Being hungry can make you angry…or rather, “hangry.” It’s a real thing, U of G researchers discovered.
If you order a burger at the popular 100 Mile Grille food outlet in the University of Guelph’s Creelman dining hall, Mark Kenny can tell you exactly where all its parts come from: the meat is procured from local farmers and formed into patties at the University’s own meat processing facility; seasonal tomatoes and onions
Prof. Mike Dixon, School of Environmental Sciences, is an expert at growing food in places where food has never been grown before. Whether it’s mimicking the harsh environment of Mars or the extreme temperatures of Canada’s Far North and the Middle East, Dixon’s research — which employs cutting-edge LED lighting and space technologies — could
U of G’s Food From Thought project will leverage big data to help ensure a safe and well-fed future