WeCook's ready-to-eat is ready to expand » strategy - strategyonline.ca

By Will Novosedlik

Montreal-based ready-to-eat meal service WeCook Meals just won a $40 million round of financing from Claridge Food Group in partnership with Investissement Québec and Desjardins Capital.

And to think that, for the first six years of its life, WeCook didn’t even have a corporate credit card.

Co-founder Étienne Plourde explains that the company was profitable from the start: “We hit the millions mark in revenue pretty early on. We operated on pure cash flow, were able to pay our suppliers and our expenses quickly and did not see the need to seek funding until 2019. But by 2019, the cost of growth was eating into our margins, so it was time to get some financial support.” Its first two rounds came from Desjardins Capital.

The company’s concept was created after Plourde found himself working up to 300 hours per month in the restaurant industry. Unwilling to sacrifice his commitment to nutrition, he and partner Jonathan Roy developed the company, then called Nutrition Fit Plus, in 2013.

Targeted towards athletes and fitness buffs who were looking for convenient options, the company delivered nutrient-dense prepared meals that would keep in the refrigerator for five to seven days. In 2020, the menu was tweaked to appeal to the mass market, and the company rebranded as WeCook.

While there are plenty of ready-to-eat alternatives on the market, Plourde and head of culinary Gab Drapeau points to WeCook’s flavour and freshness as a differentiator against competitors like grocery stores. The company is also able to keep costs down for the consumer compared to restaurant-to-home delivery services, such as Uber Eats. 

For instance, the average cost per meal from an app costs $32, whereas subscription-based WeCook is between $12 to $13. And when compared to at-home meal kits, WeCook is priced slightly higher, but the advantage is there’s no preparation involved – convenience is truly at the forefront.

“As a concept, it’s easy to explain. People get it,” says Plourde of the ready-to-eat (RTE) category, which has experienced vigorous growth in recent years.

“Ready-to-eat has been here for decades, just in different forms. If you think about it, a restaurant is ready-to-eat. Frozen meals are ready-to-eat, after you heat them up. When people see us offering fresh, healthy, prepared meals delivered to their home, like a restaurant, only less expensive, they’re sold. Then there’s the personalization aspect.”

The RTE category experienced a significant boost overall due to the pandemic, but the category has been growing since the early noughts. Depending on which study you access, the market is expected to grow at a CAGR of anywhere from 4.3% to 6.5% by 2027. In 2020, almost 36% of Americans consumed ready-to-eat meals, and North America held 41.4% of the global ready-to-eat foods market last year.

According to a study by Mordor Intelligence, the target market of ready-to-eat food is primarily Gen Zers and Millennials. Echoing the global market, WeCook’s target is 25- to 45-year-olds who are looking to save time and simplify meal prep – new families, gym goers and young professionals.

Convenience is the biggest purchase driver. As people juggle working from home, childcare, and self-care, cooking healthy meals can often fall low on the list of priorities. In addition, recipe fatigue, lack of experience and overall free time are also common hurdles for many when cooking at home. WeCook’s value proposition of fresh and healthy meals is a big draw for this demographic. Another driver for young families is that RTE meals can accommodate the different preferences of parents versus their children, allowing each to have a different meal at the same time.

In recognition of the category’s growth, some of the biggest CPGs are getting in on the RTE game, with brands like Nestle Freshly Fit and Campbell’s Ready Meals joining the crowd, however these options require a trip to the grocery store.

The category’s growth has fuelled WeCook’s own growth over the last three years. “In 2020 we experienced 310% growth in volume. In 2021, it was about 150%, and we expect it to be in the 100% range for 2022. Last year we delivered four million meals,” says Plourde.

Now with the infusion of funding, WeCook’s expansion plan includes investing heavily in marketing and communications. Up until now, the brand has made aggressive use of digital, which keeps the cost of customer acquisition well below the rest of the market. Now it plans to leverage more traditional channels such as TV, radio and OOH. It will also invest in R&D and make further C-suite hires.

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Kaley Cuoco Swears By *This* Rule Whenever She Goes Out To Eat - Women's Health

Kaley Cuoco's HBO Max hit series The Flight Attendant has just wrapped up its second season, and fans are already searching for hints about a possible season 3. And while Kaley stayed tight-lipped about what's to come for Cassie Bowden, she sat down with Women's Health to talk about her summer plans.

