A passionate advocate for Canadian cuisine, Anita always sought to ensure Canadians had access to the terroir that surrounded them.

Guelph food historians share insights from disruptions during the last century.

This is an unprecedented time of global uncertainty.

Governments around the world, including Canada, are instructing everyone to stay home if they can. We wanted to share resources and materials that we are using to learn more about food and agriculture at this time and to share the sources that we are going to for information and updates on COVID-19.

Keep scrolling to view them all!

Farmers play an important role in Canadian cuisine, bringing those many, diverse ingredients to our kitchens.

The Canadian Plate Challenge took the task of highlighting and elevating Canadian ingredients to a whole new level.

This culinary competition asked four chefs from across the country to create a dish they feel truly tastes like Canada, while also being sustainable, healthful, and just.

The meals served at the Arrell Food Summit will focus on locally sourced ingredients, including fresh vegetables directly from campus greenhouses.

We spend a lot of time examining food through a scientific lens, and while this work is critical to building better food systems, we’re grateful that Food Day Canada reminds us to take a moment to enjoy food.

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