Opening channels of dialogue through research
This project brings together a select number of doctoral students to address physical, scientific, legal and economic issues related to water use in Canadian agriculture. CAPI’s first working seminar to commence the project was held in June with presentations by Dr. Glenn Fox (economist), University of Guelph, Jamie Benidickson (lawyer), University of Ottawa and Elizabeth Pattey (scientist), Agriculture and Agri-food Canada. The doctoral fellows will continue their collaboration, under the guidance of CAPI, and produce original academic papers on various aspects of agriculture and water use in Canada.
This project focuses on the interactions between agriculture and climate change. With agriculture both a contributor to global greenhouse gas (GHG) emissions (agricultural production emits CO2, N2O and CH4) and as a solution-provider to reducing such emissions (agricultural soils are vital in carbon sequestration and thereby reducing GHG emissions, CAPI is examining potential developments and […]
New research prepared by the International Livestock Research Institute for the World Economic Forum’s Meat: the Future dialogue series looks at the role of the livestock sector in developing and emerging economies to 2030 and beyond.
This study talks about expired food being repackaged, vegetable oil added to olive oil, a mixture of chalk and food coloring sold as turmeric… food fraud is a growing evil in the agri-food industry and represents more than ever a prevailing key issue within the supply chain, from producer to distributor. In order to better understand […]
This report provides the most complete analysis of comprehensive wealth ever undertaken in Canada and one of the only such analyses undertaken for any country. Based on data from Statistics Canada and other reliable sources, the International Institute for Sustainable Development looked at the evolution of comprehensive wealth from 1980 to 2015…
A battle royal is brewing over what to call animal cells grown in cell culture for food. Should it be in-vitro meat, cellular meat, cultured meat or fermented meat? What about animal-free meat, slaughter-free meat, artificial meat, synthetic meat, zombie meat, lab-grown meat, non-meat or artificial muscle proteins?