About the Observatory
The history of the Observatory and its mission
The Observatory was born out of a need expressed by several partners (government, academic and private) to generate objective data on the food supply’s quality in Quebec and Canada. In 2014, a feasibility study on the establishment of an observatory focused on the food supply was carried out. It involved and mobilized experts from some 20 organizations coming from different sectors connected to the food supply. The report stated that the establishment of an observatory to monitor the evolution of food supply over time is of paramount importance.
Under the impetus of Université Laval’s Institute of nutrition and functional foods (INAF) and many other partners, the Food Quality Observatory was born in December 2016.
The Observatory generates objective, rigorous data on the quality of the food supply, with a view to informing public authorities, supporting change in biofood businesses and documenting purchasing behavior. The Observatory also deploys a knowledge mobilization process to ensure the social utility of its work.
The Observatory’s mission
Measure and monitor changes in the food supply to contribute to the collective effort to improve its quality and accessibility.
Strategic planning
The Observatory has developed a strategic plan to guide its actions, in line with its vision of becoming a recognized Canadian and international source of reference on issues relating to the quality of the food supply and consumer purchasing behaviour.
This plan is built around the Observatory’s values of transparency, rigor, social usefulness, objectivity and commitment.
Discover here its 2021-2025 strategic plan.
Food quality
How can a high-quality food supply be defined?
To assess and monitor the quality of the food supply, it is necessary to define evaluation criteria and a common definition. In 2019, as a result of extensive research, the Observatory has developed a definition of the quality of the food offer:
For the Observatory, a high-quality supply is primarily characterized by high-quality foods, i.e., foods that are nutritious and safe, whether they are prepared, processed or not. These foods are also produced, prepared or processed in a manner that respects people and the environment.
A high-quality supply consists of a variety of quality foods that are available and affordable in different living environments in sufficient quantities. In these environments, strategic product placement and proper marketing of high-quality foods also characterize a quality supply. In addition, the Observatory recognizes that the foods constituting a quality supply must be physically and economically accessible to all and also acceptable to consumers.
How can quality be evaluated?
Rigorous methodologies are developed according to the highest scientific standards:
Nutrient profiling (ongoing)
Various nutritional profiling tools exist to characterize the overall nutritional quality of foods. As part of the Observatory’s work, these tools could be used to monitor the overall nutritional quality of different food categories over time, going beyond the monitoring of nutrients of interest (sugars, sodium, saturated fats, etc.). This work, currently in progress, will enhance the measurement of the quality of the food offer presented in the reports by food category.
Methodology for food category follow-up portraits (2022)
As part of the monitoring of supply, the methodological approach has been adapted to take into account the specificities of the monitoring.
Methodology of initial food category portraits (2020)
The methodological approach used in the sectoral studies carried out by the Observatory is a rigorous one. This report therefore outlines the different steps leading to the study of a food category and the related analyses.
Evaluation criteria (2018)
Assessing and monitoring the food supply’s quality in different living environments requires the definition of the criteria used to characterize the food supply. However, there is no consensus on the definition or defining criteria related to a food supply of quality or a high-quality food. The overall objective of this study was to review the evidence available on the criteria used to define a high-quality food supply.
Establishment and monitoring of quality targets (2017)
The Programme national de santé publique (2015-2025) prioritizes the determination and monitoring of nutritional quality targets for foods, in collaboration with the involved partners.
In this context, a collaborative project on nutritional composition targets was entrusted to the Institut national de santé publique du Québec (INSPQ) and the Observatory. The latter’s mandate was to design a methodology for monitoring nutritional composition targets for selected food categories.
User consultation (2016)
One of the driving values of the Observatory is the social utility of its work. The consultation process carried out with knowledge users has enabled the Observatory to establish collective criteria for targeting priority categories, as well as identifying new research questions.