Not only does Canada continue to have a problem with fish mislabelling, but that problem persists throughout the supply chain, according to a first-ever study by University of Guelph researchers.

Research shows the practice is compatible with no-till, doesn't increase sedimentation.

That’s bad news for sustainable agriculture.

As an agricultural amendment, gypsum has good amounts of calcium and sulfur and helps with soil stability.

Researchers have pioneered a new method which allows them to rapidly recruit disease resistance genes from wild plants and transfer them into domestic crops.

Rice coproducts in pig diets add fat and fiber, but too much fiber can decrease energy absorption and digestibility. 

Iron is an essential nutrient for plants, animals and also for humans. 

Chocolate is on the mind of many people as Valentine’s Day approaches, but new research by University of Victoria geographer Sophia Carodenuto reveals troubling questions about the sustainability of this sweet treat.

The first scientific study in the Saskatchewan Cattlemen’s Association Metabolism Barn at the Livestock and Forage Centre of Excellence will identify how different levels of sulphates in water affect beef cattle.

“Food shocks” — sudden disruptions of food production — have become more frequent over the last half-century, driven by an increase in extreme weather events and geopolitical instability, according to a new study published in the journal Nature Sustainability.