Remarks made by Dr. Evan Fraser to the Senate Standing Committee on Agriculture and Forestry regarding the potential for value added in the food sector.
Try these recipes shared by University of Guelph’s chefs to celebrate Food Day Canada on August 4, 2018.
Providing nutritious, easy and delicious snacking ideas for families is the Guelph Family Health Study’s intent with the release of their newest cookbook Snack Healthy, Snack Happy.
Four students have each been awarded an Arrell Food Institute graduate scholarship worth $50,000 a year.
Drs. Maria Corradini, Philip Loring, and Simon Somogyi will join the University of Guelph as Arrell Food Chairs beginning this summer.
The meals served at the Arrell Food Summit will focus on locally sourced ingredients, including fresh vegetables directly from campus greenhouses.
Guelph Talks Food is a free, public portion of the Arrell Food Summit that will showcase the breadth and variety of innovative research under the Food from Thought initiative. Register now.
While waste diversion is an important initiative, it is no longer enough to focus on end-of-pipe solutions. We must ask why so much food is wasted in the first place.
The inaugural winners of the science and community awards represent innovative thinking required to meet global challanges.
On May 23rd, the Arrell Food Summit will feature a discussion on soil loss, soil conservation and soil ecosystem services.