Saint-Hyacinthe, June 22, 2026 – Lovo stands out in Québec’s agri-food sector by winning the Responsible Initiative Award from the Quebec Association of Animal Nutrition and Cereal Industries (AQINAC) for its Protéines collectives project — an initiative that transforms underutilized food products into a tangible contribution to food security in the Montérégie region.
Presented on June 18 during the Association’s annual conference, this award — which recognizes initiatives that tangibly integrate environmental, social, and governance (ESG) principles — was accepted by Sébastien Mercier, Lovo’s Vice President of Human Resources.
The Protéines collectives project aims to repurpose egg whites generated by Lovo’s processing operations by redirecting them toward food uses with greater social value. As part of this initiative, the company has partnered with La Moisson Maskoutaine to support vulnerable individuals and families in the Montérégie region.
Since the launch of the pilot project, Lovo has been donating 360 liters of egg whites each month — 4,320 liters per year — representing an approximate value of $25,000. This resource is redistributed to some 20 community organizations, contributing to the approximately 6,000 food assistance interventions carried out each month in the region.
Egg whites, recognized for their nutritional value, are a complete and accessible source of protein, particularly relevant in the context of food security. And Lovo’s efforts to make the most of this resource within the community demonstrate that a simple logistical step can have a tangible impact on the daily lives of thousands of people.
“At Lovo, we believe that the sun shines for everyone when we eat well. This project embodies what we aspire to be: a company rooted in its community, finding ingenious ways to create value where there was little before,” says Sébastien Léveillé, CEO.
Protéines collectives is fully aligned with Lovo’s social responsibility strategy and addresses three of the United Nations Sustainable Development Goals: Zero Hunger (#2), Decent Work and Economic Growth (#8), and Responsible Consumption and Production (#12).
Owned by farming families since 1987, Lovo maintains a deep connection to the land and the communities around it. The Protéines collectives project builds on this legacy by placing social and environmental considerations at the heart of its operations.
Lovo, formerly Nutri Group, has been owned by Québec farming families since 1987 and is now one of Canada’s leading egg graders, processors, and distributors. Each year, Lovo grades, processes, and markets more than 2.4 billion regular, free-range, organic, specialty, and processed eggs through its subsidiary, Supreme Egg Products, and distributes them through retail, institutional, commercial, and industrial customers. For more information, visit www.lovo.co.
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