As of today, a new 25% tariff imposed by the U.S. government under President Trump’s latest trade measures is taking effect, significantly impacting the cost of produce, alcohol, meat, and food products imported from Canada to the U.S. This move will undoubtedly create a ripple effect across the supply chain, influencing prices in supermarkets, restaurants, and catering businesses.

As an entrepreneur in the food industry, I see this as both a challenge and an opportunity. While these tariffs will inevitably lead to price increases, they also reinforce the need to support local producers, embrace high-quality European products, and focus on making more in-house.

Rising Costs and the Future of Food Businesses

With higher import duties, the cost of ingredients will increase, affecting both consumers and businesses. Many staple items—fresh vegetables, dairy, and meats—will see noticeable price hikes. For restaurants and catering companies, the challenge will be to maintain quality while keeping operations sustainable.

At Boccaccio Ristorante, Caffe Cinquecento, and Chef Luciano Schipano, we have always prioritized fresh, authentic, and high-quality ingredients. This means not only using local products but also continuing to embrace premium Italian and European imports, which remain duty-free under the CETA agreement.

The Solution: Local, European, and Homemade

Now more than ever, it is crucial to make informed choices when sourcing ingredients. Instead of relying on expensive imports from the U.S., we can:

✅ Support Canadian farmers by sourcing fresh produce, dairy, and meats locally.
✅ Utilize high-quality European ingredients, such as DOP and IGP-certified Italian products (Parmigiano Reggiano, Prosciutto di Parma, Extra Virgin Olive Oil, San Marzano Tomatoes, and high-quality Italian flour), which remain exempt from these tariffs under the CETA agreement.
✅ Make more in-house, including fresh pasta, artisanal bread, sauces, and pizza, ensuring quality control and reducing dependency on pre-made imported goods.

We are fortunate to live in a country that produces world-class grains, dairy, and meats, and at the same time, great things grow in Europe—from the rolling vineyards of Italy to the olive groves of Spain. By leveraging both local and premium European ingredients, we can maintain excellence in our kitchens while navigating these new economic challenges.

Quality First: The Best of Italian and Canadian Ingredients

At our restaurants and catering operations, our approach has always been clear: serve authentic Italian flavors using the finest Canadian and European ingredients. This philosophy ensures that our guests experience the best of both worlds—whether it’s freshly baked focaccia made with Italian flour and Canadian spring water or a pasta dish crafted with local eggs and premium Italian (my mother) olive oil.

While these tariffs may pose short-term difficulties, they also present an opportunity for the industry to rethink sourcing strategies and highlight the value of buying locally and choosing quality over convenience.

The Path Forward

This is a pivotal moment for the Canadian food industry. Businesses must adapt, consumers must make conscious choices, and we must all work together to support our local economy while taking advantage of strong trade agreements like CETA.

At Boccaccio, Caffe Cinquecento, and my catering firm, we remain committed to providing our clients with the highest quality Italian cuisine, made fresh with Canadian and European ingredients that align with our values of authenticity and excellence.

I encourage everyone—home cooks, food lovers, and industry professionals—to take this opportunity to explore local and European options, make more from scratch, and celebrate the incredible ingredients we have at our fingertips.

What are your thoughts on these new tariffs? How will you adapt? Let’s start a conversation.

– Chef Luciano Schipano