Welcome to the The Food Professor, episode No. 3 - I’m Michael LeBlanc and I’m Sylvain Charlebois!  Let’s jump right in…Your table is ready!   New research in partnership with Angus Reid into consumer perceptions around restaurants and COVID-19 revealed a few surprises and one delight; many Canadians continued to support their local restaurants as best they could with take out, but are split down the middle whether they will be spending much time eating out in the COVID era.  But apparently when they do eat out they want mannequins to fill up the seats!!https://www.dal.ca/sites/agri-food/research/restaurants-post-covid-19.htmlNew segment!!  Ask the Professor: Submitted Listener Question and AnswerAsk a question online at: https://www.speakpipe.com/AskTheFoodProfessorThe complicated issue of Hero Pay: Can retailers sustain it? Will consumers pay for it?  Is technology at retail the answer?Ontario Farms: the new Pandemic Hot Spots - is there a solution, and is importing migrant workers a farming tradition the makes the best use of resources available?  Will this result in shortages of fresh vegetables for Canadians?See articles:https://www.theglobeandmail.com/canada/article-ontario-farms-struggle-to-contain-covid-19-as-migrant-workers-test/https://lfpress.com/news/local-news/scotlynn-pulls-plug-on-asparagus-harvest/wcm/25a3dc86-557e-4d7d-bd3a-9267c4d8a549/https://www.thestar.com/news/gta/2020/06/08/pandemic-makes-problems-of-migrant-farm-workers-worse-report-says.htmlhttps://www.thestar.com/politics/provincial/2020/06/09/spike-in-covid-19-cases-among-migrant-workers-in-southwestern-ontario.html?utm_source=Twitter&utm_medium=SocialMedia&utm_campaign=QueensPark&utm_content=spike-in-covid-19-cases-among-migrant-workers-in-southwestern-ontario&utm_source=twitter&source=torontostar&utm_medium=SocialMedia&utm_campaign=&utm_campaign_id=&utm_content=Will the increased cost of meat and potential shortages take plant-based protein Beyond a niche?  Is there a broader movement at foot...is as a recent article in the NYT a movement that reflects the " inevitability of impending change". (https://www.nytimes.com/2020/05/21/opinion/coronavirus-meat-vegetarianism.html?action=click&module=Opinion&pgtype=Homepage) the future?This episode is dedicated to two great story tellers that made us aware of the importance of restaurants and food in our culture and both left us better off for being with us.  Anthony Bourdain gone now two years this week and Charles Dickens, 150 years ago this week as well.If you liked what you heard you can subscribe on Apple iTunes , Spotify or your favourite podcast platform, please rate and review, and be sure and recommend to a friend or colleague in the grocery, foodservice,  or restaurant industry.    I’m Michael LeBlanc, producer and host of The Voice of Retail podcast and a bunch of other stuff, [and I’m Sylvain Charlebois,Stay Safe everyone!!
About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph’s Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal,