©2019 by Food Focus Guelph.

NEWS

A place where we share news articles that are of interest, or else that we have been mentioned in. 

Domestic Waste Bin

Households Lose Up to $1,600 a Year in Food Waste, U of G Study Reveals

"Households lose up to $1,600 a year as well as key nutrients through avoidable food waste, say University of Guelph researchers who have completed the most in-depth known study worldwide on the growing problem."

Fresh Produce

Liberals announce national food policy with $134-million pledge to improve access

"The federal government has unveiled details of the country’s first national food policy, with a plan that emphasizes the importance of access to healthy and nutritious food and the need for collaboration between the many different groups involved in the food system."

Zero Waste Shop

Packaging-free shops may tackle plastic but risk increasing food waste

"SUPERMARKETS are full of food, but they are also full of packaging: cereal bagged in plastic sits inside a cardboard box, cucumbers are shrink-wrapped with care. Now trendy packaging-free shops are popping up in Europe and North America where you bring your own containers and buy exactly as much as you need."

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Changes in Ontario Cropland Acreages

"Nationally, Canada has experienced a growth in cropland. Is this trend evident in Ontario, too?Slightly less than 100 million acres of farmland in Canada are classified as cropland in the 2016 agricultural census. In total, 10 per cent of this cropland is in Ontario.  Cropland in Canada has increased by about 87 per cent since this data was first recorded in 1921. The figure also grew by 7 per cent between 2011 and 2016. Much of the growth in cropland can be attributed to the conversion of summerfallow, which is predominately a Western Canada farming practice, into cropland." 

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Study suggests up to 60% of food is wasted 

"Almost 60 per cent of all the food produced in Canada is wasted. That was the finding of a study by consultant Value Chain Management International released earlier this year. While some of this waste is unavoidable (bone, vegetable peelings, coffee grounds), the total financial value of the potentially rescuable wasted food is a staggering $50 billion in Canada according to the report which was commissioned by Second Harvest, a Toronto-based group working to reduce food waste."

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Is the celery juice craze driving up the price at the supermarket?

"If you've noticed your greens are costing you a little more green, you're not alone — especially when it comes to celery. The celery juice diet craze might be thinning out more wallets than waistlines."

In the Supermarket

A grocery store 'lab' points to future trends in how you buy food

"Imagine going into a grocery store where those who ran it could see everything you look at, much less buy. Creepy? Yes. Effective in researching consumer behaviour? You bet. So it's a good thing that (for now, at least) the University of Guelph's Food Retail Lab is just a pretend grocery store."

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Food waste in Canada is finally being addressed by this new movement

"On a fall morning at Feed it Forward, staff members unpack crates of apples, greens and berries for display at this storefront in the west end of Toronto. It’s quiet now, but students, seniors and other regulars will come by later to stock up on bread, produce, canned foods and prepared meals. They take what they need and go — or drop $5 or $20 in the donation jar at the counter." (Photo: Cole Burston/The Canadian Press)

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Let's Talk About Food event says people need to learn how to cook

"Learn how to cook. A simple but essential element to advancing food security, increasing the quality of food you eat and reducing food waste. That was one of the key points stressed by a panel of food experts Tuesday night at the Guelph Y." (Tony Saxon/GuelphToday)

Farmer Representation

Why won’t consumers listen?

"Farmers have been repeatedly educated on the importance of social media. "This has been happening for years at agricultural conferences across Canada. Because of all those presentations, thousands of producers now use social media to connect with consumers and explain the food production practices on their farm. But are those efforts making a difference?"

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Hospital Wastes A Third Less Food After This One Change

"When it comes to wasting food, hospitals are one of the most egregious culprits, with two to three times more waste than other food service sectors. UC San Francisco Medical Center, however, has found that one change cut the amount of food it wastes by 30%. It now serves food on-demand."

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Cannabis edibles, plant proteins and other food trends to watch for in 2019

"The challenge with food information is to separate the fact from the fiction, the ephemeral from the soon-to-be everyday. The University of Guelph’s newest Food Focus Trends Report highlights six key trends likely to be front and centre this year."

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Canada’s new food guide shifts toward plant-based diets at expense of meat, dairy

"With the release of a new Canada’s Food Guide, Ottawa has dramatically overhauled the advice it gives to Canadians on how to eat, including an explicit endorsement of plant-based diets at the expense of meat and dairy."

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Grocery shoppers click online instead of standing in line

"Other shoppers say they like to walk the aisles, to see what’s new or be reminded of things they may need. They’re not alone: 81 per cent of Canadians surveyed said they preferred to get their groceries in store, compared to 70 per cent globally, University of Guelph food economics professor Michael von Massow reported."

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'Some baloney' in Trudeau's claims about supply management under new trade deal

“This is the sort of death by a thousand cuts that the dairy industry is talking about,” said von Massow. “All of these little amounts add up to a significant chunk of the market place.”

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U of G Food Waste Research Receives Nearly $1.3 Million From Walmart Foundation

"Two University of Guelph researchers will receive grants totalling nearly $1.3 million from the Walmart Foundation. Both grants will support food waste reduction projects by U of G professors Mike von Massow, Department of Food, Agricultural and Resource Economics, and Mario Martinez, School of Engineering."