Hugues Plourde, Ph.D., FDt.P., a Senior Faculty Lecturer in the School of Human Nutrition and Clinical Coordinator, Professional Practice (Stage) in Dietetics, has been named a Fellow of the ODNQ -...
In the midst of the pandemic, in 2020, the plant-based drink industry saw nearly 20% growth, and is estimated to be worth about $350 million, according to data provided by Plant-Based Foods of...
Shopping anxiety, higher food prices and individual income limitations are some of the factors making access to food challenging for Canadians during the COVID-19 pandemic, a new study suggests....
This year represents the first ever observance of the International Day of Awareness on Food Loss and Waste. The COVID-19 pandemic continues generating significant challenges to food security in...
The Canadian Institutes of Health Research’s (CIHR) Institute of Indigenous Peoples’ Health has awarded a CAD$3.5 million operating grant to Dr. Treena Wasontí:io Delormier of McGill University’s...
"Instead of eating four food groups, Canadians are now encouraged to follow three guidelines on what to eat regularly, what to avoid and the importance of cooking and preparing meals at home." (CBC...
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