Kaley, 36, has been acting in and producing The Flight Attendant for the past two years, and earned herself an Emmy and Golden Globe nomination for its first season. This summer, Kaley is working on several exciting projects, including her new role as Smirnoff's "Chief Summer Officer." Basically, that means Kaley's here to remind everyone how to make the most of this summer (taking those Summer Fridays and poolside cocktails included).

If you're curious to know what the starlet does to stay healthy and energized, Kaley chatted with Women's Health to share everything she eats in a day to stay on top of her game. Read on for all the details.

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Breakfast

Like most of the planet, Kaley starts her day off with a hot cup of joe. Her go-to is an extra-hot oat milk latte that she drinks with a piece of sourdough toast slathered in peanut butter. That toast element is essential in her morning routine, and Kaley says she even travels with a toaster and her peanut butter so that she has breakfast covered every single day. Now, that is commitment.

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Lunch

For her midday lunch break, Kaley loves pretty much anything with tuna. "I love tuna, [I] love it on a salad, love it in a wrap, love it in its own scoop, love it with chips," says Kaley. "I'm like obsessed with tuna."

She also doesn't wait too long between meals."I learned over the past few years that I have to eat every two hours," says Kaley. "I just do, and I'm not talking about giant meals, but I literally start to fall apart, especially when I'm shooting...there has to be at least a snack or something that I'm eating because I just lose energy so quickly."

Snack

Speaking of snacks, Kaley's a big fan of Luna Bars and smoothies. She often goes to Juice Ranch and orders a Scotty's Mint Chip that tastes like "mint chip ice cream," except it's loaded with nutritious ingredients such as avocado, cacao nibs, almond butter, and cashew milk.

LUNA BAR - Gluten Free Snack Bars

Clif Bar amazon.com

$17.97

"I love a smoothie," she says. "I think it's a great way to get a nice meal in there, and it's quite easy." Sometimes, Kaley also reaches for a rice cake, apples with peanut butter, or a pear, which is her "favorite fruit in the whole world."

Kevin MazurGetty Images

Dinner

Kaley loads up on protein at dinnertime and often opts for grilled salmon with baked potato and veggies. Sometimes she even eats it taco style. "If I had to say what I eat most, it would be salmon," she says.

But one thing you won't see near Kaley's plate? Mushrooms. "I hate mushrooms. I don't want them near me, so that can't be anywhere near what I eat."

If she goes out for dinner, Kaley follows a simple eating rule that she learned from her nutritionist, Kim, who she's been working with since she was 15. "If I go to dinner, she immediately wants me to cut my plate in half," says Kaley. She'll eat half and then "take a little break." If she's still hungry, she says she keeps eating. But "nine times out of 10," she will realize she's already full.

"Our eyes are definitely bigger than our stomach," Kaley explains.

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Dessert

Kaley reveals that she used to be "candy obsessed." And although she doesn't eat candy much these days, she still loves to grab something sweet or salty for dessert.

Justin's Organic White Chocolate Peanut Butter Cups

Justin's Nut Butter amazon.com

$31.03

Her faves include Justin's white chocolate pieces or popcorn. "I love the act of [eating] popcorn and watching a movie," she says.

She also avoids eating sweets late at night. "I just don't feel good after, and I don't feel good when I wake up."

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Drinks

If she wants a little boozy treat, Kaley reaches for Smirnoff's Red White & Berry or their original flavor. "I love their original drink...the original Smirnoff is fantastic, but the Red White & Berry is very much more summer," says Kaley. "So, it's much more enjoyable when it's nice and hot outside, and it looks very, very, pretty."

Smirnoff

There's nothing like a fun little summer cocktail!

Her nutrition philosophy has changed over time.

Kaley has learned quite a few lessons about what fuels her body best over the years. For starters, she's more aware of where and how she eats her meals. "I no longer watch TV while I eat. I think that's a big distraction 'cause you're not thinking about what's going on...so it's just being very mindful," she says.

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Kaley also explained that she used to put more limits on what she allowed herself eat and would say no to snacking, which she says is now "completely down the drain."

