Interactive museum highlights food preservation

A NEW exhibition on food science opened at the Canada Agriculture and Food Museum (CAFM) earlier this month. Called “Food Preservation: the Science You Eat”, it emphasises the role of science in slowing food decay and in maintaining safety, from farm to fork. Developed by CAFM with support from Nestlé Canada, the Government of Canada, and Bernardin Ltd, the interactive museum shows different preservation techniques used at home and in large-scale food production.

Nestlé Canada president and CEO Shelley Martin and VP of Corporate Affairs Catherine O'Brien, along with Fernand Proulx, interim president and CEO of the Canada Science and Technology Museums Corporation, open the new exhibition at the Canada Agriculture and Food Museum in Ottawa

“We are proud to help nourish Canadians at all stages of life, at every time of day,” said Shelley Martin, president and CEO, Nestlé Canada Inc. “Nutrition education is so important and we're honoured to be a key partner on this fun, dynamic exhibit that teaches children and families about how food is preserved so that it is safe, tasty and nutritious.”