UVic historian Elizabeth Vibert has produced a documentary, Aisha's Story, about Palestinian refugee Aisha Azzam, who is keeping Palestinian cultural legacies alive though growing and milling wheat.
Chris Hildreth's dream was to create the highest-quality sustainable food system without chemicals, single-use plastics or, most notably, any agricultural land. And so, with Hildreth sweating in the afternoon heat, TOPSOIL was born—and the rooftop venture eventually evolved into 3,000-plus geotextile dirt-filled containers on 20,000 square feet of vacant land at Dockside Green.
New discoveries in gut microbiota—tiny microorganisms living in our digestive tracts—could lead to seaweed-based cattle feed that reduces methane emissions from cows.
What happens when Indigenous People lead resource decision-making on their own terms, across their own traditional territories? Communities in Tanzania and Canada are documenting and sharing their experiences, supported by a University of Victoria Department of Geography project that illustrates how partnerships can advance the United Nation’s Sustainable Development Goals and the UN Declaration on the Rights of Indigenous Peoples.
Nature’s Path Food co-founders and organic food visionaries Ratana and Arran Stephens are the Peter B. Gustavson School of Business 2022 Distinguished Entrepreneurs of the Year (DEYA).
Eight research projects at the University of Victoria received a total of $1.45 million in federal support, helping keep our researchers at the forefront of science and innovation.
UVic students took to the streets and explored urban gardens as part of an experiential geography course, Food and the City.
The field of animal law has experienced near-exponential growth over the past two decades. A dozen law schools in Canada now offer animal law-related courses. At UVic, Lansdowne Chair in Law Maneesha Deckha has taught courses in animal law for nearly 15 years.
