May 7: Is organic food more nutritious?
Is organic food more nutritious than conventional? Join visiting Prof. Dominika Średnicka-Tober as she discusses research on the quality of organic food.
Demand for organic foods is partially driven by consumers’ perception that they are more nutritious and can help them to maintain good health. Over the last 25 years, a significant number of research studies focused on comparing the concentrations of nutritionally relevant minerals, macronutrients, bioactive compounds (e.g. phenolics and vitamins), fatty acids, but also toxic metals and pesticide residues in food products coming from organic and conventional production systems.
The recently published comprehensive meta-analysis study on the composition of organic vs. conventional foods has shown that organic crops are, on average, characterized by significantly higher concentrations of antioxidants (i.e. phenolic compounds), lower concentrations of cadmium and at least four times lower incidence of pesticide residues than their conventional comparators, when compared across regions and agricultural seasons. A number of studies also showed higher levels of omega-3 fatty acids in milk from organically raised animals. Many of the bioactive compounds and beneficial fatty acids found often in higher concentrations in organic foods have previously been linked to a reduced risk of chronic diseases, including cardiovascular disease, neurodegenerative diseases and certain cancers. Negative (i.e. carcinogenic) effects of cadmium and pesticide residues found more frequently in conventional products are also well proven. On the basis of the above statements one could expect beneficial health impacts of organic compared to the conventional foods. However, the available research outcomes addressing this topic are very limited. The lecture gives an overview of published research on the quality, safety and health impacts of organic foods.
- Tuesday, May 7, 2019
- 4:00 p.m. to 6:00 p.m.
- FNH Building Room 40
- Free
About Dominika Średnicka-Tober
Dominika Średnicka-Tober is Assistant Professor in the Division of Organic Foods at the Warsaw University of Life Sciences. She was previously a Research Associate at Newcastle University in the School of Agriculture, Food and Rural Development, carrying out the meta-analysis on the composition of organic vs. non-organically produced foods. She is an author and co-author of a number of scientific publications, as well as research and educational projects in the area of quality, safety and health impacts of organic foods as well as sustainability of the food systems.
Read More | No Comments
By eileen huang on March 20, 2019
BC Food Web aims to improve access to research results and other resources to help improve the sustainability and resilience of food systems.
BC Food Web provides clear and concise briefs on research paper for producers, processors, policy-makers, educators, and the general public for free. BC Food Web intends to meet the needs of those interested in increasing the sustainability and resilience of food systems using knowledge generated through high-quality, cutting-edge research.
The briefs focuses on the implications and applications of research and are prepared by the BC Food Web team based at UBC’s Centre for Sustainable Food Systems. BC Food Web also hosts webinars, decision tools, and longer-format reports and guides, and links to food systems resources produced by other organizations.
Read More | No Comments
By Joyce Liao on March 14, 2019
Thanks for the Interest!
We received 133 applicants for our 15 Work Learn positions at the Centre for Sustainable Food Systems at UBC Farm. Positions range from food cultivation, research support, managing educational programming, and supporting our markets. We are currently contacting chosen applicants.
Read More | No Comments
By Joyce Liao on March 14, 2019
Feeding Growth Friends Brewing Creativity
Feeding Growth Alumni, Max Rivest the co-founder of Wize Monkey and Mauricio Lozano from Faculty Brewing Co. have been featured in an article by Vancouver is Awesome.
The unique partnership has created the world’s first coffee leaf infused beer.
“Our brewery is focused on education, collaboration and innovation, and this [partnership] is where it all comes into play. – Lozano of Faculty Brewing Co.”
Learn more about
Feeding Growth, a Centre for Sustainable Food Systems initiative that supports and scales progressive BC-based food brands and entrepreneurs.
Read More | No Comments
By morgan hamilton on March 10, 2019
Making Cloth: Introduction to Hand-spinning
About this Workshop
Ever wanted to know how cloth is made? Our ancestors usually made their cloth themselves from the plants and animals in their surroundings, but today we usually don’t know where our cloth comes from, what it’s made of, or who made it. In this class, we’ll cover the first steps of making cloth: spinning on a drop spindle with the basics of the ‘park and draft’ technique; plying; understanding the key role of fiber preparation in the final outcome, and sampling a couple of different fibres, including wool from sheep, angora from rabbits, and flax from linen.
This Beginner Level Workshop Will Cover the Following:
- Basic fundamentals of fabric composition
- Discussion of spun fibers that make cloths
- Hands on practice with hand-spinning using a drop spindle
- Hands on practice with the ‘park and draft’ technique, and plying
- Samples of different fibers from plants and animals
- Discussion of contemporary basket technology and commonly found store bought fibers
About the Instructor
Rebecca Graham is an environmental artist and weaver who specializes in creating exciting connections between ancient skills and contemporary knowledge and issues. She is the artistic director of EartHand Gleaners Society. With a background in agriculture and environmental ethics and a BFA from the Nova Scotia College of Art and Design, her workshops reconnect people of all ages and abilities to the land in ways that aim to honour cultures, ancestors, First Nations, and the land itself.
Date and Time
Wednesday, May 1 | 6:00 – 8:00 pm (2 hours)
Location
UBC Farm
3461 Ross Drive, Vancouver BC
Cost
$45 ($38 student pricing) + GST
Read More | No Comments
By morgan hamilton on March 9, 2019
Making Brioche
About this Workshop
In this class we will show you all the basics of making Brioche, the magic dough that is more than just a sweet bread! Brioche is incredibly versatile, and in this workshop you will learn how to make the dough and a few recipes to use it in, such as: Basic Brioche Loaf, Braided Brioche with pearl sugar, Brioche Cinnamon Rolls, and Savoury BBQ Pork Buns. Try your hand at making pork buns, and leave with a full belly, a new skill, and printed recipes to continue making Brioche at home.
About the Instructor
Valentine (AKA Tartine) is a French cook who’s passionate about cooking and baking. She teaches cooking classes, mostly French food and baking, in the Vancouver area and in your home! Trained in culinary skills from France, she has worked for catering events in prestigious Champagne mansions and in Paris at various locations including Hotel Ambassador. Now a full time cooking instructor and personal & private chef. Tartine & Maple’s mission is to demystify French food and other food myths, making them fun and accessible for all!
Date and Time
Wednesday, April 24| 5:30 – 8:30 pm (3 hours)
Location
UBC Farm
3461 Ross Drive, Vancouver BC
Cost
$68 ($62 student pricing) + GST
Read More | No Comments
