Canada can meet its carbon emission reduction targets, make food cheap again and open up a gigantic trade surplus with the U.S. by shading farm crops with solar panels.
Both at home and in schools, food can become a powerful tool to empower young people to take climate action, which can lead to reduced climate anxiety and increased feelings of hope for the future.
In light of the changes caused by the pandemic, it is clear that food autonomy as a frame of reference for reorganizing the Québec food system is not enough.
Maple syrup can often be adulterated with other syrups. A technique that uses fluorescence to indicate the presence of other compounds is an easy and quick method to determine quality.
Two food scientists, an entomologist, an anthropologist, a veterinarian and a historian walk into a bar (of chocolate) and tell bitter and sweet stories of this favorite treat.
While recuperating heat from data centres to ease greenhouse energy demands is better than letting it go to waste, we must not overlook the complex implications of these two newly merging industries.
By reflecting on the violent origins of the Canadian sugar industry, we can bring wider attention to the exploitation underpinning the history of Canadian cuisine.
Antioxidants in salmon’s diet give the fish their distinctive colour, but internet rumours proliferate about how farmed salmon achieve the same colour.
Raw flour at the store still contains live microorganisms. And while cooking can kill the fungi, it doesn’t destroy any illness-causing mycotoxins that might be present.