A recipe for a holistic approach to sustainability with Chef Matt Basile and Canadian egg farmer, Harley Siemens
During this year’s Terroir Symposium, Egg Farmers of Canada chef ambassador, Matt Basile, joined fourth-generation Manitoba egg farmer, Harley Siemens, to chat about a holistic approach to sustainability and what that means for Canada’s agriculture and culinary communities. Their talk explored ways in which egg farmers and the culinary community can look to embrace sustainably every day and work together to support a brighter future. For those who may have missed their discussion or would like to learn more, read on for some key takeaways.
Sustainable agriculture and food starts with animal care
Harley shared the fact that for him and egg farmers across Canada, protecting the health and welfare of hens plays a significant role in ensuring a sustainable agriculture sector. With that, Harley explained that he takes the responsibility for caring for his hens very seriously.
“My first priority every morning is to make sure my hens are okay. I listen to how they sound and observe their behavior to see if there is anything out of the ordinary. I also look at the technology I have running in my barns, which sends me a report of what happened the previous day. With that data, I know how much the hens ate, how much they drank, and the temperature and humidity in the barn, allowing me to keep the environment safe and comfortable,” said Harley.
Harley pointed out that he, like all registered Canadian egg farmers, take part in Egg Farmers of Canada’s national Animal Care Program, which includes steps farmers must take to care for their hens on a daily basis. He went on to point out that the program also includes regular inspections and third party audits so that Canadian egg farmers are held accountable and standards are applied consistently across the country.
Sustainable agriculture also means fresh, local, high-quality food
Chef Matt noted that throughout his many years of serving brunch at his restaurants and now at cooking events, he always aims to support other local businesses. There’s a strong connection between sourcing local and sustainability within in the culinary community.
Further echoing Matt’s comment, Harley relayed how Canadian eggs are always of local production and that chefs and Canadians alike can look for the Egg Quality Assurance (EQA®) certification mark on their egg cartons and menus to identify made-in-Canada eggs. The EQA® symbol not only helps identify high-quality, made-in-Canada eggs, it also indicates that the eggs meet world class standards, produced by farmers who are upholding the high standards for food safety and animal welfare.
Making egg farming and the food industry even more sustainable
With sustainable food production taking on more importance within our food system, Chef Matt and Harley discussed shared values between egg farmers and the broader culinary community in their support of a sustainable future.
Chef Matt drew comparison to the similarities between operating a culinary business and operating a farm, in that his actions are purposeful with sustainability in mind, like making sure to purchase the right amount of ingredients and equipment needed for a particular recipe to help reduce food waste. Harley agreed, noting that he and many other egg farmers across Canada actively measure their environmental footprint and act on their findings by making changes. For example, drawing on renewable energy to power their barns or leveraging the latest innovations to extract nutrients from waste like manure.
A holistic approach to sustainability is rooted in community
On the broader topic of sustainability, Chef Matt and Harley discussed how they’re supporting their communities, underscoring the importance of giving back. Chef Matt remarked that his local food bank is always eager to accept eggs as a donation, since they’re such a versatile food, while Harley relayed how contributions to food banks in his local community are appreciated.
“It makes me feel very satisfied and very proud of what I do,” Harley said. “Being able to supply high-quality, protein-rich food to someone in my community who may not have the means to purchase it at their grocery store is really rewarding.”
Chef Matt and Harley wrapped up their conversation by discussing how egg farmers contribute to their local economies by purchasing equipment, working with local vets, and purchasing feed from the local mill. And how many restaurants also support local businesses in a similar way, sourcing equipment from vendors in their area, and ingredients from local farmers.
“Even though we’re a very big country, it’s still a community feeling in that we’re all working together – egg farmers, chefs and everyone in between – to create made-in-Canada food,” said Harley.