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Nourishing knowledge: Exploring food, nutrition and society
Our relationship with food – individually, collectively in the communities we live in, and globally – is being challenged and reimagined. At one end of the spectrum, it is about choice and alternative options. At the other end of the spectrum, it is a crisis where issues of food security, nutrition and sustainability present significant challenges.
Ryerson researchers are studying the topic of food through new lenses and leading the way to address sustainability and the socio-economic and environmental aspects of putting healthy food on tables.
Refugees fleeing their homes are among the most vulnerable groups in terms of food security.
A partnership between Ryerson and Vietnam’s National Institute of Nutrition produced employment opportunities for women and enriched food for children.
Health care workers can offer tailored recommendations around meal choices and community resources that can assist with diabetes management.
It’s been four years since two Ryerson alumni first completed construction of a dome-shaped greenhouse in Naujaat, Nunavut.
In sub-Saharan Africa, citizen groups, city bureaucrats and politicians are leading the way in developing urban agriculture policies.
How can we create space in our cities to bring food production closer to home? For the past decade, Ryerson researchers have been at the heart of innovation in this field of study.
Policy & Perspective
Professor Ian Young has completed systematic reviews of food handling-related research, examining what impacts the behaviours of people whose job is working with food.
When millennials spend money, they want more than a product for their hard-earned dollars.
Four decades ago, a burger from McDonald’s came in a Styrofoam clamshell. Today, it’s a corrugated paperboard box. Is that more sustainable?
Meet the Experts
A chance meeting in a Ryerson hallway between professors Nick Bellissimo and Dérick Rousseau led to their unique ongoing collaboration.
In Our Community
Ryerson researchers are working hand-in-hand with Indigenous communities to address food security and climate change adaptation in northern Canada.
A cross-Canada road trip exploring small-town Chinese restaurants led Globe and Mail reporter Ann Hui to uncover her own family’s past.
What if, with a simple trip to a green bin, you could contribute to carbon reduction?