‘The circle of agriculture’: Twin anaerobic digesters generate electricity and produce enriched manure
The reuse of material is a key tenet of sustainability in agriculture, and Greenholm Farms, in Embro, Ont., just northwest of Woodstock, has taken that to heart. The owners, Gord and Laura Green, along with their son and business partner, Dave, have discovered that producing methane to generate electricity on their mixed dairy and crop […] Read moreFarm Living
Robotic farming project focuses on swarms
The Hands Free Hectare project in Britain finds that many small robots may work better than larger, manned machinery
A study of autonomous farming at Harper Adams University in Shropshire, England, found that swarm farming with many small robots may be more efficient than farming with larger, manned machinery. “The initial economic analysis suggests that robots could cut the cost of producing wheat in the United Kingdom by 10 to 15 percent compared to […] Read more
Sustainability important to consumers
The definition of sustainability is as diverse as the consumers who seek it out in their every day purchases. Many consumers identify it is as being environmentally friendly, where products are free of certain amendments. They expect their food to be safe and they are starting to expect that sustainable practices were used to make […] Read more
Rail, hyperloops, buses: what does the future hold for rural transit?
Imagine a world with fewer cars, more trains and systems that looked like something out of a sci-fi movie, such as hyperloops, transporting people throughout the country. The idea might seem farfetched, but for some they would address key challenges facing rural and urban communities, making them more sustainable. “The possibilities and potential are there,” […] Read more
As plant protein surges, what’s in store for pulses?
Pulse crops might become less about size and colour and more about efficacy and variety, as the plant-protein industry continues to grow. It would be as if the pulse industry had its own malt barley sector and would let producers diversify their market, said Pulse Canada chief executive officer Gordon Bacon. “This is really unique […] Read more
Weighing greener energy options on the farm
The trend toward renewable energy is not limited to solar panels on urban rooftops or large-scale wind farms. More and more, farmers and rural residents are choosing sustainable options for power. They’re looking to avoid the high capital cost of utility installation as well as the carbon tax. Jason Praski, an engineer who worked for […] Read more
Food companies take sustainability to heart
Environmentally conscious consumers are not the only ones concerned about sustainable food production. Many of the world’s largest food manufacturers have also adopted sustainability strategies that are aimed at preserving the environment and protecting their own bottom lines. At Cargill, a global food supply company that employs 160,000 people in 70 countries, environmental sustainability and […] Read more
Susgrainable: baking with craft brewers’ leftovers
It seems like new craft breweries spring up every week across Western Canada. There are about 170 in British Columbia, 125 in Alberta, more than 20 in Saskatchewan and at least a dozen in Manitoba. Each markets its own tantalizing taste and attributes, but they all have one thing in common: spent grain that was […] Read more
Welcome to the ‘hood’
An ambitious new construction project in British Columbia’s lower mainland integrates urban and rural interests
TSAWWASSEN, B.C. — When Sean Hodgins walks down the new sidewalks of the Southlands subdivision and watches new homes rising out of the sandy soil, his vision extends beyond another new suburb in British Columbia’s lower mainland. The president of the Century Group, a family owned real estate development company, sees an “agrihood” where a […] Read more
Serving goose for Christmas should not be intimidating
Home cooks are often stumped when it comes to cooking goose. But really, it’s just a large duck. Goose lends itself well to any recipe using chicken, duck or turkey. The breast is best cooked medium rare to keep the meat tender. Legs and wings are tougher and benefit from a low and slow cooking […] Read more
