The Feed

The Case for Cage-Free: Why Canadian Agriculture Must Lead, Not Lag

Wed, 24 Dec 2025 17:30:05 GMT

Originally posted on Mercy For Animals' web blog .

I am grateful for Mercy For Animals’ work in highlighting the unacceptable lack of progress in cage-free hens in Canada, as outlined in their new report, Beyond the Commitment: Evaluating Cage-Free Progress Across the Canadian Retail Sector .

As the report demonstrates, Canada’s percentage of cage-free hens (20%) lags behind global standards, including those of the US (45%), Australia (62%), and the EU (82%).

This failure to meet the most basic standards of the agricultural industry highlights the lack of governance and transparency in Canada’s food system. The reality is that there are no federal standards for farm animal welfare.

To quote a former farm worker, “You don’t need to be an animal advocate to believe in cage-free hens”. It is clear to any typical individual who visits these operations that caged hens are unacceptable.

It is not a matter of if, but when cage-free hens become required by law. The agricultural industry can do itself a favour by taking steps forward and becoming a leader, rather than watching itself lose the trust of consumers and face greater regulation at a far higher cost.

Allison Penner is the Executive Director of Reimagine Agriculture . She drives collaborative solutions to key challenges in Canada’s food system, focusing on food tech, cultivated meat, food waste reduction, and plant-based food systems through policy development, public education, and media commentary on a forward-thinking agricultural future.

2024 Canada Animal Welfare Scorecard: Alarming Findings on Animal Welfare and Corporate Commitments

Thu, 07 Nov 2024 22:20:33 GMT

The 2024 Canada Animal Welfare Scorecard evaluated animal welfare commitments and transparency across 40 leading Canadian food companies. Focusing on cage-free eggs, gestation-crate-free pork, and adherence to Better Chicken Commitment (BCC) standards, the report uncovers serious gaps in transparency, industry-wide “humanewashing,” and persistent animal welfare issues. Here’s a breakdown of the most troubling findings.

1. Lack of Transparency in Major Retailers and Foodservice Providers

Walmart Canada, Calgary Co-op, and Federated Co-operatives have demonstrated minimal transparency, failing to publish updates or roadmaps on their animal welfare commitments. Walmart Canada is the only top-five retailer in Canada not reporting any progress on welfare practices, despite publishing incremental updates in the U.S. Meanwhile, Calgary Co-op still lacks any published policies or progress toward ending confinement for hens and pigs, despite its members’ vote to support humane conditions over a decade ago.

2. Misleading Industry Claims and "Humanewashing" Tactics

A major issue facing Canadian consumers is the widespread “humanewashing” in the food industry, where companies use misleading labels and terminology to suggest higher animal welfare standards than actually practiced. Companies like Burnbrae Farms label their eggs as “Nestlaid,” implying cage-free conditions, which leads nearly half of surveyed consumers to mistakenly believe these eggs come from open barns. Industry groups, including Chicken Farmers of Canada , amplify this confusion by using terms like “family farms” to evoke images of small, humane operations, even when products are sourced from intensive confinement systems. Rather than improving actual welfare standards, these organizations invest heavily in shaping public opinion through corporate responsibility reports and marketing campaigns, leaving consumers misinformed about the true conditions behind their food.

3. The Crisis of "Frankenchickens" in Poultry Production

The Canadian poultry industry’s use of ultrafast-growing birds, often termed “Frankenchickens,” remains a primary welfare issue. These birds are bred to grow four times faster than chickens in the 1950s, resulting in painful health problems and limiting their ability to move or access food and water. Although companies have pledged to stop using these breeds by 2026, few have shown significant action on this front. Major Canadian poultry producers continue to use these breeds, creating severe welfare implications.

4. Continued Use of Gestation Crates for Pigs

Gestation crates remain the norm across Canadian pork production, confining mother pigs in cramped stalls that prevent them from turning around. Some progress is evident, with companies like Costco and Starbucks Canada reporting steps toward group housing. However, Walmart Canada and Federated Co-operatives have not published policies or progress. While the industry timeline for complete phase-out stretches to 2029, these companies have yet to implement meaningful welfare improvements, prolonging extreme confinement for Canada’s 1.2 million breeding sows.

5. Slow Progress in the Shift to Cage-Free Eggs

Despite growing opposition to cage confinement from Canadian consumers, the Canadian egg industry continues to invest in “enriched” cage systems that offer only minor improvements over conventional battery cages. Companies like Metro and Sobeys committed to sourcing cage-free eggs but report slow progress across their supply chains, while Calgary Co-op has yet to report any steps forward. Globally, over 2,600 companies have committed to eliminating cages, but Canada falls behind due to its reliance on slightly modified cage systems.

Moving Forward: Accountability and Clear Roadmaps Required

Companies need transparent roadmaps, annual goals, and consistent reporting to keep pace with rising consumer and investor expectations. Brands such as A&W Canada, Aramark, and Panago Pizza have set strong examples, publishing BCC-compliant policies and reporting progress, proving tangible progress is achievable. However, for others, a significant gapremains between public promises and the welfare practices in their supply chains.

Volunteer Hall of Fame: Aleisha

Tue, 05 Nov 2024 00:16:27 GMT

Wishing Aleisha good luck for her next adventure

We couldn’t do what we do without our incredibly talented and motivated team of volunteers.

Aleisha began her journey with Reimagine Agriculture as an intern, where she honed her skills as an inquisitive researcher, creating a rich array of educational, data-driven video content. Following her internship, she continued as a volunteer, helping to create and post more content.

From nutritional insights to handy tips and tricks to reduce our food waste and impact on the environment, Aleisha dug into complex data and served it to our audiences on a platter. Some of her educational content highlights - reaching thousands of people across Canada - are the following TikTok series:

Here’s what Aleisha had to say about her time working and volunteering with us:

“Working with Reimagine Agriculture has been an incredibly rewarding experience. It's given me a deeper understanding of how our current food system perpetuates issues like food insecurity, environmental harm and public health risks by reinforcing unsustainable food production and consumption practices. Reimagine Agriculture's work in policy advocacy, cross-sector collaboration and knowledge mobilization are instrumental in challenging these issues.

Their work doesn't just advocate for change—it helps foster healthier, more accessible and environmentally conscious food choices, addressing urgent issues that affect the planet, animal health and public well-being.

I'm grateful to have contributed to such impactful work and to have learned how vital it is to reimagine and reform our food system."

If you’d like to volunteer with Reimagine Agriculture to transform our food system, get in touch at info@reimagineagriculture.org to introduce yourself and let us know what you’re interested in.

Fall Into Autumn With These Gardening Tips and Tricks

Tue, 08 Oct 2024 00:01:15 GMT

Follow these practical steps this fall; reap the rewards next spring

Author: Lydia Lavis, Knowledge Mobilization Lead

You may have noticed the breezes have begun to get cooler, the outdoor plants are displaying shades of red and yellow rather than lush green new growth. That’s right, we are heading into fall. Many fruits and plants have already been grown and harvested but there are some things that must be done in the fall to have great planting again in the spring. For example, now is the perfect time to prune to have bushes and trees blooming better than before. A good rule of (a green) thumb is to follow this order of pruning to prevent doing a hack job, if you will: (1) dead, (2) damaged, (3) diseased, and (4) dangerous parts; and following this, you may choose to trim what is (5) desirable and delightful to you (i.e. shape the tree).

Image source: Bru-nO

Interested in getting into gardening but don’t know where to start? We suggest accessing the website of the wonderful non-profit Nature Conservancy of Canada which has some tips on how to get started in planting in your area and your soil type while keeping local species and biodiversity in mind - particularly during the fall months .

Want a more tangible reference book on gardening? We recommend the book ‘ Gardening Grief and Glory ’ by the highly commendable author Ed Lawrence.

Image source: Amazon

Canadian Broadcasting Corporation (CBC) has a routine radio show about gardening that you can tune in (and call in) to for free. Their website is a good source for tips as well, such as this article about pruning tips.

Image source: chienba

Here at Reimagine Agriculture, promoting sustainable food systems - such as locally grown and regenerative micro-farming - is our heart and soul! We’d love to hear from you about what you’re doing to build a sustainable food system at info@reimagineagriculture.org or through the contact form on our website.

Where's Cultivated Meat At? Lunchtime Live with Allison

aleishapannozzo@gmail.com (Aleisha Pannozzo) — Tue, 20 Aug 2024 17:09:26 GMT

Watch Executive Director Allison dive into the world of cultivated meat

Watch Allison Penner, Executive Director of Reimagine Agriculture, as she dives into the world of cultivated meat in this engaging Lunchtime Live session by the Animal Justice Academy .

Explore the history, innovations, challenges, and opportunities in the cultivated meat industry. Discover how this cutting-edge technology could revolutionize the food system, reduce environmental impact, and shape the future of sustainable eating.

Don't miss this deep dive into one of the most talked-about topics in food tech!

Canada’s Top Egg Producer Just Won’t Let Caging Go

Thu, 08 Feb 2024 22:03:07 GMT

This blog post is brought to you by friends of Reimagine Agriculture, Mercy For Animals.

When a table at a global summit collectively gasps in shock, you might not expect that Canada is the topic of conversation. But when I joined other professional animal advocates at the largest global chicken welfare summit last fall, Canada’s farm practices surprised and disappointed representatives from around the world.

At my table were reps from Poland, Japan, Australia, and Latin America. As we discussed overcoming barriers to raising industrial farms’ animal welfare standards in our regions, it became clear that when it comes to the well-being of farmed animals, Canada has fallen dangerously behind its peers — and the actions of one company in particular threaten to further undermine Canadian progress.

I’ve worked with Canada’s largest food companies for years to improve animal welfare in their supply chains. Most have already taken action on one of the greatest concerns in farms today: extreme confinement. But more action is needed, as most chickens in the Canadian egg industry still spend their lives in small cages with wire flooring and barely enough room to take a step.

In Canada’s egg farms, 83% of birds suffer in cages, while the UK has reduced its cage use to 25% of production. Why is Canada still caging millions of chickens year after year?

Globally, animal welfare has been elevated as a critical social responsibility of food companies. But in Canada, a uniquely powerful agricultural sector influenced by industry giants like Burnbrae Farms — the country’s largest egg producer — is both unaccountable to the public and undermining its biggest buyers’ public commitments to consumers and investors.

Polls continually show that Canadians care about animal welfare. Industrial animal agriculture may attempt to portray Canadian agriculture as overregulated, but the truth is that Canada has almost no federal laws protecting farmed animals — as years of horrific undercover footage from whistleblowers have made painfully clear.

Companies in Canada, like Unilever, Panago, and even McDonald’s, are joining the wave of businesses around the globe in successfully going cage-free; most major food companies in Canada have committed to phasing out cages by 2025. Many jurisdictions are passing laws making caging chickens illegal. Yet Burnbrae doesn’t even report how many of their chickens are still confined to cages.

Instead, the company offers misleading reports on “alternative housing,” lumping together so-called enriched cages (which are only slightly larger than standard “battery” cages), and cage-free operations. You won’t find the word “cage” in Burnbrae’s latest annual report, even though most of the companies’ chickens still suffer in them.

In recent years, I’ve seen Burnbrae address important social issues, from gender representation in leadership to water conservation, while avoiding the caged chicken in the room. While Canada’s egg industry is expected to phase out conventional battery cages by 2036 — a ban that followed nearly 100 corporate cage-free commitments by 2017 — Canada’s largest egg producer still enables transitions to “enriched” cages as a workaround on the ban. Where Burnbrae should focus on responsibly investing in cage-free systems to meet corporate and consumer demand, they are instead posing roadblocks to companies in implementing better standards for animals.

The data shows that Canadians don’t want bigger cages. They want no cages. More than seven out of 10 Canadians surveyed find enriched cages unacceptable and support a national ban on all cage confinement of chickens. Twenty-seven countries and nine U.S. states have cage-free laws — laws that are supported by over 2,500 corporate cage-free commitments around the world.

As extreme confinement ages into a sad, brutal relic of our global farming history, this is Canada’s moment to take a lead in animal welfare — rather than be shamed into action by other nations. Burnbrae Farms must see what the rest of the world saw at the global summit: It is time to leave behind a cruel system that no one wants.

PJ Nyman is the corporate engagement manager at Mercy For Animals Canada and holds a master’s degree in social and political theory from York University.

Green Diet, Calm Mind: Managing Climate Anxiety Through Food

Thu, 26 Oct 2023 22:24:57 GMT

Header Image Source: Antoine Maillard, New York Times

By: Aleisha Pannozzo

Does the constant noise of the climate crisis leave you feeling powerless? Are you haunted by the idea that there’s little you can do to make a difference? Well, you are not alone in these sentiments. In fact, in an international study of 10,000 youths aged 16-25, 59% stated they are worried or extremely worried about climate change . More dishearteningly, more than 45% said their feelings about climate change negatively affected their daily life and functioning.

Chart representing the 10,000 surveyed youth and how they feel about climate change.

Courtesy of Haley Rush, CBS News. Source: The Lancet Planetary Health

Climate change has become an inescapable reality. From devastating wildfires and prolonged droughts to rising sea levels and rampant biodiversity loss, its far-reaching impacts are felt around the world. Making choices like taking public transportation, selecting sustainable products, and reducing energy usage can empower individuals, inspire them to join a broader movement, and help alleviate anxious feelings about the climate crisis. However, there is often one overlooked aspect of personal choice that holds remarkable potential for change— for the environment, individuals and even societal norms.

Did you know that what you put on your plate directly affects the environment and climate? The typical omnivore diet in North America and other wealthy countries carries a substantial environmental footprint . By embracing a plant-based diet, you can reduce your carbon footprint, improve your health and take meaningful steps toward protecting the environment.

Many people have switched to plant-focused eating— sales of plant-based meat substitutes were forecasted to reach US$ 148.9 million by this year in Canada, up more than $40 million from 2019. Change is here, and it's time to make choices that align with a sustainable future for our planet.

With that in mind, let’s delve into the impacts of conventional animal agriculture and how a plant-focused diet can empower you and those around you, help the environment, and relieve those feelings of climate despair.

What is Climate Anxiety?

Climate anxiety, or eco-anxiety, is not a new concept— yet it has become more prevalent over the last decade. Climate anxiety is the distress associated with climate change and its impact on the environment and human existence. Research on the topic has identified two subscales of climate anxiety : cognitive-emotional impairments — including rumination, persistent worrying, difficulty sleeping or concentrating, nightmares or crying— and functional impairments — reflecting daily functioning, like difficulty engaging in work, school, or relationships due to climate anxiety. Climate worry is another related concept, but this is not the same thing as anxiety— many people, myself included, worry about climate change— but it only becomes a problem when it affects daily functioning.

Climate anxiety is increasing because of the inaction of global progress to step up and address the climate crisis systemically. As individuals, our collective actions— such as going plant-based— can lead to meaningful change.

Your Diet And Its Impact On The Environment

Our current agricultural system cannot continue to feed our growing population without placing enormous stress on the earth and its resources:

Our current food system accounts for 26% of global anthropogenic GHG emissions , with farming accounting for 60% of GHG emissions
Out of the 71% of habitable land on the earth, 46% is used for agriculture , compared to the 1% that comprises urban and built-up land
77% of this agricultural land is used for livestock grazing and animal feed production, yet animal foods produce only 18% of the world’s calorie supply and 37% of total protein
72% of global freshwater withdrawals are from animal agriculture
Agricultural expansion accounts for 90% of global deforestation, with livestock grazing representing 38.5% and cropland at 49.6%

Our food system relies heavily on conventional agricultural practices, but these are destroying our planet and creating irrevocable damage. Intensive animal agriculture can create a cascade of effects, from the release of GHG emissions and the clear-cutting of forests for livestock grazing or crop production, which significantly impacts ecosystems, biodiversity, ecological resilience, and the ability of the environment to absorb and store carbon dioxide. It’s an unsustainable cycle that poses a long-term threat to the health of our planet.

It’s increasingly evident that a shift in our diet is needed to create change. By embracing a plant-focused diet, we can break this cycle, substantially reduce our carbon footprint, and inspire a societal shift towards a sustainable lifestyle.

Breaking The Cycle With A Plant-based Diet

A plant-based diet centers on consuming foods primarily sourced from plants, such as fruits, vegetables, legumes, nuts, seeds, and whole grains. Some people adopt strict diets, while others might include small amounts of animal products.

Adopting a plant-based diet is beneficial for your health and the environment. Whereas beef production can release 35.5 kg of GHG emissions per 100 grams of protein (even up to 105 kg of CO2 equivalents ), tofu— a complete protein and excellent source of nutrients— only produces 2 kg of GHG emissions for the same amount.

Comparison of plant-based foods vs meat, dairy, and fish. Emissions are measured in kilograms of carbon

dioxide equivalents, kgCO2eq, which takes into account all greenhouse gases.

Source: UN Food and Climate Change

Production of plant-based foods generally requires less water, land, and energy than production of animal-based foods. Crops grown for human consumption only take up 23% of agricultural land . This relatively small area of land is capable of producing the majority of the world’s calories (82%) and protein (63%) that people get from plant-based foods. Compared to meat-heavy diets (more than 100 g per day), vegan diets resulted in :

75% less land use;
54% less water use;
66% less biodiversity loss

From an environmental perspective, a vegan diet that includes no animal products has the least impact on the environment, yet just lowering meat consumption can also greatly benefit the environment. A low-meat diet, at less than 50 grams a day, e mits ~70% less GHG emissions compared to high-meat diets.

Enjoying more plant-based foods also has many health benefits. Plant-focused eating may lower body mass index, blood pressure, cholesterol and HbA1c levels. Many people are joining the growing movement towards sustainable living and choosing these dietary changes to reduce their environmental impact.

How Can A Plant-based Diet Help With Climate Anxiety?

We can't single-handedly halt the 33,300 km of forests that are clear-cut every year or directly influence how our world leaders will react to IPCC Reports. But we can control what we put on our plates—and we know by now that what we eat significantly impacts the environment. Shifting to a plant-based diet is one of the solutions that individuals can take full ownership of. This empowerment is not only beneficial for your well-being, but it also motivates you to take proactive steps.

Engaging in personal climate actions, like going plant-based, may lead to higher engagement in climate activism . When we adopt a plant-focused diet and realize its positive impact on the environment, we will want to see this shift in those around us. This encourages us to be vocal about climate issues and can lead us to partake in climate activism, such as campaigning, joining a protest, or organizing a petition. Our efforts can create enough momentum to drive a societal shift that can pressure our leaders to adopt climate-focused policy.

