The provincial government today announced the appointment of a new 15-member board to provide industry direction and coordination to the Food Strategy initiative. The new board, the Prince Edward Island Food Alliance, includes representatives from the major agriculture sectors, the fisheries and aquaculture industry, food processors, tourism, food services, retail and the provincial government.
"Prince Edward Island has always produced quality products, but these have not been recognized fully in the marketplace," said Premier Pat Binns. "The Food Strategy provides an exciting opportunity to make the shift from a commodity-based production and distribution system to one that provides an option to new, value-added market opportunities."
The establishment of the Food Alliance is a further step in the implementation of the Food Strategy which was announced in the Throne Speech in the fall of 1998. It is aimed at the production and marketing of high value, high quality products from sustainable systems. Products will be aimed at value-added markets around the world under a "PEI Brand."
"The Food Alliance will provide industry leadership to the development and implementation of the Food Strategy and will determine how the PEI Brand will be implemented," said Agriculture and Forestry Minister Mitch Murphy. "The success of the Food Strategy depends on all sectors of the food industry and related sectors such as tourism working together to produce, process and market high value, high quality products from sustainable production systems."
The members of the Food Alliance and their respective sectors are Denton Ellis, potatoes; Jayne MacDonald, livestock; Rose Viaene, horticulture; Rundell Seaman, food processing; Mickey Rose, seafood processing; Irene Davison, tourism; Carl Nicholson, food services; Alan Baker, Food Technology Centre; and members at large Bruce MacNaughton; Russell Dockendorff Jr.; and Barry Cudmore. Provincial government representatives are deputy ministers Paul Jelley, Agriculture and Forestry; Frank Butler, Tourism; Lewie Creed, Fisheries, Aquaculture and Environment; and Jim Johnston, Development and Technology.
The Food Alliance will begin meeting this fall.
"I am very pleased that such a group of knowledgeable and dedicated industry leaders have accepted the challenge of overseeing this important initiative," said Mr. Murphy. "The membership of the Food Alliance ensures there will be a wide range of experiences and perspectives brought to the discussions and that all interests are represented."
Producers and processors of all food products will be able to participate in the PEI Brand initiative on a voluntary basis.
Several key initiatives under the Food Strategy are already underway. These include the implementation of Environmental Farm Plans; the Agriculture and Environmental Resources Conservation program, which provides technical and financial assistance to on-farm conservation projects; seafood promotion programs; and the development of on-farm and in-plant quality assurance programs. Initial research has also begun on the development of a branding strategy.
"The Food Strategy is aimed at assisting farmers, fishermen and processors to be recognized and rewarded in the marketplace for producing quality products," said Mr. Murphy.