Prof. Andreas Boecker has been appointed as chair of the Department of Food, Agricultural and Resource Economics. He begins his five-year-term on February 16, 2019.
“I am honored to have earned the trust to lead FARE,” shares Boecker. “I look forward to working together with faculty, staff, students, our stakeholders and the campus community and contributing to the University’s mission in all its facets.”
The Honey Bee Research Centre (HBRC) and Guelph Centre for Urban Organic Farming (GCUOF) are pleased to announce a site integration that will co-locate both centres. The HBRC, currently located in Townsend House on Stone Road E., will be relocated to the site adjacent to the GCUOF on College Avenue East. The two separate centres will occupy the one-hectare site bordered by the Arboretum.
The School of Environmental Sciences (SES) is pleased to welcome Ian Turner as the new Administrative Officer for the school. Ian begins in the role on January 23, 2019.
As Administrative Officer, Ian will manage day-to-day operations of the school. He will develop strategies and systems to achieve the financial goals of the unit, including the Arboretum. He is also responsible for human resource activities, including ensuring adherence to employee agreements and establishing unit policies.
The School of Environmental Sciences (SES) is pleased to welcome Prof. Geneviève Ali as an associate professor in ecohydrology. Ali began in her role on January 15.
In this position, Ali will work on research related to watershed processes, nutrient transport, surface water chemistry, water quality, and their interrelationship with ecological systems.
With food recalls from romaine lettuce to cauliflower generating perennial headlines, a new $1-million gift from two University of Guelph grads will establish a professorship intended to improve food safety in Canada and abroad. Prof. Lawrence Goodridge, a three-time U of G grad, will join his alma mater this month from a faculty position at McGill University to take up the new Leung Family Professorship in Food Safety based in the Department of Food Science.
Alumni Affairs and Development and the OAC Dean’s Office are pleased to announce Paul Klosler has been appointed as Senior Development Manager for OAC. Paul began in the role on January 7, 2019.
In this role, he will take on major gift fundraising responsibilities, working with both existing and prospective donors.
Did you know you could transform your local strip mall parking lot into a radiant community space? Or convert a side walk into an urban garden?
Introducing… the pop-up parklet.
Landscape architects are using colourful and creative ways to reclaim communities’ under-utilised urban spaces to transform them into community hubs. Large cities like Toronto need to rethink their suburban arterials to create high quality community spaces for their growing populations. Pop-up parklets are an inexpensive, easy and fun solution to this problem.
Imagine being the first person on the moon. Imagine the adrenaline, the excitement, the sensory overload. You and your colleagues have put years, decades of dedicated hard work into your joint efforts – all knowing that your footsteps would be the first of many to come.
It may seem like a daydream to most, but for Deron Caplan it’s a reality… so to speak.
Peter Hopps knew from a young age that he wanted to work for the largest dairy in Canada, and that’s exactly what he did. He achieved his goal right after graduating from the University of Guelph by working for Silverwoods Dairy. So he set himself a new goal: to work for the world’s largest chain of ice cream shops, Baskin Robbins.
Carol Chui lives and works in one of the world’s most secretive states: the Democratic People’s Republic of Korea, or known to most as North Korea.
She moved to the capital city, Pyongyang, two years ago to work with the United Nations World Food Program (WFP) as a food technologist.
“Every country faces its own issues,” she says. “There are three sides to this country. There is the dramatized media view, there is how the country presents itself, and then there is the real thing. There is food insecurity and under-nutrition, and that’s why we are here.”