SUSTAINABILITY FROM THE GROUND UP – FARMING, MILLING AND FOOD
SUSTAINABILITY FROM THE GROUND UP
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A recording of our webinar is available to view.
Sustainability from the Ground Up – farming, milling and food
Date: April 22, 2020
Time: 2:00 – 3:00 PM Central Time
On Earth Day, join us in learning how the principles of sustainable development can be put into practice in farming, milling and formulating food products.
Denis is Director, Sustainability at Pulse Canada. He is a professional agrologist with 14 years’ experience. Denis holds bachelor’s and master’s degrees in agroecology and soil science from the University of Manitoba. At Pulse Canada Denis works within a team that explores the role of pulses in improving the nutrition and environmental sustainability of the food system as well as the food product through reformulation. Denis is involved in the development of environmental metrics that apply to Canadian cropping systems and how these metrics, in addition to local and farm-based data, can help assess the sustainability of foods.
Lynnell Olson is a third-generation farmer and pedigreed seed grower from Saskatchewan. She holds a bachelor’s degree in agriculture from the University of Saskatchewan. After graduating she worked as the sales manager and agronomist for Seed Source Inc.’s retail operation. In 2014 she launched an agricultural services business called Caliber Seed Services, which provides pedigreed seed inspections for growers. It also provides gluten-free oat inspections. Lynnell and her family farms 12,000 acres of crops including canola, wheat, barley, oats, flax, peas, soybeans, faba bean, and forage grasses. Their operation makes use of crop rotation, soil testing, GPS and precision agronomics to maximise yields and to make optimum use of inputs.
Margaret Hughes is vice-president of sales and marketing with Avena Foods. She has served on the boards of the Manitoba Food Processors Association and the Food Development Centre. She is a member of Pulse Canada’s Nutrition and Health Expert Advisory Committee and sits on the North American Pulse Processing Research Advisory Committee. Margaret is a popular speaker, with recent presentations to the AACCI, the IBIE, the CIFST, Canadian Celiac Association and the North American Pulse Milling Summit. She is passionate about sharing her knowledge of pulse and oat ingredients with colleagues in the food industry.
Best Cooking Pulses, Margaret’s family business, was established in 1936 and has grown into one of the largest pulse processors in Canada. Since 2018 it has been operating as part of Avena Foods.
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