"I'm much healthier now than I used to be. And I feel better than I ever have, but I also probably eat more than I ever have, which is interesting," she explains. "I'm actually eating smaller meals and drinking more water and less alcohol."

As for what she wants for others, Kaley says, she doesn't want people to be afraid to eat. "I think I used to be afraid to eat, and now I just know the right things to eat," she tells WH. "There's a huge difference."

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These 2 Saskatoon restaurants are among Canada's top 100 spots to eat - CTV News Saskatoon

Two Saskatoon restaurants have cracked the Canada’s 100 Best Restaurants list.

Primal, which aims to create "time honoured Italian food & handmade pasta using Saskatchewan heritage grains & whole animal butchery," was ranked 54th.

Hearth, boasting "unpretentious, thoughtful, ingredient forward prairie cooking," took 62nd.

This year's ranking saw a few changes to the rules. Judges were asked to simply vote for great food wherever they found it, rather than taking into account the complete dining experience.

Judges were also free to assess a restaurant's quality based on takeout.

Hearth Restaurant's snack board for 100. (Facebook/Hearth Restaurant)

Hearth Restaurant's snack board for 100. (Hearth Restaurant/Facebook)

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Eat more protein and whole grains to lose fat not muscle, nutritionist says - Insider

• A 30-year-old woman submitted an average day of eating to be reviewed for Insider's Nutrition Clinic.
• She told Insider she wants to lose fat, maintain muscle, and have more energy.
• A nutritionist said she should eat more protein over the day and whole grains in the evening.
• If you'd like to have your diet reviewed by an expert, fill out this form. 
• The advice in this article isn't a substitute for a professional medical diagnosis or treatment.

Laura, 30, submitted her eating routine to Insider's Nutrition Clinic, where qualified dietitians and nutritionists offer advice on readers' eating habits.

She told Insider her goals are to lose fat and maintain muscle. "Every time I've tried to lose fat before, I've ended up losing a ton of muscle mass and less fat," she said. "I would also like to have more energy since I never feel fully rested even after 7-8 hours' sleep."

Laura said she's a cook at a local shelter, so she is on her feet all day. She also resistance trains or does interval running three to four times a week.

Registered nutritionist Kimberley Neve reviewed what Laura eats in a day and told Insider she should eat more protein, whole grains, and fruit and vegetables.

"The main advice when trying to lose fat but maintain muscle is to ensure adequate levels of protein spread throughout the day," she said.

Resistance training alongside adequate protein intake, will help muscle maintenance while in a calorie deficit for fat loss, according to Neve.

Laura has Cream of Wheat and eggs for breakfast

Laura said her breakfast is always half a portion of Cream of Wheat made with whole milk and sugar.

She eats her Cream of Wheat with an omelet consisting of a whole egg, plus egg whites, greens, garlic, onion, and mozzarella, all cooked with olive oil, with avocado on the side. 

Neve didn't have any tweaks for Laura's breakfast, as it contains a balance of protein, carbs, fats, and lots of micronutrients.

Laura has a carb-based snack mid-morning

Around 11 a.m., Laura said she has a milky coffee and a snack such as brioche or butter cookies.

"I'm so used to eating small amounts of low-nutrition, high-calorie, processed snacks throughout the day and tons of sugar," she said.

This means Laura struggles to eat proper portions of healthy meals, and feels "overwhelmed" by "large volumes of whole clean foods," she said.

Neve suggested swapping her snack for nuts and dried fruit for hummus and vegetables, which provide more slow-release energy and protein. 

Sipping on a smoothie over the day can help maintain energy.

Getty

A smoothie made from yogurt, oats, fruit, vegetables, and seeds to sip throughout the day could also help, Neve said.

Laura's use of the term "clean" suggests she could improve her relationship with food, according to Neve, who works with clients recovering from eating disorders.

There's no such thing as "clean" foods and all foods can fit into a healthy diet, Neve said.

"If she usually restricts certain foods or feels guilty about eating them, this won't help her overall balance in mindset and nutrition," Neve said.

Laura is often too busy for lunch

Laura's ability to have a proper lunch depends on how busy she is, and she often ends up grazing on snacks like cheese sticks, pastries, or bananas.

