorse to Winnipeg, including the flagship Save On Foods brand. He opens up about what Canadians don't understand about the true cost of running a grocery store: diesel prices, labour agreements, rising property taxes, construction costs, and security — all of which squeeze margins that consumers rarely see.

On consumer trends, Nelson sees a fundamental shift underway. Today's shoppers are demanding more control, seeking cleaner ingredients, locally sourced products, and genuine innovation — not just another new flavour in a 90-foot cereal aisle. He shares how Pattison's private label Western Family and their new natural and organic line, Only Goodness (now at 500 SKUs), are helping differentiate the business and meet this demand head-on.

Nelson also offers a measured, pragmatic take on AI in grocery — welcoming the opportunity but urging caution on investment, noting that rushing in can raise costs rather than reduce them. On supply chains, he speaks from hard-won experience: forecasting product orders three months out, managing natural disasters, and ensuring that small-town independents served by Pattison's wholesale arm never face a food security gap.

Then the hosts dig into the food industry news of the week. They unpack the NDP's proposal for government-run grocery stores under new leader Avi Lewis — debating whether publicly owned grocery is feasible, and whether co-ops might be a smarter alternative. They analyze the massive McCormick-Unilever Foods merger, creating a $65 billion CPG giant, and what it means for competition and consumer prices. They discuss Sysco's $29 billion acquisition of Restaurant Depot, the rise of cash-and-carry retail, and the growing threat to traditional food distribution. And they wrap up with Alberta's move to create a protected "Alberta Whisky" designation — and what geographic branding could mean for Canadian food and beverage innovation.

About Us
Dr. Sylvain Charlebois is a Visiting Professor in Food Policy and Distribution at McGill University and a Professor in Food Distribution and Policy in the Faculty of Management at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University.
Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. He is one of the world’s most cited scholars in food supply chain management, food value chains and traceability with over 775 published peer-reviewed journal articles. Dr. Charlebois is also an editor for the prestigious Trends in Food Science Technology journal.
He co-hosts The Food Professor podcast, discussing issues in the food, foodservice, grocery and restaurant industries and which is the most listened Canadian management podcast in Canada.
Every year since 2012, he has published the now highly anticipated Canadian Food Price Report, which provides an overview of food price trends for the coming year. Furthermore, his research has been featured in several newspapers and media groups, nationally as well as internationally. He has testified on several occasions before parliamentary committees on food policy-related issues as an expert witness. He has been asked to act as an advisor on food and agricultural policies in many Canadian provinces and other countries.
With extensive experience collaborating with businesses, governments, and NGOs, Dr. Charlebois combines academic rigor with practical expertise, making him one of the most influential voices in the global agri-food landscape. His work continues to advance the understanding of food systems, fostering innovation and resilience in a rapidly evolving industry. In 2025, he received the prestigious Charles III medal recognizing his tremendous work in informing Canadians about food issues.
Michael LeBlanc is a senior retail advisor, keynote speaker and media entrepreneur. Michael has delivered keynotes, hosted fire-side discussions hosted senior retail executive on-stage in 1:1 interviews worldwide. Michael produces and hosts a network of leading retail trade podcasts, including The Remarkable Retail Podcast, The Voice of Retail, The Food Professor, The FEED powered by Loblaw and the Global eCommerce Leaders podcast. He has been recognized by the National Retail Federation (NRF) as a global Top Retail Voice for 2025 and 2025, and continues to be a ReThink Retail Top Retail Expert for the fifth year in a row.

In this episode of The Food Professor Podcast, Michael LeBlanc and Dr. Sylvain Charlebois lead with a fascinating interview featuring Rob Kelly, Chief Commercial Officer at IKEA Canada. Kelly, a 35-year veteran of the company, explains how IKEA—best known as the world’s largest furniture retailer—has become a powerful force in food culture and consumer insight.

