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Fertilizer Price Increases: Should Farmers be Worried?

Mike von Massow

Jan 31, 20223 min read

Fertilizer Price Increases: Should Farmers be Worried?

Nicholas Bannon, Daniel Schuurmann, Alfons Weersink, and Ken McEwan While overall inflation is at its highest level in 30 years, this...

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Mike von Massow

Oct 21, 20214 min read

Is Fertilizer Canada Crying Wolf?

Daniel Schuurmann and Alfons Weersink A report[1] released in late September claimed Canada’s emissions targets on fertilizer could cost...

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Reduce your food waste to save money, boost health and reduce CO2 emissions

Molly Gallant

Sep 25, 20194 min read

Reduce your food waste to save money, boost health and reduce CO2 emissions

This article was originally posted on The Conversation Canada and was written by Kathryn Walton and Molly Gallant. Food waste is costly —...

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Banning beef at Goldsmiths University of London not a big deal

Mike von Massow

Aug 19, 20193 min read

Banning beef at Goldsmiths University of London not a big deal

Goldsmiths University of London announced on August 12th that they would no longer serve beef in on-campus outlets as part of a larger...

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Mike von Massow

Jan 15, 20184 min read

Meat tax will not significantly lower emissions and might just prevent reductions

This is a piece that I wrote with my colleague John Cranfield in the Conversation. Published on January 14th, 2018. Will taxing meat...

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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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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