EVALUATION CRITERIA

Submitted projects will be evaluated according to the criteria of each of the categories.

PRODUCTS, RESTAURANT

I. IDENTIFICATION OF PRODUCT OR MENU (5 POINTS*)

The 5 points will be granted if you answer every question. If you skip an answer, the jury will give a score of zero for this section.

A. Type of submission – Improved productNew product, Menu

B. Title or name of the product of menu

C. Briefly describe the product or menu and its nutritional advantage (brand name, type of product, nutritional advantage – maximum 50 words).

D. Which segment of the population does the product or menu target? (gender, age, lifestyle, socio-economic status)

E. Date of market entry in Canada

F. Retail cost of the product or menu
In Canadian dollars. Indicate the format if applicable. Ex: 300 ml bottle or box of twelve.

II. LEADERSHIP AND IMPROVEMENT OF THE FOOD OFFERING

A. In what way does the product or menu stand out from other products on the market and improve the food industry’s offerings? (maximum 200 words)*
(20 points)

B. Describe how the marketing of your product or menu has (or may have) a ripple effect in its category and in your industry regarding the improvement of products or menus offered on the market. (maximum 200 words)
(15 points)

C. Describe how the marketing of your product or menu has (or may have) an impact on the population and empower it to eat better and develop healthier habits. (maximum 200 words)
(15 points)

III. COMPANY CULTURE

Regardless of the product/menu submitted, describe how your company culture embodies the slogan Eat Better, Live Better and is therefore in line with a philosophy of balanced diet and healthy lifestyle. (maximum 100 words)
(10 points)

IV. CHALLENGES

A. What challenges specific to a healthy (or improved) product/menu did you identify or encounter during development and/or marketing? (maximum 200 words)
(3 points)

B. How did you address them and what specific efforts were deployed to overcome these obstacles? (maximum 200 words)
(7 points)

V. HEALTHY, MULTIFACETED FOOD

Describe how the company promotes healthy, multifaceted food through the product or menu on offer.

1. Sustainable health aspect
How does the product or menu contribute to the community’s greater well-being and make a long-term contribution to the population’s health (prevention and maintenance of physical/mental/social wellbeing)? (maximum 100 words)
(5 Points)

2. Economic aspect
In what way does the product or menu offer healthy food at affordable or attractive prices—considering the type of product and market segment—in order to help people make better food choices? (maximum 100 words)
(5 Points)

3. Sociocultural aspect

How does the product or menu respond to major socio-cultural trends in Canada? Ex. aging population, balancing work and family, healthy lifestyle, decrease in size of households, the ethnicity of the urban area, feminisation of professional workforce, etc. (maximum 100 words)
(5 Points)

4. Accessibility aspect
How does the product or menu provide adequate nutrition in terms of variety, quantity and quality, and in a way geographically accessible to the target group (points of sale, selling method, market type)? (maximum 100 words)
(5 Points)

VI. TASTE AND PLEASURE

A maximum of five points will be granted at the discretion of jury members according to their overall experience and their assessment of the product’s taste.


Total : 100 %

 

INGREDIENTS AND TECHNOLOGIES

I. IDENTIFICATION OF INGREDIENT OR TECHNOLOGY (5 POINTS*)

The 5 points will be granted if you answer every question. If you skip an answer, the jury will give a score of zero for this section.

Type of submission  – Ingredient, Technology

A. Title or name of the ingredient or technology

B. Briefly describe the ingredient or technology and its nutritional advantage (name, short description, nutritional advantage – maximum 50 words).

C. Which demographic or industry segment does the ingredient or technology target? (Type of company OR gender, age, lifestyle, socio-economic status)

D. Date of availability or market entry in Canada

E. Cost of the ingredient or technology
In Canadian dollars

II. LEADERSHIP AND IMPROVEMENT OF THE FOOD OFFERING

A. In what way does the ingredient or technology stand out from other products on the market and improve the food industry’s offerings? (maximum 200 words)
(20 points)

B. In a few words, describe how this differentiation positions your company as a leader. (maximum 50 words)
(10 points)

C. Describe how the marketing of your ingredient or technology has (or may have) a ripple effect in its category and in your industry regarding the improvement of products or menus offered on the market. (maximum 200 words)
(20 points)

D. Describe how the marketing of your ingredient or technology has (or may have) an impact on the population and empower it to eat better and develop healthier habits. (maximum 200 words)
(20 points)

III. COMPANY CULTURE

Regardless of the ingredient or technology submitted, describe how your company culture embodies the slogan Eat Better, Live Better and is in line with a philosophy of balanced diet and healthy lifestyle. (maximum 100 words)
(10 points)

IV. CHALLENGES

A. What challenges did you identify or encounter during development and/or marketing of the ingredient or technology? (maximum 200 words)
(5 points)

B. How did you address them and what specific efforts were deployed to overcome these obstacles?  (maximum 200 words)
(10 points)


Total : 100 %

PRODUCER (TECHNOLOGY AND NEW FARMING PRACTICES)

I. IDENTIFICATION OF THE TECHNOLOGIE OR NEW FARMING PRACTICE (5 POINTS*)

*The 5 points will be granted if you answer every question. If you skip an answer, the jury will give a score of zero for this section.

