TORONTO, Jan. 15, 2015 – Today’s decision by the Canadian Dairy Commission (CDC) to reduce the price of industrial milk by 1.8 per cent is good news for restaurateurs, consumers and producers. After years of exceeding the cost of dairy production, prices for all dairy products (except fluid milk and fluid cream) are coming down for the first time.

Restaurants Canada has long-decried the relentless increases in dairy prices, and strongly advocated on behalf of our members to bring prices down.

“We applaud the CDC for listening to us and taking this all-important first step to keep Canadian dairy affordable for restaurateurs and consumers,” said Donna Dooher, Restaurants Canada’s interim President and CEO.

The cycle of unending price hikes caused dairy consumption in Canada to stagnate, with dairy being priced off Canadian menus as restaurateurs turned to other menu options.

“Restaurants want to support the growth of the dairy industry, along with other Canadian agricultural sectors,” said Dooher. “This decrease helps us stop our industry’s declining use of dairy, and promote growth instead. It’s a win for everyone.”

Restaurants Canada fully expects dairy processors who make our members’ dairy products, such as the ever-popular mozzarella cheese, to pass on the full price reduction to restaurateurs.

Restaurants Canada (formerly the Canadian Restaurant and Foodservices Association) is a national association comprising 30,000 businesses in every segment of the foodservice industry, including restaurants, bars, caterers, institutions and their suppliers. Through advocacy, research, and member programs and services, Restaurants Canada is dedicated to helping its members in every community grow and prosper.

Canada’s restaurant industry directly employs more than 1.1 million Canadians, contributes $68 billion a year to the Canadian economy (including commercial and non-commercial foodservice), and serves more than 18 million customers every day.

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