Participating in collective action may even reduce feelings of helplessness and foster feelings of hope. The community connection and social support people get from engaging with others can support health and well-being. These increased feelings of social connectedness with others who share your values and goals can help mediate the effects of climate anxiety.

Taking Action And Advocating For Change

It's important to recognize that the responsibility for creating a sustainable food system doesn't fall solely on the shoulders of individuals. But, adopting a plant-based diet is a meaningful step toward the broader transition to a sustainable and climate-friendly food system. By doing so, we can collectively shift societal norms, create increased momentum to gain the attention of policy-makers and producers and influence the direction of our agricultural practices and food production methods to align with the needs of present and future generations. This is why supporting the growth of plant-focused diets and promoting cultivated meat is important at Reimagine Agriculture. We believe these sustainable and ethical alternatives can positively impact the environment, animal welfare, and human health.

Taking meaningful actions, such as transitioning to a plant-based diet, is a vital part of addressing climate anxiety and contributing to a sustainable future. Engaging in individual and collective actions is helpful to regulate climate-related worries. Your choice to adopt a plant-based diet has a positive impact on the environment, the animals saved, and your well-being. Your worries may persist but know that you are doing all you can to create a sustainable future for yourself and the planet.

Here are other avenues of action you can take to help reduce your climate anxiety:

Talk to somebody. If climate anxiety is affecting your life, it's worth talking to close friends and family or seeking professional support. They can help you navigate your emotions, explore coping strategies, and find ways to positively channel your concerns into actions that benefit your well-being and the planet.
Be a plant-based advocate. Encourage others to consider adopting plant-based diets. Share your experiences, motives, recipes, and tips for making the transition smoother. Your journey can inspire and guide others on a similar path.
Push for Change in Your Community : Advocate for plant-based options in local schools, universities, and workplaces. Engage with campus dining services, student organizations, or community groups to promote sustainable food choices.
Join or Support Climate Activism : Consider joining climate activism groups or initiatives at your university or community. By taking part in collective action, you can magnify your impact, influence broader change, and feel more connected to like-minded individuals.
Educate Yourself : Stay informed about the latest developments in sustainable agriculture, plant-based diets, and climate solutions. Knowledge is a powerful tool for advocacy and personal growth. Subscribe to our newsletter for more information on how you can take actions to reform our food system and heal our planet!
Engage with Reimagine Agriculture! We are always looking to hear stories about people's shift to a plant-based diet. Follow us on Instagram for updates on our campaigns and how you can get involved.

Where’s the Milk? The Changing Status of Milk Recommendations in Canada’s Food Guide

Fri, 14 Jul 2023 13:11:34 GMT

By Nicole Gavigan, Education Specialist at Reimagine Agriculture

Have you seen Canada’s newest Food Guide? It was released in 2019, and it’s quite different from past food guides you may remember!

1992 Canada’s Food Guide (left), and 2019 Canada’s Food Guide (right)

Adapted from: Canada’s Food Guide

The new Guide does not include serving sizes, daily serving recommendations, or the food groups we once knew. This means that for the first time in its history, Canada’s Food Guide does not include a recommendation for everyone to drink milk daily. This is quite a big difference from the previous Guide, released in 2007, which recommended anywhere from 2 to 4 daily servings (depending on your age) of milk or milk products for everyone.

So how did this major change come about?

The recommendations in past versions of Canada’s Food Guide were partly influenced by food and beverage industry representatives . But before the development of the 2019 Guide began, significant restrictions were put in place to prevent industry from lobbying to influence the Guide’s content. Industry reps could attend the public consultations, but were not permitted to directly lobby the team responsible for developing the Guide. So food and beverage industry lobbyists were not present during the development of the 2019 Canada’s Food Guide. Interesting that this version also had the most significant changes to nutrition recommendations!

While it’s true that the 2019 Canada’s Food Guide does not include a daily milk recommendation, the Guide hasn’t abandoned milk products entirely. The front of the new Guide shows almost no milk products at all, but does include one small cup of yogurt in the image – and the back of the Guide includes photos with glasses of milk. Canada’s Food Guide also has an extensive website with more detailed guidance on healthy eating. There, we find recommendations to choose dairy products that are lower fat instead of full fat, and that low-fat milk and dairy are healthy protein choices.

The 2019 Canada’s Food Guide shows just one small cup of yogurt, circled here in blue, on the front (left), and a couple of glasses of milk on the reverse side (right)

Adapted from: Canada’s Food Guide

How is Canada’s Food Guide developed? What are those nutrition recommendations based on?

Canada’s Food Guide is created from an evidence base that includes scientific research on nutrition and health, the context of Canadian populations and environments, and the usage of current nutrition guidance. This evidence comes from multiple sources, including data on the dietary intake and nutritional status of Canadians, health claims and reports from federal agencies, Dietary Reference Intakes, recent nutrition research, and assessment surveys of previous versions of Canada’s Food Guide.

The quality and credibility of nutrition research is assessed, and only high-quality, peer-reviewed research, along with reports from government or scientific organizations are included in the evidence base. This evidence then forms the basis of Canada’s Dietary Guidelines. Canada’s Food Guide is a summarized version of these guidelines, intended as a tool for the public to use daily to guide their eating.

Why does the 2019 Canada’s Food Guide focus on plant-based foods?

One primary dietary guideline has influenced the 2019 Food Guide’s move away from milk recommendations and towards more plant-based proteins. The guideline states that Canadians should decrease their intake of animal proteins while increasing their intake of plant proteins, as well as decrease their intake of saturated fat while increasing their intake of unsaturated fat. This guideline is based on convincing findings from a large volume of high-quality research that show a decreased risk of cardiovascular disease in those who eat plant-based diets (and as a result, less saturated fat). Dairy products, including milk, are high in saturated fat and are actually the only food group that has more saturated than unsaturated fat .

Should I still be drinking milk?

It’s clear that current scientific evidence no longer supports daily recommended milk servings for everyone. Canada’s Food Guide indicates that dairy products can still fit into a healthy diet if they are lower fat, and in smaller quantities than past guides would have suggested. But the overall message from Canada’s Food Guide is clear – they no longer recommend that all Canadians should drink milk daily.

Why is plant-based eating important?

Canada’s Dietary Guidelines were developed to align with health-related research, but there are other factors that are impacted by our diet. Plant foods have a lower environmental impact than animal foods , and adopting a plant-based diet is one way that we can reduce our carbon footprint. Canada’s Food Guide is developed with consideration to our nutritional requirements – most Canadians don’t eat enough fruits, vegetables, or whole grains, so more emphasis was placed on these foods. The foods seen in the plate image of Canada’s Food Guide were chosen based on variety, cost, cultural relevance, and how available they are in different formats – fresh, frozen, canned, or dried.

Did you know? Frozen vegetables are just as nutritious as fresh!

Image by Freepik

As time passes, the environment around us changes, new nutrition research is produced, and nutrition recommendations will change too. To learn more about Canada’s newest Food Guide, and its potential impacts on public and environmental health, check out our video series here and the previous article in this series here ! Be sure to follow us on social media (@reimagineagriculture) for updates on our campaigns, and to find out how you can get involved.

From Recommended to Removed: How The Role Of Milk Has Changed Throughout The History Of Canada’s Food Guide

Tue, 11 Jul 2023 16:20:23 GMT

By Nicole Gavigan, Education Specialist at Reimagine Agriculture

Most of us are familiar with Canada’s Food Guide. You probably remember learning about the four different food groups, and their recommended daily servings. But did you know that for many decades, the Guide gave daily serving recommendations for only one food group - dairy! Milk, specifically.

But wait a second – the newest version of Canada’s Food Guide, released in 2019, doesn’t include a milk category at all. So, how did we get from “Milk: Front and Centre” to “Milk Not Included”? Let’s look at how the role of milk has changed throughout the history of Canada’s Food Guide.

In 1942, Canada’s very first food guide was published as a set of “Food Rules” to help Canadians stay healthy through wartime food rations and supply shortages. Very little nutrition research was available at the time, and this guide was created more from political and economic motivations, than from actual nutrition science.

There’s little understanding as to why the 1942 Food Rules were released with specific serving sizes for milk only, although we can speculate that it might have been one way for politicians to limit government spending on food relief payments for families in need.

Canada’s very first food guide, published in 1942 with specific amounts of milk recommended daily for everyone

From: History of Canada’s Food Guide

The Food Rules were revised in 1944, increasing recommended milk servings to ensure more Canadians met their daily riboflavin requirements. But, still in the midst of World War II, milk supplies remained scarce. Governments strongly pushed messages to conserve food, use less, and waste nothing.

In 1948, a new Dietary Standard for Canada was published, which led to another version of Canada’s Food Rules in 1949. Although the war was now over, food scarcity continued in some regions of the world, and there were still pleas to avoid eating too much.

Despite this, the words “at least” were added in front of milk serving recommendations, mainly at the request of doctors and nutritionists , who felt that people were unnecessarily limiting their milk intake. Another change was the addition of a new serving recommendation category for milk, for children under the age of 12, also added at the request of healthcare providers.

The next Food Guide, released in 1961, was the first to have specific milk serving recommendations for pregnant and breastfeeding women. The “at least” wording was also removed from milk’s daily recommended servings, perhaps in acknowledgement that supply shortages were long gone, and excessive food intake could be just as much a problem as insufficient intake was a few decades earlier.

The milk recommendations remained largely unchanged for several decades until the release of the 2007 Canada’s Food Guide. Here, the Milk Products group was renamed as Milk and Alternatives to include fortified soy milk, giving Canadians a nutritionally similar plant-based alternative to dairy milk.

And that brings us to the newest version, released in 2019. For the first time, milk is entirely absent from the visual messaging of Canada’s Food Guide. In fact, other than a small cup of yogurt, there are no dairy products at all in the new Guide’s colourful plate of food. No milk, cheese, cottage cheese, or ice cream are present.

The 2019 version of Canada’s Food Guide is the first with no specific daily milk recommendations

From: Canada’s Food Guide

Health Canada hasn’t abandoned milk entirely. The reverse side of the Guide’s plate of food image , seen above, shows glasses of milk in the photos encouraging healthy eating practices, and the website includes advice to choose lower fat dairy products.

Still, this is a massive change for a nutrition guide that recommended daily servings of milk and dairy for everyone just 16 years ago. Compare the above image of today’s Food Guide with the image below of the previous version.

In 2007, Canada’s Food Guide recommended anywhere from 2 to 4 daily servings of milk or milk products, based on age

Adapted from: Food For Health

So, why this major change? Through the development of past versions of Canada’s Food Guide, the Canadian dairy industry lobbied persistently to keep dairy products front and centre. In fact, a recent study on Canadian nutrition policy from 2016 to 2021 found that the dairy industry lobbied policy-makers more, by far, than any other food or beverage industry.

But, ahead of the development of the most recent 2019 Guide, restrictions on lobbying were put in place to reduce industry influence on nutrition recommendations. For the first time, Canada’s Food Guide was developed without direct lobbying from the food & beverage industry.

To learn more about Canada’s newest Food Guide, and its potential impacts on public and environmental health, check out our video series here ! Be sure to follow us on social media for updates on our campaigns, and to find out how you can get involved.

Sugar Does NOT Help the Medicine Go Down: Common Ailments of an Unhealthy Diet

Fri, 23 Jun 2023 16:11:41 GMT

By Lydia Lavis, Education Specialist at Reimagine Agriculture

We all want to eat healthy, but what does a ‘healthy’ diet even mean? A ‘healthy’ diet as described by the United Nations is one that ‘ provides adequacy, without excess, of nutrients and health-promoting substances from nutritious foods and avoids the consumption of health-harming substances.’ Excesses of some nutrients are very appealing to the human brain - driving our cravings towards food choices that might be very high in fat, salt, or sugar. In the subsequent paragraphs, we explore four main food components that are delicious in moderation but harmful to your health if eaten in high quantities.

From: Vecteezy

From: Kari Eats

There is a fat chance you haven’t heard of this next com ponent to look out for: Fats. A high-fat diet, specifically one high in saturated and trans fats, has been associated with higher cholesterol , which has multiple health implication s , including an increased risk of prostate cancer. To help prevent high cholesterol levels, limit the amount of saturated fat you eat, including foods like animal fats, butter, and coconut oil, and choose unsaturated fats, like nuts and seeds, or avocado or canola oil, more often.

From: eLife Science Digests

Animal foods are often high in saturated fat. Animal foods like meat and dairy are also often eaten in excessively large quantities. N ot only are high saturated fat diets putting you at risk of developing high cholesterol , these products tend to have high salt content as well, increasing your risk of cardiovascular disease , hypertension , and cancer. One solution to this would be to cut down on the amount of meat and dairy you eat and to limit the amount of excess saturated fat (and salt) in your diet.

It can be difficult to fully remove foods from your diet, particularly those with strong social and cultural connections. However, it’s worth reducing your intake of ultra-processed foods that have high salt, sugar, and fat content and cooking your own whole foods when possible. Plant foods are a good choice as they tend to naturally have more complex sugars, little to no salt, and unsaturated fats. Eating a plant-focused diet lowers your risk of developing diabetes, coronary heart disease, and all forms of cancer compared to a meat-based diet. (WHO 2021).

No matter what you eat, moderation of all foods is key - although, we could all do with more plants in our diet . Eating a wide variety of foods will provide better nutrient benefits to you and more complex flavours! Reinvent your current meals with new plant foods and see if you can make a new, and better, recipe yourself.

Photo by: catsper on Flickr License: Creative Commons

Not sure how to start cooking a healthy diet? The 2019 Canada Food Guide is an excellent source of information on the health impacts of foods, the types of meals you can cook, and more! Head over to our new video series on Canada’s Food Guide to learn more!

Want to learn about Canada's Food Guide?

Here's a taste of what you can expect from our series on the past, present, and future of Canada's Food Guide.

How Has Canada's Food Guide Changed Over Time?

Tue, 13 Jun 2023 20:55:18 GMT

A lot has changed in the last 80 years

By Nicole Gavigan, Education Specialist at Reimagine Agriculture

From its earliest days as a set of rules to help Canadians with wartime food rationing, to its current role as an important tool that reflects modern nutritional science, Canada’s Food Guide has been through a lot!

In 1942, Canada’s first-ever Food Guide was released, under the name “Canada’s Official Food Rules.” World War II ignited a time of scarce supplies and food rationing, prompting the government to design a guide to help Canadians stay healthy while navigating food scarcity.

Canada's First Ever Food Guide - Released in 1942

From History of Canada's Food Guides from 1942 to 2007

Each food group had a recommended number of daily servings, but milk had a defined serving size. Adults were advised to drink 1/2 pint, and children more than 1 pint of milk every day. To align with food rations and scarce food supplies, these serving sizes would have provided only about 70% of what was considered adequate nutritional intake at the time.

Canada’s Food Rules evolved twice in the 1940s, with new editions released in 1944 and 1949. These editions saw increased serving recommendations for milk (twice as much as before!), and reduced the number of food groups to 5 by moving cheese and eggs to the Meat and Fish category. These early versions of the guide stressed that the foods in these 5 categories were important for health, and should be eaten every day.

The first updated guide was released in 1944

From History of Canada's Food Guides from 1942 to 2007

Canada’s first in-colour food guide was released in 1949

From History of Canada's Food Guides from 1942 to 2007

The document wasn’t updated again until 1961, when Canada’s Food Rules officially became Canada’s Food Guide, the name it still holds today.

Recommendations for milk remained high, but were now more specific to life stages:

2.5 cups daily for children
4 cups daily for adolescents, pregnant, and nursing women
1.5 cups daily for adults

The 1961 edition was released with its official new name

From History of Canada's Food Guides from 1942 to 2007

The 1961 Guide was used for sixteen years, until its drastic update and re-release in 1977 saw five food categories shrink to four, with Fruits and Vegetables joining together. The guide also had daily serving recommendations for each food group, and for the first time, detailed how much food is in one serving.

The 1977 version provided serving sizes for all food groups

From History of Canada's Food Guides from 1942 to 2007

By 1982, growing evidence of the links between the foods we eat and chronic illnesses like cardiovascular disease, put a greater focus on health and disease prevention. Canada’s Food Guide now recommended limiting our intake of fat, sugar, salt, and alcohol, and balancing our food intake with exercise and physical activity.

The 1982 guide included tips on healthy eating through variety, balance, and moderation

From History of Canada's Food Guides from 1942 to 2007

Ten years later, Canada’s Food Guide got another big makeover, becoming Canada’s Food Guide to Healthy Eating in 1992, and focused on the fat content of foods, promoting “lower fat” food and dairy options.

The 1992 Guide introduced the familiar rainbow image

From History of Canada's Food Guides from 1942 to 2007

Fifteen years later, the 2007 version, called Eating Well with Canada’s Food Guide, was released with major design changes. Now a six page fold-out document, the guide had one whole page dedicated to daily serving recommendations for both males and females, in six different age categories, and for each food group! Although the serving recommendations, and the new Guide itself, were carefully designed according to current nutritional evidence by age and sex, it was criticized for being overly complicated and difficult to use.

The 2007 edition was the most detailed guide ever released

From: Food For Health

Health Canada heard that message loud and clear, as is evident from the newest version of Canada’s Food Guide, released in 2019. For the first time, the Guide is based on photos of food, with a single image of a plate full of fresh, colourful fruits, vegetables, whole grains, and proteins (albeit, mostly plant-based!)

Notice the simple messages promoting healthy eating behaviours, including “ Be mindful of your eating habits ” and “ Cook more often ”.

Serving recommendations, and serving size measurements are gone entirely. And so is the milk! Milk isn’t mentioned at all in the 2019 Guide, although a small cup of yogurt can be seen on the plate of food. This is a dramatic change from the 1961 recommendation of 4 cups of milk daily for teens.

Canada’s newest Food Guide, released in 2019, focuses on overall food proportions and simple messaging

From: Canada's Food Guide

With that in mind, we are happy to see Canada’s Food Guide staying up-to-date and relevant as we learn more about food, nutrition, and our health.

To learn more about the new guide, and its potential impacts on public and environmental health, check out our latest and greatest educational video series here !

The Timeless Power of Plants: Exploring Plant-Based Diets Across Cultures

Wed, 07 Jun 2023 15:46:27 GMT

By: Lydia Lavis, Education Specialist at Reimagine Agriculture

Canada's Latest Food Guide highlights fewer animal products than ever before. Image from Canada's Food Guide

In 2019, Canada released an updated food guide that was markedly more centered around plants and plant-based foods in order to have a healthy diet. What does this surprising shift in food recommendations mean for our diets?

