There is considerable discussion about reducing emissions across the economy. Mike's guest this week suggests that there are real ways to reduce emissions from crop production without dramatic disruptions in production and that we continue to learn more about approaches. Dr Claudia Wagner-Riddle does say that it will require more management but that we can get there.

Mike's guest this episode is Lesley Kelly. Lesley talks about her farm, her path to farming, and her efforts through social media and blogging to help the broader public understand farmers and farming better. She also talks about some of the challenges of engaging broadly through these channels. Mike and Lesley also talk about mental health in agriculture, one of her passions. She is very open about the challenges in her family and talks about her commitment to bringing the issue forward and developing supports - like Do More Ag - to help people who need it.

For many the word hemp is synonymous with cannibis. The truth, however, is that hemp is a plant that grows without THC (the pyshchoactive ingredient in cannibis) and has a wide range of uses - from food to industrial fibre. To help draw back the curtain on the mystery of hemp, Mike chatted with Dr. Jane Kolodinsky, from the University of Vermont to get an introduction to the history, uses, and potential of hemp.

The pandemic has been tough on everyone but it has been especially tough on restaurants. While change for the industry was inevitable, this significant shock may catalyze some significant changes going forward. Food writer Corey Mintz has written a book - The Next Supper: The End of Restaurants as We Knew Then and What Comes After. Mike talks to Corey about some of the key themes in his book, how restaurants will change and what we can do individually to get the types of restaurants we would like to see in the future.

As we are getting a bit more freedom (whether temporary or permanent) and venturing back into restaurants, we hear a lot about labour shortages. Why are restaurants struggling to find people to work? Is this novel and due to the pandemic or is it a broader systemic problem. Bruce McAdams and Rebecca Gordon wrote a piece in the Conversation (https://theconversation.com/worker-shortage-or-poor-work-conditions-heres-whats-really-vexing-canadian-restaurants-167614) suggesting that at least part of the problem is that many (not all) operators don't offer appealing jobs. Mike talks to them both about their article and issue broadly. We often hear challenges about hiring across the food system from farm to fork and, while this discussion is specific to restaurants, there are likely lessons for anyone who hires people in the food system.

In this episode, Mike chats with Dr Beth Ventura about animal welfare. Beth is a teaching professor in animal welfare and behaviour at the University of Minnesota. She studies the science of animal welfare - understanding how animals are doing and what they prefer - but also some of the challenges to making progress in animal welfare both on the farm and in the public conversation.

Labelling foods with genetically modified ingredients has been a contentious debate. Some argue labelling is unnecessary and causes undue alarm. Others suggest consumers have a right to know. There remains a question as to whether it matters to consumers and whether labels will make any difference at all even if we do label. In this episode Mike chats with Dr Jane Kolodinsky of the University of Vermont to get her perspective on the issue.

The Opaskwayak Cree Nation has built a small smart vertical farm in Northern Manitoba. The technology is very cool but the impact on the local community is what really caught my interest. Vertical farms are not some sort of futuristic pipe dream but real and practical production systems that are evolving to provide food sources in all sorts of different communities. This episode is dedicated to shining the light on one that is working.

Farmers are people too. Economists traditionally assume that farmers will behave rationally and maximize profits. The truth is there are many things that influence farmer decisions in adopting new practices, products, or technologies. That's the point Dr Ellen Goddard made in her Presidential Address to the Canadian Agricultural Economics Society. I this episode, Mike talks to Ellen about why we need to spend as much time thinking about producer behaviour as we do consumer behaviour.

In this episode of Food Focus, Mike talks to Dr Kelly Barratt a dairy veterinarian in Ontario. Their conversation ranges from the role of a veterinarian in modern dairy production, how she became a vet, the joys and challenges of being a female veterinarian, and the critical issue of on farm mental health. Her passion for being a vet is clear and you'll find it engaging and educational. The episode ends with a discussion of on farm and on the job mental health and the role of veterinarians in supporting farmers. This one is worth a listen.