When she does have time, she often has a sandwich on wholewheat bread, either with tuna mayo or peanut butter and jelly, she said.

Tuna provides protein and wholegrain bread provides energy and fiber, but adding fruit or vegetables would offer more nutrients and help her feel full, Neve said.

Having higher-protein mid-morning snacks would help keep Laura's blood sugar stable if she can't eat properly until later, Neve said.

Laura has salad for dinner

In the evening, Laura eats a salad made with leafy greens and protein such as chicken or a boiled egg with ham, plus dressing. 

Laura's energy levels would benefit from adding whole grains, Neve said. 

"It's OK to have carbs in the evening," she said. "They're essential for overall health and Laura seems to limit them, likely in the pursuit of fat loss."

You don't have to cut carbs to lose weight — they provide essential B vitamins which boost energy levels, and can aid fat loss because their fiber helps you feel full, Neve said.

She recommends wholegrain pasta or rice, lentils, or quinoa, among others.

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Is it safe to eat food grown after B.C. fields flooded? - Vancouver Sun

Soil tests show "the integrity of the agricultural food supply production for (Sumas Prairie) remains strong."

Renee Prasad associate professor of agriculture at University of Fraser Valley and Rachel Barth checking for soil contamination. Photo by Francis Georgian /PNG

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Renee Prasad spends hours on her hands and knees in the dirt, looking at bugs.

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As floodwater saturated the Sumas Prairie in November, the agrologist worried about the ladybugs, bees and spiders in the fields she studies, season after season. The insects, which help crops flourish by providing pollination and pest control, are integral and indicative of the health of some of Canada’s best farmland.

“I’ve been in these fields for a long time,” said Prasad, an associate professor in the agriculture technology department at the University of the Fraser Valley. “I’d notice if there was something amiss.”

Renee Prasad is an associate professor of agriculture at University of Fraser Valley checking for soil contamination. Photo by Francis Georgian /PNG

As spring returned, so did the bugs. And while the scientist hasn’t done an official count, the usual “community” of insects appears to be accounted for, she said.

Soil contamination was a big concern in the days after the November floods. Water polluted by manure, fertilizer, and fuel and oil tanks spread across the Sumas flats. Police warned kayakers to stay out of the floodwater, while rescue teams went through a decontamination process at the end of every shift.

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After the water drained away, scientists from B.C.’s agriculture ministry took 24 soil samples from 21 different fields, and analyzed them for contaminants, including petroleum products, metals, pesticides, herbicides and asbestos.

The results were a relief for many.

“After reviewing the soil quality results, it was determined the sampled agriculture lands were not compromised during the flooding, and the integrity of the agricultural food supply production for this area remains strong,” said a statement provided to Postmedia last week.

Rachel Barth and Renee Prasad associate professor of agriculture at University of Fraser Valley. Photo by Francis Georgian /PNG

Farmers continue to test their land, providing results to packers, distributors and retailers as required, said Tom Baumann, an agriculture consultant specializing in blueberries. “They’re all asking for third-party evaluations.”

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But so far, no soil contamination has been found, including hydrocarbons from fuel or bacteria from manure.

Baumann, the president of consulting company Expert Agriculture Team, said it is believed leaked fuel remained on top of the floodwater and either evaporated or washed away, while the cold snap that followed the flood killed bacteria.

“The frost went deep into the soil,” he said. “Nothing would survive that.”

Prasad said farmers with crops that hadn’t been harvested before the flooding were forced to plough them under, including fields of cabbage, Brussels sprouts, and leeks. Annual crops are always replanted in the spring from new seeds. Perennial crops, such as blueberries and raspberries, suffered damage to their roots, but the plants are now beginning to bloom, although fruit is still months away.

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Both agrologists said they wouldn’t hesitate to eat food grown in the flood zone.

“Bottom line is I’m really looking forward to eating the food grown in the Sumas Prairie,” said Prasad.

But while contamination doesn’t seem to be an issue, many farmers continue to deal with flood-related damage. Some fields near dike breaches were scoured by river water, which left silt and rock behind. Ahead of planting season, farmers and volunteers banded together for a massive field cleanup day to remove tons of debris and garbage.