A. Title or name of the technology or new farming practice

B. Briefly describe the technology or new farming practice and its nutritional advantage (name, short description, nutritional advantage – maximum 50 words).

C. Which demographic or industry segment does the technology or new farming practice target? (Type of company OR gender, age, lifestyle, socio-economic status)

D. Date of market entry in Canada

E. Cost of the technology or new farming practice
In Canadian dollars

II. LEADERSHIP AND IMPROVEMENT OF THE FOOD OFFERING

A. In what way does the technology or new farming practice stand out from other products on the market and improve the food industry’s offerings? (maximum 200 words)
(20 points)

B. In a few words, describe how this differentiation positions your company as a leader. (maximum 50 words)
(10 points)

C. Describe how the marketing of your technology or new farming practice has (or may have) a ripple effect in its category and in your industry regarding the improvement of products or menus offered on the market. (maximum 200 words)
(20 points)

D. Describe how the marketing of your technology or new farming practice has (or may have) an impact on the population and empower it to eat better and develop healthier habits. (maximum 200 words)
(20 points)

III. CULTURE D’ENTREPRISE COMPANY CULTURE

Regardless of the technology or new farming practice submitted, describe how your company culture embodies the slogan Eat Better, Live Better and is in line with a philosophy of balanced diet and healthy lifestyle. (maximum 100 words)
(10 points)

IV. CHALLENGES

A. What challenges did you identify or encounter during development and/or marketing of the technology or new farming practice? (maximum 200 words)
(5 points)

B.  How did you address them and what specific efforts were deployed to overcome these obstacles? (maximum 200 words)
(10 points)


 Total : 100 %

COMMUNICATIONS

I. IDENTIFICATION OF THE CAMPAIGN OR PROJECT (5 POINTS*)

*The 5 points will be granted if you answer every question. If you skip an answer, the jury will give a score of zero for this section.

A. Type of submission

  • Advertising campaign or communications tool

  • Website or mobile application

  • Television show or webseries

  • Sport and nutrition

  • Event or festival

  • Book or magazine

B. Title of the campaign or project

C. Start date of the campaign or project
End Date of the campaign or project

D. Cost of public access if applicable
In Canadian dollars

II. PRESENTATION OF THE CAMPAIGN OR PROJECT

A. Which aspect of healthy eating does the campaign or project promote? (maximum 100 words)
(5 points)

B. Briefly summarize the campaign or project’s context, target, goal and the main issues it addresses. (maximum 300 words)
(10 points)

C. What were the communications strategies of the campaign or project? (maximum 100 words)
(5 points)

D. Which communications tools were used in the campaign or project? (maximum 100 words)
(5 points)

E. Describe the campaign or project’s creative angle and visual approach. Explain how they help promote healthier eating habits. (maximum 100 words)
(5 points)

III. LEADERSHIP AND IMPROVEMENT OF EATING HABITS

A. In what way does the campaign or project set an example in your industry and position your organization as a leader in communications on the improvement of eating habits? Describe. (maximum 100 words)
(10 points)

B. Describe how the campaign or project has a ripple effect in your industry (on competitors and colleagues). (maximum 100 words)
(10 points)

C. Describe how the campaign or project has (or may have) a positive impact on the eating habits of its target audience or the population in general. (maximum 100 words)
(10 points)

IV. CHALLENGES

A. What challenges related to the adoption of healthier eating habits did you identify or encounter during development and/or marketing of the campaign or project? (maximum 100 words)
(3 points)

B. How did you address them and what specific efforts were deployed to overcome these obstacles? (maximum 200 words)
(7 points)

V. EVALUATION

A. What indicators of success did you use to evaluate the achievement of your objectives? (maximum 100 words)
(5 points)

B. Did you achieve your objectives? Describe and support with qualitative and/or quantitative data (sales, statistics, CPM, clicks, prints, polls, press reviews, etc.). (maximum 100 words)
(10 points)

VI. COMPANY CULTURE

Regardless of the project or campaign submitted, describe how your company culture embodies the slogan Eat Better, Live Better and is in line with a philosophy of balanced diet and healthy lifestyle. (maximum 100 words)
(10 points)


