New U of G Food Lab Honours Canadian Cuisine Champion Anita Stewart
The high-end food lab will carry on the legacy of a champion of Canadian cuisine. The Anita Stewart Memorial Food Laboratory officially opened on Oct. 7
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U of G Study Finds the Positives in Coming Out in the Workplace
A new study led by Lang Prof. Thomas Sasso found there can be many positives for LGBTQ+ people when they share their identity fully and openly in their workplace.
Community improvement "at the core of my identity," Lang Scholar Adrian Werner
In this Q&A feature, Lang Scholar Adrian Werner (MA in Leadership candidate) why he chose to pursure his leadership studies within Lang's executive program.
PhD Management "courses will strengthen my research skills," Lang Doctoral Scholar, Pengsongze Xue
Lang Scholar recipient Pengsongze Xue (PhD Management) chose Lang PhD Management program because of its "excellent reputation." Read his story in this Q&A feature.
"Research that drives positive and sustainable change" - Mavis Agyemang Opoku, Doctoral Lang Scholar
Lang Scholar recipient Mavis Agyemang Opoku (PhD Management) is excited to start her doctoral program at the Lang School. Read her story in this Q&A feature.
Lang and UofG mourn the passing of former faculty member and supporter, Paul MacPherson
The University of Guelph and the Gordon S. Lang School of Business and Economics mourn the recent passing of long-time supporter and former faculty member, Paul MacPherson.
Making "a positive difference in the world" - MBA candidate and Lang Scholar, Joanna Kocot
Lang Scholar recipient Joanna Kocot (Lang MBA) is excited to start her executive program at the Lang School. Read her story in this Q&A feature.
Akierah Binns receives inaugural Milad Ghasemi Ariani Scholarship
Akierah Binns, a first year PhD management student, specializing in organizational behaviour is the inaugural recipient of the Milad Ghasemi Ariani Scholarship
Worker shortage? Lack of decent work? What’s really vexing Canadian restaurants
Lang hospitality professor Bruce McAdams and MSc candidate Rebecca Gordon discuss the challenges facing the Canadian hospitality and foodservice industry.
3 ways restaurant staff and customers can communicate to prevent food allergy reactions
Lang PhD Management student Malika Khakhar explains in a new Conversation Canada commentary why she and colleagues analyzed how food allergy information gets miscommunicated at restaurants.