CALGARY- While going organic can cost a pretty penny, growing demand has some producers changing their practices—and it’s paying off.
Several notable meat recalls in the past decade have changed the way many consumers look at their food, which has resulted in some Albertans changing their farming practices. One of those is the Canadian Rocky Mountain Ranch about 20 minutes southwest of Calgary, which supplies elk and bison to local restaurants and lodges.
None of the animals are given hormones or antibiotics, and they’re raised in their native environment.
“The ongoing desire for more healthy eating is growing rapidly, and people are becoming much more discerning of where their food comes from, what its composed of, specifically what they’re eating,” explains Terry Church, manager of Canadian Rocky Mountain Ranch.
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He adds that not only do their guests want to know how animals were raised, but also how much sodium and fat content is in their meat.
“We get immediate feedback from the chefs and from the guests that they’re having a quality experience, and of course if they’re not then we find that out very quickly too.”
A 2004 report from Statistics Canada found Canadians’ consumption of organic products was growing steadily, at a rate of 20 per cent per year. That’s a huge number, as growth in the food industry usually tops out at three per cent.
“We have definitely seen the demand for sustainably grown, clean products increase, and the willingness of consumers to spend more money in order to buy them,” says Kris Vester from Blue Mountain Biodynamic Farms.
His family’s farm raises goats, pigs, chickens and crops, which they sell in Calgary. While it’s a lot of work, it’s paying off—but critics say it’s not a realistic model for everyone.
“If your price is too high you only have a niche market,” explains food writer John Gilchrist. “If your price is comparable or a little bit more than you appeal to a broader market, and I think everyone would agree if it’s local and it’s fresh it’s better, and I’ll pay maybe a little bit more but not that much.”
-With files from Amber Schinkel
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