Magazine

Is Vertical Farming the Post-COVID Future of Food Production?

SUSTAIN EditorialJune 23, 2020

New Canadian agtech company Local Leaf Farms opens first vertical farming facility, producing fresh, safe and sustainable hyper-local produce. Barrie location i... Read More...

Contactless Farmers’ Market Sets Up Shop in Toronto

SUSTAIN EditorialJune 21, 2020

Farmers' markets are a great way to buy fresh and local produce and to provide an opportunity to enjoy food grown in our own backyard. As of June 13, 2020, t... Read More...

Tawâw Author Shane Chartrand on Sustainability and the Intersection Between Food and Culture

Caeli MazaraJune 21, 2020

"I decided it wouldn't just be a cookbook. It would be a story." Four years of love went into the creation of chef Shane Chartrand's cookbook, but the journey ... Read More...

A Teachable Moment: Chefs Offer Up a Lesson in Giving Back

Arden Jobling-HeyJune 21, 2020

In times of crisis, some of the biggest lessons take place outside the classroom. In April, Food Banks Canada announced a 20 per cent increase in demand, no ... Read More...

Leading Edge Ideas: Tipping the Iceberg

SUSTAIN EditorialJune 11, 2020

Part One in our profile on 32 Degrees Claire Lamont and Peter Drummond of 32 Degrees. Photo by Stacey Newman. 32 Degrees Fahrenheit is the freezing point... Read More...

Plates, cups and takeaway containers shape what (and how) we eat

SUSTAIN EditorialJune 9, 2020

Abby Mellick Lopes, University of Technology Sydney and Karen Weiss, Western Sydney University Home cooks have been trying out their skills during isolation.... Read More...

Tre Stelle Releases Canada’s First All-Cheese Cookbook

SUSTAIN EditorialJune 8, 2020

Tre Stelle marks its 60th anniversary as Canada's cheese with a free commemorative cookbook released on National Cheese Day featuring 60 recipes made with the u... Read More...

Take Back the Tray: Institutional Foodservice is Failing, but It’s Possible to Save It

Caeli MazaraJune 8, 2020

I caught up with Joshna Maharaj, author of the newly-released Take Back the Tray: Revolutionizing Food in Hospitals, Schools, and Other Institutions. A self-pro... Read More...

Flashfood and Loblaw divert more than 4.6M lbs of food from landfills in 2019

SUSTAIN EditorialJune 3, 2020

Flashfood announced that its successful partnership with Loblaw Companies Ltd will be extended to more stores this year. In 2019, the Canada-wide program helped... Read More...

Canadian Chefs Take to the Internet to Keep Cooking

Caeli MazaraJune 1, 2020

As the weeks of nationwide lockdown drag on, Canada's chefs are taking to the internet to share their knowledge, keep their skills sharp, bring in some extra in... Read More...

Be spicy—drink Kashmiri ‘pink’ chai!

SUSTAIN EditorialMay 26, 2020

Chai means ‘tea’ “History and Etymology for chai: Turkish çay & Russian, Persian, Hindi, & Urdu chay tea” – Merriam-Webster Diversity, inclusion, an... Read More...

Beta Hatch to Break Ground on Largest Mealworm Facility for Animal Feed in North America

SUSTAIN EditorialMay 26, 2020

Beta Hatch is a company industrializing the production of insects as a sustainable protein for animal feed. Beta Hatch develops insect-rearing technology that c... Read More...

Food + Beverage

From storm to groundswell, the journey of biodynamic agriculture

Lactalis Canada Foodservice joins Canadian Culinary Federation as national dairy partner

Coffee, Ethiopia, hospitality and war

Issues & Advocacy

Residential green spaces protect growing cities against climate change

Migrant workers are flipping the script and using Photovoice to tell their own stories

Cause and ‘affect?’ The global agri-food hospitality movement

Business

From storm to groundswell, the journey of biodynamic agriculture

Canada’s disappearing ‘average farmer’ means one-size-fits-all policies no longer work

‘Jugs & Cans: A Reaping’: Women in food across Canada and the U.S.

People

From storm to groundswell, the journey of biodynamic agriculture

6 sustainability ideas that have gone mainstream in Canada: FCM

Globally Local Technologies Rebrands as Odd Burger Corporation

Is Vertical Farming the Post-COVID Future of Food Production?

Contactless Farmers’ Market Sets Up Shop in Toronto

Tawâw Author Shane Chartrand on Sustainability and the Intersection Between Food and Culture

A Teachable Moment: Chefs Offer Up a Lesson in Giving Back

Leading Edge Ideas: Tipping the Iceberg

Plates, cups and takeaway containers shape what (and how) we eat

Tre Stelle Releases Canada’s First All-Cheese Cookbook

Take Back the Tray: Institutional Foodservice is Failing, but It’s Possible to Save It

Flashfood and Loblaw divert more than 4.6M lbs of food from landfills in 2019

Canadian Chefs Take to the Internet to Keep Cooking

Be spicy—drink Kashmiri ‘pink’ chai!

Beta Hatch to Break Ground on Largest Mealworm Facility for Animal Feed in North America