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We Can Improve Efficiency and Safety by Better Managing Lines at Grocery Stores

Mike von Massow

Aug 11, 20202 min read

We Can Improve Efficiency and Safety by Better Managing Lines at Grocery Stores

The adjustment in operations throughout the food system has gone surprisingly well throughout the pandemic. We have adjusted to the new...

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Mike von Massow

Jul 30, 20192 min read

We are reaching label fatigue

We hear all of the time that people want to know more about the food that they are eating. I think that’s true. The problem we have is...

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Mike von Massow

May 30, 20193 min read

The challenge of choice in food retail

Grocery stores are relatively low margin businesses. They key to profitability is to increase the size of the customer’s basket - how...

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Molly Gallant

May 13, 20195 min read

The Millennial Myth?

Born between the years of 1980-2000, the millennial generation seems to be a common topic of discussion in the news as of late -...

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Mark Wickson

Apr 18, 20196 min read

Meal Kits with Mark, Part 1

Meal kits aren’t exactly a new food trend in Canada, but with some relatively recent industry shakeups like HelloFresh Canada buying...

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Nebraska floods may lead to an increase in beef price

Mike von Massow

Apr 8, 20192 min read

Nebraska floods may lead to an increase in beef price

We pay a lot of attention to food prices. The reality is that food prices are increasing at a relatively steady rate over time. Increases...

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Meat consumption is changing but it’s not because of vegans

Mike von Massow

Mar 13, 20194 min read

Meat consumption is changing but it’s not because of vegans

A piece that my colleagues Alfons Weersink, Molly Gallant and I published in the conversation.com on March 11th, 2019. Meat consumption...

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Are all of the eggs in your basket the same?

Molly Gallant

Mar 11, 20194 min read

Are all of the eggs in your basket the same?

The infamous egg has been through it all with us – the ups, the downs and the altogether scrambled. The rollercoaster ride of...

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Bridging the retail and restaurant divide

Mike von Massow

Jan 29, 20193 min read

Bridging the retail and restaurant divide

Canadians are spending a larger and larger proportion of their food dollar in restaurants. We’ve also seen a blurring of the line between...

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Mike von Massow

Sep 12, 20183 min read

Restaurants not only feed us, they shape our food preferences.

This was also published on the conversation.com on June 12th, 2018. Restaurants are playing an increasingly important role in the food...

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Mike von Massow

Apr 30, 20183 min read

Less meat, more bugs in our food future

A piece that my colleague Al Weersink and I published in the Conversation on April 17th, 2018. Biologically speaking, humans are...

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The price fixing scandal might not be all bad for Loblaws

Mike von Massow

Apr 30, 20183 min read

The price fixing scandal might not be all bad for Loblaws

This piece was also published on the conversation.com on April 11th, 2018. The bread price-fixing scandal has garnered Canada’s biggest...

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Mike von Massow

Nov 30, 20174 min read

Is online grocery really going to take over?

This article has also been published in the Conversation on November 20th, 2017. Canadian grocery giant Loblaw recently announced it’s...

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RELATED PROJECTS

Considering the complexity of food, it is no surprise that conversations about it can be broad and diverse. In order to better understand how people think about food, Mike is involved in several projects. Learn more about each project below.

UNIVERSITY OF GUELPH SUSTAINABLE RESTAURANT PROJECT

Our team is a group of students, faculty and community partners that are committed to working towards a more sustainable future for the restaurant industry. Every year we hold a forum, bringing prominent speakers to the University of Guelph to discuss issues in the Canadian Restaurant Industry.

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foodFOCUS

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Keep up with the conversation here.

RELATED PROJECTS

Considering the complexity of food, it is no surprise that conversations about it can be broad and diverse. In order to better understand how people think about food, Mike is involved in several projects. Learn more about each project below.

UNIVERSITY OF GUELPH SUSTAINABLE RESTAURANT PROJECT