Unlocking Canada’s Food Innovation Potential through Regulatory Modernization
Event description
Canada’s food and health-product regulatory systems are at a turning point. On February 4, GFI’s Mackenzie B. will join government, academic, and industry experts for a workshop hosted by the Canadian Nutrition Society (CNS) focused on enabling innovation through regulatory modernization.
Mackenzie’s session—“What are we learning? A look at other jurisdictions and how they are facilitating innovation”—will examine how other countries are supporting safe, science-based innovation in food and nutrition policy. Drawing on international case studies, this discussion will spotlight what’s working, what’s not, and how Canada can lead.
Throughout the workshop, participants will explore:
- Streamlining food safety and regulatory review processes
- Advancing consistent, risk-based methods rooted in science
- Strengthening global collaboration and information-sharing
- Unlocking responsible innovation to meet public health and sustainability goals
Whether you’re in government, academia, or the food industry, this session offers a unique opportunity to shape the future of food regulation in Canada.
Let’s build a framework for progress—one that keeps people safe and empowers Canada’s innovators to thrive.
GFI speaker
Mackenzie Battle, JD
SENIOR REGULATORY ATTORNEY
Mackenzie Battle supports GFI’s litigation efforts and works on regulatory and policy issues affecting alternative proteins. Prior to joining GFI, Mackenzie worked at the Pennsylvania Office of Consumer Advocate representing the interests of utility customers before state and federal regulatory agencies and courts in a variety of litigation, regulatory advocacy, and policy matters. Mackenzie holds a JD from the American University Washington College of Law and a BA in Political Science from the University of Michigan.
Upcoming events
View all events
The Future of Meat: Technology, Sustainability, and the Meats of Tomorrow
Bruce Friedrich heads to The Commonwealth Club for a conversation about Meat—and why rethinking how we produce meat could shape the future of food.
Business of Alt Protein: Plant-based foods in foodservice — Sales trends, consumer insights, and menu strategies
New sales and consumer data offer a picture of how plant-based foods are performing in U.S. foodservice and where the strongest opportunities lie.
Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on September 29th at 11:30 am ET.
Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on September 29th at 10:30 pm ET.
Bridge2Food North America
Join GFI at Bridge2Food North America, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins.
