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Keep up with the conversation here.

Expect your Coffee Fix to Cost You More

so expect your coffee fix to cost you more in the coming months

Mike von Massow

Oct 1, 20242 min read

24 comments

A tip too far? Why tipping fatigue may be setting in for North Americans

Many North Americans are feeling tip fatigue from being bombarded with higher tipping requests more frequently.

Mike von Massow

Sep 28, 20244 min read

30 comments

Another Look at Food Inflation Numbers

Statistics Canada released the food price index for April 2022 and the news continues to be concerning. Year over year food prices have...

Mike von Massow

May 18, 20224 min read

1 comment

Will Your Steak or Burger Be a Victim of a Cyber Attack?

The news this week that JBS, one of the largest meat processors was hacked was being subject to a ransomware attack has generated many...

Mike von Massow

Jun 4, 20212 min read

4 comments

Should Justin Be Buying Us All Dinner Out?

The restaurant industry has been one of the sectors most hard hit during the ongoing pandemic. This is a sector that employs more than a...

Mike von Massow

Oct 12, 20203 min read

1 comment

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

1 comment

Coffee Cup Calamity

Like many people, I drink coffee. Usually once a day. Sometimes more, sometimes less. Also like many people, I am at least somewhat aware...

Mark Wickson

Jan 31, 20205 min read

1 comment

What's Happening with Food Service and Plant Based Meat?

We're hearing a lot of commentary about the rise of plant based meat analogues in food service - particularly in quick service...

Mike von Massow

Jan 9, 20203 min read

0 comments

Dandylion restaurant, Toronto: A choice for everyone

I am fascinated by restaurants. We’re spending more of our food dollar there (both as North Americans generally and my empty nest family...

Mike von Massow

Sep 24, 20193 min read

2 comments

The psychology of dynamic pricing in restaurants

Dynamic pricing is well established in some industries. Changes in airline prices for a specific date change over time. There was once...

Mike von Massow

May 24, 20193 min read

1 comment

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

0 comments

Restaurants not only feed us, they shape our food preferences.

This was also published on the conversation.com on June 12th, 2018. Restaurants are playing an increasingly important role in the food...

Mike von Massow

Sep 12, 20183 min read

0 comments

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

5 comments

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

0 comments

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

0 comments

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.

Expect your Coffee Fix to Cost You More

A tip too far? Why tipping fatigue may be setting in for North Americans

Another Look at Food Inflation Numbers

Will Your Steak or Burger Be a Victim of a Cyber Attack?

Should Justin Be Buying Us All Dinner Out?

Yet Another Plant-Based Burger

Coffee Cup Calamity

What's Happening with Food Service and Plant Based Meat?

Dandylion restaurant, Toronto: A choice for everyone

The psychology of dynamic pricing in restaurants

Bridging the retail and restaurant divide

Restaurants not only feed us, they shape our food preferences.

Less meat, more bugs in our food future

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

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

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