DoorDash Canada Releases End of Year Food Trends in 2022 Report

Nov 30, 2022

TORONTO, DoorDash Canada unveiled its year-end trend report highlighting the top foods ordered by Canadians in 2022. Using data from January 2022 to November 2022, DoorDash is sharing a snapshot of the best and quirkiest food and ordering trends to come out of this year, regionally and nationally.

"Year-over-year, a trend we continue to see increase is Canadians' love for food," says Shilpa Arora, General Manager, DoorDash Canada. "We've seen incredible support for local restaurants with an increase of takeout and pick up options. With that comes a lot of interesting trends and consumer preferences that we're excited to share with Canadians once again. It might even inspire your next DoorDash order!"

Whether you ordered from your favourite local restaurants, groceries or upped your gifting game for your furry friends, DoorDash is highlighting some of the biggest food moments over the past year.

Click here to see more...

Video: Root Exudates, Soil Biology, and How Plants Recruit Microbes | Field Talk Friday

Field Talk Friday | Dr. John Murphy | Root Exudates, Soil Biology, and How Plants Recruit Microbes

Most of us spend our time managing what we can see above ground—plant height, leaf color, stand counts, and yield potential. But the deeper you dig into agronomy, the more you realize that some of the most important processes driving crop performance are happening just millimeters below the surface.

In this episode of Field Talk Friday, Dr. John Murphy continues the soil biology series by diving into one of the most fascinating topics in modern agronomy: root exudates and the role they play in shaping the microbial world around plant roots.

Roots are not passive structures simply pulling nutrients out of the soil. They are active participants in the underground ecosystem. Plants constantly release compounds into the soil—sugars, amino acids, organic acids, and other molecules—that act as both energy sources and signals for soil microbes.