Plants (i.e., cereals/grains, fruits, & vegetables) have been the cornerstone of healthy diets for as long as we’ve been around as humans. For example, remnants of cooked plant matter in what is described as an early form of bread dated 70-75,000 years old were found in neanderthal caves in Iraq. Fourty-two to thirty thousand-year-old bread was also in early homo sapiens caves in Greece.

It comes as no surprise that for over 5000 years, rice has been the centerpiece of many Asian diets. However, many other plant foods have been present in indigenous Asian diets as well . For example fenugreek (native to India, Argentina, and Egypt where they are still widely grown and eaten), drumstick plant (native to India, and the Arabian peninsula but now widely grown and eaten in Sri Lanka, India, Mexico, Malabar, Malaysia, and the Philippine Islands among other countries), and bitter gourd. These nutrient-packed vegetables have been found to decrease the risk of diabetes.

Artistic Depiction of Fenugreek - Prof. Dr. Otto Wilhelm Thoméderivative work: Ninjatacoshell, Public domain, via Wikimedia Commons

Indeed, plant-based foods as a key component of our diet continue throughout human history. There have been citations from as far back as the Middle Ages (1400s) indicating that the cornerstone of a European meal is oil, bread, and wine. Cereals such as bread, polenta, couscous, paella, and pasta were often key sources of food for the lower class in the middle ages in order to satiate their hunger.

Plant-based foods lending to a healthy diet is not a new concept in other parts of the world either. For example, the four food staples of ancient Mexico were corn, beans, amaranth, and chia. In Pre-Conquest Mexico (i.e., pre-1519), there were Western records of people using chia or pumpkin seeds or corn masa to thicken sauces. There were many other plant-based foods in their diet as well, as seen in this excerpt from an explorer :

‘There are all sorts of vegetables, and especially onions, leeks, garlic, borage, nasturtium, water-cresses, sorrel, thistles, and artichokes. There are many kinds of fruits, amongst others cherries, and prunes, like the Spanish ones. They sell bees-honey and wax, and honey made from corn stalks ...also honey of a plant called maguey ... They sell maize, both

in the grain and made into bread, which is very superior in its quality to that of the other islands and mainland….’

When Spanish explorers returned to Europe with corn, it became a staple food for the lower class.

Photo by: Keith Weller. Via Wikimedia

In Indigenous America (i.e., modern-day US & Canada) plants were a strong focus of diets also. A popular example of this is the “three sisters crops” which are native coloured corn, squash, and beans - called as such due to the Indigenous method of growing the crops together. These traditional plant-based foods have been found to also be rich sources of natural antioxidants and are often associated with anti-inflammatory effects in the body such as being antihyperglycemic, antihypertensive, and antidyslipidemic, and for having benefits for gut health. Similar antidiabetic properties are found in other traditional coloured corn in Peru, and corn and grains in the Andes such as purple corn, quinoa, and kaniwa (a type of grain similar to quinoa).

Image credit: University of Illinois Extension

Plants - superfoods full of vital nutrients and protective health benefits - have been an essential part of our diets for as long as we have existed, and their popularity is resurfacing in retaliation to the ultra-processed modern diet. Incorporating a variety of local fruits, vegetables, and grains in your diet whenever possible will massively benefit your health and the health of our planet.

Take a look at our newest education video series, Canada’s Food Guide, for more information on government recommendations for a plant-focused diet and how to incorporate it into your lifestyle.

Meet a Leader in Canadian Food Innovation!

Thu, 23 Jun 2022 19:00:04 GMT

An Interview with Linda Fox from the Canadian Food Innovation Network

We wanted to know more about the work being done by the Canadian Food Innovation Network (CFIN) to promote creative and new approaches to improving our food system. Linda Fox - The Regional Innovation Director for Ontario was kind enough to talk to us about what CFIN is, what it does, and how its providing funding to companies and organizations pursuing novel solutions to the challenges of our food system.

What is the CFIN and what does it strive to do?

CFIN (The Canadian Food Innovation Network) has two main pillars from my perspective:

Firstly, there is the grant money that we have available for innovation. This is often what brings people and companies to us first. It’s money, after all, which is always of interest!

We have several calls for grant applications throughout the year for SMEs (Small to Medium Enterprises) who can access anywhere from $10k - $2million in funding depending on their project. [JK1] For a Regional Innovation Director (RID), such as myself, this gives me the opportunity to help our members understand the grant criteria and to help them as they navigate the process.

The second pillar is the network we are building. And this is very exciting. There are lots of organizations out there that you can join, but we are creating something truly unique.

A CFIN membership is free and once you are a member you get access to an RID and all of the resources we can bring. We have five RIDs across Canada – actually across Canada, as we are all based in our region. This was purposeful to ensure that each of us can dig deep and get to know the food ecosystem locally.
It also means that I have colleagues that I can reach out to in other provinces when I’m looking for a solution that may not have an answer here. As an example, perhaps a member is looking for a co-packer with a particular expertise that isn’t available in my region. We RIDs talk all the time and have the opportunity to share resources and to take the pulse of what people are talking about in all aspects of food. This is very powerful, particularly in a country so geographically vast as Canada.
We have SO many smart, dedicated, innovative people in Canada who don’t always know where to go for the next step in their businesses. Not only can I help, but when we have our connector platform up and running this summer, YODL, all our members will be able to interact within our online community with one another. Our membership is growing all the time and we have people and businesses from small food processors and restaurateurs, to academics, suppliers and logistics, to other funders/programs. Really anyone who touches the food business. New resources and information will constantly be shared and available – can you imagine the opportunities this will bring!

How did you become involved with the organization? Why does the work interest you?

I have been in food and brand marketing for most of my career, so when this came up my interest was piqued. There are so many things that interest me about this!

The opportunity to connect/reconnect with people I have known in the food industry is wonderful. But even better, my colleagues all know so many others and I’ve had the chance to connect with many people and companies I might not have otherwise. Of course, the beauty of this as far as the network we are building at CFIN is that I can facilitate those connections for others.
On a more personal note, I am, quite literally, learning many new things every week. I joke to my family that I am getting a full and varied post-secondary education for free. And that’s only partly a joke. We have some incredible creative, smart, and daring people in Canada that are not only innovative, but very generous with their time and knowledge

What are some of the primary barriers in food innovation in Ontario and Canada

That’s a good question and probably one that has a wide variety of answers depending on which segment of the food ecosystem one plays in. I think that some of our success as a provider of natural, or primary, resources can blind people to our other talents; for example, we are known for our crops and lumber, but not necessarily what we can do with those resources. So, that might take a bit of a re-set for Canada to be thought of differently, and to think of ourselves differently.

We are also a geographically vast country, and for that matter, many of our provinces are huge. This can be daunting when trying to figure out how to grow your business (provincial/regional preferences, cultural diversity influences, how to physically get your product out there at a reasonable cost, as a few examples). And, from the knowledge side, I’m finding that many of us don’t know what might be available as a resource outside of our own areas. As we build our network at CFIN this is one of the major areas we want to address by making those connections easier to find and make.

What goals can we strive for in Canadian food innovation in 5 years? 10 years?

I believe we will see some truly innovative technologies emerging here that will include everything from new ways of making our food – be that robotics or new inline food safety tools. I think we will see some fascinating applications of digitization and digitalization in both the processing of food and delivery of food. And, I think that there will be a general shift to better, earth-friendlier ways of doing business – think upcycling, reusable or compostable packaging, truly circular approaches where possible.

What would be the first steps you would recommend to someone who has an idea for an innovative food business, but doesn’t know where to start?

Great question! If I tap into what some of our entrepreneurs have shared, it is sometimes a “just do it” approach. Paraphrasing what I’ve heard: don’t wait for perfection, get out there and try something even if it is just amongst your own friend and family group. This can be a great way to get some immediate feedback and to see how your idea resonates.

Putting on my CFIN hat: reach out to organizations like CFIN! There are SO many resources in Canada that it can be difficult to know what you don’t know. One of the reasons that I think we are different is that we can be that hub to help you find what you need. The two key things being money (grants, etc.) and maybe more importantly, a network. I have had the opportunity to discover – and collect – an amazing group of people and businesses that can help across all aspects of the Canadian food ecosystem. If I don’t know who can help you, I’ll be I know someone who can point us in the right direction!

What resources do you recommend for people looking for more information?

Of course, this depends on the type of information needed. If it is financial info, there are lots of programs, either governmental, banking, or private capital that offer funds, advice, and mentorship in this regard.

Depending on the type of business purpose or on your personal status you can find grants, low/no interest loans, and the like that are specific to the situation. An example might be grants that are specific to technology or for newcomers to Canada, etc. Another really important thing to think about is resources that will help you to fill any knowledge gaps. This could be through colleges and universities that have mentorship (low cost or free in some cases) programs; fee-for-service suppliers that can fill a specific need; incubator or accelerator programming depending on what stage you are at in growing or starting your business.

It can be easy to be overwhelmed or to go down that proverbial rabbit hole when looking for advice, so make sure to lean on your network. In CFIN’s case (and in past lives) I have found that while it may not always be easy or comfortable to reach out, people are really very generous with their time and happy to share their experiences.

Canada’s Opportunity as a Global Leader in Agricultural Innovation

luke.m.porter@hotmail.com (Lucas Porter) — Thu, 26 May 2022 18:03:14 GMT

An Op-ed from our Executive Director

(You can also find a copy of this article on The Future Economy 's Blog here )

By: Allison Penner

The agriculture sector is a major component of the Canadian economy. It employs 2.1 million people and provides 11% of all jobs. It generated $139.3 billion (around 7.4%) of Canada’s GDP in 2020. Farms cover 68.9 million hectares (6.9%) of Canada’s land area. Canada is the fifth-largest exporter of agrifood and seafood in the world, exporting to over 200 countries in 2020.

However, the farming sector is struggling—the workforce is aging and there is a lack of interest from younger generations due to the long hours required, poor and unstable pay and physical nature of the work. Margins are shrinking due to rising costs and decreasing yields. Plus, agriculture is very resource-intensive (electricity, water, land, etc.) and is one of the worst contributors to greenhouse gas emissions–it is responsible for approximately 25% of the world’s total emissions per year. The pressure is on to innovate across the board, keep up with demand and satisfy an increasingly knowledgeable consumer base that demands sustainably and ethically produced food.

Right now, there are 690 million people globally who experience food insecurity. With the world’s population projected to reach 10 billion by 2050 and a whopping 50% of usable land already allocated to farming, it is obvious that agriculture needs to find a way to increase production despite the fact that many believe we are already at “max efficiency” by way of monocropping and intensive animal agriculture. The farming supply chain is broken—food waste in Canada currently sits at a staggering 58% of production, which means that even if we managed to increase production levels, more than half of the food produced would not make it to its destination. Not a very pretty picture.

There is good news, though. Numerous companies and academic facilities worldwide are working hard to study these problems and come up with a variety of solutions that are both economically and environmentally viable. More and more consumers are using their purchasing power to force corporations to use ethically and sustainably-sourced food.

From a climate-conscious perspective, increasing agricultural efficiency will halt deforestation and allow the regeneration of valuable carbon dioxide-capturing vegetation. We are moving closer to 2030, the year by which global emissions must be halved in order to stand a chance of limiting warming to 1.5°C. It has been determined that if industrial meat consumption goes down, many governments in the world will stand a chance of meeting their climate obligations.

There are three main areas of focus that will have the biggest impact on increasing the efficiency and output of the agriculture industry while decreasing its environmental impact. Cultivated meat, alternative proteins and food waste tracking are solutions with no downside. They are more sustainable, humane and profitable, and they produce lower-risk and healthier food supplies. Many Canadian companies and government agencies are already on board, and public awareness must follow in hopes of accelerating research if we are to benefit by being in a leadership position.

1. Cultivated Meat

Cultivated meat is a process by which animal meat and fish can be grown from starter cells in a bioreactor, without the need to raise animals. This process uses 99.7% less land, creates 96% less greenhouse gas emissions and reduces water use by 94% compared to conventional animal agriculture. Israel, Europe, China, Brazil, India and the US have all made significant inroads in bioreactor technology, and there are several Canadian companies that are doing great work in this area.

A paper from economists Kearney and Edison found that revenue growth in the cultivated meat market is predicted to explode to over $600 billion by 2040 (see graph below). Even if this doesn’t replace all animal agriculture, it could augment current practices for use in pet food, fast food and more. Small, impactful changes like these will reduce land-use pressures from grazing animals and feed production, opening up land for other uses such as crops for human consumption or renaturalization.

Cultivated meat technology must overcome issues of scalability and consumer acceptance. Technological advances expected in the coming years will lessen the constraints imposed by issues of scalability. We have already seen the cost of a pound of cultivated meat go from $300,000 to approximately $500. It is predicted that the cost of cultivated meat will soon be significantly lower per pound than conventional animal meat. With meat consumption rising and worldwide populations exploding, the opportunity for cultivated meat to supply lower-cost meat on a large scale is astronomical.

Indeed, the most difficult hurdle for cultivated meat may be one of perception, not technology. Initial high rates of skepticism are starting to give way to interest and acceptance. Singapore was the first country to approve the sale of cultivated chicken meat in December 2020. They aim to have 30% of their meat grown domestically via cultivation techniques by 2030. Since then, the varieties of meat being produced worldwide have also expanded to fish, seafood, beef and even exotic meats like tiger and elephant.

Upside Foods in the US has completed work on a massive production facility and there are countless facilities in Brazil, Israel, France, the Netherlands, the UK and more, most of which are awaiting approvals to start selling from their various regulatory bodies. Simultaneously, these organizations are busy wooing the palates of celebrities, chefs and influencers, famously partnering with Ashton Kutcher, Rihanna, Leonardo Di Caprio, Bill Gates, José Andrés, Richard Branson and more. Cultivated meat has won countless awards in taste tests against both “regular” meat as well as alternative protein-based meat substitutes. It is seen as a way to enjoy the taste without the guilt of killing an animal and contributing to the creation of greenhouse emissions.

A recent study conducted by the National Library of Medicine (ref 1) found that 41% of consumers are willing to look at making dietary changes to reduce environmental impact. Although meat curtailment is among the least preferred personal options to counter climate change, cultivated meat reduces the environmental impacts of agriculture without requiring the massive upheaval of social, cultural and habitual norms. It’s just a matter of giving people the opportunity to understand the technology, try the product and be reassured that it is safe as well as tasty.

2. Alternative Protein

Alternative proteins include plant-based, dairy-free milk and plant-based meat substitutes. The new Canada Food Guide recommends that at least 88% of the food we eat should be plant-based. Canada’s leading consumer meat protein company, Maple Leaf Foods, is a major investor in plant-based protein foods, purchasing US-based Lightlife Foods in 2017.

Canada has a strong worldwide reputation anchored in quality, nutrition and sustainability, and a host of impressive start-ups are striving to extend our global reach and anchor the Canadian brand as the preferred source for plant-based food and ingredients. Alternative proteins do accomplish improved environmental impact, address ethical concerns and lead to health benefits, but a vegan lifestyle is a much harder sell to many groups of consumers. These alternatives should still be pursued and offered as viable options. Continued research will make it more and more palatable as alternative protein sources have already been recognized by some corners as producing best-tasting burger, standing to win a sizeable chunk of the $868 billion fast-food industry.

3. Food Waste Tracking

The third area of focus is food waste tracking. In our current system, approximately 58% of all food produced is thrown away. Canada’s Second Harvest was the first-ever organization to comprehensively audit the entire food value chain in Canada, (Ref 2) to identify the root causes of food waste, where they occur along the value chain and the extent to which they differ by food type. That information has the power to revolutionize the food processing and distribution system. IBM has come up with a beta network based on blockchain technology that decentralizes this data and allows for safe and secure analytics. Their technology can notify chain element providers in real-time to optimize local usage and identify waste “hot spots”.

There are a number of problems in the current supply chain. The true opportunity is to find new ways to reduce or eradicate those points of failure, which might include new harvesting techniques, new processing technology and more accurate distribution. There is already a proliferation of applications that facilitate communication between restaurants and users, food donors and charities and even sharing within neighbourhoods and communities. There is opportunity upstream too if we consider the amount of money to be saved and use that as an impetus to improve.

By getting ahead of the curve, Canada has the opportunity to lock in its leadership role in this new agricultural landscape. By investing in research and development now, Canada can be first to the gate in some key areas. The race is on and early movers in these focus areas stand to reap massive rewards. We are uniquely positioned to leapfrog to the forefront of agricultural innovation. Canada has all the necessary elements: infrastructure, resources, entrepreneurial spirit and environmental awareness, alongside a longstanding history of agricultural stewardship. We need to push our government to advocate for our farmers, fund this agricultural transition, and fast-track legislation to allow us to take our rightful place on the podium in this agricultural revolution.

References

1. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6479556/

2. https://www.secondharvest.ca/getmedia/57cc6c6c-bfb6-4392-bbf5-c7f46f1a9e89/The-Avoidable-Crisis-of-Food-Waste-Roadmap.pdf

Your Plant Based Food Questions Answered

Thu, 26 May 2022 17:56:05 GMT

Is plant-based the same as vegan? Is a plant-based diet healthy?

Is a Plant-based diet vegan? (and why are there different words for it?)

A plant-based diet predominantly consists of plants; most people use the term to refer to a 100 percent plant diet, but some people include small amounts of animal products. A vegan diet totally eliminates all animal products.

With a plant-based diet, the vast majority of food comes from plants. The term originated in the health science community, where it was more appropriate than “vegetarian” or “vegan.” First, the term is divorced from any ethical connotation; and second, it doesn’t mean “never eating meat” or “never eating animal products.” Consumption of very small amounts of animal foods can be inconsequential when speaking of the health benefits of a diet, an important nuance for science that is not captured by the term “vegan” or “vegetarian.”

For more see: https://www.forksoverknives.com/wellness/plant-based-diet-vs-vegan-diet-whats-the-difference/

Is a Plant-based diet sustainable?

Plant-based diets in comparison to diets rich in animal products are more sustainable because they use many fewer natural resources and are less taxing on the environment. Given the global population explosion and increase in wealth, there is an increased demand for foods of animal origin. Environmental data are rapidly accumulating on the unsustainability of current worldwide food consumption practices that are high in meat and dairy products. Natural nonrenewable resources are becoming scarce, and environmental degradation is rapidly increasing.

For more see: https://academic.oup.com/ajcn/article/100/suppl_1/476S/4576675?login=false

Is a Plant-based diet more expensive?

