Increasing food security

Dalhousie's Faculty of Agriculture is at the forefront of food sustainability

Spanning the “farm-to-fork” continuum includes everything from production to policy. The Faculty of Agriculture is working on it all. They’re finding better and more sustainable ways to feed the world by maximizing efficiencies and minimizing the environmental impacts of agriculture. Dalhousie’s focus on small-scale and diverse production, big data, and innovation uniquely positions us to play a key role in solving our region and the world’s food problems.

Impact story

A three-decade partnership in agricultural innovation

John Bragg is Chairman, President, and Co-Chief Operating Officer of the Nova Scotia-based Oxford Frozen Foods Limited, the world’s largest supplier of wild blueberries. He has been working closely with the Faculty of Agriculture for more than three decades.

“We partnered with the Faculty on everything from improving crop yields to creating state-of-the-art processing operations. We would not be where we are today — an international leader — without the innovations and technology the faculty has developed for us.”

Faculty & Department initiatives

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Food security is a complex issue

You can help maximize efficiencies and minimize the environmental impacts.

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