News

Article written by Sarah Bridge and Pete Evans, featured in CBC News.

Researchers with a good track record of predicting price hikes say Canadians should expect the price of meat to increase by as much as 10 per cent next year.

In their annual forecast, researchers at the University of Guelph say they expect retail prices for beef and pork to increase by much more than any other food group, which for the most part will edge up modestly along with the overall inflation rate.

Article written by Sylvain Charlebois, Associate Dean, CME.

With the strength of the Canada dollar, the rise of input costs and demanding food distributors, the food-processing sector in this country is being squeezed on all sides, and it may get worse.

Stephen Harper’s government planned to repeal standardized container size regulations for various foods this fall, with a phase-in period, seeking to harmonize container sizes between the U.S. and Canada.

Article written by Teresa Pitman and featured in At Guelph.

First-year commerce student Carrie Davenport started driving a tractor on her parents’ farm when she was seven years old. Before long, she was pulling a plow behind it and taking the first steps to following in a family tradition. Her grandfather had been an avid competitor in plowing competitions, and the skills had been passed on through the generations from parent to son.

For nearly twenty years, Jane Londerville has devoted countless hours towards the growth and development of the Real Estate and Housing major within the College of Management and Economics. As an associate professor and academic advisor, Jane has assisted hundreds of students during their undergraduate academic careers. After completing the fall semester, Jane will formally retire but will continue to work part-time for one year while a replacement is recruited. 

Article featured in the Guelph Mercury.

People are quicker to part with crumpled paper currency, University of Guelph prof says

At a time of year when money is changing hands faster than you can say eggnog, Theodore Noseworthy’s research is getting a lot of attention.

The University of Guelph professor has discovered that given a choice between using a crinkled, dirty-looking bill and a crisp, new one, we’re quicker to spend the old one.

The JDC Central Guelph Team has been graciously donated two return flight vouchers from WestJet. As a result, the team is offering these tickets to the faculty and staff of CME in order to help recover some of the costs of attending the competition which is being held in Halifax, Nova Scotia.

Article featured in the Guelph Mercury

Being named the University of Guelph’s — and evidently the world’s — first food laureate is like the cherry on top of a fabulous year for Elora food and culinary activist Anita Stewart, who in May became a member of the Order of Canada.

And Stewart knows about cherries, especially world class ones like the Tehranivee, named in honour of researcher Gus Tehrani, who developed the cherished large, mahogany-coloured fruit at the U of G’s Vineland Research Station.

Article featured in the Guelph Mercury.

It might have seemed a risky message in a room filled mostly with young people making their way through school, but a University of Guelph teacher urged conference-goers this week to rethink their approach to tipping.

Bruce McAdams, who leads the university’s Sustainable Restaurant Project, suggested tipping “promotes discrimination.”

Article featured in The Ontarion.

If students were not previously aware of the Better Planet Project (BPP), they were certainly made better aware of it after three significant events that focused on the project and informing students, staff and faculty about its initiatives took place in the last week.

On Nov. 16, the Better Planet Student Council held an informal event in Branion Plaza where they welcomed students to discuss what they are doing to make the planet a better place, and shared information about the project.

Article featured in the Guelph Mercury.

In the small, warm kitchen where she has written a pile of cookbooks, Anita Stewart pours a second cup of mint tea made from leaves that came from the University of Guelph.

“It’s hellishly good for you,” says the personable Canadian culinary expert, laughing as she speaks.

The mint tea, containing high levels of a naturally occurring compound called rosmarinic acid, was produced as part of a research program at the university.