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Dr. Claudia Wagner-Riddle, professor in U of G’s Ontario Agricultural College, is leading the project, which compares grazed and ungrazed cover crops within a cash crop rotation while looking to enhance soil health and reduce the need for inputs. With the project in the early stages, Wagner-Riddle she says her team is looking towards a long-term goal of developing “new practical knowledge that will help the dairy sector to move towards net-zero goals while also being a thriving sector.”

U of G food safety researcher Dr. Keith Warriner discusses a One Health approach to food pathogens in livestock feed and feed meals, and the innovative steps being taken to make production safer and more sustainable.

Listen to the episode, hosted by Dr. Carlos Campabadal from Kansas State University: Dr. Keith Warriner: One Health & Feed Safety | Ep. 120

U of G researchers Dr. Tina Widowski, Dr. Alexandra Harlander and Dr. Jennifer Ellis shared examples of partnerships that fills knowledge gaps for industry at the Livestock Research and Innovation Corporation’s (LRIC) annual Getting Research into Practice (GRIP)’s “Benchtop to Barnyard” roundtable in Elora, Sept. 30.

Read the story in Farmtario: Research meets reality: Farmers and scientists find solutions together

Consistency in sample depth – 15 centimetres (six inches) for nitrogen, phosphorus, and potassium – as well as when samples are taken – whether in spring or autumn – is one such recommendation from Correndo, a professor in plant agriculture at U of G. 

Read the story in Farmtario: Proactive soil sampling brings fertility cost savings

Dr. Rene Van Acker says efforts are underway to build more opportunities and support for entrepreneurship, including through the Ontario Agri-Food Innovation Alliance.

Dr. John Dutcher and his team developed a gentle isolation method, now protected under the PhytoSpherix patent, to preserve the natural structure of plant-based glycogen extracted from Ontario sweet corn.

This innovation—developed with support from the Ontario Agri-Food Innovation Alliance—has turned a renewable ingredient into a powerful skincare active that helps skin stay hydrated and resilient through changing climates.

Dr. Michael von Massow explains the cost will be similar to last year. Read the story: Your Thanksgiving turkey is cheaper this year. Dinner sides? Not so much

The University of Guelph will lead the construction and revitalization of critical agri-food research capacity, powered by a $41-million investment in Agricultural Research and Innovation Ontario (ARIO) research infrastructure from the Government of Ontario. 

This funding commitment reinforces U of G’s role as a cornerstone of Ontario’s agri-food innovation ecosystem and ensures that high-impact research can continue to deliver real-world solutions for Ontario’s producers, agribusinesses and researchers.

The University of Guelph food economist and Alliance research program director explained the economics of rising coffee bean price to Global News.

“We’ve seen some increases in disease and some decreases in yield that have lowered supply, and basic economics 101 — when supply goes down, prices go up,” he said in an interview on Monday.

Sometimes innovation isn’t fast and flashy: sometimes it’s slow and dirty.

It's Ontario Agriculture Week, and at the University of Guelph—Canada's Food University—we're celebrating fresh, homegrown food and the farmers, food industry workers and agri-businesses who bring it to our plates.

The fundamental starting point for growing healthy food is healthy soil. With long-term investment and expertise, soil grows productive plants, protects the environment and builds economic sustainability for producers.