Contrary to popular belief, eating a whole food plant-based diet is not expensive. The myth that eating a plant-based diet is expensive derives from the fact that consuming processed versions of vegan foods, such as vegan brats, vegan burgers, and vegan can be very expensive. However, eating whole foods such as oats, beans, rice, in season vegetables and fruits is extremely affordable and can save you so much money.

In fact, according to a recent study in the Journal of Hunger & Environmental Nutrition (Flynn & Scheff, 2015), meat-eaters can save $750 a year by simply switching to a plant-based diet. The study compared U.S. Department of Agriculture weekly meal plans, which included meat, with plant-based meal plans. Of the two plans, both totaling 2,000 calories per day, the vegetarian diet cost less.

But the cost savings of a plant-based diet don’t stop at the checkout line. The study found that the vegetarian diet provided 25 more servings of vegetables, 14 more servings of whole grains, and eight more servings of fruit per week. These plant-based foods have been shown to fight obesity, heart disease, diabetes, breast, prostate, colorectal cancers, and other chronic diseases that can cost you tens of thousands of dollars over a lifetime in medical care.

A few tips for adopting a plant-based diet:

Make sure to shop seasonally when it comes to produce and buy frozen fruits and vegetables when they’re cheaper than fresh.
Look for dry essentials in bulk, like flours, beans, pastas, and nuts.
Batch cook essentials like beans, rice, and eat leftovers or freeze for future meals.
Plan your meals. I always spend the most money on groceries when I enter the store without a plan.
And lastly, consider the cost of health-related problems over time as much chronic disease is due to lifestyle factors, especially poor diet.

For more see: https://pbnm.org/blog/is-vegan-food-more-expensive/

Is a Plant-based diet safe?

Healthy eating may be best achieved with a plant-based diet, which we define as a regimen that encourages whole, plant-based foods and discourages meats, dairy products, and eggs as well as all refined and processed foods. We present a case study as an example of the potential health benefits of such a diet. Research shows that plant-based diets are cost-effective, low-risk interventions that may lower body mass index, blood pressure, HbA1C, and cholesterol levels. They may also reduce the number of medications needed to treat chronic diseases and lower ischemic heart disease mortality rates. Physicians should consider recommending a plant-based diet to all their patients, especially those with high blood pressure, diabetes, cardiovascular disease, or obesity.

For more see: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3662288/

To eat more plant-based foods, you don’t necessarily need to completely switch to a vegan or vegetarian diet. For many of us, just making a conscious effort to eat less processed foods and more plant-based foods on a daily basis will do wonders for your health and risk of heart disease.

If you do choose to eat a vegan or vegetarian diet, just be mindful that it can take more planning to get all of the essential nutrients you need. You especially need to consider protein, iron, zinc, calcium (if you are excluding dairy) and vitamin B12 (if you are excluding all animal products). You may need to consider fortified foods or supplementation (particularly B12 for vegans).

For more see: https://www.heartfoundation.org.nz/about-us/news/blogs/plant-based-diets

Is Plant-based meat healthy? / more healthy than meat?

Plant-based meat is generally thought to be healthier. It’s a natural source of iron, with just one Impossible Burger providing 25 percent of the daily recommended value of iron. Comparatively, beef-based burgers can increase your risk of cancer, heart disease, hypertension, type 2 diabetes, and other diseases, according to the American Dietetic Association.

Ultimately, a plant-based diet is the better option. As long as you are eating healthy vegetables, fruits, and whole grains daily in addition to implementing plant-based meats in your diet, a plant-based lifestyle is the healthier option.

For more see: https://www.greenmatters.com/p/plant-based-meat-healthy

Is Plant-based meat sustainable?

According to a report from the Good Food Institute, in comparison to conventional beef, an Impossible Burger reduces greenhouse gas emissions by 89 percent.

The Frontiers in Sustainable Food Systems study found that plant-based meat’s greenhouse gas emissions were 34 percent lower than farmed fish, 43 percent lower than poultry, 63 percent lower than pig, 87 percent lower than beef from dairy cows, and 93 percent lower than beef from beef herds.

For more see: https://www.rd.com/article/plant-based-meats/

Which Plant-based milk is best for the environment?

We actually have a whole blog post on this! You can find it here

What Plant-based milk tastes like cow’s milk?

Oat milk is one of the creamier options that tastes like cows milk! Soy milk is another great option, with a high-protein content like cow’s milk. Cashew milk is another great option that also taste smooth and creamy!

For more see: https://www.goodhousekeeping.com/uk/food/food-reviews/g36416480/best-dairy-free-milk/

What Plant-based foods have complete proteins?

So, what makes a protein complete? It depends on whether it has all 22 amino acids. Amino acids are the basic building blocks of protein. Our bodies naturally produce 13 amino acids, but the nine others need to be sourced elsewhere.

“A protein is considered ‘complete’ when it has nine essential amino acids in somewhat equal amounts,” says Meagan Ballard, a registered dietitian at INTEGRIS. “Essential amino acids are those that cannot be made by the body and therefore must be eaten in our diet.”

Complete sources of PB protein include: Quinoa, Soy, Buckwheat, Hemp, Chia seed, Spirulina, Tempeh, Amaranth

For more see: https://integrisok.com/resources/on-your-health/2017/november/how-to-eat-complete-proteins-in-vegetarian-and-vegan-diets

What Plant-based foods are high in protein?

Some of the best sources of plant-based protein include soy (tofu, tempeh, edamame), lentils, peanuts (avoid if allergic), almonds, spirulina, quinoa, mycoprotein (available in US and UK), chia seeds, hemp seeds, rice and beans (together), potatoes, protein-rich vegetables (i.e., broccoli, kale, mushrooms), seitan, Ezekiel bread.

For more see: https://www.medicalnewstoday.com/articles/321474#15-best-vegan-proteins

Your Animal Agriculture Questions Answered

luke.m.porter@hotmail.com (Lucas Porter) — Fri, 29 Apr 2022 15:21:20 GMT

What to Learn More About Animal Agriculture and Its Impacts?

How does AA contribute to climate change?

Animal agriculture affects the global climate in several important ways. You’ve probably heard the jokes about cow farts and methane, and while the digestive processes of cows are a significant source of emissions but the issue goes beyond that (and truthfully, most of those cow emissions A.K.A. enteric fermentation come from burps, not fart s). Aside from the emissions that animals emit directly, there is a mountain of manure that also emits greenhouse gases like Nitrous Oxide (N2O) and methane (CH4). Less talked about, is the emissions (or loss of CO2 absorption potential) from the burning of forests for grazing pasture (more on this below). Animal agriculture also requires a staggering amount of grains, corn production, and other feed to help the animals grow. This ‘feed production requires a huge amount of land use in its own right, along with artificially made fertilizers. The 100 million tons of fertilizer needed to grow the feed accounts for 2% of global energy use each year, most of which comes from fossil fuels.

Is AA the biggest polluter / worse than transport?

In Canada, emissions from agriculture (both animal agriculture and crops) account for 10% of the country’s emissions . In terms of GHG emissions, the worst economic sectors are the oil and gas and transportation sectors, each of which accounts for approximately 25% of Canada’s yearly emissions . If we zoom out to a global lens of animal agriculture’s climate impact, the story shifts somewhat. The animal agriculture sector is the second largest contributor to anthropogenic climate emissions. A complete worldwide phaseout of animal agriculture would have a huge impact on climate change and pollution levels. A complete phaseout would of course create massive ripple effects in global trade patterns, food security, and livelihoods. But if we assume that this phaseout could occur rapidly, the levels of carbon dioxide, nitrous oxide, and methane removed from our global yearly emissions could stabilize climate emissions for 30 years and would represent half of the emissions reductions we would need to make to reach the COP26 goal to keep warming below 2 degrees of warming .

Is AA the leading cause of deforestation?

Animal Agriculture - especially beef production - is the largest source of deforestation worldwide. Accounting for 41% of deforestation, clear-cutting or burning forests for beef production is the number one cause of deforestation worldwide. On average, 2.1 million hectares of forests are destroyed each year for cattle grazing and pasture land - that’s half the size of the Netherlands!

Is AA declining?

In 2019 and 2020, meat consumption (a decent indicator of overall animal agriculture, which includes eggs, dairy, and other animal products) declined by about 3% . This is a more significant decrease in consumption than the world has seen in over 6 decades. While this is encouraging, It is no coincidence that this decline coincided with the Covid-19 pandemic. Systems of logistics and trade were impacted by global business shutdowns and were likely a large influencing factor in this overall decline. While some are optimistic that these declines represent a shift in diets and a “post-peak-meat” world, others project that this is a blip in the trend and that animal agriculture will continue to increase in the coming years .

Your Agricultural Antimicrobial Questions Answered

Mon, 28 Mar 2022 19:15:45 GMT

What is Antimicrobial Resistance (AMR) and What is the Human Connection to Agricultural AMR?

What is Antimicrobial Resistance (AMR)

Antimicrobial resistance, more commonly and herein referred to as antibiotic resistance or AMR, is when microorganisms are no longer susceptible to the agents that used to kill them. Essentially, the modern medicines (antibiotics) we've created to protect ourselves against diseases are becoming increasingly less effective at their job. According to the World Health Organization , AMR is one of the top 10 biggest threats to global health, food security and development today. It is a great concern in both human and veterinary medicine, and therefore is of public health significance overall.

Why is AMR a problem in animal agriculture?

When pathogens (viruses and diseases) develop a resistance to antibiotics, it makes it difficult to treat and manage common infections in all animals. This increases the risk of disease spread, severe illness and death. Many pathogens can develop multi-drug-resistant genes (MDR), making them “superbugs” that are resistant to all available antimicrobial drugs. The result is life-threatening infections across species globally. According to a study published in The Lancet Journal, an estimated 4.95 million deaths were associated with AMR in 2019. The financial and emotional cost of AMR is a global concern.

How does AMR happen?

Antibiotic resistance happens when antimicrobial drugs, including antibiotics, antivirals, antifungals and antiparasitics, are overprescribed and/or administered improperly, leading to a pathogen becoming resistant to their effects. These drugs are meant to prevent and treat infections in humans, animals and plants, and are one of the most effective treatments available to a wide range of deadly afflictions. Safeguarding their use is paramount to global health. The drug-resistant organisms can spread from person to person or between people and animals, including from food of animal origin. The main drivers of antimicrobial resistance include:

The misuse and overuse of antimicrobials;
Lack of access to clean water, sanitation and hygiene for both humans and animals;
Poor infection and disease prevention and control practices in health-care facilities and farms;
Poor access to quality, affordable medicines, vaccines and diagnostics;
Lack of awareness and knowledge; and
Lack of enforcement of legislation

What Needs to be Done to Prevent AMR?

A One Health multisectoral approach must be taken to fight against AMR. If AMR is not addressed aggressively, it is estimated that 10 million people worldwide will die each year by the year 2050 due to multiple drug-resistant pathogens.

The WHO, along with human and veterinary medical associations worldwide, have set out guidelines to help combat the AMR issue. Some key strategies include:

Prevention and control of infections by ensuring good water, sanitation, and hygiene programs in hospitals and in communities in general.
Vaccination programs for S. pneumoniae in people and Bordetella bronchiseptica in dogs, and continued vaccine development for bacterial pathogens that are not yet vaccine-preventable. Vaccination against viral diseases (e.g. influenza and COVID in people, and respiratory viruses in animals) is also important to reduce illness that is inappropriately treated with antibiotics and a lower number of hospital admittances that can lead to hospital-acquired infection.
Restrict the use of antibiotics in animals only when necessary. Many veterinary associations have developed Antimicrobial Stewardship initiatives to help combat AMR (AVMA, CVMA, WSAVA) to protect animal health and human health alike. The main points raised are to (1) Use antibiotics only when they are necessary for the treatment of a bacterial infection. (2) Use the most appropriate antibiotic for a given bacterial infection. (3) Use the correct dose, frequency, duration, and route when administering antibiotics.

Human medical associations also have implemented similar stewardship programs to prevent the misuse of antimicrobials in people when they are not indicated.

What are some roadblocks to solving AMR?

The lack of novel drugs in the antimicrobial pipeline. In 2019 WHO identified 32 antibiotics in clinical development that address the WHO list of priority pathogens, but only six were classified as innovative drugs.

Lack of access to antibiotics and other antimicrobials in less-developed countries is also problematic as it allows infections to go untreated.

Shortages in effective antibiotics worldwide are affecting health care everywhere, even in developed countries

Your Factory Farming Questions Answered

Mon, 07 Mar 2022 03:19:13 GMT

What is Factory Farming, and how is it affecting our health, our environment?

Ever wonder where the bulk of meat, eggs, and dairy come from in North America? Most people consume animal products several times each day, requiring an industrialized system to raise enough livestock to meet the demand. Known as factory farming, the practices that are used to keep prices low and demand high involve treating animals more like parts of a machine than living creatures. If you've wanted to learn more about where your animal products likely come from, or have heard the term "factory farming" and wanted to learn more, you've come to the right place. We've complied a list of some of the most commonly asked questions on the topic of factory farming to give you an introduction to the topic, and maybe answer your particular, burning questions.

What is Factory Farming?

Industrial animal agriculture, or “factory farming,” is a type of intensive animal agriculture, the main purpose of which is to maximize profits while minimizing costs at every level.

Is there Factory Farming in Canada?

Contrary to popular belief, factory farming is rampant in Canada. Canadians have this notion that farmed animals in Canada live freely on big fields, are able to spend their days grazing, playing, and napping in the sun, with a big red barn propped up on the hill in the background. There is a reason why Canadians think this: it's what we’re told and shown from an early age by the industry itself. Unfortunately, that’s not the case for the vast majority of animals that are raised and killed for food in Canada.

Given that only 1% of Canada’s population are farmers , and that the Canadian agriculture industry produces and slaughters over 800 million land animals annually, there is simply no way to accomplish this level of output without using intensive methods and practices.

Is Factory Farming Ethical?

Boy, that's a good question. This one is going to take a bit of explaining.

Unfortunately, there is no proactive monitoring or inspecting of farm facilities in Canada–inspections only take place after a complaint is made .

The reality is that intensive systems like this mean that animals can’t exhibit many of their natural, instinctive behaviors, which can cause tremendous psychological and physical suffering. For instance, chickens naturally engage in something called “dust bathing”, but because they are crammed together by the hundreds of thousands in massive sheds, they simply don’t have the space.

Chickens, cows, pigs, and other farmed animals are intelligent, exhibit a wide array of emotions, have best friends, and more. They have rich inner lives and a desire to live based on their natural instincts. Factory farming disregards all of that, and hence, is not an ethical practice. If we applied the same treatment to the dogs and cats we raise, love, and snuggle every day, Canadians would be aghast and outraged. But dogs and cats are not inherently different from chickens and pigs. In fact, pigs are far more intelligent than both dogs and cats. So why is it ok that we treat pigs in this manner but would never let the same happen to dogs and cats?

Not only is factory farming cruel to the animals, but it’s also detrimental for farmers. Factory farmers typically work for a handful of very powerful companies, like Tyson Foods or Purdue. These large corporations are vertically integrated, which means that they control production at every level, from feed to raising the animals, to slaughter, to selling the final product. They contract out to farmers to raise the animals on their behalf. Typically, these contracts are extremely rigid and difficult to get out of. These companies own all the animals being raised, however, it’s up to the farmer him or herself to take out the often million dollar+ loans to get a farm started. The farmers also have to pay for consistent upgrades to farms out of their own pocket. On top of that, farmers are only paid for the animals that make it to slaughter alive. Unfortunately, due to the horrendous conditions on farms, millions of animals die before making it to slaughter. That comes out of the farmer's pocket. Farmers in these circumstances are often referred to as indentured servants because they are at the complete mercy of the large corporation for which they work. It is extremely difficult to get out of contracts, and farmers often don’t talk about these difficulties because these corporations are so powerful and can take everything away from them at any time. Often, once farmers are able to break free from their contracts and move on, they are left with hundreds of thousands of dollars, or more, in debt, while these large corporations continue to make more and more money every year.

Working on farmers like this is also hazardous to human health, due to repetitive labour, inhaling toxic chemicals, and the severe stress and burnout that comes from running a mega farm.

Is Factory Farming Illegal?

Factory farming is not only legal but is propped up by a tremendous amount of subsidies that taxpayers pay for, marketing boards, and more. It is an extremely well-funded and powerful industry. There is a reason a chicken breast is so cheap. What consumers are paying for is not the true cost of chicken. Other costs are externalized and passed on to the consumer.

What is illegal in many provinces, however, is documenting what happens on these farms. Ag-gag laws, prevalent in many American states, have made their way to Canada in recent years. Ag-gag laws essentially make it illegal for individuals to document the treatment of animals on farms. This makes reporting and winning a case of animal cruelty extremely difficult and arguably impossible. The industry does not want Canadians to know what happens on factory farms.

Is Factory Farming Bad For The Environment?

We can no longer deny the devastating effects of factory farming on the environment. Here are just a few of the ways factory farming negatively impacts the environment:

Methane/CO2 production - industrial animal agriculture is the world’s leading contributor to greenhouse gas emissions (GHG). In fact, factory farming accounts for 37% of methane (CH4) emissions, which has more than 20 times the global warming potential of CO2 .

Water pollution - Factory farms are huge polluters when it comes to local waterways. For instance, manure contains traces of salt and heavy metals, which can end up in bodies of water and accumulate in the sediment, which concentrates as it moves up the food chain . An incredible amount of manure accumulates on factory farms. Many farms accumulate this manure in massive ponds and then spray it over the land (they have to do something with it!). However, when manure is repeatedly applied to farmland, it can cause dangerous phosphorous and nitrogen levels in the local water supplies, which destroys aquatic life .

Water usage - A tremendous amount of water is needed to produce animal-based proteins. For instance , “The average water footprint per calorie for beef is twenty times larger than for cereals and starchy roots. When we look at the water requirements for protein, it has been found that the water footprint per gram of protein for milk, eggs and chicken meat is about 1.5 times larger than for pulses.” Take a look at our post which shows that one beef burger requires the same amount of water as 20 showers! The reality is that 3 in ten people worldwide lack safe drinking water, and one of the main causes of water depletion worldwide is animal agriculture. One-third of the world’s water consumption is for producing animals products .

Deforestation and biodiversity loss - The sad reality is that animal agriculture is a significant driver of deforestation, in particular, cattle ranching. Cattle ranching (and the soy required to feed the cattle), is the biggest cause of deforestation in almost every Amazon country. Around 90% of the soy grown is used to feed animals to produce meat and dairy products. This deforestation, in addition to being a huge driver of biodiversity loss, also releases nearly 350 million tons of carbon into the atmosphere every year.

