Indigenous and non-Indigenous approaches to environmental protection will come together in a new University of Guelph degree program that is the first of its kind in Canada. The four-year bachelor of Indigenous environmental science and practice (BIESP) program will be launched next fall. Based in the Ontario Agricultural College’s (OAC) School of Environmental Sciences, the program emphasizes Indigenous knowledge systems alongside cutting-edge training in western environmental science.
A University of Guelph researcher has earned national recognition for adapting a technology already used to decontaminate fresh produce into a disinfection device that kills the COVID-19 virus on personal protective equipment (PPE).
Mahdiyeh Hasani has received the Mitacs and NRC-IRAP Award for Commercialization.
A uniquely Guelph beer made with wild yeast collected on the University of Guelph campus has been created by U of G food science experts, a local brewer and a company founded by University alumni. Experimental Farm Ale has just launched at Royal City Brewing Co., more than a year after a “yeast safari” on campus to find the right fermentation organisms to get it started.
University of Guelph PhD student Graeme Reed has been named among the national 2020 top 30 under 30 sustainability leaders in Canada by Corporate Knights. Corporate Knights produces rankings and financial product ratings based on corporate sustainability and publishes a sustainable business magazine. Nominations for this year’s 30 under 30 were opened to the public. A shortlist of 50 nominees was submitted to a panel of judges who then narrowed it down to 30 finalists made up of Indigenous leaders, social entrepreneurs, non-profit founders and cleantech champions.
The OAC Dean’s Office is pleased to announce the appointment of Prof. Emmanuelle Arnaud in the position of Assistant Dean (Graduate Programs). Her two-year term will begin on January 1, 2021.
University of Guelph food scientists have made a discovery that could lead to a healthier, more affordable and more sustainable substitute for palm oil. Published in Nature Food, this study is the first to demonstrate the use of enzymatic glycerolysis (EG) for turning liquid vegetable oils into solid fats – a critical transformation behind a range of widely consumed foods but one that until now has meant trading off health and environmental benefits.
A set of gardens in the University of Guelph Arboretum will be revitalized and expanded through a $100,000 gift from the Gosling Foundation. The gift will support the renewal of the Arboretum’s Gosling Wildlife Gardens and expand their infrastructure, plantings, signs and features.
Precision agriculture is broad term used by many, but its everyday applicability is less broadly understood.
Third year food, agricultural and resource economics student Nicolas Bannon wants to change that.
Bannon recently won one of three Farms.com Precision Agriculture Scholarships, worth $2000 US, for his video entry under the theme of “environmental benefits of precision agriculture to protecting the planet.”
It is with profound sorrow that the University of Guelph marks the passing of Anita Stewart, U of G’s food laureate and founder of Cuisine Canada and Food Day Canada.
A long-time culinary journalist, food historian, U of G food champion, and self-described food activist and disruptor, Anita Stewart died Oct. 29. Niagara Falls is to be lit up in red and white Oct. 30 in her honour.
Prof. Paul Sibley has been named the interim director of the School of Environmental Sciences (SES) effective January 1, 2021.
Sibley assumes interim Director duties as Prof. Jon Warland begins in his new position as associate dean (academic) for the Ontario Agricultural College (OAC).