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Keep up with the conversation here.

In a COVID-19 World, is Local Better?

Our food system has weathered an unprecedented demand shift and shock over the past month. Overall, we have come out of it reasonably...

Mike von Massow

Apr 15, 20203 min read

Farming in the Era of COVID-19

We are experiencing unprecedented disruption to normal life and commerce in order to flatten the pandemic curve due to COVID-19. Physical...

Mike von Massow

Apr 6, 20205 min read

A Thought on Dumping Milk During COVID-19

I received a sad text from a friend of mine who is a dairy farmer. They are being asked to dump milk as the processors to whom it is...

Mike von Massow

Apr 3, 20204 min read

COVID-19 and our Food System

We are living in extraordinary times. Many provinces and states have shut down virtually all non-essential commerce. People are working...

Mike von Massow

Mar 23, 20203 min read

Yet Another Plant-Based Burger

The Impossible and Beyond Meat Burgers are here to stay and Cargill's response to create their own version proves it. The successful...

Andrew Baynham

Mar 9, 20202 min read

Is the “Meat” and “Milk” Battle Worth Fighting?

There has been considerable debate about using the words “meat” or “milk” to describe plant-based alternatives. The battle has spread...

Mike von Massow

Dec 13, 20192 min read

"Do-Gooder Derogation" and why Omnivores Lash out Against Meat-Minimalists

I finally got around to listening to Mike's two "Talking to Vegans" podcasts earlier this week (sorry it took so long, Mike). There were...

Mark Wickson

Nov 7, 20194 min read

Farmers' Markets: Not just about the food

Over the past 10 years I have, along with many others it seems, become increasingly enthusiastic about farmers’ markets. This enthusiasm...

Molly Gallant

Nov 4, 20195 min read

Is self-checkout on its way out?

At the end of every trip to the store, we are faced with two checkout options. The first is to step right up to a self-checkout machine,...

Molly Gallant

Oct 24, 20194 min read

Too Sweet, or not too sweet? A sugar tax, is the question

Thanks to endless headlines about the topic many of us are likely aware of the health risks associated with the excessive consumption of...

Molly Gallant

Oct 10, 20197 min read

The variability and nuance in craft beer

The revolution of craft and microbreweries has been well documented by beer enthusiasts around the world. It has mirrored the local food...

Andrew Baynham

Sep 12, 20194 min read

We are reaching label fatigue

We hear all of the time that people want to know more about the food that they are eating. I think that’s true. The problem we have is...

Mike von Massow

Jul 30, 20192 min read

Take care in interpreting food price news

The recent release of the May consumer price numbers for food generated considerable news. Year over year, the price of food has gone up...

Mike von Massow

Jun 20, 20192 min read

From single- to no-use: plastics and the food industry

It seems the Canadian government is committing to a world-wide trend lend by consumers to reduce plastic waste. Prime Minister Justin...

Molly Gallant

Jun 17, 20195 min read

Lab-grown dairy: The next food frontier

Dairy proteins may be the next product produced in a lab, for use in fluid “milk” production and processed dairy products.

Mike von Massow

Jun 12, 20194 min read

Boom or bust? Beer and wine in convenience stores

Doug Ford’s Ontario Government has made selling beer and wine in convenience stores a policy priority. A recent twitter blitz has...

Mike von Massow

Jun 10, 20194 min read

The challenge of choice in food retail

Grocery stores are relatively low margin businesses. They key to profitability is to increase the size of the customer’s basket - how...

Mike von Massow

May 30, 20193 min read

Produce price trends: comparing current prices and historical averages

There is no doubt that food prices have been increasing on average in 2019, mostly driven by the cost of fruit and vegetables.

Mitchell Gingerich

May 15, 20193 min read

The Millennial Myth?

Born between the years of 1980-2000, the millennial generation seems to be a common topic of discussion in the news as of late -...

Molly Gallant

May 13, 20195 min read

Meal Kits with Mark, Part 2

The last time I shared part of my meal kit experience with you, it was focused on perhaps the biggest criticism facing meal kits:...

Mark Wickson

May 6, 20195 min read

RELATED PROJECTS

Considering the complexity of food, it is no surprise that conversations about it can be broad and diverse. In order to better understand how people think about food, Mike is involved in several projects. Learn more about each project below.

UNIVERSITY OF GUELPH SUSTAINABLE RESTAURANT PROJECT

Our team is a group of students, faculty and community partners that are committed to working towards a more sustainable future for the restaurant industry. Every year we hold a forum, bringing prominent speakers to the University of Guelph to discuss issues in the Canadian Restaurant Industry.

Learn More

foodFOCUS

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BLOG

Keep up with the conversation here.

In a COVID-19 World, is Local Better?

Farming in the Era of COVID-19

A Thought on Dumping Milk During COVID-19

COVID-19 and our Food System

Yet Another Plant-Based Burger

Is the “Meat” and “Milk” Battle Worth Fighting?

"Do-Gooder Derogation" and why Omnivores Lash out Against Meat-Minimalists

Farmers' Markets: Not just about the food

Is self-checkout on its way out?

Too Sweet, or not too sweet? A sugar tax, is the question

The variability and nuance in craft beer

We are reaching label fatigue

Take care in interpreting food price news

From single- to no-use: plastics and the food industry

Lab-grown dairy: The next food frontier

Boom or bust? Beer and wine in convenience stores

The challenge of choice in food retail

Produce price trends: comparing current prices and historical averages

The Millennial Myth?

Meal Kits with Mark, Part 2

RELATED PROJECTS

Considering the complexity of food, it is no surprise that conversations about it can be broad and diverse. In order to better understand how people think about food, Mike is involved in several projects. Learn more about each project below.

UNIVERSITY OF GUELPH SUSTAINABLE RESTAURANT PROJECT