IKEA’s newly released global food habits study, conducted with over 30,000 participants across 31 countries, including Canada, takes center stage in the discussion. The findings reveal shifting consumer behaviours: only 38% of Canadians regularly eat at a dining table, 27% eat on the sofa, and a striking 94% use screens during meals. The study also highlights economic pressures, with one in four Canadians admitting to eating food past its best-before date. These insights reinforce IKEA’s focus on “life at home,” where food shapes everyday experiences.

Kelly also provides a behind-the-scenes look at IKEA’s food business, which is far more significant than many realize. IKEA Canada alone sells over 70 million meatballs annually, making food one of the brand’s most powerful traffic drivers. The company is evolving its offering with new “round food” innovations such as plant-based balls and cod balls, as well as globally inspired menu items, while balancing Swedish heritage with locally sourced Canadian ingredients. Sustainability, affordability, and customer experience remain core to IKEA’s food strategy.

Before the interview segment, the hosts break down the latest food and agriculture news shaping the industry. Rising fuel prices linked to geopolitical tensions are already impacting transportation costs, with companies like DoorDash proactively supporting drivers—costs that are expected to flow through to consumers quickly. In Canada, Manitoba’s move to eliminate provincial sales tax on groceries signals a bold policy shift aimed at improving affordability, particularly for vulnerable households.

The episode also highlights positive momentum in Canadian food manufacturing, including a $250 million investment by Kraft Heinz in its Montreal facility, alongside broader industry consolidation trends such as potential acquisitions in the global CPG sector. Additional discussion explores export opportunities for Canadian dairy and value-added products to China, as well as the challenges facing vertical farming due to high capital costs.

 

Ikea Canadian Top 10 Highlights in the Cooking & Eating Report:

 

 

About Us
Dr. Sylvain Charlebois is a Visiting Professor in Food Policy and Distribution at McGill University and a Professor in Food Distribution and Policy in the Faculty of Management at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University.
Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. He is one of the world’s most cited scholars in food supply chain management, food value chains and traceability with over 775 published peer-reviewed journal articles. Dr. Charlebois is also an editor for the prestigious Trends in Food Science Technology journal.
He co-hosts The Food Professor podcast, discussing issues in the food, foodservice, grocery and restaurant industries and which is the most listened Canadian management podcast in Canada.
Every year since 2012, he has published the now highly anticipated Canadian Food Price Report, which provides an overview of food price trends for the coming year. Furthermore, his research has been featured in several newspapers and media groups, nationally as well as internationally. He has testified on several occasions before parliamentary committees on food policy-related issues as an expert witness. He has been asked to act as an advisor on food and agricultural policies in many Canadian provinces and other countries.
With extensive experience collaborating with businesses, governments, and NGOs, Dr. Charlebois combines academic rigor with practical expertise, making him one of the most influential voices in the global agri-food landscape. His work continues to advance the understanding of food systems, fostering innovation and resilience in a rapidly evolving industry. In 2025, he received the prestigious Charles III medal recognizing his tremendous work in informing Canadians about food issues.
Michael LeBlanc is a senior retail advisor, keynote speaker and media entrepreneur. Michael has delivered keynotes, hosted fire-side discussions hosted senior retail executive on-stage in 1:1 interviews worldwide. Michael produces and hosts a network of leading retail trade podcasts, including The Remarkable Retail Podcast, The Voice of Retail, The Food Professor, The FEED powered by Loblaw and the Global eCommerce Leaders podcast. He has been recognized by the National Retail Federation (NRF) as a global Top Retail Voice for 2025 and 2025, and continues to be a ReThink Retail Top Retail Expert for the fifth year in a row.

In this episode of The Food Professor Podcast, Michael LeBlanc and Dr. Sylvain Charlebois tackle the biggest forces shaping Canada’s food economy—from rising grocery prices and global conflict to policy debates and shifting consumer behaviour.

The episode opens with a deep dive into the latest food and agriculture news. The hosts unpack the escalating geopolitical tensions involving Iran and their ripple effects on oil markets, fertilizer supply, and global food prices. While commodity increases remain moderate for now, the risk of further inflation looms as supply chain disruptions and higher input costs begin to cascade through the system.

