Trois-Rivieres QC — Dumoulin Competition announced today that Louis-Philippe Montour will compete in all five (5) NASCAR Pinty’s Series Road races in the #13 Kamloop/GL électricité-automatization car prepared by the team. Since its beginnings, Dumoulin Competition has made every effort possible to offer healthy foods to team members and guests at the track while reducing food waste. The team is taking this commitment even further this season by integrating it into our unique partnership with Kamloop to tackle food waste.
Montreal native Louis-Philippe Montour has been competing in an extensive variety of car racing events and classes in Canada and in the United States since 2011. His first experience in the NASCAR Pinty’s Series at the Grand Prix de Trois-Rivières in 2021 reinforced his interest in NASCAR.
“When I took up racing in 2011, my first two driving instructors were Jean-François and Louis-Philippe Dumoulin, who both taught me how to drive a race car. The car prepared by Dumoulin Competition for my race at the 2021 GP3R was perfect, and I really enjoyed my experience. Our 2022 plan covers all the elements needed to create a winning team: a well-thought-out series from the sporting and marketing points of view for Kamloop, an important customer for our company, such as Pinty’s, already in place with our business as well as with the race series, fast and fun to drive cars, and partners like the Montour and Dumoulin families who are passionate about the sport and guided by the same values. We had no hesitation in committing ourselves to Dumoulin Competition this year,” explains the driver of the #13 Kamloop | GL electric-automation car.
“We are delighted to continue our association with Louis-Philippe Montour. He has displayed great talent since his on-track debut and is used to driving cars with powerful engines. I am certain that Louis-Philippe will get the most out of the #13 car we are preparing for him,” explained Jean-François Dumoulin, General Manager of Dumoulin Competition.
Louis-Philippe Montour will be on track for the first road race of the season at Canadian Tire Motorsport Park (Bowmanville, Ontario) on May 21 and 22.
New partnership with Kamloop to reduce food waste.
The Dumoulin Competition logistics team, managed by Les Équipes Caissie-Ménard inc. since the beginning of its operations in 2009, has made food waste a constant priority in team operations. Various processes have been put in place over the seasons to address the issue, and the partnership with Kamloop puts an emphasis on this aspect in order to maximize the efficiency and benefits thereof.
“Food-related trackside logistics include planning every meal to meet the specific requirements of a race weekend: the specific and unusual schedule, unforeseen delays, the importance of availability at all times, evaluating costs and appropriate quantities according to the number of people being fed, ecological concerns, food allergies, all combined with the quality of the food that must be preserved beyond the vagaries of the weather,” explains Jessica Ménard, Logistics and Communications Manager at Dumoulin Competition and President of Les Équipes Caissie-Ménard Inc.
Louis-Philippe Montour, a fourth-generation member of the Montour Limited family business and General Manager of Kamloop, is particularly pleased with the new partnership.
“We created a new business in 2014 “Kamloop Foods”, which specializes in the preparation of soups, spices, sauces and ready-to-eat meals. We serve the food processing industry, retail market and catering, offering tailor-made products and services for each of our customers. In fact, we supply the bagged sauces that go into Pinty’s products,” explains Louis-Philippe Montour.
“Kamloop uses a cold pasteurization process called High-Pressure Processing (HPP) in the preparation of its ready-to-eat meals. HPP is defined as a cold pasteurization system based on the application of very high levels of pressure (87,000 pounds per square inch) applied using water. HPP is an environmentally friendly process as it uses only water, which is reused for successive cycles, and electricity. The use of HPP ensures the safety of the food by preserving its nutritional properties as well as its complete integrity. This technology reduces the bacterial load responsible for food spoilage, allowing a shelf life of up to 90 days for a ready-to-eat meal. By offering longer shelf life, Kamloop has a significant positive impact on reducing food waste throughout the supply chain,” adds the General Manager.
“It is important for the team to eat well at the track and the Kamloop process is innovative in minimizing waste while providing us with healthy food and the scheduling flexibility tailored to our needs. As a driver, eating ‘healthy’ and at the right time has a positive influence on my on-track performance,” explains Louis-Philippe Dumoulin.