Is Factory Farming Sustainable?

Factory farming is not sustainable and there are a lot of reasons why:

Land use: A tremendous amount of land is used, worldwide, to grow crops to feed animals, with the end goal of producing meat and other animals products. This is an incredibly inefficient model for a few reasons, mostly due to the fact that animals are inefficient converters of food. Producing crops (soy, corn, wheat, etc.) for animal feed is many times more resource-intensive than using crops for direct human consumption . For example, animal agriculture provides just 18% of calories but takes up 83% of farmland .

The sad reality is that billions of people go without food every single day. Additionally, “Undernutritition causes 45% of child deaths, resulting in 3.1 million deaths annually .” Globally, farmed animals consume five times as much food as all human beings, but only provide 18% of calories and 37% of protein . Focusing just on the United States for a moment, if farmers took all the land currently used for animal agriculture and used it to grow plants instead, “they could sustain more than twice as many people as they do now, or an additional 390 million hungry mouths .”

Food waste - Animal agriculture is the ultimate form of food waste and is responsible for the most losses of all harvest crops on the planet . This is because most crops used to feed farmed animals are lost, meaning they are used by the animals for sustenance and energy, and don’t end up being passed along to the end consumer. So, there is a tremendous amount of waste before these products even make it into the homes of the consumer, however, it doesn’t stop there. As we know, household food waste is a big problem, especially when animal products go to waste (considering how inefficient these products are in the first place).

Is Factory Farming Necessary?

Factory farming is not necessary. In fact, “Avoiding meat and dairy products is the single biggest way to reduce your environmental impact on the planet, according to the scientists behind the most comprehensive analysis to date of the damage farming does to the planet.” Another study suggests that “Eliminating animal agriculture would result in a 75% reduction in overall farmland use and still feed the world.” Not only is factory farming unnecessary, but it’s negatively impacting the environment, human health, food security, and much more.

How Does Factory Farming Affect Human Health?

Huge industrial farms and their business practices affect far more people than you might expect. You don't have to be eating the meat/dairy/eggs from factory farms to be impacted by their effects.

Racial/socio-economic equity/living near factory farms

While working on a factory farm is no joke, living near one isn’t, either. Living near farms can have the following detrimental impacts on human health:

Pollutants can harm child brain development: “According to the EEB, particle matter (PM) and ozone from factory farms can impact brain development. Research published in the journal of Translational Neuroscience shows that high levels of both pollutants can adversely affect the neurological development of children, leading to a higher presence of neural, behavioural, and cognitive changes.”
Air pollution from factory farms can also damage the nervous system in adults, which can lead to increased anxiety .
Living near a factory farm also means you have a higher chance of developing asthma and other upper and lower respiratory tract diseases if you live near a factory farm.
You also have an increased risk of cardiovascular disease if you live near a factory farm, particularly is you’re elderly or have other ongoing health issues.
Sadly, these pollutants can also damage the reproductive system and cause birth defects.
You are also at an increased risk of diabetes, even without a family history of diabetes.

The sad reality is that often folks of lower socio-economic status live near these facilities because land and rent is cheaper (these facilities also bring down the market value of the surrounding area, which is not good for homeowners). This means that those already facing financial hardships also have to face these negative health consequences. They often have nowhere else to go and are at the complete mercy of these mega-farms.

Zoonotic diseases

One need look no further than the covid-19 pandemics to see the potentially deadly effects of animal-borne diseases on humans. Covid-19 jumped from a pangolin to a human in a crowded wet market in China. But covid-19 is not the exception. In fact, the U.S. Centers for Disease Control and Prevention states that “three out of every four new or emerging infectious diseases in people come from animals.” From bird flu to swine flu to mad cow disease, the way we treat, raise, and slaughter animals can not only have detrimental effects for the animals in question but can also be a severe risk to humans. According to Canada’s National Observer, “ Farmed and caged animals create the perfect breeding environment for zoonotic diseases, and not just in other countries. Canadians need to be much more concerned about the potential for future pandemics stemming from our own food system.”

E. coli and salmonella are also big risks to human health–e. coli coming from animal feces (which can contaminate water, meat, and vegetables), and salmonella coming from chicken that has been improperly cooked.

Antibiotic use + resistance

Naturally, when you cram thousands of animals together in very tight spaces, you create breeding grounds for diseases . Antibiotics are used en masse on factory farms to counter these low welfare standards. The overuse of these antibiotics contributes to the rapid rise and spread of bacteria that are resistant to medicines typically used to fight infections. These resistant bacteria are called “superbugs” and make it into our waterways, the soil, and even into the meat and dairy later to be consumed by humans. This alone can cause life-threatening illnesses and an inability to use antibiotics to treat various illnesses.

China pushes ahead with bold plan on Cultivated Meat while Canada lags behind

Wed, 09 Feb 2022 20:35:31 GMT

Chinese Ministry of Agriculture's 5-Year Plan Includes Support for Cultivated Meat

By: The Policy Campaign Team

Cultivated meat is an agricultural innovation that has been slowly gaining traction in recent years. Based on a well-established understanding of cell biology, cultivated meat technology allows us to grow real meat in a food production facility without many of the environmental drawbacks of traditional agriculture.

While much of the focus has been on research and commercialization efforts in Europe and the United States, it seems that the technology might be getting a significant funding and research boost in China. The Chinese Ministry of Agriculture and Rural Affairs has released their new 5-year plan, where they make reference to supporting innovation for cultivated meat, part of a package of “frontier and cross-disciplinary technologies.” Such statements suggest that further financing and support is coming - building on existing announcements made last year of three-year research funding for “High-efficiency biological manufacturing technology of artificial meat.”

China’s 5-year plans set out the economic and political objectives for the country across the full spectrum of government departments and policy areas (e.g., energy, agriculture, education). The current plan (2021-2025) is the 14th since their introduction in 1953. While initially setting out rigid quotas for economic outputs (e.g., grain production), they have become more relaxed over the years. They are now described as being closer to manifestos, or party platforms . Despite this they still have considerable weight in deciding the direction and activity of China’s public and private sectors.

While they are not always wholly successful, China’s 5-year plans have a track record of leading rapid growth and expansion in target industries and technologies. For example, their 2016-2020 renewable energy plan propelled growth in their clean energy sector resulting in the nation exceeding ambitious 2020 targets for wind, solar and hydroelectric capacity generation . China installed more wind capacity in 2020 (71.67 GigaWatts) than the rest of the world combined in 2019 (60.4 GigaWatts).

China’s new 5-year plan could well result in similar rapid innovation and growth for the cultivated meat industry. This technology presents many health, social, economic and environmental advantages over traditional meat production - resulting in widespread global benefits. Current animal agriculture is a water, energy and land intensive process propelling deforestation globally, resulting in the loss of essential carbon sinks and biodiversity. Animal agriculture also propagates antibiotic resistance, zoonotic disease, and foodborne illness resulting in severe health implications affecting millions of people.

Canada’s agricultural industry is globally recognized and trusted, rendering it a top exporter for commodities such as canola, beef, veal, vegetables and poultry. The sector also has high domestic value, providing 2.1 million jobs in 2020 and contributing $139.3 billion to Canada’s GDP . With global protein production shifting to new sustainable technologies like cultivated meat, Canada’s lack of investment in the industry risks their global leadership status against major competitors like China.

To compete in the global market and ensure domestic food security, Canada must invest in cultivated meat. The nation has already strongly invested in plant-based protein alternatives like pulses and canola. The industry is supported with a potential of $173 million earmarked in funding allowing the creation of 4500 jobs over ten years , yet funding for cultivated meat remains absent from the federal government. As development of a cultivated meat industry is expected to take upwards of five years, Canada must begin investing and innovating now.

Initial support needed for the development of this sector is straightforward. Adequate federal funding must be ringfenced for start-up and academic research to develop cultivated meat technology. This will ensure that necessary financing, foundations and government oversight are in place to see benefits felt across the nation. In addition, development of clear regulations will support job creation and educational opportunities by ensuring cultivated meat products can be lawfully brought to market. Creation of safe, ethical and sustainable jobs and educational opportunities through cultivated meat will increase Canada’s economic status while allowing us to compete in this rapidly growing global innovation.

Canada has a fleeting opportunity to reap the benefits of cultivated meat. The technology will allow the nation to meet environmental targets, reduce domestic health expenditure, ensure food security and improve its global economic status. We must invest now and plant the seeds of innovation that will allow Canada to reap these long-term benefits.

Cultivated Meat Moves Closer to Mass Production

Tue, 01 Feb 2022 23:39:56 GMT

Mosa Meat Clears a Production Hurdle, Shares Discovery With Competitors

By: The Policy Campaign Team

After a year that brought little in terms of good news (COP26, global extreme weather events and growing food insecurity), a major breakthrough in cultivated meat research brings hope for a food and climate secure future.

On the 13th of January 2022, Mosa Meat announced that they have successfully created cultivated meat without fetal bovine serum (FBS). The peer-reviewed paper, published in Nature Food, debunks the popular myth that cultivated meat is not a viable option for addressing major societal and environmental issues.

Cultivated meat technology allows scientists to grow meat in a sterile food production facility - similar to brewing beer or culturing yogurt. The final product is biologically identical to traditionally-reared meat without the many environmental, health and ethical costs of current animal agriculture.

This announcement also combats a series of headlines from 2021 that argued how reliance on FBS (derived from cow fetuses) offsets the environmental benefits of cultivated meat, thus limiting its scalability. Fortunately, Mosa Meat's decision to publicly share the pathway to create cultivated meat without FBS has removed this limiting factor and the main argument against cultivated meat.

The cultivated meat industry has developed significantly in the last few years, seeing significant research investment from big players like JBL Meat and the USDA and products regulated for sale in Singapore. While Mosa Meat has torn down the barrier presented by FBS, other obstacles still remain. Significant public and private financing are needed to bring this technology's climate and social benefits to fruition - an area where Canada is falling behind agricultural innovators such as the US and the Netherlands.

There is an urgent need to address growing global concerns such as climate change, antibiotic resistance, pandemics and food insecurity. While movements like Veganuary support those willing and able to adhere to an ethical and climate-friendly plant-based diet, it is clear this is not a one-size-fits-all solution. We cannot stop the growing demand for and consumption of meat, but we can offer an ethical, sustainable and healthy solution: cultivated meat.

Climate change, antibiotic resistance, pandemics, environmental destruction, drought, soil degradation and mistreatment of humans and animals all present strong arguments for moving away from conventional meat production. We need governments to recognize the potential for cultivated meat to address all of these issues and support the development of this industry. Together, we can ignite an agricultural revolution by cultivating our meat, allowing us to relieve the exhausted earth and ensure global food security.

To Learn More About Cultivated Meat...

You can check out our video serie s explaining what cultivated meat is all about.

You can sign our cultivated meat petition .

Or if you want to do more to help us push for cultivated meat legislation, you can read our policy brief and sign up to be a policy advocate.

References:

https://mosameat.com/blog/cultivating-beef-without-fetal-bovine-serum

https://www.greenqueen.com.hk/mosa-meat-fetal-bovine-serum-cultivated-meat/

Meat Or Medication: Antibiotic Resistance Is Proof That Meat Profits Matter More Than Human Health

Wed, 17 Nov 2021 19:45:21 GMT

Agricultural pharmacology's impact on human health

By Hayley Cloona

The accidental discovery of penicillin by Alexandar Flemming in 1928 spurred the development of antibiotics, which have saved millions of lives and extended life expectancy across the globe. These precious medical inventions allow doctors to treat bacterial infections that cause various illnesses ranging from a sore throat to tuberculosis and deadly pneumonia .

Yet decades after the first lives were saved by these miracle drugs, bacterial infections are once again a major threat to human life. The rapid emergence of antibiotic-resistant bacteria is occurring at an alarming rate worldwide and is caused by misuse of these drugs in human medicine and animal husbandry. While misuse in humans stems from a lack of public awareness around the applications of antibiotics, the animal agricultural industry knowingly abuses these medications at the cost of long-term human health and food security.

Reimagine Agriculture is highly concerned about the dangers of antibiotic resistance from meat production. We want to educate the public on this widely ignored and (sadly) denied problem within our food systems so that they can make educated decisions about their consumption habits.

What is antibiotic resistance, and why does it occur?

Antibiotic resistance occurs when bacteria develop the ability to survive the drugs designed to kill them . Bacteria mutate upon repeated and frequent exposure to antibiotic medications through generational natural selection . This means that bacterium not affected by a course of antibiotics will spread their resistant genes onto the next generation of bacteria. Such generational resistance allows bacteria to quickly become immune to some of the strongest antibiotic medications in existence.

Similarly, spontaneous mutations can also occur. This is because bacteria reproduce by creating a copy of themselves and their DNA. While replicating their genetic material, mutations can occur, meaning the new bacterium is stronger than the last. Both spontaneous and naturally selected mutations are swift and effective. Once a single bacterium is immune, a resistant population quickly grows as bacterium reproduce asexually every 4 to 20 minutes .

How is antibiotic resistance linked to animal agriculture?

As we just learned, every time antibiotics are used new antibiotic-resistant bacteria are created . This amplifies the fact that the majority of antibiotic use occurs in agricultural settings . These medications are used for various reasons in the production of animal products, including; beef, pork, chicken, fish, eggs, and dairy.

One of the main concerns in modern agricultural systems is that high stocking density promotes disease in farm animals. Animals are held in poorly ventilated, damp and feces-covered sheds and pens where infection and disease quickly spread. Farmers then supply antibiotic-laden feed to prevent widespread infection in their livestock and eventual profit losses from sick and dying animals.

The Centre for Disease Control (CDC) has acknowledged that antibiotic use in agriculture significantly contributes to antibiotic resistance. They state that these medications should only be used where necessary rather than freely fed to animals. In contrast, many wealthy and developed nations condone the use of antibiotics as a preventative measure to offset poor and unsustainable animal husbandry practices. Here in Canada, agriculture accounts for 82% of all antibiotic use .

How does this impact human health and food security?

While many claim that antibiotics help farmers produce more sanitary food for human consumption, this is far from reality. As farm animals consume antibiotic medications so frequently, their bodies are full of and covered in resistant bacteria, which pass into our food during processing .

For meat and fish, this contamination occurs during slaughter. In dairy, resistant bacteria and even antibiotic medications can pass through the animal into the final milk product . Similarly, animal manure is commonly used to fertilize soil, spreading antibiotic-resistant bacteria into crops, fruits, vegetables, and nearby waterways .

While regulations suggest that animals treated with antibiotics should not be processed for meat or milked within the treatment period , there is no way to guarantee such guidelines are adhered to, and antibiotic-resistant bacteria persist in animals even after treatment ends.

Eventually, meat and dairy contaminated with antibiotic-resistant bacteria or antimicrobial medications are consumed by humans. Ingestion of Salmonella or Escherichia coli (E.coli) bacteria causes food poisoning, which commonly affects children, pregnant, elderly and immunocompromised peoples.

While mild symptoms such as nausea, diarrhea, and vomiting can be treated at home, they are highly infectious and quickly passed on to other humans and pets. In contrast, severe symptoms, including bloody diarrhea, high fever, and dehydration , can be fatal and require medical attention.

This is where the real implications of antibiotic resistance become evident. Patients with severe infections, including but not limited to food poisoning, require antibiotic treatment. But the abuse of these medications in animal agriculture has propagated resistant bacteria, meaning antibiotics are no longer as effective for treating infections. As a result, the risk of dying from a once treatable infection has significantly increased; and continues to grow with each unsuccessful attempt to manage the infection.

How can we address the problem?

We have created a culture and food preferences that revolve around unsustainable and unsafe animal products. Animal agriculture relies on antibiotics to prevent widespread infection and death in livestock, ensuring the propagation of antibiotic-resistant bacteria in animals and humans. We can not continue this dangerous and irresponsible use of antibiotics in animal agriculture while ensuring the safety and well-being of the human race. Under our current system, the choice is meat or medication. But what if we could reimagine this choice, and how we produce animal products?

Cultivated food technology has quickly evolved in previous years. Initially deemed an idealistic solution to many environmental and social issues, this technology is almost ready to produce meat on a global scale. While the minimal ecological and climate impacts of cultivated meat, dairy and fish dominate conversation around the technology, it is an effective solution to growing antibiotic resistance.

Cultivated meat (fish and dairy) is grown from animal stem cells in a sterile lab environment. This removes the need for antibiotics as no live animals, high stocking densities, bacteria or slaughtering is involved. Many fear cultivated meat technology, claiming it is fake meat full of dangerous chemicals. This is simply untrue as the growth process only uses animal cells, growth factors and a food source - exactly how meat grows in an animal.

The potential for cultivated meat to alleviate antibiotic resistance is real and significant, but a lack of government funding and regulation hinders its development. In light of this, Reimagine Agriculture is running an advocacy campaign asking the Canadian Government to support the development of cultivated meat through investment and regulation. This will ensure that our agri-food system is modernized and will no longer support animal agriculture that propels climate change and antibiotic resistance. We are making progress, but we need your help!

Are you concerned about antibiotic resistance and want to take action? Please consider volunteering with Reimaging Agriculture. We will train you to speak with your Member of Parliament and guide you through your advocacy journey.

Don’t worry if you are short on time and can’t volunteer, simply take a moment to sign our petition and use your voice to fight antibiotic resistance from animal agriculture now!

Together, we can ensure all humans have a healthy, safe and prosperous future!

Why Jellyfish and Plankton May Become All That's Left Of Our Ocean

Fri, 03 Sep 2021 14:21:30 GMT

A BlogSwap post from our friends at Factory Farm Awareness Coalition

By: Chenyang Wu

Envision a world where shrimp linguini has been replaced by jellyfish pasta. Where clam chowder is now plankton soup, and pan-fried scallops now pan-fried sponges. That world isn’t so far off from where we are now. At the rate at which fisheries and fishing vessels worldwide are depleting the ocean of its aquatic fauna, the fate of the world’s seafood industries have been put into peril in the coming decades. A 2009 study says that 90% of all predator fish in the ocean have been killed off or consumed. Between 1970 and 2012, 49% of marine vertebrates have declined , a percentage that is sure to grow exponentially in the coming years. Our world’s current rate of exploitation of its fish stocks will well lead to the collapse of fisheries, seafood markets, and the diets of many who depend on the ocean for their food. The salmon and cod that we have grown accustomed to seeing in our supermarkets are currently turning into relics of the past, while smaller relatives such as shrimp and krill have begun to take their place in the market. Yet, at the current pace of the fishing industry, those too will soon start to fade away in the coming decades.

