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The Food Professor

The Food Professor

By: Michael LeBlanc Dr. Sylvain Charlebois
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 Join Dr. Sylvain Charlebois, Senior Director, Agri-Food Analytics Lab at Dalhousie University in Halifax with host Michael LeBlanc as they look at the hot issues in the food, foodservice, grocery and restaurant industries. We'll discuss proprietary industry and consumer food related research, check out fresh new ideas and talk about half baked strategies. © 2020-2025 M.E. LeBlanc & Company Inc. All Rights Reserved.2020-2025 The Food Professor podcast partnership Economics Management Management & Leadership Political Science Politics & Government
Episodes
  • Season Six Debut: Elbows Down on Tariffs, the China Conundrum, and Canada’s De Minimis Decisions

    Season Six Debut: Elbows Down on Tariffs, the China Conundrum, and Canada’s De Minimis Decisions
    Aug 28 2025
    Season Six of The Food Professor Podcast, presented by Caddle, kicks off with hosts Michael LeBlanc and Dr. Sylvain Charlebois diving into a whirlwind of summer news, trade turbulence, and big-picture food industry shifts. This debut episode sets the tone for what promises to be a dynamic and thought-provoking season.Michael and Sylvain begin with personal updates from a busy summer, including travels to Quebec City, Sylvain’s new role as Visiting Scholar at McGill University, and Michael’s experiences covering retail in New York. They also announce that full video episodes of The Food Professor are now available on YouTube, expanding the show’s reach as podcasting and video continue to converge.The discussion quickly pivots to critical economic and policy issues. The hosts unpack Ottawa’s decision to end retaliatory countervailing tariffs on U.S. food imports—a move Sylvain argues was long overdue, as tariffs only raised costs for Canadian consumers while doing little to protect domestic industries. With food inflation running hot, Sylvain predicts prices will ease by early fall, pointing to statements from Loblaw CEO Per Bank as validation.From there, the pair explore the elimination of the U.S. “de minimis” exemption, a decision with far-reaching consequences for Canadian small businesses and independent food producers shipping across the border. Michael emphasizes how indie retailers relying on U.S. customers will be hit hardest, while Sylvain warns that Ottawa must address Canada’s own $150 threshold to avoid worsening inequities.The conversation expands globally with a deep dive into China’s escalating tariffs on Canadian canola, pork, and lobster—measures Sylvain interprets as retaliation for Canada’s 100% tariff on Chinese EVs. He makes the case for a more nuanced approach: segment tariffs between luxury and affordable EVs, allowing consumers greater choice while protecting farmers from geopolitical fallout.Other highlights include an analysis of the pickle aisle—yes, really—where the Bick’s withdrawal from Canada illustrates the tangled realities of cross-border food supply chains. The hosts also discuss Dr Pepper Keurig’s acquisition of JDE Peet’s, situating it within a larger trend of consumer packaged goods giants restructuring in response to inflation, climate change, GLP-1 weight-loss drugs, and a rewiring of global trade flows.The episode wraps on a lighter note, celebrating the Canadian arrival of Bobby Flay’s Burger concept and teasing next week’s guest, Globe and Mail journalist Greg Mercer, author of The Lobster Trap.With sharp analysis, lively banter, and a keen eye on the forces reshaping food and retail, Michael and Sylvain set the stage for a season that will track how consumers, farmers, and retailers navigate inflation, trade disputes, shifting supply chains, and new food trends. The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph’s Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre’s Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. Michael LeBlanc is the president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and now, media entrepreneur. He has been on the front lines of retail industry change for his entire career. Michael has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels, most recently...
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    42 mins
  • Brian Choi, CEO of The Food Institute, on Tariffs, Trade & the Future of Food Innovation