Total : 100 %

 

COMMUNICATIONS – BOOK AND MAGAZINE

I. IDENTIICATION OF THE PUBLICATION

A. Title of the publication

B. Publication’s target readership

C. Date of publication

D. Cost of the publication
In Canadian dollars

II. PRESENTATION OF THE PUBLICATION

A. Which aspect of healthy eating does the publication promote? (maximum 200 words)
(15 points)

B. Briefly summarize the content of the publication. (maximum 200 words)
(10 points)

C. Describe the publication’s visual approach and explain how it promotes better nutrition. (maximum 100 words)
(5 points)

III. LEADERSHIP AND IMPROVEMENT OF EATING HABITS

A. Describe how the publication has (or may have) a positive influence on other authors and/or publishers regarding the promotion better nutrition. (maximum 100 words)
(20 points)

B. In what way can the publication have a positive effect on the eating habits of its readers? (maximum 100 words)
(10 points)

IV. CHALLENGES

A. What challenges related to the adoption of healthier eating habits did you identify or encounter during the writing or promotion of the publication? (maximum 100 words)
(5 points)

B. How did you address them and what specific efforts were deployed to overcome these obstacles? (maximum 200 words)
(10 points)

V. EVALUATION

A. What indicators of success did you use to evaluate the achievement of your objectives?  (maximum 100 words)
(5 points)

B. Did you achieve your objectives? Describe and support with qualitative and/or quantitative data (sales, press review, etc.). (maximum 100 words)
(10 points)

VI. AUTHOR’S PHILOSOPHY

Without taking into account the publication submitted to this contest, explain how the author’s dietary philosophy promotes a balanced diet and healthy lifestyle.  (maximum 100 words – 5 points)


Total : 100 %

PROJECTS

I.IDENTIFICATION OF THE PROJECT (5 POINTS*)

*The 5 points will be granted if you answer every question. If you skip an answer, the jury will give a score of zero for this section.

A. Project title

B. Which segment of the population does the project target? (gender, age, lifestyle, socio-economic status) 

C. Briefly describe the project (maximum 50 words)

D. Project start date

E. Project end date (if applicable)

F. Cost of access or registration for the user, if applicable
In Canadian dollars

II. PRÉSENTATION OF THE PROJECT

A. Briefly describe the context, goal and issues of the project. (maximum 300 words)
(10 points)

B. What strategies, methods and tools did you use to attain the project’s goal? Describe. (maximum 300 words)
(10 points)

C. Which aspect of a healthy diet does the project promote? (maximum 100 words)
(5 points)

III. LEADERSHIP AND IMPROVEMENT OF EATING HABITS

A. n what way does the campaign or project set an example in your industry and position your organization as a leader in the improvement of eating habits? Describe. (maximum 200 words)
(10 points)

B. Describe how the project has (or may have) a positive impact on the eating habits of its target audience or the population in general. (maximum 200 words)
(10 points)

IV. HEALTHY, MULTIFACTED FOOD

Describe how the organization promotes healthy, multifaceted food through the project.

1. Sustainable health aspect
How does the product/menu or company contribute to the community’s well-being and make a long-term contribution to the population’s health (prevention and maintenance of physical/mental/social well-being)? (maximum 100 words)
(5 points)

2. Economic aspect
How does the project present or feature healthy food at affordable or attractive prices depending on the type of product and market segment in order to help people make better food choices? (maximum 75 words)
(5 points)

3. Sociocultural aspect
How is the project part of a healthy eating approach that combines taste, pleasure and cultural preferences at the table? How does the project give food its cultural and social importance (friendly atmosphere, encourage socialising, family, etc.)? (75 words)
(5 points)

4. Accessibility aspect

How does the project provide (or promote) adequate food supply in terms of variety, quantity and quality, and how is it geographically accessible to the target group (accessible services or food)? (maximum 75 words)                    (5 points)

V. CHALLENGES

A. What challenges related to the adoption of healthier eating habits did you identify or encounter during the development and promotion of the project? (maximum 75 words – 5 points)
(3 points)

B. How did you address them and what specific efforts were deployed to overcome these obstacles? (maximum 200 words)
(7 points)

VI. COMPANY CULTURE

Regardless of the project submitted, describe how your company culture embodies the slogan Eat Better, Live Better and is in line with a philosophy of balanced diet and healthy lifestyle. (maximum 100 words)
(10 points)

VI. EVALUATION

A. Describe the measures you used (or will use) to evaluate the achievement of your objectives and the success of the project. (maximum 100 words)
(5 points)

B. Have the project objectives been achieved? Describe and document with qualitative and/or quantitative data (maximum 100 words – 5 points)


Total : 100%

Maxime CantonCritera