The conversation then turns to Canadian affordability. Despite wage growth of over 4%, food prices—particularly meat—continue to outpace income gains, leaving consumers feeling financially squeezed. Beef prices are up significantly, with chicken and pork also climbing, reinforcing the ongoing pressure at the grocery store.

Michael and Sylvain also explore and respond to claims about the contentious carbon tax's impact on food prices, challenging the claim that it has minimal impact on food prices. Sylvain argues that indirect costs across transportation, packaging, and inputs create a ripple effect throughout the supply chain. Additional discussions include government policy decisions, temporary foreign worker adjustments for agriculture, and growing consumer frustration with tipping culture, as new data suggests many Canadians want fundamental change.

The episode also touches on cultural and consumer trends—from ethical debates around lobster preparation to emerging food concepts like specialty butter shops—before closing the news segment with a tribute to a Canadian restaurant industry icon.

The second half of the episode features a compelling interview with Brent Cator, President & Owner of Cardinal Meats, as the company celebrates 60 years in business and over a century of family legacy in the meat industry.

Brent shares how Cardinal Meats has evolved into a national leader in protein innovation, supplying retail, foodservice, and industrial customers across Canada. He highlights the company’s commitment to innovation, including pioneering commercial-scale sous-vide cooking, developing natural-textured burgers, and introducing advanced DNA testing for food safety.

A major focus of the discussion is Cardinal’s leadership in food safety and its role in shaping industry-wide standards in collaboration with regulators and academic institutions. Brent explains how trust, consistency, and customer-driven innovation have been key to long-term success.

The conversation also explores sourcing strategies, including balancing Canadian and global supply to achieve quality and consistency, as well as the company’s early leadership in plant-based proteins.

Looking ahead, Brent offers insights into the future of food production, noting that while automation and AI will enhance logistics and decision-making, human expertise will remain critical in manufacturing.

We wrap with the latest TikTok trend of making butter while running, and dedicate the episode to Edward Pottinger, co-founder of the landmark Caribbean restaurant The Real Jerk, who passed away last week.

About Us
Dr. Sylvain Charlebois is a Visiting Professor in Food Policy and Distribution at McGill University and a Professor in Food Distribution and Policy in the Faculty of Management at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University.
Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. He is one of the world’s most cited scholars in food supply chain management, food value chains and traceability with over 775 published peer-reviewed journal articles. Dr. Charlebois is also an editor for the prestigious Trends in Food Science Technology journal.
He co-hosts The Food Professor podcast, discussing issues in the food, foodservice, grocery and restaurant industries and which is the most listened Canadian management podcast in Canada.
Every year since 2012, he has published the now highly anticipated Canadian Food Price Report, which provides an overview of food price trends for the coming year. Furthermore, his research has been featured in several newspapers and media groups, nationally as well as internationally. He has testified on several occasions before parliamentary committees on food policy-related issues as an expert witness. He has been asked to act as an advisor on food and agricultural policies in many Canadian provinces and other countries.
With extensive experience collaborating with businesses, governments, and NGOs, Dr. Charlebois combines academic rigor with practical expertise, making him one of the most influential voices in the global agri-food landscape. His work continues to advance the understanding of food systems, fostering innovation and resilience in a rapidly evolving industry. In 2025, he received the prestigious Charles III medal recognizing his tremendous work in informing Canadians about food issues.
Michael LeBlanc is a senior retail advisor, keynote speaker and media entrepreneur. Michael has delivered keynotes, hosted fire-side discussions hosted senior retail executive on-stage in 1:1 interviews worldwide. Michael produces and hosts a network of leading retail trade podcasts, including The Remarkable Retail Podcast, The Voice of Retail, The Food Professor, The FEED powered by Loblaw and the Global eCommerce Leaders podcast. He has been recognized by the National Retail Federation (NRF) as a global Top Retail Voice for 2025 and 2025, and continues to be a ReThink Retail Top Retail Expert for the fifth year in a row.

