the nature of food

By Erika Luna Pérez and Laura Castrejón Violante

You may be like me: a researcher who has little formal training in computer science, but who still does a fair amount of programming in…

Around the world, people are trying to make sense of what the COVID-19 pandemic means for them. For some, this means figuring out how to…

by Diana Ramírez Mejía, Laura Castrejon Violante and Erika Luna Perez

We all have to eat. But what should we eat?

I was recently at a conference, the theme of which pertained to pathways towards a sustainable water future. There were lots of exciting…

European sailors dying of scurvy in the ocean during long overseas voyages was very common up until the mid 1800's. Despite a long history…

Canada’s new food guide was released on Jan 22 of this year. It recommends that half of our plate should consist of fruits and vegetables…

UBC has an opportunity to lead Canada in breaking ties with Elsevier.

Here is how much it costs to comply with the Tri-Agency open access policy, by journal

(This article was written by Dr. Mollie Chapman and was originally posted on the Puget Sound Institute)

Rachel Mazac

Written by Susanna Klassen and Sean Patrick Kearney

I will come clean: I am a lawyer and I will try to convince you. On this occasion, I will not persuade you to blindly trust the law, but…

by Ginni Braich and Juan Diego Martinez

[This blog summarizes discussion outcomes from the LUGE lab centering on the recent paper by Springmann and colleagues.]

By Matthew Mitchell and Navin Ramankutty

Organic food has become a lightning rod for controversy, which is unsurprising given the cloud of uncertainty that hangs over it…

It’s quite amazing. Small farms are still growing a large portion of the world’s food. In our recent study, we collected data from 55…

Facts and Fiction