U of G Gets Largest-Ever Gift, $20 Million to Create Arrell Food Institute

The University of Guelph has received its single largest-ever gift, a $20-million donation from the Arrell Family Foundation.

The Arrell Food Institute logo

Food waste lesson plans connect research to classrooms

New unit plans help teachers bring food waste research to the change-makers of the future.

Studen't hand places a sticker onto a paper hung on a board

A Canadian Cuisine Thanksgiving

Thanksgiving is the perfect time to celebrate the abundance of Canadian produce and to share it with others through family recipes.

Apples with UG imprinted on the side, on a colourful blanket

Q & A: How 50 students could feed 9 billion

As the world’s population continues to grow towards nine billion, new ideas for managing food security are necessary. Students at the University of Guelph students are turning their ideas into reality.

Evan Fraser and Kelly Hodgins at a table with students, looking over chart paper

Can we learn to crave healthier choices?

A decades-long family cohort study is exploring how our eating habits are formed — and how we can change them for the better

A mother and her children pose at a kitchen table.

The politics of chaos in food crises: food riots in Venezuela

The world has recently turned its attention to Venezuela, where a struggling economy combined with food shortages has raised tensions, resulting in the emergence of protests and deadly food riots.

Burning shopping cart on rioting streets

Canadians will pay $345 more for food in 2016

The struggling Canadian currency, climate factors and consumer trends will all play important roles in the rising price of food in 2016

Grain storage silos

Podcast: The shocking stuff that shows up in our garbage

Food waste is a $31B problem in Canada alone. That’s like everyone in the country throwing $760 a year in the trash

A bowl filled with edible food scraps

How we came to drink pasteurized milk

It was the dairies who promoted Louis Pasteur’s process

Side profile of a manual worker working in a dairy factory

Proteins of the future

Beyond meat: what we will be eating next, and how unlikely proteins can move from ‘disgusting’ to mainstream

An appetizer of'Petit pois carre et son ecume de Carottes, vers de farine' - peas, carrots and worms - prepared by French chef David Faure in his Michelin-rated restaurant 'Aphrodite' in Nice, France.