Supply Chain

Why we aren’t running out of food during the coronavirus pandemic

University of GuelphApril 29, 2020

Michael von Massow, University of Guelph and Alfons Weersink, University of Guelph We are living through a period in which many jurisdictions have shut dow... Read More...

How to really hold business to account on their carbon footprint – include their supply chains

University of WarwickMarch 5, 2020

Donald Trump may not believe climate change is happening, but most business leaders do and it is no surprise to see it top of the agenda at the World Economic Forum in Davos. Many firms and organisations are now working hard to reduce their carbon emissions. And it is not just good public relations. Pressure is building on firms to lead society in the move towards a sustainable future.... Read More...

Canadian Leadership on Aquaculture Management

SUSTAIN EditorialDecember 14, 2018

From Fisheries and Oceans (DFO) Canada Area-Based Aquaculture Management Area-based management will enhance collaboration between federal, provincial and Indi... Read More...

Health, sustainability concerns to increasingly impact sandwich menu development

SUSTAIN EditorialNovember 8, 2018

This article appeared first on technomic.com. Sandwiches remain a popular item across the board, with 61% of consumers eating them at least once a week, eit... Read More...

Food + Beverage

How gastronomy tourism evolved into international identity and cultural diplomacy

Seasonal Menus & Deep Rhythms: Blending Holistic Eating, Local Markets & the Wisdom of Wintering

From storm to groundswell, the journey of biodynamic agriculture

Issues & Advocacy

Canada’s food sovereignty depends on better jobs for farmworkers

Seasonal Menus & Deep Rhythms: Blending Holistic Eating, Local Markets & the Wisdom of Wintering

Crop diversification is crucial to Canadian resilience in a changing world

Business

Canada’s food sovereignty depends on better jobs for farmworkers

A Stage, a Legacy, a Future: a new Canadian Centre for Food, Wine + Tourism

Seasonal Menus & Deep Rhythms: Blending Holistic Eating, Local Markets & the Wisdom of Wintering

People

How gastronomy tourism evolved into international identity and cultural diplomacy

From storm to groundswell, the journey of biodynamic agriculture

6 sustainability ideas that have gone mainstream in Canada: FCM

Why we aren’t running out of food during the coronavirus pandemic

How to really hold business to account on their carbon footprint – include their supply chains

Canadian Leadership on Aquaculture Management

Health, sustainability concerns to increasingly impact sandwich menu development