Coined by Daniel Pauly and other marine scientists , the phenomenon that describes the way fisheries are changing the aquatic ecosystem is called fishing down the web , a loop in which, by selectively fishing for larger fishes, the fishing industry has dramatically depleted the amount available to them, forcing them to approach smaller and smaller fish to generate profit. These larger types of fish are often found at the highest trophic levels in the ecosystem, meaning that they are mainly carnivorous and require the most energy to maintain, giving them their size. Because of their size, it is harder for them to escape from fishing techniques such as trawler nets, and they are valued at higher prices, making them primary targets for fishermen and fishing vessels. Furthermore, their high energy consumption and higher age of fertility means that they aren’t able to produce enough offspring to compensate for the damage fishing can do to their population. As the fish from these trophic levels eventually become overfished and harder to find, the industry looks towards their prey: the fish in the trophic level below them. This leads to the vicious cycle of fishing down the web, a loop that forces industries to turn to lower and lower trophic levels of marine organisms as their population in higher trophic levels becomes unsustainable.

We can look at trends happening worldwide that point to our overfishing of these higher trophic level fish; in the Pacific Northwest, several species of salmon are facing extinction due to higher water temperatures and overfishing. In Japan, the price of the freshwater Japanese Eel multiplied as it became classified as endangered in 2014 and saw lower domestic catch rates. Sharks have become “functionally extinct” from 19% of the world’s coral reefs as the demand for shark fin soup, a delicacy in Asian countries, has increased. Sardines, one of species of fish found in lower trophic levels, have seen an increase in demand as larger fish have become less affordable and harder to catch.

Within each trophic level itself, it’s not just the population of fishes that are decreasing; their bodies are shrinking in size as well. This makes sense; smaller fish are more likely to escape from objects such as trawler nets and thus reproduce more, leading to future generations being more likely to inherit the parts of their genetic makeup that code for their smaller size. Furthermore, global warming has led to increases in ocean temperatures, lowering the oxygen-absorbing capabilities of water and increasing the need for oxygen in fishes, stunting their growth . This growth in ocean temperatures has also directly altered the metabolism of fishes, increasing their mortality rate . UC Berkeley provides just a few examples of the most dramatic changes in fish sizes across the world. We have been changing the makeup of our environment not just on an ecological level, but on a genetic and molecular level. Through our anthropogenic impact, we have been artificially selecting for smaller fish through our fishing techniques and our contribution to climate change.

So, how can we prevent a future where jellyfish and plankton become the only creatures that roam our seas? Many problems such as our generally apathetic views on fish welfare leading to subsequent lack of action and our negative effect on the environment are factors that impact the sustainability of our oceans. Considering this article’s focus on the effect of the fishing industry, I would like to focus on informing others of key aspects that surround the issue of overfishing and how they can be resolved. Poor oversight by fisheries and lack of regulation surrounding fishermen is a major factor; establishing fishing rights could help control the amount of catches per day through enforcing a daily cap and designating specific areas to separate fishermen to reduce competition, resolving any “tragedy of the commons'' situations that might take place. The idea of implementing a Maximum Sustainable Yield (MSY) , introduced in the 2002 World Summit of Sustainable Development, promotes efficient fishing practices that also minimize population loss through leaving a select amount of fish untouched so they can repopulate and sustain their population. Though this is a solution that seeks to both benefit fishermen and reduce harm to the environment, its implementation has been a rocky road due to poor regulations in the industry. Being informed of the issues surrounding fisheries and their environmental impact will help us find a place where we can start to take action, whether it be social media or a community-led campaign. For our oceans to prosper as they have before, we must make use of our time now to prevent its collapse and protect the bounties it has given us.

Chenyang Wu is an undergraduate biology major based in New York City and a writer for the Factory Farm Awareness Coalition

Container Planting with Biochar

Fri, 09 Jul 2021 12:55:21 GMT

Knock Your Gardening up a Notch!

By: Sheila McEwen

I first learned about biochar last year while watching Rosario Dawson's award-winning documentary The Need To GROW . I was immediately intrigued by the concept of applying charred cooking waste to a vegetable garden to boost yields while reducing the need to add water and fertilizer. So I began a quest to learn more about the glittering horticultural black gold called biochar and to experiment with biochar in my thirsty container garden.

What is biochar?

Depending on the information source, biochar is either a high-grade type of charcoal or a “charcoal-like” substance with properties superior to those of charcoal. Regardless, all sources tend to agree that biochar differs from common charcoal—say, the type used for cooking briquettes—in how it is made and in its extraordinary beneficial uses.

How biochar is made

Biochar is made in a process called pyrolysis, which exposes carbon-rich organic matter to extreme heat with little or no access to oxygen. All sources of this carbon-rich matter were once part of a living organism. Sources typically include plant waste, like wood and corn stalks, by-products of a biological process, like manure and sewage, or a combination of the two, like livestock bedding.

Biochar’s beneficial uses

Biochar increases the soil’s moisture retention, which reduces the need to irrigate crops. Biochar also helps nutrients to move through the soil more efficiently, which reduces the need to add fertilizers. What’s more, biochar also helps to restore organic carbon, filter soil contaminants, neutralize acidic soils, and suppress odors in manure applications! But, for now, I’ll just focus on biochar’s benefits to plants.

My biochar experiment

I’m not a farmer, just a hobby gardener dabbling with varying success at growing vegetables in containers. My interest in biochar was mostly to cut down on watering during the blistering heat waves that are becoming the norm in southern Ontario’s growing season. I’ve had to water container plants morning and evening on days when the temperature exceeded 30 degrees Celsius.

As if the challenge of container planting were not enough, I recently transitioned to veganic gardening and no longer use synthetic fertilizers or animal-derived compost. So I was curious to see how biochar could improve nutrient uptake by plants confined to a vegan diet within tiny, plastic-bound biospheres.

Canadian-made biochar

My search for Canadian biochar suppliers located AirTerra, an Alberta company that produces SoilMatrix, a high-grade biochar made from wood residue. I particularly liked AirTerra’s assurance that its product is free of animal waste and of toxic substances like pathogens and polycyclic aromatic hydrocarbons (PAHs). So I ordered several boxes of SoilMatrix and began experimenting with biochar.

Putting biochar to work

During a phone chat on how to get started, AirTerra President and CEO Rob Lavoie advised me to inoculate the biochar with compost before combining it with my potting soil. Biochar by itself contains no nutrients but it provides pathways for beneficial microbes to transfer nutrients and moisture from the compost to the plant roots.

As Rob explains, “The soil ingredients—sand grains, silt, humus (dead plant material), clay, and soil organic carbon—play an important part in enabling roots and microbiology to uptake nutrients destined to feed plants. The key requirement for nutrients to be bioavailable is their “solubility”. Roots, bacteria, and fungi can only take up nutrients that have been solubilized (in solution with water.) This is where biochar can help.

“Biochar assists nutrient uptake through its ability to support the solubilisation of nutrients on its large surface area of positively and negatively charged pore structure. Moreover, the pores themselves make excellent storage locations for moisture. Together, moisture stored (absorbed) in biochar pores and nutrients stored (adsorbed) along its charged cellular walls become more available for roots, bacteria, and fungi. Mycorrhizal fungi provide a transportation paths for nutrients and moisture stored in biochar particles to get to the roots. “

So, over the fall and winter months of 2020-21, I added biochar to ground tree leaves and kitchen waste and kept the mixture moist and aerated. By the spring, most of the mixture resembled dark soil. To prepare my plant containers, I combined the biochar blend with potting mix containing soil and mycorrhizal fungi. Those were the only ingredients my plants would access for the full growing season, apart from any nutrients inadvertently delivered by the birds and insects in my backyard.

When to use biochar

If you’re also considering biochar amendment to your gardens or fields, Rob cautions that you first should ensure the nutrients in your soil are solubilized. He explains,

“Saying that biochar is necessary for soil nutrients to be made available for plants would be a vast over statement! Roots can access nutrients directly if the root itself encounters nutrients that are solubilized. For this to occur, the soil must be moist with solubilized nitrogen, phosphorous, and potassium (to name only the top three macro nutrients). If the soil is dry, the nutrients are in a crystalized solid form, leaving them unavailable to plant roots. Also, nutrients that have not been adsorbed onto a surface or some type of surface area can easily be washed away in the rains, and this is the fate of a soil with too little soil organic carbon content in the form of dead plant or microbial material or biochar. It is the soil life in the form of bacteria, fungi and earthworms that perform the work of converting solid organic material into these solubilized nutrients.”

To make the most of your biochar investment, Rob offers these tips:

Don’t use biochar for soil that is already rich in organic carbon (compost, dead plant material, wood chips, mulch, etc.) Organic-rich soils already have the surface area needed to make nutrients available for plants.
If adding biochar directly to soils lacking in organic carbon,

first amend the soil with rich compost and worm castings. This will help make the nutrients more available in a solubilized form, then
add the biochar between layers of compost to help maintain the organic carbon level at a healthy level.

Instead, and ideally, co-compost the biochar with organic residues before adding it to the soil.

I find Point 3 particularly helpful for container planting, which doesn’t provide much space for compost layering or nutrient cycling by fungi and earthworms!

Results

Although it’s too early in the season to detect biochar’s impact on food yield, all the container plants are looking vibrant and little fruits are beginning to emerge on their fragile branches. I’m happy to find that my plants need less frequent watering than they previously had on comparatively hot, dry days. Biochar may be one of the reasons.

If you’re interested in learning more about AirTerra’s Soil Matrix biochar, please visit www.airterra.ca

Sheila McEwen is a freelance technical writer and a novice veganic gardener.

Drought in Canada

Tue, 22 Jun 2021 00:04:43 GMT

Even Canada Can Run Dry

By Hayley Cloona

Canada is often depicted as a utopia of lush grassland and forest. A land lined with ever-running rivers periodically interrupted by snow-capped mountains and bottomless blue lakes. While some regions of the country still represent this pristine natural haven, the reality for many is frequent drought conditions that wreak havoc amongst natural and human habitats alike. Such drought conditions are not unheard of historically across some regions of Canada. Still, these lands and many other traditionally "wet" areas are seeing increased occurrences of drought. This fosters the question: Why is Canada running dry?

While climate change is increasing the frequency and intensity of drought worldwide, these conditions are exacerbated by many agricultural and social practices. Poor management of natural lands, soil degradation, and intensive livestocking significantly impact the Earth's natural hydrological cycle. Replacement of forests and grasslands with pasture or ranching units obliterates the soil's ability to store and recycle water. Widespread land-use change has occurred across Canada over the previous decades seeing natural prairie grasslands reduced by up to 80% of their original coverage .

The Canadian agricultural sector has suffered immensely from these drought conditions in previous years. Widespread crop failures promoting fodder and food shortages routinely headline the news across the Prairie provinces of Alberta, Saskatchewan, and Manitoba, where most Canadian cropping and animal husbandry occur. Drought conditions are now affecting the typically 'wet' British Columbia with the potential to strain its infamous fruit and vegetable sector.

Water-intensive animal husbandry practices are the norm across the country. Each year the agricultural sector uses around 2.95 billion cubic meters of water ; this equates to the amount of water that flows over Niagara Falls in two weeks! Adding fuel to the fire, the demand for food is now growing annually. Over 60% of Canadians consume meat, and 93% consume dairy daily . Such diets, primarily based on animal products, require significant inputs of water to produce; for example, around 1,800 gallons of water are needed to produce a single pound of beef.

The Canadian agricultural sector is asserting immense pressure on the country's already stressed water resources. As the population grows, the demand for animal products is expected to increase rapidly . As climate change accelerates, so too will the frequency and intensity of drought conditions. Under such conditions, Canada's agricultural sector will be unable to meet growing food demands, resulting in the already 1.2 million households living with food insecurity to grow in the coming decade.

While some agricultural practices can alleviate the stress on natural water availability, reduced demand for traditionally produced animal protein is critical in mitigating the most severe impacts of drought. Generally speaking, cultivated meat is a good alternative for those wishing to continue consuming animal protein while reducing their environmental footprint. This lab-produced alternative requires less water to produce while also emitting fewer greenhouse gas emissions .

The recently revised Canadian Food Guide suggests consumers opt for plant-based proteins instead of animal-based proteins where possible. The replacement of meat and dairy with plant-based proteins and milk contributes positively to your family's health while reducing agricultural influences on drought conditions and the environment as a whole. Currently, an estimated 1.6% of Canadians exclude animal products from their diet, relying on plant protein such as legumes, nuts, and seeds.

Drought is set to become a regular feature of our future. The combination of damaged soils, deforestation, unpredictable weather patterns, increasing private and public consumption, and water-intensive animal husbandry has left the earth's natural water cycle severely damaged. We can not alter weather patterns or stop increasing water demand, but holistic stewardship of the land combined with stopping traditional animal meat production will ensure drought does not severely affect our daily lives in our new climate-challenged future.

You can be a part of the movement for change. Here at Reimagine Agriculture, we deeply care about reforming the Canadian political and educational systems to ensure a sustainable and food-secure future for everyone. Join our policy campaign and lend your voice in the fight against drought, animal maltreatment, and food insecurity in Canada.

How sustainable is your latte?

Thu, 03 Dec 2020 03:42:12 GMT

Choosing sustainable vegan milk options for your next morning tea or coffee

We’re fortunate to live in a world today where there is an abundance of dairy-free/vegan milks to choose from, when just a few years ago the options were either limited or non-existent. However, this also means we may sometimes struggle with figuring out what milks options are the most sustainable, and also which ones have the right consistency, taste, and texture that we’re looking for when we think of “milk”. There are many reasons to make the switch to drinking dairy-free milk, and one of the main reasons is dairy’s exorbitant environmental impact in comparison to non-dairy alternatives.

To help keep your non-dairy milk consumption as low-waste as possible, we’ve done some digging and we’re going to highlight some of the most evidence based sustainable milk alternatives and offer a review on their taste and ability to offer a suitable replacement for your coffee and tea needs!

Environmental Impact of Dairy Milk

Critical research from the Natural Resources Defense Council (NDRC) explains the energy input required to produce dairy milk and the significant carbon footprint acquired during its consumption. In particular, raising dairy cows is not just about the cow itself, but about the grains required to feed and raise cattle and the resources needed to produce enough of these grains. Growing these grains takes a significant amount of fertilizer and pesticides, classifying it as “one of the most greenhouse gas-intensive foods” you can purchase. Furthermore, huge amounts of land, constant electricity and water are needed to hydrate and sustain the cows for dairy milk production. Pretty alarming right? Not to mention, rearing cattle itself is highly greenhouse gas intensive, due to the excess of methane and nitrous oxide present in cow burps and manure (yes, we said it!). This excess in greenhouse gases leads to both air and water pollution, further exacerbating climate change and causing significant harm/damage to both the workers and people in areas surrounding factory farms. If that’s not all, raw dairy milk takes a lot of energy to process, package, and be shipped to grocery stores all across the world.

Choosing Non-Dairy Milks Lowers Your Overall Environmental Impact! Here’s How:

One of the largest studies ever conducted, has indicated that “ avoiding meat and dairy is [the] single biggest way to reduce your impact on Earth ”. Additionally, the study revealed livestock now takes up as much land as humans, leading to much more environmental harm than the least sustainable vegetables or cereals grown globally. Pretty daunting right? Well, there’s good news! There’s a rather simple solution to reducing your overall impact, and the 2018 study by Joseph Poore of Oxford University found that “ A vegan diet is probably the single biggest way to reduce your impact on planet Earth, not just greenhouse gases, but global acidification, eutrophication, land use, and water use ”. Good news, right? Now, to choose the most sustainable milk options! To be honest, the total impact of all non-dairy milk combined is much less than the impact of dairy milk, so whatever choice you make, will be more sustainable.

Three Non-Dairy Milks with Low Environmental Impacts

The three main dairy-free milk alternatives that we have chosen to highlight in this post are: oat milk, hemp milk, and pea milk. We’ve based our findings on research that has shown that these three plant milks are some of the lowest impact milk alternatives. This is because they require the least amount of water to grow and also produce fewer emissions than their counterparts (i.e. soy milk). Furthermore, not only are these milks low-impact, they are high in creaminess, health benefits, and offer an excellent “dairy-like” replacement, without the negative environmental impacts of dairy milk! With this in mind, let’s dive into the benefits of each of the three plant milks.

Oat Milk

Oat milk is another excellent non-dairy milk alternative! It’s become increasingly popular in the last few years, with big chain coffee shops like Starbucks, now providing it as an option for their popular latte creations!

What makes oat milk so great? Well, in addition to it’s super smooth and creamy texture, and ability to foam/froth super well, it uses six times less water to grow oats (than it does to grow almonds!) and has a low carbon footprint. Oats also use ten times less land and produce three times less greenhouse gas emissions than cow’s milk. Better yet, one of my favourite brands, Earth’s Own, produces their oat milk using only Canadian grown and gluten free oats, reducing its carbon footprint locally and making it even more accessible to anyone with dietary allergies.

Have you tried and love oat milk as much as we do?

Below is a picture of my favourite brand of Oat Milk, and guess what? It’s Canadian! It’s called Earth’s Own, and you can find it here .

Hemp Milk

Hemp milk is an excellent plant alternative, offering a super creamy consistency, and a wonderful option for your tea or coffee. In addition to its excellent creaminess (seriously… so creamy!), there are incredible health benefits associated with it. This milk contains a large amount of high-quality protein and important fatty acids (linoleic acid or omega-6 and alpha-linolenic acid or omega-3). Many vegans (and some non-vegans alike) consume large amounts of hemp seeds due to their health benefits , so why not make the switch to hemp milk too? The fatty acids found in hemp milk support an improved cardiovascular system, helping maintain a healthy level of cholesterol, and fortifying skin as well.

All of these benefits are obtained while still respecting the environment and causing no harm to animals or the planet! Better yet, hemp is grown right here in Canada, limiting the total amount of energy and miles used to transport it within the country. The production of hemp is extremely eco-friendly as well. Hemp uses much less water and produces higher yields per hectare. It is also highly resilient to pests and diseases, meaning it requires less use of pesticides (which are very harmful to the environment, linked to climate change, and contribute to pollution of water bodies). If that’s not all, hemp directly contributes to combating global warming by absorbing CO2 from the atmosphere. Finally, (I know right? The benefits are endless!) hemp results in less waste overall, as almost every part of the plant is usable, unlike some other plants whose outer shells, are not usable.

So what are you waiting for? I hope you make the switch to this delicious milk soon!

