The College of Management and Economics is proud to announce that Management Economics and Finance Alumnus, Kyle Dennhardt is an Honour Roll Member for the 2012 Uniform Evaluation (UFE) given nationally to ensure that all newly qualified Chartered Accountants are proficient in CA competencies.
Article written by Lois Abraham and featured in CTV News.
While ebooks have been exploding in popularity in recent years, scholars, chefs and those who just love to tool around in the kitchen say it's not time to stick a fork in the physical cookbook just yet.
"I'm a pretty messy cook, so having your computer on the counter is a recipe for disaster," said Ian Mosby, who is preparing to teach a University of Guelph course that encompasses the history of the cookbook.
Article featured in the University of Guelph News.
Three Canadian restaurants offering innovative and creative dishes have won this year’s University of Guelph Good Food Innovation Awards.
The annual awards recognize food professionals who use Canadian ingredients, create innovative, healthy menu selections and follow sustainable management practices.
Article written by Kaleigh Rogers and freatured in CBC News.
Increased food prices over the coming year could mean more pressure on Hamilton’s food banks.
On Thursday The University of Guelph released its annual Food Price Index, which looks at food price trends and forecasts price fluctuations for the year ahead. The predictions are based on a number of combined factors, including climate, economic risks and energy costs.
According to the report, 2013 will see a hike in overall food prices of between 1.5 and 3.5 per cent.
Article written by Sarah Bridge and Pete Evans, featured in CBC News.
Researchers with a good track record of predicting price hikes say Canadians should expect the price of meat to increase by as much as 10 per cent next year.
In their annual forecast, researchers at the University of Guelph say they expect retail prices for beef and pork to increase by much more than any other food group, which for the most part will edge up modestly along with the overall inflation rate.
Article written by Sylvain Charlebois, Associate Dean, CME.
With the strength of the Canada dollar, the rise of input costs and demanding food distributors, the food-processing sector in this country is being squeezed on all sides, and it may get worse.
Stephen Harper’s government planned to repeal standardized container size regulations for various foods this fall, with a phase-in period, seeking to harmonize container sizes between the U.S. and Canada.
Article written by Teresa Pitman and featured in At Guelph.
First-year commerce student Carrie Davenport started driving a tractor on her parents’ farm when she was seven years old. Before long, she was pulling a plow behind it and taking the first steps to following in a family tradition. Her grandfather had been an avid competitor in plowing competitions, and the skills had been passed on through the generations from parent to son.
Article featured in the Guelph Mercury.
People are quicker to part with crumpled paper currency, University of Guelph prof says
At a time of year when money is changing hands faster than you can say eggnog, Theodore Noseworthy’s research is getting a lot of attention.
The University of Guelph professor has discovered that given a choice between using a crinkled, dirty-looking bill and a crisp, new one, we’re quicker to spend the old one.
The JDC Central Guelph Team has been graciously donated two return flight vouchers from WestJet. As a result, the team is offering these tickets to the faculty and staff of CME in order to help recover some of the costs of attending the competition which is being held in Halifax, Nova Scotia.
Article featured in the Guelph Mercury
Being named the University of Guelph’s — and evidently the world’s — first food laureate is like the cherry on top of a fabulous year for Elora food and culinary activist Anita Stewart, who in May became a member of the Order of Canada.
And Stewart knows about cherries, especially world class ones like the Tehranivee, named in honour of researcher Gus Tehrani, who developed the cherished large, mahogany-coloured fruit at the U of G’s Vineland Research Station.