Abbotsford blueberry farmer Jason Smith said surface water stripped the sawdust from beneath his blueberry plants, which were under a metre of water for five days in Matsqui Prairie, Abbotsford’s other main agricultural area, which saw flooding from heavy rain. His plants may have some root issues as well.

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Smith, who is chair of the B.C. Blueberry Council, said each farmer impacted by flooding is making his or her own decision about how to recover. Some have decided to rip out struggling plants, while others have “stumped” them, removing branches so damaged roots can support the remaining foliage.

For those that replant, it will take about 10 years to return to full production. For those that stump, it will be three or four years.

Baumann said the cool spring weather has in some ways been a blessing to plants damaged by water. Extreme weather, such as a heat wave, would put added stress on the plants.

He praised the provincial ministry of agriculture for being responsive and quick to help farmers, but added the effects of 2021 will be felt for years to come.

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“It’s a lingering disaster,” he said.

1. 

   Fire & Flood, Facing Two Extremes: Why B.C. can't always build its way out of risks

2. 

   B.C. flood: 'Back to zero,' but unbroken, B.C. berry and vegetable farmers will need public's support

3. 

   'It's another battle': Flood-weary farmers hit hard by B.C. cold snap

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The One Breakfast Endocrinologists Want You to Eat for Healthy Hormones - Livestrong

Eating meals rich in protein, fiber and healthy fats can help support your hormone health.

Image Credit: VeselovaElena/iStock/GettyImages

In This Article

You may blame it on your hormones — that stubborn acne, those mood swings, the weight gain. But the truth is, hormonal balance is important for so many aspects of your overall health, and the foods you eat make a difference.

Video of the Day

Maybe you've been diagnosed with an imbalance or maybe you're just looking to change your eating habits with hormone health in mind. In any case, endocrinologists, aka the hormone experts, recommend starting your day with a bowl of savory oatmeal with leafy greens, a poached egg and some avocado.

And if you sprinkle on some flaxseeds, and you'll get an extra dose of hormone-balancing fats.

How Your Diet Affects Hormones

Hormones are chemical messengers that affect hundreds of mechanisms that keep your body functioning, according to the Cleveland Clinic.

The foods you eat affect the production and secretion of hormones, according to the Institute for Functional Medicine. Even minor changes in hormonal balance can have a major effect on aspects of your health (and vice versa).

In particular, your diet affects a hormone called insulin. Insulin controls the amount of sugar in your blood by signaling your cells to use that sugar as a fuel source. When we eat too much sugar, this can lead to insulin resistance or eventually, type 2 diabetes.

Insulin also plays a role in regulating reproduction, per June 2014 research in ​Physiology and Behavior​.

Insulin resistance can affect your weight, bone health, reproductive health and brain function as well as put you at a higher risk for conditions like heart disease. Eating the right nutrients can help you manage or avoid it.

Eating for Healthy Hormones

Keeping your hormones happy means eating a balanced diet of whole, nutrient-dense foods. It also means keeping your blood sugar levels in check. Eating too many refined carbs and loading up on sugar can throw them out of whack.

A bowl of savory oats with an egg, greens and avocado provides you with lean protein, complex carbs, healthy fats, antioxidants and fiber — all of which play a role in hormone health, according to a February 2018 review in ​Nutrients​.

Below are four ways this endocrinologist-recommended breakfast supports happy hormones.

1. It's High in Fiber

The avocado and oats in this breakfast may be beneficial for lowering your blood sugars because they contain soluble fiber.

Studies have shown that soluble fiber supports healthy insulin levels, according to an August 2019 review in the ​European Journal of Clinical Nutrition​. Oats are on the list of foods high in soluble fiber, making them a good option for controlling diabetes, according to a September 2016 study in ​Nutrients​.

Smeaton recommends oat groats as they are slower to digest than traditional flaked oats and will keep blood sugar more stable. Oat groats are nutritionally similar to rolled oats, but they are less processed and have less of an effect on blood sugar, according to Harvard T.H. Chan School of Public Health.

