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Keep up with the conversation here.

Mike von Massow

Jul 13, 20204 min read

Creating connection on campus with food

By Paige Hewett Food has many contexts; fostering a sense of belonging and community is one we should not overlook, especially on...

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

Molly Gallant

Oct 10, 20197 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...

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Cook, Eat, Work, Thrive: A semi-regular home cook’s plea

Molly Gallant

Oct 3, 20196 min read

Cook, Eat, Work, Thrive: A semi-regular home cook’s plea

I should start this post off by reassuring readers that this is not some sort of “get healthy quick scheme” offering 7 easy steps to...

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Reduce your food waste to save money, boost health and reduce CO2 emissions

Molly Gallant

Sep 25, 20194 min read

Reduce your food waste to save money, boost health and reduce CO2 emissions

This article was originally posted on The Conversation Canada and was written by Kathryn Walton and Molly Gallant. Food waste is costly —...

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Shaping the Canadian food waste conversation

Molly Gallant

Sep 6, 20193 min read

Shaping the Canadian food waste conversation

This blog post discusses our team's recently published peer-reviewed article. For the full article, please visit this page. As we have...

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Meat consumption is changing but it’s not because of vegans

Mike von Massow

Mar 13, 20194 min read

Meat consumption is changing but it’s not because of vegans

A piece that my colleagues Alfons Weersink, Molly Gallant and I published in the conversation.com on March 11th, 2019. Meat consumption...

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Are all of the eggs in your basket the same?

Molly Gallant

Mar 11, 20194 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...

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The connection between food literacy and food waste

Molly Gallant

Jan 25, 20193 min read

The connection between food literacy and food waste

Two contemporary problems relating to food that we face today include rising obesity rates, encouraged by unhealthy eating habits, and...

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Molly Gallant

Jan 25, 20193 min read

The Food Guide: then and now

Canada’s recently updated food guide seems to be populating headlines everywhere – and for good reason. The last time the food guide was...

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Mike von Massow

Jan 15, 20184 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...

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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.

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foodFOCUS

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BLOG

Keep up with the conversation here.

Creating connection on campus with food

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

Cook, Eat, Work, Thrive: A semi-regular home cook’s plea

Reduce your food waste to save money, boost health and reduce CO2 emissions

Shaping the Canadian food waste conversation

Meat consumption is changing but it’s not because of vegans

Are all of the eggs in your basket the same?

The connection between food literacy and food waste

The Food Guide: then and now

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

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