Funded Projects

The Seeding Food Innovation program was created to catalyze the development of trans-disciplinary research that address sustainable food and health challenges that will both impact Canadians and are of global concern. The program provides short-term grants of up to $250,000 as seed funding for novel, translational research projects.


SEEDING FOOD INNOVATION – AWARDED PROJECTS - 2016

Cultivating Innovations in Ecological Agriculture: Growing EFAO's Farmer-Led Research Program

Grantees: Dr. Sarah Hargreaves
Description: Farmer adoption of ecological farming practices – those that conserve water, regenerate soil and biodiversity and reduce energy and chemical inputs – is critical to the production of more nutritious and sustainably-produced foods and the viability of our farms and rural communities. With growing awareness of the importance of soil health and diversified agriculture, farmer knowledge and innovations are both timely and urgently needed in order to create a truly sustainable agriculture. » More Info

Production and transfer of essential fatty acids in the ocean

Grantees: Dr. Suzanne Budge, Dr. Emmanuel Devred, Dr. Catherine Johnson
Description: To begin to answer this question, we will follow three distinct lines of research. In our first objective, we will measure production rates of two common species of phytoplankton under different growth conditions to capture the variation in fatty acid production throughout the year. Data from these experiments will be used to validate and further refine an existing algorithm that derives fatty acid production from satellite-derived ocean colour measurements. » More Info

Evaluating the dietary protein quality of Canadian pulses to meet human nutrition needs by measuring the metabolic availability of the most limiting amino acids; methionine

Grantees: Dr. Glenda Courtney-Martin, Dr. Rajavel Elango, Dr. Paul B. Pencharz, Dr. Ronald O. Ball, Dr. Christopher Tomlinson Description: The world’s population will reach 12 billion by this century’s end and nations are being challenged to provide enough safe, nutritious foods for all. Protein in foods is made up of 20 amino acids (AAs) needed for growth and bodily function. Animal protein contains all 20 AAs but its production is “more resource intensive than any other form of food production” and its high saturated fat content is linked to chronic diseases. » More Info

Evaluating the impacts of an innovative centrally-procured school food program on student nutrition and the local food economy

Grantees: Dr Jason Gilliland, Dr. Jamie Seabrook, Dr Danielle Battram, Dr. Colleen O’Connor, Dr Paula Dworatzek, Dr. Sarah Woodruff
Description: The Human Environments Analysis Laboratory (HEAL) at Western University is researching an innovative centrally-procured school food program (CPSFP) of the Ontario Student Nutrition Program (OSNP). The CPSFP will be offered at 30 elementary schools in Southwestern Ontario, providing children with fruit and vegetable snacks each day. Using centralized procurement practices, the program aims to improve the nutritional quality of food being offered through the existing school snack program, to positively impact children’s health and development. » More Info

Social and organizational dimensions of climate change mitigation among Alberta’s grain and beef producers

Grantees: Dr. Debra J. Davidson, Dr. Lianne Lefsrud, Dr. Andreas Hamann
Description: This project will involve the identification of innovative practices in the beef and grain sectors with the potential to reduce greenhouse gas emissions, and evaluation of the opportunities and barriers associated with the potential upscaling of these practices. Considering the large role played by agriculture in Alberta, reducing emissions from this sector will be key to achieving the goals of Alberta’s new Climate Leadership Plan. » More Info

 

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