2. It Contains Protein

Satiety, aka how full you feel after a meal, is tied to hormone health in an intricate way. Hunger is dictated by hormones that send chemical signals to your brain which tell us it's time to eat, namely, ghrelin and leptin.

Keeping these hormones balanced is a major factor in your metabolic health. For example, high levels of ghrelin in relation to leptin may cause you to overeat, which can lead to issues like obesity over time. This can cause a vicious cycle, as obesity is linked to other hormonal imbalances.

Research shows that eating a breakfast high in protein may help regulate the secretion of ghrelin, the hormone responsible for short-term appetite regulation, per a Feburary 2006 study in the ​American Journal of Clinical Nutrition​.

Serving up an egg along with your savory oatmeal supplies just enough protein to keep you full until your next meal, according to Sapna Shah, MD, a board-certified endocrinologist with Paloma Health.

Eating a high-protein diet has been tied to increased satiety and better weight management, according to May 2008 research in the ​American Journal of Clinical Nutrition​. The researchers hypothesize that this could be because of the way dietary proteins affect hormones in the digestive tract.

Protein also promotes the secretion of insulin in the body, which may help keep blood sugar stable and ultimately, support hormone balance, according to July 2014 research in the ​American Journal of Clinical Nutrition​.

"High-quality fats can also curb your appetite," says Shah. Good sources of healthy fats include fiber-rich avocado and flax seeds.

3. It May Improve Reproductive Health

Estrogen is a reproductive hormone in both people assigned female at birth (AFAB) and people assigned male at birth (AMAB). For people assigned female at birth who have not undergone hormone treatments or therapy, estrogen is the primary reproductive hormone, and it declines during menopause.

Flaxseeds contain a plant compound called phytoestrogen, which just means plant estrogen. Some research suggests that including phytoestrogens in your diet can help with hormone balance because they act like estrogen in the body, according to a September 2017 review in the ​British Journal of Pharmacology​.

"Like vitamin C, phytoestrogens bind to estrogen receptors and turn them on. This can help reduce menopause symptoms like hot flashes and even delay bone loss," Smeaton says.

Eggs are also an estrogen-balancing food. "They contain vitamin A (a fat-soluble vitamin) which is critical for estrogen as well as progesterone balance," Smeaton says.

4. It Balances Hormones Important for Bone Health

This savory oatmeal bowl can easily be made with spinach or kale. Smeaton says spinach is great, but highly recommends cruciferous vegetables such as kale. "Cruciferous vegetables have rockstar compounds that help with estrogen balance," she says.

On top of its role in reproductive health, estrogen supports healthy bones. It is the hormonal regulator for bone formation and preservation, according to a November 2012 article in ​Trends in Endocrinology Metabolism​.

Other Bone Health Benefits

Leafy greens like kale are good for your bones because they are high in vitamin K, which supports bone metabolism, according to a June 2020 review in ​Bone Reports​.

They are also sources of plant-based calcium, which is needed for bone formation, according to the Mayo Clinic.

More Tips for Healthy Hormones

Of course, eating a single healthy meal isn't all that's required to maintain hormonal balance. As mentioned, it's important to eat a diet that is balanced in all your micronutrients with an emphasis on lean proteins, complex carbs (particularly ones rich in fiber) and healthy fats.

Check out some other tips below.

Snack on Nuts and Seeds

Omega-3s are found in your cell membranes, and they help you make hormones that regulate inflammation, blood clotting and the function of your arteries, according to the Harvard T.H. Chan School of Public Health.

Chia and flaxseeds, walnuts, pecans, pine nuts and pistachios are all good sources of omega-3 fats, according to the USDA.

Enjoy a Handful of Berries

Raspberries, blueberries, blackberries, strawberries and cranberries are loaded with antioxidants, according to The Mayo Clinic. "Berries are also a good source of fiber to support healthy gut hormones and keep them in balance," says Shah.

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The way we eat is changing. Here's what you need to know about the future of food - CBC.ca

We may have reached a tipping point in global food production, which means a lot of the assumptions we have about modern agriculture, not to mention what we eat, may need to change.

There is enough food to go around at this moment in time, according to Evan Fraser, the director of the Arrell Food Institute at the University of Guelph, where he works on food systems and sustainability. 

