Consumers have access to a lot of information, but that information isn’t always helpful
By Shannon VanRaes
When it comes to sustainability, competition isn’t the name of the game.
Speaking at the University of Manitoba during a seminar hosted by the National Centre for Livestock and the Environment, Jeffrey Fitzpatrick-Stilwell of McDonald’s Canada said that efforts to make food production more sustainable need to be “pre-competitive.”
“We work very collaboratively, not only with our supply chain, but also with our competitors,” explained Fitzpatrick-Stilwell, senior manager of sustainability for the company. “I talk to Tim Hortons, to Starbucks, talk to Burger King, we talk to Wendy’s, we talk to everyone, sharing best practices in the sustainability sphere.”
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