Topic: Maggie McCormick
Trusted, safe and sustainable
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.
It’s Time to Celebrate Canadian Cuisine
Try these recipes shared by University of Guelph’s chefs to celebrate Food Day Canada on August 4, 2018.
New Science-based Cookbook Makes Snacking Healthier for Families
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 New Arrell Scholarships Awarded
Four students have each been awarded an Arrell Food Institute graduate scholarship worth $50,000 a year.
Three Arrell Chairs Appointed
Drs. Maria Corradini, Philip Loring, and Simon Somogyi will join the University of Guelph as Arrell Food Chairs beginning this summer.
Summit Menu Highlights Guelph Ingredients and Archival Recipes
The meals served at the Arrell Food Summit will focus on locally sourced ingredients, including fresh vegetables directly from campus greenhouses.
Guelph Talks Food
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.
Thinking outside the green bin
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.
Winners of the Arrell Global Food Innovation Award Announced
The inaugural winners of the science and community awards represent innovative thinking required to meet global challanges.
Ask not what your soil can do for you, ask what you can do for your soil
On May 23rd, the Arrell Food Summit will feature a discussion on soil loss, soil conservation and soil ecosystem services.
