Food Farm Talk

COVID-19 and Data Decisions after Disruptions - Part 2. Got data? That is a question of the day it seems.  In the midst of this pandemic our interest in data has never been great. Welcome to the panel discussion on data and decision making during the time of disruption. It's hosted by the Arrell Food Institute at the University of Guelph. Jeff Wichtel, Dean of the Imperial Veterinary College chairs a panel of University of Guelph experts. Rozita Dara, an associate professor school of computer science, Amy Greer Research Chair in Population Disease Modeling and associate professor, Department of Population Medicine. Simon Somogyi, an Arrell chair in Business of Food and associate professor school of Hospitality Food and Tourism Management. And Alfons Weersink professor, department of Food Agriculture and Resource Economics. Part 2 of the webinar.

More info:

https://arrellfoodinstitute.ca/webinars/

Got data? That is a question of the day it seems.  In the midst of this pandemic our interest in data has never been great. Welcome to the panel discussion on data and decision making during the time of disruption. It's hosted by the Arrell Food Institute at the University of Guelph. Jeff Wichtel, Dean of the Imperial Veterinary College chairs a panel of University of Guelph experts. Rozita Dara, an associate professor school of computer science, Amy Greer Research Chair in Population Disease Modeling and associate professor, Department of Population Medicine. Simon Somogyi, an Arrell chair in Business of Food and associate professor school of Hospitality Food and Tourism Management. And Alfons Weersink professor, department of Food Agriculture and Resource Economics. 

More info:

https://arrellfoodinstitute.ca/webinars/

Fertilizer is fundamental to agriculture and key to feeding all us, but excess nitrogen and phosphorus have unintended effects on soil ecosystems, water quality, and greenhouse gas emissions. This episode explores how the 4R Nutrient Stewardship program brings together research, agronomy, environmental science, and education to help farmers plan fertilizer use to conserve the environment while growing their crops. 4Rs practices can reduce phosphorus contributing to excessive algal growth and eutrophication, as well as reduce conversion of nitrogen to the greenhouse gas nitrous oxide. Extensive research is needed to define and support these practices. McKenzie Smith, Director, Stewardship and Regulatory Affairs at Fertilizer Canada in Ottawa and Nicole Penney of FS PARTNERS out of Guelph help us explore this topic. This second part of a two-part exploration of the 4Rs delves into the science, environmental aspects and related research on the 4Rs system.

More information:

https://fertilizercanada.ca/nutrient-stewardship/

https://nutrientstewardship.org/

Fertilizer is fundamental to agriculture and key to feeding the world population. Nitrogen, phosphorus and potassium are often the focus—what agronomists call crop nutrients. Yet fertilizer use can have unintended effects on soil ecosystems, water quality, and greenhouse gas emissions. So, sustainable use of fertilizer is a key issue in farm sustainability. The 4R Nutrient Stewardship program brings together agronomy, environmental science, crop planning and education to help farmers plan fertilizer use to grow their crops, save money and conserve the environment. The 4Rs stand for the Right Source @ Right Rate, Right Time, and Right Place for fertilizer application. McKenzie Smith, Director, Stewardship and Regulatory Affairs at Fertilizer Canada in Ottawa and Nicole Penney of FS PARTNERS out of Guelph help us explore this topic. The first of this two part exploration of the 4Rs delves into the science, training and practices within the 4Rs planning system. The next episode explores the environmental aspects and related research on the 4Rs system.

More information:

https://fertilizercanada.ca/nutrient-stewardship/

https://nutrientstewardship.org/

In the episode, Abdul discusses some of the agricultural-related news that have made waves in May. Some of the issues include the Federal government support for the ag sector and sector reactions, Covid-19 deepened labour crises in Canadian agriculture and disruptions to meat supply chains. 

This episode is part two of the podcast version of the   COVID 19 + Lessons for Food Systems webinar by the Arrell Food Institute and Food from Thought Initiative. In this episode, food experts reflect on some of the potential impacts of the COVID-19 on the food system

This episode is a podcast version of the   COVID 19 + Lessons for Food Systems webinar by the Arrell Food Institute and Food from Thought Initiative. In this episode, food experts reflect on some of the potential impacts of the COVID-19 on the food system.

Hosted by Rene Van Acker, Dean of the Ontario Agricultural College at the University of Guelph, the panel includes Larry Goodridge, Lee Young Professorship in Food Safety and the director of the Centre for Research in Food Safety;  Jess Haines,  associate professor in the Department of Family Relations and Applied Nutrition and one of the leads of the Guelph Family Health Study; Dana McCauley, the director of New Venture Creation in the Research Innovation Office of the University of Guelph; and Mike von Massow, OAC Chair in Food Systems Leadership and an associate professor in the department of Food Agricultural and Resource Economics at the University of Guelph.

The #Coronavirus pandemic affects local food and farm businesses in Guelph and Wellington County in so many ways. Christina Mann of Taste Real (County of Wellington) tells us about how local farm and food businesses are coping with and adapting to the challenges of #COVID19. Increased demand for local food sources have created opportunities for some businesses, while the challenges of offering food in ways that protect producers and customers require much extra work. Going online for purchases has helped for many businesses. Farmers markets in 2020 will be very different to accommodate distancing. Greater interest in growing and preparing food at home is a factor, online cooking classes are one way of meeting that demand. Consumers can support our local farm and food businesses.

More information is available at:

http://tastereal.ca/

https://10carden.ca/localfood/

https://arrellfoodinstitute.ca/food-systems-in-a-time-of-disruption/

http://www.omafra.gov.on.ca/english/about/covid-19.htm

http://www.cfa-fca.ca/resources/resources-on-covid-19/

http://www.agr.gc.ca/eng/covid-19-information-for-the-agriculture-and-agri-food-industry/