Kathleen combines a love for all things food with her passion for making a real impact in the ever-changing food industry.
Kathleen Sullivan joined Maple Leaf Foods in February 2023, fulfilling a long-held aspiration to work at the intersection of food policy and public good. As Vice President of Government & Industry Relations, Kathleen plays a key role in shaping national and international policy on food safety, trade, and sustainability – making her one of the most influential voices in Canada’s food sector.
She leads our engagement with government officials across federal and provincial levels, building trusted relationships with policymakers, department leaders, and regulators. Whether navigating packaging and plastics regulations or collaborating with teams in marketing, innovation, product development, and poultry production, Kathleen helps bridge policy and business strategy in ways that support our Purpose — to Raise the Good in Food — through thoughtful, forward-looking advocacy.
Beyond her professional impact, Kathleen is a passionate foodie who believes in the power of a good meal to spark conversation, build community, and drive change. It’s this blend of personal passion and professional purpose that makes her voice so compelling in Canada’s food sector. We sat down with Kathleen to explore how she’s Raising the Good in Food – through bold policy leadership, future-focused advocacy, and the everyday moments that matter.
What brought you to Maple Leaf Foods and what has made you stay?
This is a company that takes both policy and advocacy seriously, which I really love. The work goes far beyond what you would normally see – like labelling and packaging regulations – and dives into broader issues, like sustainability, through environment and animal welfare. It really is a full package, which is why I enjoy my role so much.
What do you do every day at Maple Leaf Foods?
My small-but-mighty team manages the company’s relationship with governments. We cultivate relationships with politicians, department leaders and officials in every region in which we operate – Alberta, Saskatchewan, Manitoba, Ontario, and Quebec, and federally.
We also engage in broader policy issues, connecting with government leaders to share perspectives and help shape practical, forward-thinking regulations. Another big part of our work is helping internal teams navigate specific regulatory challenges. Whether it’s marketing and innovation, product development, or poultry production, we help them understand the regulatory landscape and, when needed, advocate for change. That’s where the work gets really fun for me!
What does Raising the Good in Food mean to you?
To me, it means we make really good food. Amid the everyday hustle and bustle of our workdays, sometimes I’m the person who sits back and says, “Can we actually just talk about our food?”
I fundamentally believe that the backbone of this company is our frontline workers. They do incredibly important work, often under challenging conditions, and I have deep respect for their dedication. Raising the Good in Food, to me, includes recognizing and celebrating their contributions — because they’re essential to everything we do.
When I think about the phrase Raising the Good in Food, it reminds me why Maple Leaf Foods feels like such a special place to work. It evokes for me this idea that, as a company, we work together to bring safe, nutritious, delicious food to people — and we do it in a way that is respectful of everyone around us.
How do you Raise the Good in Food in your everyday life — inside and outside of work?
At work, I try to show up with joy and intention — because when we’re connected to our Purpose, it lifts everyone around us. I think I’m known for that. I focus on being service-oriented and collaborative, and I try to leave my ego at the door.
I love to be a part of my fellow Team Members’ accomplishments. For me, success is shared — it’s not about individual recognition, but about what we achieve together. It reminds me of a family dinner, where everyone contributes in their own special way to create something delicious. No one needs to be singled out because the joy is in what we’ve built together.
Outside of work, I really love food. I have a garden where I grow vegetables, and I preserve them. I’m definitely returning to the homemaking traditions passed down through generations of women in my family, of victory gardens, canning, and preserving. I think the closer you are to the roots of anything, the more you appreciate it.
How do you inspire others to Raise the Good in Food?
Well, you literally can’t walk into my house without having a fork shoved in your mouth — with food on it, of course! I’m considered a very good cook, and there’s no greater compliment for me than someone enjoying my cooking.
What’s your favourite product from our family of brands? How do you prepare it?
Risotto made with Fantino & Mondello pancetta. I start with a homemade stock — I save all the vegetable bits in the freezer — if I have any meat kicking around, I’ll add that in. I make a massive serving of risotto for my daughter and her boyfriend to take home and enjoy for days. They have roles too: grating the parmesan and stirring the rice, while I oversee them. It’s one of my favourite traditions — and truly a delicious meal!
