the nature of food

There are many big claims in agricultural research. That GMOs are higher yielding than non-GMOs, that biochar is the next best thing, or…

By Erika Luna Pérez and Laura Castrejón Violante

In the years leading up to the pandemic, the coverage of climate change in the media increased year on year — accompanied by a rise in…

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…

Crop failures are an important cause of food price spikes, conflict and food insecurity. The likelihood of local crop failures being…

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