Local Food at Scale
For Maple Leaf Foods, delivering ‘local’ to the Canadian marketplace starts with deep domestic foundations, long-term partnerships and a clear mission.
In Canadian foodservice, sourcing close to home has become about more than procurement. It now carries weight on the menu, in the supply chain and in the stories operators tell guests about quality, transparency and trust. But scaling local food takes more than good intentions. It requires deep local foundations, long-term relationships and a clear sense of mission—elements that make it possible to turn Canadian sourcing from a point of pride into a reliable, coast-to-coast reality.
In this interview, Kate Longmire, VP, Poultry at Maple Leaf Foods, discusses how the company’s Canadian roots and broader purpose inform its approach to local sourcing at scale, where it is investing to make Canadian protein work in real-world kitchens, and why Canadian-made ingredients are becoming a sharper competitive advantage for restaurants.
MENU Magazine: What does doing local food at scale mean in practice—both in terms of Maple Leaf Foods’ values and the strategic bets you’re making on Canadian sourcing?
Kate Longmire: For Maple Leaf Foods, doing local food at scale isn’t a marketing tactic—it’s our heritage. We’ve been a Canadian company for more than 100 years, and today more than 13,000 Canadians work across our farms, plants, and offices to produce food for this country.
Our purpose, to Raise the Good in Food, guides how we think about local sourcing. That means supporting Canadian farmers, investing in more sustainable agriculture, and strengthening the food system that feeds our communities. Programs like our Raised Without Antibiotics and Advanced Open Sow Housing supply, our work advancing regenerative agriculture through CANZA (Canadian Alliance for Net-Zero Agri-food), and our commitment to addressing food insecurity through the Maple Leaf Centre for Food Security are all part of that broader vision.
MM: Supporting Canadian farmers and the broader food system clearly sits at the centre of that vision. How does that philosophy translate into the realities of supply and scale for operators?
KL: Local sourcing at scale also means reliability for operators. Restaurants and retailers need partners who can deliver consistent supply, quality, and innovation coast-to-coast. Because our supply chain is deeply rooted in Canada, we’re able to bring Canadian-raised protein to market at the scale and consistency our customers depend on.
MM: Sourcing locally at national scale isn’t simple. Where have you had to innovate in your supply chain or product development to make Canadian protein genuinely accessible and reliable for retailers and foodservice operators across the country?
KL: Scaling Canadian protein across a country as large and diverse as Canada requires constant innovation — from agriculture through to finished products.
MM: Where have those investments mattered most?
KL: One area where we’ve invested heavily is in supply chain integration and long-term partnerships with Canadian farmers. By working closely with producers and building programs like our Raised Without Antibiotics supply, we’ve been able to scale specialized production systems that many operators are increasingly looking for.
We’ve also focused on product innovation designed for modern kitchens. Fully cooked and ready-to-prepare proteins, portion-controlled formats, and versatile menu applications help operators deliver quality Canadian protein while managing labour, consistency, and speed of service — building a broader portfolio that allows more operators to choose Canadian-sourced protein across their menus.
Ultimately, accessibility isn’t just about sourcing locally — it’s about ensuring Canadian protein works for operators in the real world of busy kitchens and national distribution.
MM: Canadian sourcing has become more than a procurement decision—it now carries real value on the menu. As diners increasingly look for food that reflects quality, transparency and a sense of place, how can operators use Canadian ingredients to strengthen both the guest experience and their competitive edge?
KL: For operators, highlighting Canadian ingredients can signal quality, trust, and transparency to guests. It also reinforces the role restaurants play in supporting Canadian farmers and the broader food system.
We see this as an opportunity to help operators turn Canadian sourcing into a competitive advantage on the menu — pairing high-quality Canadian-raised protein with compelling menu stories that resonate with today’s guests.
MM: Maple Leaf Foods is now the four-year Official Protein Partner of Team Canada—essentially linking Canadian athletes, Canadian ingredients, and Canadian pride. How did your commitment to local sourcing and the Look for the Leaf platform help pave the way to that partnership, and does it hint at where you’re taking the brand next?
KL: The partnership with Team Canada is a natural extension of the story we’ve been telling through Look for the Leaf.
Canadian athletes rely on high-quality protein to fuel their training and performance, and Maple Leaf Foods produces that protein right here at home. The Canadian Olympic Committee recognized that connection—between Canadian agriculture, Canadian food production, and Canadian performance—and approached us to explore the partnership.
MM: How does the partnership connect to where protein is heading as a category?
KL: It’s an exciting way to celebrate Canadian pride, but it also reflects where the brand is heading. Protein continues to play a growing role in how Canadians think about nutrition and performance.
You’ll see that come to life in new innovations like Mighty Protein, on-the-go protein designed to deliver convenient, high-quality protein for everyday Canadians—whether they’re elite athletes or simply looking for better ways to fuel their day.
Want more local? Don’t miss:
Turning Canadian Sourcing into a Brand Superpower
March 10 | Speaker Stage | 11:00 – 11:45 AM
In this session, leaders from some of Canada’s top restaurant chains and industry suppliers pull back the curtain on the farmers, producers, and regional partners behind the ingredients restaurants source every day. They’ll share the investments and supply chain innovations that make local possible at volume, and how they translate those origin stories into powerful menu storytelling.
Presented by:
Presenting Sponsor: Local
Presenting Sponsor: Independent Restaurants Day
Visit Maple Leaf Foods at Booth #5225 in Hall 5 to sample their newest innovations and engage with their team.
Kate Longmire
VP, Poultry, Maple Leaf Foods
Kate Longmire is Vice President, Poultry at Maple Leaf Foods, where she oversees Retail, Foodservice and Optimization for a $1.3B business spanning marketing, innovation, and optimization across retail and foodservice channels. She leads a high-performing team focused on strengthening Maple Leaf’s leadership in poultry by leveraging consumer insight, sustainability, and operational excellence to drive customer value and business growth.
Previously, as Vice President of Marketing & Innovation for Foodservice, Kate helped customers achieve their growth priorities by leading the development of a tailored portfolio of products and solutions. She spearheaded customer-centric marketing programs and innovation initiatives that addressed evolving operator needs and reinforced Maple Leaf Foods’ role as a strategic partner.