Our guest on this episode, recorded live at the Toronto SIAL food innovation conference, is Vince Sgabellone, Foodservice Industry Analyst at Circana.  Vince emphasizes the resilience and adaptability of the industry during the COVID-19 pandemic, noting how quickly businesses reinvented themselves by offering off-premises services and embracing digital engagement. We also discuss the challenges restaurants face in dealing with higher costs and labour shortages and the need for automation and streamlined operations. Looking to the future, they highlight the importance of engaging with the younger generation, who are digitally savvy and have diverse culinary preferences. The guest concludes by mentioning the growing interest of retail companies in the food service industry, given its significant share of consumer spending.In food industry-related news, we discuss "Cold War II" and food geopolitics, focusing on China and Canadian agriculture. Next, we talk about the story behind Tyson Foods' financial loss in the last quarter, with $13.1 billion worth of sales resulting in a loss of $0.28 per share. As the Victoria Day weekend approaches, the podcast dives into the start of BBQ season, what to expect, and what the significant trends are on the grill. The episode concludes by congratulating Kelly Higginson on her new and improved gig as the new President and CEO of Restaurants Canada. Having previously served as the organization's Chief Operating Officer, Higginson's appointment brings anticipation for success and stability, aiming for a longer tenure than her predecessors.Tune in to The Food Professor podcast to explore the world of food innovation, industry news, and expert interviews. Lobster trap Photo by John McArthur on UnsplashAbout VinceFood has always been in my blood. My passion for food started in my Mom’s Italian kitchen where she shared with me her love of cooking. All of our family photos from my childhood seemed to have food in them, so I guess we were instagramming long before that was a thing. To this day, I still enjoy cooking alongside my Mom and I’m still learning. But I still haven’t figured out how to master her infamous meatball recipe. Fast forward to the start of my food career where I found myself supplying professional kitchens, learning the business side of food from some of the finest chefs and restaurateurs in Ottawa. As my career progressed, I was able to expand my horizons beyond my Italian roots to include an understanding of cuisines from around the world. My passion for the business was a valuable asset as I worked hard to help my clients achieve their goals. Today, as a Director, Client Development and Foodservice Industry Analyst at The NPD Group, I use data and consumer behaviour analytics to help some of the industry’s best known global food brands solve problems and identify growth opportunities. I take pride knowing that my passion for food, combined with my experience, allow me to deliver insights that will help you to make better business decisions. I am available to serve as a media source on topics of food and beverage consumption, and their impact on the foodservice industry. My comments and analysis have appeared in the Globe and Mail, Toronto Star, The CBC, and other national media outlets. I also appear as a featured speaker at industry events and corporate conferences.  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 cha