In this episode of The Food Professor Podcast, Michael LeBlanc and Dr. Sylvain Charlebois sit down with Cooper Sleeman, from John Sleeman & Sons Company’s Spring Mill Distillery, to explore how one of Canada’s most recognizable brewing families is redefining the country’s craft spirits landscape.

Cooper shares the remarkable story behind Spring Mill Distillery and how the Sleeman family’s brewing legacy—dating back nearly two centuries—ultimately inspired the launch of a new whisky-focused venture in Ontario. After Sleeman Breweries was acquired by Sapporo, Cooper and his father began exploring the possibility of building a Canadian distillery capable of producing world-class spirits traditionally associated with other countries. Their vision was ambitious: to produce bourbon-style whiskey, single malt, Irish-style blends, and Canadian rye entirely in Canada, using domestic grains and craftsmanship.

During the conversation, Cooper explains how Spring Mill Distillery differentiates itself in a competitive spirits market. The distillery focuses on premium production methods, including Canadian grains, handcrafted barrels, and traditional distillation equipment sourced from Scotland. One standout product—Cooper’s Rye—uses Canadian rye aged in barrels crafted by Cooper’s own brother, a trained cooper, making it a uniquely Canadian whisky from grain to glass.

Beyond the interview, Michael and Sylvain begin the episode with their food and agriculture news roundup. The hosts analyze global developments affecting the food supply chain, including volatility in oil markets linked to the Iran war, fertilizer costs impacting farmers during planting season, and the potential knock-on effects on food prices for Canadian consumers. They also discuss industry topics, ranging from restaurant trends spotted at the Restaurants Canada show to those experienced firsthand on their Toronto pizza crawl, which ended at the fabulous Bar Sugo, and Sylvain’s visit with the President of McDonald’s Canada.

About Us
Dr. Sylvain Charlebois is a Visiting Professor in Food Policy and Distribution at McGill University and a Professor in Food Distribution and Policy in the Faculty of Management at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University.
Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. He is one of the world’s most cited scholars in food supply chain management, food value chains and traceability with over 775 published peer-reviewed journal articles. Dr. Charlebois is also an editor for the prestigious Trends in Food Science Technology journal.
He co-hosts The Food Professor podcast, discussing issues in the food, foodservice, grocery and restaurant industries and which is the most listened Canadian management podcast in Canada.
Every year since 2012, he has published the now highly anticipated Canadian Food Price Report, which provides an overview of food price trends for the coming year. Furthermore, his research has been featured in several newspapers and media groups, nationally as well as internationally. He has testified on several occasions before parliamentary committees on food policy-related issues as an expert witness. He has been asked to act as an advisor on food and agricultural policies in many Canadian provinces and other countries.
With extensive experience collaborating with businesses, governments, and NGOs, Dr. Charlebois combines academic rigor with practical expertise, making him one of the most influential voices in the global agri-food landscape. His work continues to advance the understanding of food systems, fostering innovation and resilience in a rapidly evolving industry. In 2025, he received the prestigious Charles III medal recognizing his tremendous work in informing Canadians about food issues.
Michael LeBlanc is a senior retail advisor, keynote speaker and media entrepreneur. Michael has delivered keynotes, hosted fire-side discussions hosted senior retail executive on-stage in 1:1 interviews worldwide. Michael produces and hosts a network of leading retail trade podcasts, including The Remarkable Retail Podcast, The Voice of Retail, The Food Professor, The FEED powered by Loblaw and the Global eCommerce Leaders podcast. He has been recognized by the National Retail Federation (NRF) as a global Top Retail Voice for 2025 and 2025, and continues to be a ReThink Retail Top Retail Expert for the fifth year in a row.

In this episode of The Food Professor Podcast, hosts Michael LeBlanc and Dr. Sylvain Charlebois begin with their weekly conversation on the latest food and agriculture news shaping the global agri-food economy. The discussion covers geopolitical tensions in the Middle East and the potential ripple effects on energy prices, transportation costs, and food inflation. The hosts explore how rising fuel prices could impact the cost of food production and distribution and how much money already strapped Canadians have to spend on food, while also discussing broader global trade implications for agriculture.  And maybe, just maybe, the upside to the war in Iran.  They also talk about the social media CEO burger-bit war between McDonalds and Burger King, and of course A&W!

