This past May, the Canadian Association of Foodservice Professionals (CAFP) www.cafp.ca, held their National conference in Kananaskis, AB. This conference brings professional and student members together from across the country. This year, being that the event was held in the heart of K-Country, it provided a unique opportunity to highlight the magic Alberta brings to the national foodservices scene. As a unique learning experience for the group, Canadian Rangeland provided bison for their National President’s Gala, and highlighted that contribution with an education session that outlined the passion bison producers have for what they do. As presenters, Roger Van Haren and Steven Lunty, were able to educate the members who were made up of nutritionists, dieticians, chefs, consultants, and managers; to the benefits of featuring Bison as a healthy, sustainable menu option, nation-wide.
“The CAFP conference was great to attend. They have a lot of passion and enthusiasm for their industries. The presentation by Roger and I, was very well received. They were very interested in learning about bison, Canadian Rangeland Bison and Elk, the BPA, and how we as producers raise and care for our animals.” stated Steven Lunty from Canadian Rangeland Bison & Elk.
Roger Van Haren, President of the BPA had this to say about the experience. “The Bison Producers of Alberta were pleased to speak on the topic of bison ranching and bison meat. The presentation was delivered to a wide ranging cross section of individuals in the food industry, including dietitians, chefs, nutritionists, and many students. The audience was engaged and had many questions after the talk, including queries on where to get meat, how the animals behaved, and if bison ranching was a profitable enterprise.”
Marc Haine, Branch President Canadian Association of Foodservice Professionals expressed thanks and stated. “I cannot thank you enough for what you did to make our conference a phenomenal success.”
We at Canadian Rangeland are proud to have been part of this conference by being part of the education sessions as well as highlighting Bison in the menu planning.
Thanks for reading. Until next time, stay bison strong.
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