E-Delivery

Back row left to right: Gordon Bacon, Pulse Canada; Gaetan Bourassa, CSCA; Gerrid Gust, Saskatchewan Pulse Growers; Don Shepert, Alberta Pulse Growers; Carl Potts, Saskatchewan Pulse Growers; Quinton Stewart, CSCA. Front row, left to right: Lyle Stewart, Saskatchewan Agriculture Minister; Lawrence MacAulay, AAFC Minister; Lee Moats, Pulse Canada. companies. Foodservice professionals are looking for ways to address growing interest in healthy, affordable and environmentally friendly menu op ons. Given that half of all money spent on food in North America goes towards meals that are consumed away from home, the foodservice sector presents a major opportunity for pulses. A significant component of Pulse Canada's foodservice strategy has been the development of tools and resources to help culinary professionals integrate pulses into menus. In 2017, Pulse Canada partnered with the Culinary Ins tute of America and Canadian Len ls to develop OnPulse Magazine, a publica on that explores all types of pulses and pulse ingredients and how to use them in various applica ons across foodservice opera ons. Pulse Canada also produced a video series and scale- up recipes that showcase inspiring and crea ve ways to use pulses. These resources are all available for download on Pulse Canada's website. In addi on to the development of resources, Pulse Canada has also worked directly with three of Canada's large scale food service providers to launch promo onal partnerships that feature pulses. In 2017, Pulse Canada worked with restaurant chain The Pickle Barrel to launch a fall promo onal menu in its 11 Toronto-area restaurants that features four pulse dishes. The menu has been extended into 2018 due to its popularity with Pickle Barrel customers. Pulse Canada also engaged two contract foodservice providers opera ng on Canadian college and university campuses, Aramark and Chartwells, to run pulse promo ons at their residen al dining facili es. In March 2017, three Chartwells facili es in Eastern Canada par cipated in a week-long pulse promo on, featuring different pulse dishes on their menus each day. The ini a ve was repeated by Chartwells in January 2018, this me expanding to 19 campuses across Canada. In January Aramark also launched a series of pulse promo ons at eight of their university residen al dining facili es across Canada. Aramark has also added 50 new pulse recipes to their central recipe database, which is used by all Aramark-operated facili es, and is planning on expanding the pulse promo on to four of its na onal business accounts. This could include on-site cafeterias for large companies. Preparing for the Next Five Years Given recent trade challenges with India, market diversifica on is more cri cal than ever for the pulse industry. Pulse Canada is currently preparing to launch a new five-year strategic plan in conjunc on with the launch of the next federal agricultural funding framework, the Canadian Agricultural Partnership, in the spring of 2018. Central to the new strategic plan is a goal of having 25% of pulse produc on u lized in new markets and use categories by 2025. Based on 2016 Canadian pulse produc on levels, this translates to two million tonnes of Canadian pulses directed to new markets and uses by 2025. The extra funding announced by Minister MacAulay on February 5 will help Pulse Canada define the pathway to diversifying markets in order to meet this goal. "Pulses can help food companies meet consumer demands for healthy, environmentally sustainable foods." P U L S E C R O P N E W S S P R I N G 2 0 1 8 | 1 1

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