Harvey’s sourcing certified sustainable beef

Sustainability: News Roundup from the September 2019 issue of Canadian Cattlemen

A Canadian restaurant chain is the next retailer to announce its commitment to sourcing sustainably raised beef in partnership with the Canadian Roundtable for Sustainable Beef (CRSB).

Harvey’s Restaurants will now source part of the beef for its Original Burger in accordance with CRSB’s Certified Sustainable Beef Framework. Harvey’s already sources 100 per cent Canadian beef, and this relationship will further promote the sustainable practices of Canadian beef producers.

“Supporting sustainable beef production builds on our existing commitment to Canadian farmers and ranchers who work hard every day to ensure a sustainably raised, high-quality, safe product that Canadians have come to trust and love,” said David Colebrook, chief operating officer of Harvey’s, in an August 13 CRSB press release.

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The CRSB’s Certified Sustainable Beef Framework is a set of standards used to “recognize sustainable practices in beef production and processing, support sustainable sourcing commitments for the retail and food-service industry and provide credible, science-based assurances for consumers about sustainable beef production in Canada,” according to the CRSB website.

Harvey’s Original Burger will now be marketed and sold with the CRSB Certified Mark, which symbolizes the sustainability standards that must be met by producers and processors to qualify for this program. These standards encompass the five principles of sustainable beef recognized by CRSB, including natural resources, people and community, animal health and welfare, food, and efficiency and innovation. In order to be certified by CRSB, a third-party auditor must verify beef producers, feeders and processors.

Currently, Harvey’s and McDonald’s Can­ada are certified to make product claims through the CRSB Framework, and several other retailers have partnered with CRSB.

“We are thrilled to partner with Harvey’s and support their sustainable sourcing efforts,” CRSB Chair Anne Wasko said in the same press release. “The momentum is building and we look forward to seeing the CRSB Certified Mark on many beef products across the food sector in the years to come.”

About the author

Field editor

Piper Whelan is a field editor with Canadian Cattlemen. She grew up on a purebred, Maine-Anjou ranch near Irricana, Alta., and previously wrote for Top Stock, Western Horse Review, and various beef breed publications.

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