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Keep up with the conversation here.

Celery as a superfood?

I regularly get media calls asking for perspective on price changes for food products. In the past few days, I have been inundated with...

Mike von Massow

May 1, 20193 min read

Ghosts of retail flyers past

I was recently given a framed copy of a Loblaws flyer from July 1938. The flyer provides some insight into how things have changed in...

Mike von Massow

Apr 29, 20193 min read

Let’s not rush to judgement on Maple Leaf

Maple Leaf recently announced the construction of a manufacturing facility in Indiana for their Lightlife plant-based protein products...

Mike von Massow

Apr 22, 20193 min read

Why do we shop the way we do?

I find myself to be an atypical grocery shopper. I usually visit the grocery store at least 2-3 times a week as it is on my way home from...

Andrew Baynham

Apr 15, 20194 min read

Nebraska floods may lead to an increase in beef price

We pay a lot of attention to food prices. The reality is that food prices are increasing at a relatively steady rate over time. Increases...

Mike von Massow

Apr 8, 20192 min read

Are all of the eggs in your basket the same?

The infamous egg has been through it all with us – the ups, the downs and the altogether scrambled. The rollercoaster ride of...

Molly Gallant

Mar 11, 20194 min read

Bridging the retail and restaurant divide

Canadians are spending a larger and larger proportion of their food dollar in restaurants. We’ve also seen a blurring of the line between...

Mike von Massow

Jan 29, 20193 min read

Less meat, more bugs in our food future

A piece that my colleague Al Weersink and I published in the Conversation on April 17th, 2018. Biologically speaking, humans are...

Mike von Massow

Apr 30, 20183 min read

The price fixing scandal might not be all bad for Loblaws

This piece was also published on the conversation.com on April 11th, 2018. The bread price-fixing scandal has garnered Canada’s biggest...

Mike von Massow

Apr 30, 20183 min read

Meat tax will not significantly lower emissions and might just prevent reductions

This is a piece that I wrote with my colleague John Cranfield in the Conversation. Published on January 14th, 2018. Will taxing meat...

Mike von Massow

Jan 15, 20184 min read

Less Meat, More Choice: A look at key food issues in 2018

A piece from the Conversation Canada that I co-authored with colleagues Alfons Weersink and Bruce McAdams. Published on January 3rd,...

Mike von Massow

Jan 4, 20184 min read

Is online grocery really going to take over?

This article has also been published in the Conversation on November 20th, 2017. Canadian grocery giant Loblaw recently announced it’s...

Mike von Massow

Nov 30, 20174 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

Discuss, Challenge, Learn.

BLOG

Keep up with the conversation here.

Celery as a superfood?

Ghosts of retail flyers past

Let’s not rush to judgement on Maple Leaf

Why do we shop the way we do?

Nebraska floods may lead to an increase in beef price

Are all of the eggs in your basket the same?

Bridging the retail and restaurant divide

Less meat, more bugs in our food future

The price fixing scandal might not be all bad for Loblaws

Meat tax will not significantly lower emissions and might just prevent reductions

Less Meat, More Choice: A look at key food issues in 2018

Is online grocery really going to take over?

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