Grants and Contributions
About this information
In June 2016, as part of the Open Government Action Plan, the Treasury Board of Canada Secretariat (TBS) committed to increasing the transparency and usefulness of grants and contribution data and subsequently launched the Guidelines on the Reporting of Grants and Contributions Awards, effective April 1, 2018.
The rules and principles governing government grants and contributions are outlined in the Treasury Board Policy on Transfer Payments. Transfer payments are transfers of money, goods, services or assets made from an appropriation to individuals, organizations or other levels of government, without the federal government directly receiving goods or services in return, but which may require the recipient to provide a report or other information subsequent to receiving payment. These expenditures are reported in the Public Accounts of Canada. The major types of transfer payments are grants, contributions and \'other transfer payments\'.
Included in this category, but not to be reported under proactive disclosure of awards, are (1) transfers to other levels of government such as Equalization payments as well as Canada Health and Social Transfer payments. (2) Grants and contributions reallocated or otherwise redistributed by the recipient to third parties; and (3) information that would normally be withheld under the Access to Information Act and the Privacy Act.
$28,000.00
Oct 1, 2020
For-profit organization
COVID-19 REBOUND: Go-To-Market digital strategy
957258
Kitchen Partners is looking to redesign it’s Go To Market Sales and Marketing approach as a result of COVID-19. The current state of the pandemic has challenged company's previous approach to current and soliciting potential new customers. A significantly revised sales approach with new digital (video) tools is required to reach current and potential customers who are not in the offices or development kitchens.
$25,000.00
Apr 1, 2018
For-profit organization
Pulled Proteins in Sauce - process and product development
903721
Objective of the project is to create development process of Pulled Proteins in Sauce as well as develop at least two products: Pulled Pork in Sauce and Pulled Chicken in Sauce. Technical challenge and uncertainty of the project is presented in selection of appropriate meat cut and meat source and in the process of cooking raw meat component in the vertical kettles to the degree that meat component will become appropriately cook and tenderized. Once cooking part of raw meat is accomplish, the next challenge involves the development of the appropriate sauce texture, consistency and viscosity within already cooked meat component. Finish product requires process able flow and distinction between sauce phase and meat particulates phase.