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Growing up in small-town Minnesota might seem like an unlikely backstory for a future of immersive fieldwork in Mexico, Uganda and beyond. But for applied economist Erin Litzow (PhD ISLFS 2024)—a recently appointed University of Texas at Dallas Assistant Professor of Sustainability—one factor focused her young mind on thinking deeply about the world far away from her Midwestern home.

Three students in the Food, Nutrition and Health program designed a new product that would hit all three marks, plus one more—they wanted a new product that would also speak to their Asian heritage.

The project, a multidisciplinary collaboration between major institutions and researchers throughout Canada, aims to understand the complexities of methane-generating processes in the rumen microbiome of beef and dairy cattle—while also developing novel technologies and management strategies to make these processes as efficient as possible at inhibiting emissions.

Canada's Food Price Report 2025 projects a three to five per cent rise in food prices next year, keeping in line with inflation. With stronger supply chains in B.C. and Alberta, grocery price increases should be below the national average. The report gives insights into food price trends, affordability challenges and the broader forces shaping Canada’s food systems.

Mia Abbas is an alum of the Food, Nutrition and Health program and through her studies, she gained insight on the importance of community, food and intersectionality - insight that Mia extends to her clients as a Mental Health Worker.

Dr. Anubhav Pratap-Singh and Peqish Group, Food and Hospitality Inc. are collaborating on a project to develop fat mimetics containing dietary fibers derived from chia as a low-calorie replacement for ingredients like palm oil.