"If you think of just the world's calories produced, yes, we produce enough calories," Fraser told Spark host Nora Young. 

The challenge lies in quality, not quantity. 

"It's not particularly healthy calories, we don't produce anywhere near enough fruits and vegetables for us all to eat a healthy diet. I think if we all ate the Canadian Food Guide, like globally, the world would run out of fruits and vegetables by March — and then we would have none for the rest of the world."

Evan Fraser (Portico)

The problem of feeding the growing global population is exacerbated by the intensifying effects of climate change. "A third of the world's greenhouse gases come from agriculture and food. And the other side of the coin, food [is] super-vulnerable to the changes of climate," he said. 

When it comes to understanding the issue, Fraser said we have to look at both the impact of climate change on food production, and "the extent to which our food contributes to the problem of climate change."

Despite the challenges, Fraser remains "extremely optimistic" thanks to two tools: technology and policy. 

"There is a tremendous amount of technological innovation happening, which means that I don't think in 20 years we will be buying lettuce from California, I think we'll be buying lettuce from a local vertical farm, even in January, even in Thunder Bay."

Investing in ag tech 

The push to invest in agriculture tech as a solution comes with its own set of concerns, warns Sarah Rotz, an assistant professor at York University in Toronto and co-author of Uncertain Harvest: The Future of Food on a Warming Planet.

Sarah Rotz (YorkU)

"By investing so heavily in ag tech we're also at the same time carving a particular path... it presumes that we're going to continue to use fertilizers, pesticides, fossil fuel intensive machinery, and so on and so forth on these very large acreages," Rotz told Spark host Nora Young.

The trouble, she says, lies in the fact that farmers can become locked-in, unable to divest, and therefore can't pivot to more ecologically responsive models of farming even if they wanted to.

"There's all sorts of things that need to happen on the farm and between farms that have, in a way, very little to do with the sorts of tech solutions that we're putting our investments into and really relying upon. So that's a worry that I have for the future." 

From the farm to the lab

Meera Zassenhaus (New Harvest)

In her work at New Harvest, a non-profit which supports research into cellular agriculture, Meera Zassenhaus sees an exciting opportunity for cultured meat and dairy.

"Cultured meat used to exist firmly in the realm of science fiction, and now, as so many prototypes of companies have demonstrated, it's not science fiction. The challenge is scaling and growing it," Zassenhaus told Spark host Nora Young.

New Harvest works toward making sure the technology designs, such as for bio-reactors and scaffolds for growing cultured meat and dairy products, remain in the public domain so it's not just made by wealthy companies in wealthy places, she said.

Fraser said the development of new food and agriculture technologies must go hand in hand with other efforts to reduce carbon emissions and climate change.

"Technology is not a panacea. Technology is a tool. And essentially, policy creates the rules and the incentives to determine how that technology is applied. For instance, if we want to use these technologies to produce lower carbon emission diets for consumers, then we need a policy that puts a price on carbon dioxide emissions or on greenhouse gas emissions more generally."

But he doesn't see the idea of a real beef steak ever going away; more likely it will become a treat, he said. 

'People should be able to ask for different products at different times of the week," he said.

"What I want on Monday morning, on my way out the door to school, is different than what I want on a Friday evening, when I'm having my friends over."

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Written by McKenna Hadley-Burke, Michelle Parise & Adam Killick. Produced by Adam Killick and Nora Young.

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The way we eat is changing. Here's what you need to know about the future of food - CBC.ca
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Apricot BBQ sticky ribs from the Peak Season cookbook - Eat North

It’s no secret that many Canadians love to barbecue year-round, but we like to think of May long weekend as the unofficial beginning of the barbecue season, so if you haven’t already, now is the time to start grilling. 

And while there are plenty of great grilling options out there, there is nothing quite like the smoky aroma and fall-off-the-bone texture of a slowly-cooked rack of ribs. This simple, yet highly satisfying apricot BBQ sticky ribs recipe comes courtesy of the recently-released Peak Season cookbook. 

"The popularity and excellent PR of an August peach has cast a shadow on the poor apricot, which makes me believe that apricots are the most underrated fruit of Ontario," says author Deirdre Buryk in the recipe introduction. "Not only wonderful eaten fresh from the market but in a sticky barbecue sauce, an apricot will bring out the best of these grilled rib’s smoky flavours (which may have gone barely noticed otherwise)."