Pea Protein Milk

Plant based pea protein milk is another excellent non-dairy milk alternative! With the same amount of protein per glass as cow’s milk, pea protein milk is a fantastic non-dairy option. Depending on what you prefer, there are both sweetened and unsweetened options, and we now have access in Canada, to a barista blend from Swedish company Sproud . According to their claims, pea milk is one of the most sustainable milk options as not only is it plant based, with a 25% less carbon footprint than Cow’s milk, Sprout peas actually put nitrogen back into the soil, making it a highly regenerative crop! It makes the soil happy and the Earth happy, and in turn we get delicious pea-based milk that is good for the environment and our health. With regard to its production, Sproud uses protein made from dried yellow peas currently cultivated here in Canada itself, with a producing facility located in Toronto, meaning a shorter and more local supply chain. Ripple is another brand available in Canada, and they too, source their peas from Canada (along with the U.S. Midwest).

If that’s not enough, pea protein milk is a great eco-conscious milk alternative, as the peas are often grown with little to no irrigation and the need for chemical/artificial fertilizers. Furthermore, growing peas requires six times less water than their more popular counterpart - almonds - further reducing its overall environmental impact and carbon footprint.

Making Your Own Non-Dairy Milk (Yes, you can!)

Links to Recipes:

Here are a few links to some of our favourite guides for making your own non-dairy milk at home! Happy milking!

https://minimalistbaker.com/guide-making-dairy-free-milk/

https://www.straightupfood.com/blog/2012/09/20/nondairy-milks/

By Samara Bhimji

To download an enhanced copy of this bog with photos, links and graphs, please click here

What We're Reading

Wed, 18 Nov 2020 02:22:33 GMT

Looking for a new read? We've got you covered.

By: Allison Penner

One of the silver linings I’ve enjoyed from the past months is the opportunity to read a lot of books! Below is a collection of some favourites I’ve recently read.

How Not to Die

By: Dr. Michael Greger

There is no way for me to write this list without including this book! It’s focused on nutrition and is structured by first going through many chronic diseases and causes of deaths and then focuses on the foods to consume in the second half. My favourite part of Dr. Greger’s writing is its dedication to being fact based through its incredible amount of citations to peer-reviewed studies and articles that fill over 100 pages! The book continues to serve as a roadmap for how I plan what I eat each day for optimal nutrition.

Raising a rare girl : a memoir

By: Heather Lanier

I picked this up right in the days before I was scheduled to move which turned out to be a terrible idea as I could not put it down! It follows the journey of a mom raising a daughter who has a very rare genetic condition. The book doesn’t touch on anything directly related to agriculture, but it gives us a reminder that we need an agricultural system that serves everyone. This means meeting the needs of people who fall outside of the norm even when it poses unique challenges and difficulties. I found this book to be deeply thought provoking and meaningful.

Billion Dollar Burger: Inside Big Tech's Race for the Future of Food

By: Chase Purdy

This is a recently released book on the clean meat sector. It’s written by a journalist and it helps provide a really analytical perspective on the industry. For example, it talks about fetal bovine serum which is a really big issue to the industry moving forward. I would recommend this book to anyone interested in what the clean meat industry currently looks like as well as the reasoning behind the invention.

The sacred hoop : recovering the feminine in American Indian traditions

By: Paula Gunn Allen

This book highlights how women have largely been written out of Indigenous histories and traditions due to colonization. I really appreciated how good this book was about getting me to evaluate my own biases and perspectives. For example, she discusses how much of what we know about Indigenous life is through a settler perspective (the one we prioritize remembering). As that was an incredibly patriarchal society, we only learn about their traditions by people with those biases. It’s been a few weeks since I’ve read it yet I continue to think about the lessons it provides on a daily basis.

The year-round solar greenhouse : how to design and build a net-zero energy greenhouse

By: Lindsey Schiller

This was a really wonderful and fun read. I really liked that the book focuses on uniquely designing greenhouses to fit the different climates and needs of the individual. This is demonstrated through its discussion of different materials and building modifications and gives case studies throughout. It even included a Canadian-based example that made it work through closing the greenhouse in winter. I would really recommend this book for anyone interested in greenhouse construction.

How Your Food Choices Today are Limiting Your Future Food Options

Mon, 26 Oct 2020 16:28:17 GMT

If you want choices in the future, you'll need to make different ones today

By Sienna Guo

When we think about animal agriculture and its relationship with climate change, we think about its direct impacts on land use, on water usage, and maybe even on greenhouse gas (GHG) emission. But in order to fully understand the severity of the current situation, we need to look at the impacts in a more holistic way.

In terms of deforestation, we know that animal agriculture is responsible for 1-2 acres (1) of rainforest being burned every single second for the purpose of clearing land for grazing animals or growing animal feed. It’s kind of hard to picture how big an acre is, so let’s think about it visually. One acre is equivalent to about ¾ of the size of a standard American football field, or about 15 and a half tennis courts. This is all for the purpose of livestock being able to cover 45% (2) of the land that is available on Earth.

Looking at water usage, animal agriculture uses up 55% of all of the available freshwater (3) on the planet; this is used to give drinking water to the animals (but investigations show that the amount given is the bare minimum, it’s not exactly a beautiful oasis with fish and birds and fairy dust), to irrigate the land used to grow the grain they eat, to attempt to clean the facilities they’re housed in, to attempt to sanitize their carcasses for human consumption… etc. This amounts to 34 trillion gallons of water (4) being used annually just in the US alone. A single animal meat hamburger uses up 660 gallons of water (5) , which is as much water as 2 months of regular showering! We’ve often heard the whole ‘don’t take such long showers, it’s a waste of water!!’, when instead, we should consider not eating so many animal meat burgers if our goal is really to reduce water waste.

Another common link is the production of GHG emissions by animal agriculture. It is actually responsible for 18% of global GHG production (6) and is 86x more destructive to the environment by way of GHG emissions than all vehicular emissions combined. Meat accounts for nearly 60% of all greenhouse gases from food production (8). This contribution of GHG production leads to the greenhouse effect, which contributes largely to ice sheet degradation.

Animal agriculture also produces 116000 lbs of animal excrement every second(7). Some of this excrement discharges 150 billion gallons of methane a year (8), some of which leads to the production of 64% of all ammonia emis sions (9) , and some of which runs off into the ocean, causing dead zones completely devoid of life. These livestock operations have generated more than 500 low-oxygen areas in our oceans; these dead zones don’t have enough oxygen for marine life to thrive, so they die, further perpetuating the decomposition cycle and the sedimentation of carbon dioxide. Animal waste also breaks down and forms ammonia gas, which combines with other pollutants in the air to form nitric acid, which builds up in the atmosphere and returns to the surface of the earth as acid rain, harming soil, forest habitats and water ecosystems.

Fisheries aren’t crimeless operations either; for every 1 poun d of fish caught, 5 pound s of unintended marine species are caught (10) , discarded and left worse for wear. It is thought that if we keep abusing the ocean’s biodiversity at the rate that we are, we will have fishless oceans by 2048. Marine biodiversity loss also reduces the quality of the ocean, which impedes the ability of the ocean to recover from disturbances and weakens its ability to regulate our climate.

On the topic of biodiversity, it is also projected that the continuation of deforestation of our rainforests significantly affects the extinction rate. Every day, over 110 species go extinct(11) . 40% of all fish caught each year are disp osed of (12) , and the biodiversity of the ocean is severely impacted by our selection of the fish we want to consume, and the subsequent ways their food chains and ecosystems are disrupted. We are in our 6th mass extinction. Never in history has a mass extinction been caused solely by a singular species, and yet here we are, doing the impossible, a billion crimes at a time.

Animal agriculture is not just the structure that produces your food. It is an industry that you invest in every day; it makes you a stakeholder in the destruction of our future. Changing the sources that you use to feed yourself is the single biggest impact that any human can have on the environment. This is not to say that fossil fuel consumption should continue and that is not a problem at hand – not at all. Simply that decisions regarding those structures are not ones that every single person is able to partake in, but all people partake in their individual food choices. For the sake of being able to have any choices in the future, it’s time to change your choices concerning your food.

References:

1. Measuring the Daily Destruction of the World's Rainforests. Scientific American. November 19, 2009. https://www.scientificamerican.com/article/earth-talks-daily-destruction/

2. Thornton, Phillip, et al. "Livestock and climate change". Livestock xchange. International Livestock Research Institute. November 2011

3. Jacobson, Michael F. “Six Arguments For a Greener Diet: How a More Plant-based Diet Could Save Your Health and the Environment. Chapter 4: More and Cleaner Water”. Washington, DC: Center for Science in the Public Interest, 2006.

4. "Summary of Estimated Water Use in the United States in 2005". United States Geological Service; Pimentel, David, et al. "Water Resources: Agricultural and Environmental Issues". BioScience. (2004) 54 (10): 909-918

5. https://www.latimes.com/food/dailydish/la-dd-gallons-of-water-to-make-a-burger-20140124-story.html

6. "Livestock's Long Shadow: environmental issues and options". Food and Agriculture Organization of the United Nations. Rome 2006

7. https://www.cowspiracy.com/facts

8. https://www.theguardian.com/environment/2021/sep/13/meat-greenhouses-gases-food-production-study?fbclid=IwAR09O0NMLjQ5eI6Xh3Y6EBMzIhNOoujExziepsXAkKOjIatz11nSUSqeMPU

9. Ross, Phillip. "Cow Farts Have 'Larger Greenhouse Gas Impact' Than Previously Thought; Methane Pushes Climate Change". International Business Times. 26 November, 2013

10. http://www.fao.org/newsroom/en/news/2006/1000448/index.html

11. http://www.fao.org/3/W6602E/w6602E09.htm

12.https://www.ran.org/fact_sheet_rainforest_animals/#:~:text=A%3A%20An%20average%20of%20137,of%20acres%20of%20tropical%20rainforest.

13. https://oceana.org/sites/default/files/Bycatch_Report_FINAL.pdf

Figure 1. Visual representation of the interconnectedness of the different aspects of environmental impacts that animal agriculture has on the planet. New Paragraph

Climate Justice - what is it and how can we help?

Fri, 09 Oct 2020 14:33:49 GMT

By: AnnMarie MacKenzie

To download a copy of this post with citation, click here .

The common images we see of climate change include stranded polar bears, animals without homes, and extreme weather events. These images paint a very specific picture of the situation. It is ironic that humans tend to focus on animals and the natural world, when it is we who experience some of the worst impacts of environmental destruction. Climate change has detrimental effects on people, including profound impacts on human rights such as those relating to health, education, housing, food and clean water.

For many years, farmers worldwide have expressed that, with each passing year, it becomes more difficult to harvest crops because rainfall is unpredictable. Communities in times past could predict the seasons, and plan for their own food security. In January of 2015 and March of 2019 , the country of Malawi faced unprecedented floods that killed hundreds while disrupting the livelihood of thousands. In fact, climate change has created refugees all over the world, not only in Malawi. Yet, when comparing the emissions of CO2 due to an average person in Malawi vs an average person in Canada, the average Canadian contributes 15 times that of the average person in Malawi.

This means that the people on earth who are most at risk of climate change are not the ones causing the most harm. The most vulnerable, such as those in developing countries or in more marginalised Indiginous communities, are not driving cars, taking plane rides, or over-consuming, yet they face the impacts of over-consumption almost daily. The choices that more privileged Canadians make in regards to consumption, and the resulting emissions of CO2, are impacting rural and marginalized communities’ ability to provide for themselves and plan for their futures.

This brings us to the idea of climate justice and the morality behind the choices we make. Climate justice “begins with the idea that the adverse impacts of a warming climate are not felt equitably among people.” People of colour, Indigenous people, people with disabilities, and women are all disproportionately affected by climate changes such as extreme weather, which disrupts access to food and clean water Acknowledging this inequality is daunting but can also be inspiring. Having this knowledge can allow us to try and make better choices - choices that both reduce our impact on climate change and that recognise climate injustice harm, and avoid abandoning those behind who are disproportionately affected. The effects of climate change exacerbate inequitable social conditions. Some Indigenous communities are already seeing their homes and livelihoods lost to rising sea levels or drought. For example, the Biloxi-Chitimacha-Choctaw tribe in Louisiana, USA has lost nearly all of its land and are being forced to relocate to higher ground. In Canada, Inuit populations that rely on sea ice are losing it to climate change. “Living off the land is still a big part of life in Labrador’s coastal communities.” The loss of sea ice is impacting food security since animals like seals are migrating with the changing ice. Ice serves as an important physical connection used to access traditional hunting grounds as well as connect communities that lack other infrastructure. The community of Ringolet, Labrador, in fact, has no roads and relies heavily on ice trails to connect them to hunting grounds and other communities.

Acknowledgement is only a small part of what needs to be done. We must more ambitiously work towards zero carbon emissions. The challenge is immense and the focus is rightly on industrialized, developed countries to cut their emissions through initiatives that focus on efficiency gains or switches to renewable energy. Furthermore, developed countries need to economically support developing countries in their goals to develop in ways that do not contribute to emissions - which has never been done before. This will require immense support from developed countries as humankind works together to reach our zero carbon goals.

There is some good news! Change is happening, and happening quickly. There are many ways that we, as individuals and also as a country, can reduce our impact on the climate. In Canada, production of renewable energy from wind, hydro, tidal, earth, solar, and biomass sources has been on the rise. In fact, Canada ranks 7th in the world for production of renewable energy. Choosing renewables both as a consumer, but also in your support of political parties that want to see growth in these industries is critical.

Another way that we can reduce our impact on climate is by finding ways to make our diet more sustainable. At Reimagine Agriculture, this topic is near and dear to our values. “As it currently stands, animal agriculture is rife with environmental externalities. It requires a massive amount of resources to raise an animal to the point where it can be slaughtered, and the process often results in the release of climate change-causing greenhouse gas emissions.” One way to make food production in Canada more sustainable is to support new and emerging technologies such as clean meat, alternative meat, and alternative dairy. Another way that we can look at sustainable food use is through the lens of food waste. As an individual we can incorporate more sustainable foods into our diets while also tracking our own food waste, and the waste of our food suppliers. As a society, we can invest in or vote for sustainable food products and the minimizing of food waste in our systems.

There are many many ways that we can reduce our impact on climate change, and a vast number of different sources of inspiration. If melting glaciers or species loss is not inspiring, remember that climate change can be framed as an inherently social issue that disproportionately affects already marginalized people. In fact, there are also organizations out there that are seeking to close this gap by including race, gender and class in climate conversations, such as Climate Justice Alliance.

The injustice of climate change needs to be viewed through the lens of marginalized peoples. If we care about issues of poverty and marginalization, we must also care about our environment, and the people who depend on it.

Is it fair to blame the onions?

Fri, 18 Sep 2020 14:11:26 GMT

News Stories on Salmonella Outbreaks Might not Tell the Whole Story

Across the country, Canadians are rightly throwing out onions possibly contaminated with Salmonella as the outbreak rages on with almost 500 cases and 66 hospitalizations . The common symptoms of the illness include diarrhea, vomiting, nausea, headache and fever which are at best quite unpleasant, but especially for vulnerable individuals and people with other health complications, are incredibly dangerous. But is it really the fault of onions or is something larger at play?

Salmonella, like other common food-poisoning pathogens E.coli and Campylobacter, are due to fecal residue which in this case is likely from manure used from farmed animals. They are intestinal bugs and with the intensive conditions factory farming brings, becoming more and more normalized to be in our food products. We can look back at the 2010 Salmonella outbreak that caused the United States to recall 550 million eggs and sickened 1,470 people. When FDA officials examined the relevant farms, they were disgusted to discover evidence of manure, along with rodents, flies, cats, and birds in facilities that collectively had 7.7 million caged hens.

And yet, the problem continues. There has been a six fold increase in food poisoning over the last few decades with meat and animal products being the most common cause. It’s a startling figure, but makes sense when you start to look at the contamination statistics where there’s fecal matter in about two thirds of American beef and greater than 80% fecal contamination in poultry

This indicates that this Salmonella outbreak won’t be the last. Yet foodborne illness from fecal bacteria shouldn’t be a reality that we consent to or normalize. Back in the 1930s, Winston Churchill was already envisioning another way. He predicted that in 50 years “[w]e shall escape the absurdity of growing a whole chicken in order to eat the breast or wing, by growing these parts separately under a suitable medium.”

Today, that exact solution is coming to light all over the world. ‘Clean meat’, the popular term for meat that is grown in a lab, is becoming a reality. It made its debut on the world stage in 2013 when Mark Post, a Dutch tissue engineer, ate the first lab-grown burger in an event that was televised across the world. The typical way to create meat this way is by using starting cells, and with the help of a growth serum, having them multiply until they are turned into the desired combination of muscle and fat.

Many different sectors are turning towards this production method in hopes that it will solve key world issues. For foodborne illness, producing meat that doesn’t have intestines ensures there’s no risk of these intestinal bugs. Beyond that, the massive inputs of environmental resources of meat take a disproportionate toll, with 83% of farmland used in agriculture to produce just 13% of the calories , and similar disparities among greenhouse gas emissions and water use. It is just extremely inefficient to grow tons of food that is fed to animals for months and years before they are slaughtered for meat. Finally, what does it say about our morality as a species when 80 billion animals a year are slaughtered?

We have been given ample chances to learn our lessons on food safety. We may all be one meal away from the next devastating pandemic unless we realize the cost of our choices.

Plant-Based Alternatives

Fri, 04 Sep 2020 16:03:41 GMT

Meat Alternatives are Here to Stay

Written by: Reimagine Agriculture

Chances are you know a vegetarian or vegan. Maybe you are one yourself. The culture has recently shifted here in Canada, where plant-based alternatives are becoming more mainstream. Increasingly, we’re seeing plant-based alternatives highlighted in local grocery flyers, as options at restaurants, and even in ads for major companies like Tim Hortons and KFC.

But you may be thinking… 5 years ago, we were putting bacon on everything, so isn’t this just another food fad? We think you’ll find that the answer is no. The pros of producing and consuming plant-based alternatives often outweigh the cons, and recent investments in this space suggest that plant protein is here for the long-haul.

The basics: Defining the terms

Plant-based: Proteins that come from plants, rather than animals, including foods such as nuts, seeds, tofu, beans, and lentils.
Vegan: A diet that is entirely plant-based. A vegan diet does not include fish, meat or animal by-products such as dairy, eggs, and honey.
Vegetarian: A diet that is plant-based. This sort of diet excludes meat and fish but may include animal by-products such as butter and eggs.
Flexitarian: A flexible diet that is generally less animal-protein intensive, but sometimes includes meat, fish, eggs, and dairy.

Why choose plant-based alternatives?

