Agricultural science will play a significant role in supporting Canada’s contribution to the 2030 Sustainable Development Agenda, especially the goal of zero hunger.

It will also contribute to the greenhouse gas emission reductions required under the Paris Accord. This forward-looking science agenda will equip AAFC to address the needs of today and help the agriculture sector prepare for the challenges of tomorrow.

https://agriculture.canada.ca/en/science/scientific-research-and-collaboration-agriculture/agriculture-and-agri-food-canadas-strategic-plan-science

Visit the research projects to view research in your area: Agriculture and Agri-Food Canada’s Strategic Plan for Science and Current Research by Province

Gastronomy is sometimes called the art of food. It can also refer to a style of cooking from a particular region. In other words, gastronomy often refers to local food and cuisine…Sustainable gastronomy, therefore, means cuisine that takes into account where the ingredients are from, how the food is grown and how it gets to our markets and eventually to our plates.

https://www.un.org/en/observances/sustainable-gastronomy-day

The importance of communication about food system greenhouse gas (GHG) emissions cannot be overstated. Our World in Data

Animal Agriculture is an under-reported and under-addressed area of climate action. A recent study found that

“only 7% of climate articles mentioned animal agriculture and they rarely discussed its impact on climate change.” 

https://faunalytics.org/animal-ag-in-climate-media/

Cultured meat – also known as lab-grown meat – is assumed to pose a threat to farmers, does it?

“While eating less meat overall is a crucial step in tackling climate change, how we go about it makes a huge difference to the impact on farmers. Whether cultured meat goes mainstream is one of many factors at play.

Dr Tom MacMillan and Dr John Dooley’s research is about

• working with farmers to investigate the threats and opportunities

that the technology poses to them, as well as the environmental and health impacts. It is still at a stage where the findings can shape investment and policy and how this turns out.” ~ Dr Tom MacMillan ~ Rural Policy and Strategy Royal Agricultural University (RAU), UK

Survey – Would you eat a burger made in a petri dish?

University of Victoria participants are invited to participate in the University of Victoria online academic community survey about cultured meat by clicking on the link below to provide anonymous survey data stored on Survey Monkey.

Survey – Would you eat a burger made in a petri dish?https://www.surveymonkey.com/r/LYX7C77

Please note by completing the survey questions you are consenting to participate in research. Responses to the survey will not be able to be withdrawn after submitted to Survey Monkey.

January 2023, UVic Undergraduate Student Campus Survey Results

What is the cost of culturing meat?

“It depends on the cell culture methods being used. Some use animal derived products like fetal bovine serum and other groups use chemically defined media that avoids animal derived products. Usually the processes that use non-animal derived products are more expensive. In theory, UVic could, but it would be expensive to get the resources to make enough cells and get them in the proper structure to generate such cultured meat.”

Dr. Stephanie Willerth, University of Victoria, Microbiology

Read more in Would You Eat Beef from a Petri Dish? ppt presentation in the highlighted Case Study-Pea Protein Burgers