BBC News spoke with Prof. Simon Somogyi in a story looking at the potential for adding fish grown from cells to our diet. Wild fish species are being depleted and fish farms are trying to meet the demand, according to the article, but is cell-based fish an alternative? Somogyi said cell-based meats have a smaller […]
Read More… from U of G’s Simon Somogyi Talks Cell-Based Fish With BBC
TVO wanted to know if animals play a role in the transmission of COVID-19. The educational television network and media organization turned to Ontario Veterinary College (OVC) professor Scott Weese for insights in a recent story. Weese said it is currently unknown whether there is a risk or what the risks are related to animals […]
Read More… from TVO Talks to OVC Prof About COVID-19 in Animals
When women experts in environmental issues are on the board of directors of companies, those companies are greener, according to research co-led by Jing Lu, professor of accounting in the Gordon S. Lang School of Business and Economics at U of G. Lu is quoted in an Anthony A. Davis column on the subject in […]
On March 23, the Government of Ontario announced that all non-essential businesses must close by midnight today. This closure will be in effect for 14 days with the possibility of extending the order as the situation evolves. The University remains open and operating and we are working through the details of this directive to determine […]
Read More… from University Assessing Impact of Government’s Directive on Non-Essential Businesses
Dear members of the U of G community, As we start this new week, we are adjusting and adapting to unprecedented challenges, including completely new approaches to teaching and learning. I want to take this moment to thank you for all you do and for coming together as we adapt to rapid changes. Your incredible efforts, your […]
The University of Guelph community is mourning the death of Robert Harris, a member of the University’s Integrated Imaging Facility team, who passed away March 20. Condolences to Robert’s family may be shared through the Henry Walser Funeral Home website. Support services and initiatives are available for all faculty, staff and students, including: Employee assistance […]
The Financial Post reported on March 20 that the Kraft Heinz Co. plant in Montreal is working around the clock to meet the growing demand for Kraft Dinner – demand that’s up by 35 per cent as a result of COVID-19 panic buying. The story quoted U of G Prof. Evan Fraser for perspective on […]
Read More… from U of G Prof Quoted in COVID-19 Story on Kraft Dinner Demand
Prof. Amy Greer, Department of Population Medicine, spoke to the National Post and Teen Vogue about the ongoing COVID-19 pandemic. Greer told the National Post that the models that she has been developing with colleagues from the University of Toront suggest that “aggressive social distancing” for 32 weeks would slow transmission significantly and “flatten the […]
Read More… from Disease Modelling Expert Makes Further Headlines
Drawing attention to Earth’s crisis of groundwater contamination and exploitation is the goal of a University of Guelph engineering professor whose prestigious international water award was announced today. Prof. John Cherry, an adjunct professor in U of G’s School of Engineering, was named the 2020 winner of the Stockholm Water Prize on UN World Water […]
Read More… from U of G Researcher Wins Prestigious International Water Award
Dear Members of the U of G community, As we come to the end of an unprecedented week in our history, I want to thank each of you for your work, your care and your diligence in supporting each other and the broader U of G community. This morning, members of our academic committee and […]
Dear members of the U of G community, The past few days have seen our University face unprecedented challenges as we respond to the COVID-19 pandemic. As we adjust to doing things in new ways, I would particularly like to acknowledge the individuals and teams who are on the front lines working each day […]
A U of G expert in infectious disease modelling who is tracking the spread of the new coronavirus is contributing to a new website that illustrates the virus’ spread across Canada. Prof. Amy Greer, Department of Population Medicine, has been working alongside epidemiology colleagues from the University of Toronto’s school of public health. Together, they […]
Read More… from U of G Researcher Contributing to COVID-19 Tracker
With the coronavirus outbreak and the resulting shutdowns leaving many in the Guelph community isolated, several members of the U of G community are taking to their keyboards to help. Though they can’t meet face-to-face, they’re working online to connect volunteers who are willing to help with the organizations and community members who need them […]
Read More… from U of G Community Helping Build Online Volunteer Connections
Prof. Lawrence Goodridge, Deparment of Food Science, spoke to the Montreal Gazette, about whether it’s possible to contract the new coronavirus from food and takeout orders from restaurants. Goodridge explained that the risk appears to be low, especially for foods that have been cooked, which would destroy the virus. But he did suggest minimizing contact […]
Read More… from Food Safety Expert Speaks with Montreal Gazette
Prof. Scott Weese, Department of Pathobiology at the Ontario Veterinary College, has spoken to several news outlet about the case of a dog that tested positive for the new coronavirus and what pet owners can do to protect their pets from this new virus. Weese told The Canadian Press it wasn’t surprising the dog tested […]
Prof. Evan Fraser, the director of U of G’s Arrell Food Institute, spoke to The Globe and Mail about how well grocery stores will be able to handle the numerous shotdowns brought by the COVID-19 pandemic. Fraser noted that Canada as a whole is in a relatively enviable position because while some of the foods we enjoy are imported – particularly […]
Read More… from Globe & Mail Speaks with Arrell Food Institute Director
Dear Students, Today I am writing to you to ask for your help. We are in the middle of a global health crisis, and each of you has an important role to play. As cases of COVID-19 continue to grow in Canada and around the world, our government and public health officials are asking us […]
Read More… from Message to Students from President Vaccarino: St. Patrick’s Day
Why did grocery stores run out of stock so quickly when panic buyers began hoarding supplies? What are the safety risks of keeping large amounts of food at home? Can one catch COVID-19 through food? And how will the pandemic affect food trade and prices in the coming months? The University of Guelph has several […]
Read More… from U of G Experts Discuss Impact of COVID-19 on Food
We live in an age when global supply chains seamlessly link farmers and consumers using the principles of “just enough, just in time.” But COVID-19 has exposed a flaw: a lack of resilience. By Prof. Evan Fraser, director of the Arrell Food Institute […]
Read More… from The Perils of a ‘Just Enough, Just in Time’ Food System
I am writing today to share with you new developments and decisions that we have made as we continue to closely monitor the development of the COVID-19 pandemic. We know that members of the U of G community are concerned, and we are taking this situation extremely seriously. Our focus has been on the health […]
Read More… from March 16: Message from the President Re: Operational Changes Due to COVID-19