The episode also examines Canada’s evolving international relationships, including new diplomatic and trade developments involving India and Australia, India being a critical growth market for Canadian agricultural exports. LeBlanc and Charlebois discuss the importance of pulses, grains, and other agri-food commodities in strengthening Canada’s role as a global food supplier. They also look at new interprovincial agreements that could expand alcohol trade between Ontario and Nova Scotia, highlighting the potential for Nova Scotia's amazing wine and beverage producers to reach new domestic markets. The hosts round out the news segment with commentary on front-of-package nutrition labelling research and how such policies may influence consumer behaviour and long-term public health outcomes. 

The conversation then shifts to an in-depth interview with Gavin Schneider, CEO and Co-Founder of Maia Farms, a Vancouver-based food technology company developing sustainable mushroom and mycelium-based protein ingredients. Schneider explains how Maia Farms originated from the Canadian Space Agency’s Deep Space Food Challenge, which aimed to develop food production systems for future space missions. What began as a solution for astronauts has since evolved into a rapidly growing food innovation company focused on improving everyday food products on Earth.

Schneider describes how Maia Farms operates primarily as a B2B ingredient supplier, partnering with food manufacturers to integrate mushroom-based ingredients into a wide range of products. These ingredients can replace or complement traditional proteins such as soy, pea, or meat while improving taste, texture, and nutritional value. The company’s mushroom-based proteins are already being used in ready-to-eat meals, soups, snacks, and other packaged foods.

A key differentiator for Maia Farms is its scalable distributed manufacturing model, which allows the company to partner with production facilities across North America rather than building capital-intensive factories. This strategy has enabled Maia Farms to scale quickly while remaining capital efficient.

Schneider also discusses the emerging concept of balanced protein, blending mushroom ingredients with animal proteins to enhance flavour, nutrition, and sustainability while maintaining consumer familiarity. As the global food system seeks new ways to feed a growing population, Maia Farms believes mushrooms and fermentation-based proteins will play an increasingly important role.

About Us
Dr. Sylvain Charlebois is a Visiting Professor in Food Policy and Distribution at McGill University and a Professor in Food Distribution and Policy in the Faculty of Management at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University.
Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. He is one of the world’s most cited scholars in food supply chain management, food value chains and traceability with over 775 published peer-reviewed journal articles. Dr. Charlebois is also an editor for the prestigious Trends in Food Science Technology journal.
He co-hosts The Food Professor podcast, discussing issues in the food, foodservice, grocery and restaurant industries and which is the most listened Canadian management podcast in Canada.
Every year since 2012, he has published the now highly anticipated Canadian Food Price Report, which provides an overview of food price trends for the coming year. Furthermore, his research has been featured in several newspapers and media groups, nationally as well as internationally. He has testified on several occasions before parliamentary committees on food policy-related issues as an expert witness. He has been asked to act as an advisor on food and agricultural policies in many Canadian provinces and other countries.
With extensive experience collaborating with businesses, governments, and NGOs, Dr. Charlebois combines academic rigor with practical expertise, making him one of the most influential voices in the global agri-food landscape. His work continues to advance the understanding of food systems, fostering innovation and resilience in a rapidly evolving industry. In 2025, he received the prestigious Charles III medal recognizing his tremendous work in informing Canadians about food issues.
Michael LeBlanc is a senior retail advisor, keynote speaker and media entrepreneur. Michael has delivered keynotes, hosted fire-side discussions hosted senior retail executive on-stage in 1:1 interviews worldwide. Michael produces and hosts a network of leading retail trade podcasts, including The Remarkable Retail Podcast, The Voice of Retail, The Food Professor, The FEED powered by Loblaw and the Global eCommerce Leaders podcast. He has been recognized by the National Retail Federation (NRF) as a global Top Retail Voice for 2025 and 2025, and continues to be a ReThink Retail Top Retail Expert for the fifth year in a row.