Symposium 2015

Nutrition and Health

The symposium 2015 explores the relationship between food production, nutrition and sustainability. In this section, you can read the summary of the presentations.

Symposium 2015 Presentation Summaries

Sustainability of the global food supply

Scientific and technological developments over the last century transformed our food supply into a global, enormously complex, and extremely sophisticated system that has successfully achieved a safe, nutritious, abundant, and sustainable food supply for healthier people everywhere....
Continue reading
Sustainable diets: Good for us, good for the planet

With the food system now recognized as a major source of environmental impact, many individuals are seeking information about sustainable food choices and eating patterns. The term sustainable diet has become popularized, although the term sustainable healthy diet would be preferred as it...
Continue reading
Food waste concerns all of us

With over 7 billion people on the globe today, and an expected 9 billion by 2050, some predict that food production must increase by 70-100%. However, it may be possible to mitigate production requirements by assessing what types of healthy food will reduce health costs and also improve...
Continue reading
Milk production: A life-cycle analysis

Continue reading | Watch this presentation's webcast
What is the contribution of milk production on the environment? A local dairy farmer’s perspective

Canadian dairy farmers are committed to producing high-quality milk with high standards of care for their animals. Today’s dairy farmers are leaders of innovation and every year they invest on their farms in sustainable practices, such as the use of natural resources, animal care,...
Continue reading