Many Freshii customers have already encountered “Percy” — a video-calling device attached to cash registers at some locations in Ontario. Behind the screens are workers thousands of kilometres away in Nicaragua, making $3.75 per hour. https://t.co/SjxRtOD9aU

— Toronto Star (@TorontoStar) April 26, 2022

Canadian restaurant chain Freshii has come under intense scrutiny over the past week after word got out that they have begun replacing in-store cashiers in Ontario with South American workers through virtual cashier kiosks.

According to reports, the Nicaraguan Freshii employees are being paid just $3.75 per hour, which is far less than Ontario’s current $15 minimum wage. And while unethical outsourcing unfortunately exists in almost all western industries, it seems that many Canadians simply don’t want to see it in their local restaurant chains.  

Find the original story at The Star or head to Global News for a full breakdown.

After approaching the City of Saskatoon with a proposal to open a new full-service grocery store in downtown Saskatoon’s Midtown Plaza earlier this month, Pitchfork Market and Kitchen appears poised to be granted its request. 

The City is reportedly planning to make its decision as early as this upcoming Monday, and if all goes well, Pitchfork believes it could have the new grocery store and its adjoining takeout restaurant could be in operation as early as this winter. 

Visit CTV News for the full report.

Although inflation is occurring all over the world, it seems like some Canadians are finding ways to save on groceries by shopping in the U.S. Some speculate that the lower prices are a result of less inter-industry collusion, which forces stiffer competition. 

Others, like Dalhousie University’s Sylvain Charlebois, say one of the best ways to save on groceries is to take advantage of the thriving coupon culture that exists in the U.S.

Read the full story at CBC News.

After achieving what it referred to as “extraordinary success” in the U.S. market, the Upcycled Food Association announced this week that it will soon begin expanding into Canada. The non-profit organization has reportedly certified more than 200 products and ingredients in the U.S. and is expected to prevent over 820 million pounds of food waste in the next year. 

Head to New Food Magazine for more.

Researchers at the University of Guelph have reportedly developed a new plant-based cheese alternative that they are confident is more nutritious and better-suited for cooking applications than many non-dairy cheese options on the market.

The cheese supposedly offers a strikingly similar flavour and texture to natural cheese, and has the same meltability and stretchability as its non-plant-based counterpart. The researchers say the next step will be to scale to retail-level production. 

Find out more from CBC News.