Food consumption is often personal, and every decision regarding food consumption is often laden with a myriad of considerations. You may talk to someone who chose a vegan lifestyle because of health reasons – while another might have been motivated by environmental considerations or the ethics of animal agriculture. Let’s explore some of these a little further.

Health: Conventional meats and animal by-products are often high in cholesterol, saturated fats, and sodium (especially processed meats) which can lead to health issues such as heart disease and obesity . Accordingly, Health Canada has changed its dietary advice to recommend specific types of protein to meet nutritional needs – including plant-based alternatives, lean meats, and fish. The new Canadian Food Guide website even includes a section on how to incorporate more plant-based proteins and recommends incorporating meatless meals into the standard Canadian diet.

In addition, there are other health considerations associated with eating animal products, including exposure to unnecessary antibiotics (which can cause antibiotic resistance in your body), as well food-borne illnesses, such as E. coli and Salmonella. In fact, every year, 1 in 8 Canadians are affected by food-borne illness .

Environment: The planetary food system is a major driver of current environmental crises – including the climate emergency. Dietary changes to plant-based alternatives can help to improve environmental impacts associated with the food system – and help to ensure that we do not exceed Earth’s planetary boundaries – a framework that looks at the stability and resilience of the Earth system. While a shift in diets alone cannot remedy the environmental crises unfolding around the globe, a shift to more plant-based food consumption can help alleviate these pressures .

There is a ton of information out there related to plant-based alternatives. We encourage you to explore further, to ask questions, and to try incorporating more plant-based options in your diet. Habits are undeniably difficult to break – but you may be surprised by the positive results associated with incremental changes in your food consumption. After all, plant-based alternatives aren’t just a fad. Recent funding for technology and innovation to satisfy the growing market for plant-based meat alternatives in Canada, combined with the growing alternative food landscape suggest that plant-based alternatives are here for the long haul.

Cultivated Meat: A Primer

Fri, 21 Aug 2020 17:26:46 GMT

Terms like cultivated meat and clean meat are entering the mainstream, but what exactly do they mean?

Written by: Allison Penner

The Basics

‘Cultivated meat’ is the relatively new field of creating authentic meat. Yet, unlike conventional growing practices, cultivated meat is grown outside of an animal, in a lab. Lab-based technologies have been used for years in other scientific fields, but only recently have these techniques been adopted for widespread use of creating animal protein.

Production methods of clean meat vary by the different researchers and companies working on them - and research is continually evolving. Generally, the process begins with starting cells, which are often derived from an animal. These cells are carefully grown to ensure their viability and endurance. As the animal cells multiply, divide and rearrange , complex products like chicken breasts or burgers can be produced. To learn more about the scientific process, check out the Good Food Institute’s video and blog post .

Cultivated meat made its debut on the world stage when Professor Mark Post, along with a food writer and nutritional researcher, ate the world’s first cultured burger at a live event in 2013. Globally, it instigated researchers and companies to create products of their own - leading to cellular agricultural approaches for leather, pet foods, beef and many other products. Mark now works for Mosa Meat, a company focused on the commercial availability of clean meat products at global scales. See a short video about Mark’s motivation and the event here .

Why?

People are interested in cultivated meat technology for a wide variety of reasons. Below is a brief overview of three common perspectives.

Environment

As it currently stands, animal agriculture is rife with environmental externalities. It requires a massive amount of resources to raise an animal to the point where it can be slaughtered, and the process often results in the release of climate change-causing greenhouse gas emissions. The resource-intensity of animal agriculture also brings into question issues surrounding inefficiencies in the food chain. For instance, this study demonstrates that the ‘opportunity food loss’ (i.e., the food loss associated with consuming resource-intensive animal products instead of nutritionally comparable plant-based alternatives) of eggs is 40% and beef is a whopping 96%. Globally, as meat consumption is continues to grow, the externalities and risk to food security must also be addressed. Early studies demonstrate that significantly less resources are needed to create cultivated meat, and the process is expected to become more efficient with increased innovation.

Health

Though cultivated meat is in many ways, the same product as conventionally grown meat, it has a few key health advantages. Cultured meat is produced in a sterile environment, free from fecal bacteria and other pathogens that cause common food-borne illnesses, such as E.coli, salmonella and toxoplasma. This study demonstrates that even after thorough cleaning, conventionally-produced chicken remained covered in fecal bacteria, which can pose a threat to human health.

Antimicrobial resistance is also a growing concern. More and more antibiotics are being fed to animals, which is causing the emergence of ‘superbugs’ that are becoming resistant to medicine . This approach risks additional bacterial diseases becoming resistant to current health practices.

Animal Rights and Welfare

As global rates of meat consumption increase each year, more animals are subject to the animal agriculture industry. To put this in perspective, in Canada alone, 834 million animals were slaughtered in 2019 . Often these animals are subject to confined spaces, a lack of legal protection, poor treatment and, of course, slaughter. With growing knowledge on the sentience of non-human animals, these practices lead to the abuse and pain of fully feeling beings. Cultivated meat can provide the same products without the need to slaughter animals.

Resources:

As I have continued to learn about clean meat, here are a few key resources I have found helpful.

Clean Meat by Paul Shapiro

The book provides a great overview of clean meat from how it’s made to the major players involved. It also gets into the key discussion of what name is best to address the field.

Good Food Institute

This nonprofit is one of the largest organizations in the clean meat sphere. It supports scientists, entrepreneurs and investors in making these products a reality. Their website and associated publications talk about all different aspects of the process from its regulations to current developments in technology.

Eat for the Planet , Nil Zacharias

Nil hosts a fascinating podcast on a wide range of food topics, but has many interesting episodes specifically dedicated to the topic of cultivated meat. Check out this episode of Bruce Friedman from the Good Food Institute or this interview with Turtletree labs on cell-based milk.

Food Waste in Canada: A Primer

luke.m.porter@hotmail.com (Lucas Porter) — Sat, 15 Aug 2020 02:05:57 GMT

Think food waste is just apple cores? Think again

Written by Lucas Porter

Want to download a cited copy of this blog post? Click Here

Those who call Canada home are blessed with abundance in so many forms – an abundance of fresh water and clean air and natural resources. We are also responsible for creating an abundance of food that is never eaten. Food waste and food loss is an environmental issue on a global scale, and Canadians are some of the most notorious wasters. To put the size of the problem into perspective, it is estimated that across our food supply chain, almost 400kgs of food per person is lost or wasted to the garbage bin and the landfill each year – that’s more than the weight of a female polar bear for each Canadian! By creating a food system that is more efficient at every stage of production, we can realize significant environmental, cost and energy savings. Thankfully, there are actions that we can take - both individually and as a collective - to being to address these inefficiencies in our food system.

Food waste is defined as food that is still fit for human consumption being removed from the supply chain. Wasted food, typically from consumers, grocers and restaurants who throw away food that is still edible, is a major problem in our agricultural system. Food waste is a problem that each person can help address by being more conscious of the food they’re buying, and the food they’re throwing out. Alternately, food loss refers to the portion of food that is damaged, spoiled or rendered inedible along the supply chain from farm to table. It is typically caused by poor management or logistics during transportation, a lack of training, or a lack of storage facilities. This is typically a failure of logistics or policy and is best addressed by businesses and governments. Food loss and food waste come mainly from four places along the journey from farm to stomach: Food is lost on the farm, it’s damaged or deemed not good enough during transportation and processing, throwing out by grocery stores, and misused or discarded in the home. There’s a lot of places for fruit, veggies, grains, meat and dairy to get lost along the way.

In the wide-ranging battle against climate change, the agricultural sector is often passed over as a sector to innovate and spur change. Overproducing and underutilizing food has a flurry of negative externalities for both human and environmental systems that will only worsen as high-input foods such as meats, dairy and highly processed foods become more accessible to more people. By discarding food before consumption, the resources that were used to make it are lost as well. Environmental resources, like the land, clean water and fertilizer that are used to grow food that is never eaten are wasted resources that can be considered some of the principal negative externalities.

The Canadian food system - from growing plants and animals, right through to cooking our dinner - is a significant source of energy use. There are massive amounts of electricity and fuel involved in growing food, transporting it from farm to table, refrigerating everything considered perishable, and processing crops and livestock into the more refined goods we find on store shelves. The emissions coming from all this energy use, combined with the methane and other gases that are released from improper decomposition are a significant source of greenhouse gas emissions and a contributor to global climate change. Food-related strategies to address climate change often fly under the radar for not being as interesting or flashy as green energy technology or electric cars. But the scale of this problem is huge; in North America, yearly emissions from food waste are equivalent to the emissions from 41 million cars being driven all day every day. Not only does food waste emit greenhouse gases as it breaks down in landfills and dumps, but food also amasses a carbon footprint of its own as it works its way through the supply chain: the farther along the chain the food gets, the large a carbon footprint it has. This is why food waste at home should be everyone’s first priority since all of the energy used to grow, harvest, process, transport and cook the food in question has been lost if the food only ends up in the garbage.

Here are some strategies you employ at home you can do to save some money and reduce your food waste:

Pledge to only buy what you need,
Make a meal plan,
Use leftovers first,
Cook with the fresh fruit and veggies you have on hand every day
Compost what we cannot eat

Food Waste in Canada will be a series of posts that will explore food waste in Canada and what we can all do to help eliminate it. Each post will explore one link in the food’s journey from farm to table and explain how food waste creeps into the food chain, and what each of us can do to stop it.

In the next post in this series, we’ll be taking a look at the causes of food waste on the farm, why farmers would have an incentive to waste the food, and what we as consumers and citizens can do about it. On-farm waste accounts for the largest section of food waste in the North American food system, so there’s plenty we can do to help out. Though if you’re interested in learning more about how you can reduce your food waste and just can’t wait, especially if you would like to talk to your kids more about food waste, I recommend you check out the Commission for Environmental Cooperation ’s website, and their Food Matters Action Kit to start reducing your food waste now.

Bill 156

Wed, 29 Jul 2020 01:20:17 GMT

New bill criminalizes protesters who shine light on animal agriculture abuses

Written by: Allison Penner and Max Jaychuk

Recently Bill 156 was passed in Ontario. Called the Security from Trespass and Protecting Food Safety Act, it provides strict fines for anyone caught trespassing anywhere where livestock is kept. The law was marketed as a law to protect farms, farmers, livestoc k and the food supply by reducing contamination risk. Yet, ironically, it may erode protections for animal welfare by furthering the likelihood of abuse against livestock and disintegrating already dismal provisions around workers safety by making it so that anyone, even employees, could not report on sanitary and ethical violations. In terms of broader society, it limits the constitutional rights of freedom of expression and assembly, which undermines many key democratic principles.

Legally, livestock are already incredibly vulnerable in our food system. There are no federal or provincial laws regulating on-farm animal welfare nor do they receive regular government inspection to ensure their well-being. Functionally, these standards of regulation and the reporting of abuse is left to the industry itself, whose primary motivation is profit based.

In recent years, this has meant that reporting of animal abuse to proper authorities has been limited and relies often on whistleblowers and undercover investigating. For instance, employee-shot footage in 2014 showed horrific abuse to turkeys as they were beaten with shovels and kicked which led to the company pleading guilty. Similarly in 2018, 14 animal cruelty charges were laid against a mink farm after whistle blower footage demonstrated unsanitary conditions. These infrequent internal accounts seem to often be the only hope we have of discovering these horrors, given the apparent lack of government oversight and enforcement of animal welfare issues.

Yet Bill 156 would make a bad situation far worse by punishing employees for reporting abuse or lack of sanitization. Section 7(1)(d) gives farmers the ability to arrest any trespassers without a warrant on their property which would allow them to target employees who had signed a non-disclosure agreement that prohibited them from filming or photographing. If that employee later saw troubling conditions, they could be prosecuted for trespassing and subject to fines even when they were exposing illegal conduct.

It is important to understand the effects the bill has by proxy on workers’ safety. Over the past 10 years up to 2018, agriculture has averaged the highest lost-time injury rate of any sector in Ontario’s economy. By reducing the likelihood of workers reporting issues with unsafe conditions and biosecurity risks, it further erodes these limited safety measures.

Foreign workers are a staple of the agricultural industry in Canada. This reliable labour supply includes some undocumented migrant workers, some individuals with limited English language skills, and those whose financial security is dependent upon their work in the agricultural sector. These factors may create a reliance on foreign agricultural workers. Consequently, employees may not feel as though they can freely voice their concerns, or alternatively, they may feel pressure to remain in their job even if it’s unsafe. Should they decide to quit they could struggle to find other employment opportunities - the meat processing industry, in particular, is an oligopoly with two plants providing roughly 70% of Canada’s beef - leaving many of these workers powerless.

Take the example of COVID-19: meat processing plants across North America have been the source of some of the largest COVID-19 outbreaks. One Cargill plant near High River, Alberta was linked to more than 1,500 cases. This location has received severe criticism for not ensuring the safety of workers and creating incentives that pressure the unwell to continue showing up. This is not an outlier with meat-processing plants across North America having similar patterns of outbreaks . This demonstrates that parts of the industry are already unwilling to ensure worker safety and Bill 156 will only make this worse.

The bill has already been opposed by groups such as, Canadian Journalists for Free Expression, the Canadian Association of Journalists, and the Canadian Civil Liberties Association over concerns of the violation of Charter rights including the freedom of expression, the press, and peaceful assembly. The Bill will effectively silence investigative journalists and whistle blowers who are necessary in providing consumers with knowledge to make informed decisions with significant knock-on effects to the environment and public health. It should be noted that similar ‘ag-gag’ laws have been deemed unconstitutional south of the border in the states of Idaho, Utah, Iowa, and Kansas.

Additionally, this Bill was passed during one of the worst public emergencies in Canadian history. The government is taking advantage of a time when the media is focused on spending valuable time reporting on the COVID-19 pandemic and the Black Lives Matter movement while citizens are not only trying to respond to these changing developments, but are also preoccupied with their own health and financial well-being. Even if interested parties did have the time not all of the Committee’s hearings have been made public.

Our food supply is critical to every single person in this country. We need a thoughtfully regulated system that has strong oversight to ensure the protection of all involved. This Bill punishes those for exposing wrongdoings instead of the wrongdoers itself. The legal challenges that will come and the protests that continue should be no surprise to any reasonable person.

1. Security from Trespass and Protecting Food Safety Act, 2020, SO 2020, ch. 9

2. Labchuk, Camille Brief RE: Bill 156, Security from Trespass and Protecting Food Safety Act, 2020 (Toronto: Standing Committee on General Government, 2020) 1

3. Griffith-Greene “Turkey farm video shows ‘gaping hole’ in government animal welfare oversight” CBC March 14, 2014, https://www.cbc.ca/news/turkey-farm-video-shows-gaping-hole-in-government-animal-welfare-oversight-1.2571451

4. Canadian Press, The “Ontario animal welfare agency lays 14 animal cruelty charges against mink farm” CTV News May 11, 2018, https://www.ctvnews.ca/canada/ontario-animal-welfare-agency-lays-14-animal-cruelty-charges-against-mink-farm-1.3925854

5. 2019 WSIB Statistical Report “Industry Sector Claims and LTI Rate” WSIB Statistics 2019 http://www.wsibstatistics.ca/S1/Industry%20Sector%20Claims%20and%20LTI%20Rate%20_%20WSIB%20By%20The%20Numbers_P.php

6. Dryden, Joel & Sarah Reiger “Inside the slaughterhouse” CBC May 6, 2020, https://newsinteractives.cbc.ca/longform/cargill-covid19-outbreak

Reimagine Dairy

Wed, 19 Feb 2020 02:43:15 GMT

Is it time for us to have a real conversation about dairy in Canada?

Written by: Allison Penner

Canada is not known for many symbols other than the beaver or a maple leaf, but most Canadians could quickly recognize the blue label indicating that Canadian dairy was used. This little cow has become so normalized that it is often the default option on products. Though deeply ingrained, the government’s propping up of the dairy industry may not be a beneficial system for Canada to hold onto.

Last year, Canada had to take on the difficult job of negotiating a new trade agreement with the United States to save NAFTA which forced the quota management system to take a small hit. Trudeau promised and delivered massive subsidies to Canadian dairy farmers when he opened up a mere 3.6% of the dairy sector for competition, yet dairy farmers remained up in arms, saying he was sacrificing dairy livelihoods.

This sense of entitlement seems to hold on despite the severe advantage of the industry. The average dairy producer in Canada takes home about $160,000 per year even after operating expenses, significantly above the $43,500 average income of Canadians. This means they make 72% more income per gallon than typical dairy farmers around the world. The industry also only employs 6% of farmers , let alone Canadians. Dairy farmers certainly work hard, but so do other farmers and Canadians who do not receive this level of financial compensation.

This is while the entire dairy sector is quickly becoming a thing of the past. In Canada’s most recent food guide release, its evidenced based approach where it discarded using industry-funded studies caused dairy to be all but fully relegated from the plate due to its lack of nutritional benefits and many detrimental effects . In fact, Dr. Michael Greger (leading expert doctor at Nutritionfacts.org) connects dairy to potentially being linked to multiple cancers, hormonal and fertility interference, an increase in cholesterol and one of the main dietary sources of trans fats.

Environmentally, dairy should clearly be made a thing of the past. Despite the industry pushing focus on the resource usage of plant milks, across the board dairy creates more greenhouse gas emissions and uses more water and land than rice, soy, oat, and almond milk . It simply isn’t an efficient use of resources for calories and nutrients and its continued use doesn’t make sense in any sustainable plan.

It also doesn’t make much sense from a moral perspective. For a cow to be able to produce milk, it needs to have been pregnant and given birth. This means that calves, their babies, are often taken away from their mothers quickly after the birth, with both crying out and longing for the other for days to months. They can even recognize each other after years of separation. Many of the male calves are killed as they are deemed useless. Anyone who has had children knows the immediate bond that’s formed at birth and through breast feeding, but we collectively delegitimize these same experiences and emotions when they’re simply in a different species.

That alone only captures a small part of their suffering. Across the board, Canada allows for many incredibly unethical practices. Cows often undergo invasive and painful procedures including dehorning, ear tagging, nose ringing, various types of restraints and talk docking. They are forced to experience extreme heat and cold in transportation and are deprived of food and water in their transportation to reduce the likelihood of fecal matter contamination after slaughter. Many dairy farms go functionally unmonitored, yet when advocates try and draw attention to these issues, the government considers introducing a bill to protect the farmers, not the animals or the advocates.

With a new budget being released in a few months, it’s time for all the parties to stand up to the dairy lobby bullies and make changes to do what’s best for Canadians, the environment, our health, and the animals.