Chinese designer Qiyun Deng is the creator of Graft – a set of disposable tableware inspired by fruits and vegetables. Completely biodegradable, these utensils borrow the shape and texture of plants: A celery stem serves as handle for a fork; a petal of artichoke becomes the bowl of a spoon; a pineapple stem is the […]
If you like tomatoes and live in Montreal’s West Island, you may want to check out a special McGill Feeding McGill event, next Tuesday August 27, 15:30 to 17:00. McGill will donate about 2,000 pounds of fresh food from the event to Moisson Montreal, Meals on Wheels and the Old Brewery Mission.
Originally published in the Journal de Montréal on March 9, 2013. If health foods, ecology and global health mean a lot to you, then don’t miss Expo Manger Santé et Vivre Vert, the annual event taking place from 15 to 17 March at the Palais des congrès in Montreal and from 23 to 24 March […]
Is urban agriculture one of your passions? Would you like to attend gardening presentations and learn about sustainable living practices? Would you like to exchange heirloom and organic seeds and get to know fellow gardeners? You may want to participate to one of many “Seedy Events“, that are taking place in many communities across Canada, […]
Traditionally used in Southeast Asia, bamboo tableware is light and strong like plastic, but much more elegant and environment friendly. In fact, bamboo grows very fast with very little water and no fertilizers or pesticides. Once cut, it regenerates easily from its rhizomes. Moreover, bamboo is 100% recyclable, so no pollution.
A new controversial study published Wednesday in the serious American journal “Food and Chemical Toxicology” has dropped a bomb, linking a leading type of genetically modified (GM) corn with premature death. A team of French researchers at the University of Caen has studied the effects of such product on rats for 2 years, leading to […]
According to the report published on September 4 in the , there’s no nutritional or safety differences between organic and conventional foods. Researchers at Stanford University Medical Center in California reviewed more than 200 studies that compared either the health of people who ate organic or conventional foods or, more commonly, nutrient and contaminant levels […]
A few weeks ago, while biking along the Lachine canal, I stumbled across a very unusual kitchen garden under a bridge of the Bonaventure Highway, in Montreal. The garden was clearly well looked after, with a bounty of tomatoes, green beans, cucumbers, and various Asian produce. I would have liked to get to know the […]
A small company located in the Okanagan valley, BC, is trying to bring to market a genetically engineered apple, called Arctic, that does not turn brown when sliced or bruised. It contains a synthetic gene that sharply reduces production of polyphenol oxidase, an enzyme responsible for the browning.
A few weeks ago, Greenpeace Canada has released its annual report on the state of Supermarket Seafood Sustainability. Greenpeace scored Canada’s eight major retailers against a set of criteria based on the strength, comprehensiveness and implementation of their seafood policies, the information they make available to their customers, and the number of harmfully-fished Redlist species.