"Always, always, always pick a good-quality meat; your ribs will be as good as the farm the animals were raised on. I like to serve my ribs with a side of potatoes made however my guests like them," Buryk adds. "If you have time, marinate these ribs 1 day ahead of grilling—that 24 hours will make them even better."

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Eating At This Time of Day May Be Aging You Faster, New Study Says — Eat This Not That - Eat This, Not That

When life gets busy, it can be difficult to stick to a strict schedule which means that you may end up eating whenever you happen to get a few free minutes. You might even delay your meals until the end of the day and find yourself devouring something quickly before you head to bed.

This sort of habit will not only leave you hungry throughout the day, but a new study recently published by the Science journal has shown that it can actually make you age faster.

Researchers from the University of Texas Southwestern Medical Center in Dallas took a look at animals that either ate whenever they wanted as well as how much they desired, and others that were being fed calorie-restricted diets at specific times.

They found that those who ate during the day lived almost 20% longer than those who ate whenever and whatever they wanted That went up to 35% for those who ate during active phases of the day.

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Related: The #1 Best Juice to Drink Every Day, Says Science6254a4d1642c605c54bf1cab17d50f1e

"When you eat earlier, your body has more time to digest your food and use the energy from that food," Onyx Adegbola, MD PhD, a physician-scientist and lifestyle medicine physician, as well as the founder of Casa de Sante, tells Eat This, Not That!.

On the other hand, Adegbola says, "When you eat later, your body is trying to digest food while you are sleeping, which can lead to problems such as indigestion or acid reflux."

Adegbola also notes that "the body's natural clock, or circadian rhythm, is regulated by the release of certain hormones and is also affected by when a person eats." Apparently, "the body's cells use less energy when they're not working as hard, so they accumulate less damage and 'wear and tear' when they're not being used as much."

Beyond that, Adegbola explains that "the circadian rhythm is an internal clock that regulates when we feel alert or sleepy," and is "influenced by things like light and darkness, food and exercise, and stress."

It's important to note that when we eat late at night (or close to when we should be sleeping), it can throw off our circadian rhythm and make it harder to fall asleep and stay asleep.

In turn, "this can lead to problems like sleep deprivation, which has been linked to health problems like obesity, heart disease, and diabetes," Adegbola said.

To find out more about when you should schedule your meals, be sure to read This Is the Best Time to Eat Lunch for Lasting Energy, Say Nutritionists.

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Desirée O

Desirée O is a freelance writer who covers lifestyle, food, and nutrition news among other topics. Read more

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Eat These Five Healthy-Aging Foods - YouAreUNLTD

Are you getting all of the nutrients you need for good health? Turns out most older adults are not, according to the Research Institute for Aging. But before you turn to supplements as a simple way to get more nutrients, remember that the best way to give your body what it needs is through whole foods. These are foods that are packed with nutrients or protein, fibre, vitamins and minerals, notes albertaprimetimes.com, and it’s important to recognize that as you age, your body’s needs for nutrients change as well.

A simple way to boost the nutrients in what you consume is to incorporate a few of the foods recommended by the Research Institute for Aging. Eat them on their own or include them in recipes–whatever works best for how you plan your meals and snacks.

First off, add dark chocolate to your grocery list. Look for ones that are at least 70%. Surprised to find a treat like dark chocolate as a recommended food? Dark chocolate is actually loaded with magnesium and iron. The former is key for your muscles, heart and immune system, whereas the latter plays an important role when it comes to your energy. Iron also carries oxygen in the body.

One you may not be including right now in your diet: wheat germ. It’s a great source of fibre, vitamin E and omega-3s, an essential fatty acid for good bone, muscle and heart health. Research shows that it can help prevent heart disease and stroke and may even be linked to protecting against cancer. How to eat it? Top yogurt, granola and oatmeal with it, or add it to meatballs, smoothies or to your baking.

That’s a great start, but what are other foods you can easily incorporate more of into your diet for more nutrients as recommended by the Research Institute for Aging? Learn more on albertaprimetimes.com.

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