    Brian Choi, CEO of The Food Institute, on Tariffs, Trade & the Future of Food Innovation
    Aug 21 2025
    In this special summer bonus episode of The Food Professor Podcast, Michael LeBlanc sits down with Brian Choi, CEO of The Food Institute, for a candid conversation recorded live at the SIAL Canada show. Born in Calgary and now based in New York, Brian brings a unique global perspective on food, trade, and the evolution of consumer behavior.Brian shares the remarkable story of how he acquired the Food Institute in January 2020—mere weeks before the pandemic upended the world. At that time, the Food Institute was a dated print publication struggling to remain relevant. Within two weeks of acquiring the business, Brian devised a three-point turnaround plan and secured early investment, transforming the brand into a digital-first media, data, and advisory company serving clients across food manufacturing, retail, and foodservice. Today, the Food Institute offers proprietary real-time analytics—drawing from menu data, retail insights, and social listening—akin to a Bloomberg terminal for the food industry.From there, the conversation shifts to the pressing challenges shaping the global food landscape. Brian breaks down the impact of U.S. tariffs on food and beverage markets, noting how they have eroded trust in trade relationships and forced companies to reassess strategies. He explains that unlike the pandemic, where leaders expected a “return to normal,” today’s tariff-driven environment represents a systemic shift. Companies must now prepare for lasting volatility, requiring a new generation of leaders skilled in scenario planning, geopolitical awareness, and rapid adaptation.Brian and Michael explore how these trade disruptions may push Canada to diversify away from its overwhelming reliance on U.S. markets, drawing comparisons to Australia’s successful diversification strategy. They also discuss the challenges of expanding into complex regions like India and Europe, and the critical need for stronger public-private partnerships to strengthen global trade relationships.Looking to the future, Brian reflects on where he would invest $20 million in the Canadian food sector. His answer? Areas that blend health, wellness, and innovation, particularly cleaner ingredients, nutraceuticals, and underutilized natural resources such as berries rich in antioxidants. While he expresses caution about the long-term implications of GLP-1 drugs like Ozempic, he acknowledges their disruptive influence on consumer eating habits and the opportunities this shift may create for food companies. The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph’s Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre’s Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. Michael LeBlanc is the president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and now, media entrepreneur. He has been on the front lines of retail industry change for his entire career. Michael has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels, most recently on the main stage in Toronto at Retail Council of Canada’s Retail Marketing conference with leaders from Walmart & Google. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, CanWest Media, Pandora Jewellery, The Shopping Channel and Retail Council of Canada to his advisory, speaking ...
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    20 mins
  • Pine-Covered Perfection: Moosbrugger’s Dieter Heidegger on Global Austrian Award-Winning Cheese

    Pine-Covered Perfection: Moosbrugger’s Dieter Heidegger on Global Austrian Award-Winning Cheese
    Aug 14 2025
    In this flavour-packed episode of The Food Professor Podcast, recorded live at the SIAL Canada Food Innovation Show, Michael LeBlanc and Sylvain Charlebois welcome Dieter Heidegger of Moosbrugger, for an in-depth conversation about the art, tradition, and innovation behind Austria’s award-winning cheeses.Dieter shares the fascinating story of Moosbrugger’s humble beginnings, tracing its roots back to the owner’s father-in-law, a master cheesemaker who started selling cheese from the back of a car. Through passion, creativity, and an unwavering commitment to quality, the company has grown into an internationally recognized brand—most recently winning a gold medal in a prestigious blind tasting in France for its distinctive pine-covered semi-hard cheese.Listeners will learn how Moosbrugger’s cheeses stand out in a crowded market through a combination of small-scale, sustainable farming, traditional production methods, and a willingness to innovate with unique flavours that surprise and delight consumers. Dieter explains why sourcing from small farms, minimizing transportation, and working with master cheesemakers ensures both exceptional taste and environmental responsibility.The conversation also dives into the global trade landscape, with Dieter offering first-hand insights into how COVID-19 and shifting geopolitical dynamics have reshaped production strategies, sourcing decisions, and international market opportunities. From reducing dependency on far-flung suppliers to embracing slower, more deliberate distribution models, Moosbrugger is adapting to a more resilient, future-focused approach to food production.Innovation plays a central role in Moosbrugger’s long-term success. Dieter reveals how the company’s development process blends open-minded trend awareness with rigorous product testing to ensure new creations meet both creative ambitions and consumer demand. By testing with unbiased panels and allowing products to develop over years rather than months, Moosbrugger ensures each launch is built for lasting success.From Austria’s deep culinary heritage to modern market challenges, this episode offers a rare behind-the-scenes look at a company balancing tradition, creativity, and global competitiveness—all while producing some of the world’s most distinctive and delicious cheeses. Whether you’re a cheese lover, food industry professional, or fan of entrepreneurial success stories, this episode will leave you hungry to taste the pine-covered perfection that’s turning heads in Canada and beyond.https://www.kaese-moosbrugger.at/en/https://www.advantageaustria.org/ca/servicecenter/Buero-Toronto.en.html The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph’s Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre’s Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. Michael LeBlanc is the president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and now, media entrepreneur. He has been on the front lines of retail industry change for his entire career. Michael has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels, most recently on the main stage in Toronto at Retail Council of Canada’s Retail Marketing conference with leaders from Walmart & Google. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with ...
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    18 mins
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