Lobbying Information
Subject Matters
- Agriculture
- Health
- International Trade
Subject Matter Details
Policies or Program
- Health Canada Voluntary Sodium Reduction: providing information related to baking industries reduction progress and challenges.
- Health Canada has proposed new allowable mycotoxin levels in wheat sold for food consumption. Advocating to ensure Canadian Food Inspection Agency monitoring and enforcement does not allow grain exceeding thresholds to enter food supply.
- Responding to Health Canada call for data on trans fat use in the food supply
- Responding to Health Canada's data call on the adventitious presence of soy in the food supply
Regulation
- Canadian Food Inspection Agency Regulatory Modernization Proposal: provide baking industry input on proposed changes
- Canadian Food Inspection Agency has initiated a consultation regarding food compositional standards. Baking Association of Canada is provide a baking industry perspective on the role and value of such standards.
- Canadian Food Inspection Agency's Imported Food Sector Regulatory Proposal which would require the licensing of importers of identified foods and food ingredients
- Health Canada and Canadian Food Inspection Agency review of adventitious presence of soy and mustard allergens in wheat flour with the objective of determining allowable limits
- Health Canada's Food Labelling Modernization Consultation: providing information and comment on how the proposed changes would impact Canadian bakers.
- Provide baking industry perspective on June 12.15 Canada Gazette I - Nutrition Labelling, Other Labelling Provisions and Food Colours.
- Provided Canadian baking industry perspective on impact of proposed retaliatory tariffs on imports of US goods (in 19.05 tariff category) due to US Country of Origin Labelling requirements.
- Regulatory Roadmap for Health Products and Foods; Provide baking industry perspective related to proposed amendments to the Food and Drug Regulations that would modernize and render more efficient the setting of regulatory limits and prohibitions for contaminants and other adulterating substances in foods.
Communication Techniques
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Written communication
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Oral communication
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Grass-roots communication
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Presentations
Government Institutions
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Agriculture and Agri-Food Canada (AAFC)
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Canadian Food Inspection Agency (CFIA)
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Global Affairs Canada (GAC)
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Health Canada (HC)
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Prime Minister's Office (PMO)
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Public Health Agency of Canada (PHAC)
In-house Organization Details
Description of the organization's activities
THE BAKING ASSOCIATION OF CANADA/ASSOCIATION CANADIANNE DE LA BOULANGERIE(BAC) IS A NATIONAL NOT-FOR-PROFIT TRADE ASSOCIATION THAT REPRESENTS THE CONCERNS AND INTERESTS OF THE COUNTRY'S BAKING INDUSTRY. BAC ACTIVITY AREAS INCLUDE GOVERNMENT ADVOCACY, CONTINUING AND APPRENTICESHIP TRAINING, AND CONSUMER EDUCATION.
Responsible officer name and position during the period of this registration
PAUL HETHERINGTON,
PRESIDENT & Chief Executive Officer
Organization's membership or classes of membership
MEMBERSHIP INCLUDES RETAIL, IN-STORE AND COMMRECIAL BAKERIES ALONG WITH INDUSTRY SUPPLIERS
Government funding
No government funding was received during the last completed financial year.
In-house Organization Contact Information
Address:
7895 TRANMERE DRIVE SUITE 202
MISSISSAUGA, ON L5S 1V9
Canada
Telephone number:
905-405-0288
Fax number:
905-405-0993
Lobbyists Details
Employees who lobby for the organization
- PAUL HETHERINGTON,
PRESIDENT & Chief Executive Officer |
No public offices held
- Johanne Trudeau,
Director, Food & Nutrition Policy |
No public offices held