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Living Lab – Ontario Launch

Guelph, Ontario - The Minister of Agriculture and Agri-Food, the Honourable Marie-Claude Bibeau, kicked-off a roundtable discussion with Ontario agriculture stakeholders by announcing an investment of $4.2 million to launch Living Lab – Ontario in the Lake Erie region.

Living Lab – Ontario is the latest collaboration hub created under the Living Laboratories Initiative, which brings together farmers, scientists, and other partners to develop, test and share innovative agricultural practices and technologies.

Led by the Ontario Soil and Crop Improvement Association (OSCIA), Living Lab – Ontario collaborators will include farmers, agricultural and conservation organizations, and scientists from Agriculture and Agri-Food Canada and other federal departments. Their research will focus on reducing the soil and nutrient runoff from agricultural land into Lake Erie, improving water quality, conserving soil health, and increasing biodiversity on agricultural lands in Ontario. They will share their expertise with farmers across Canada to help accelerate the adoption of sustainable practices and technologies.

Source : OSCIA

Trending Video

How to Capture the $80 Million Ground Pork Opportunity | 2026 Retail Trends

Video: How to Capture the $80 Million Ground Pork Opportunity | 2026 Retail Trends

Meat is having a moment, and ground pork is perfectly positioned to help you capture new category growth.

In this business intelligence deep-dive, National Pork Board experts Bailey Morrell and Rick Smith break down the latest consumer behaviors, retail trends, and an $80 million incremental retail opportunity in ground pork.

Watch to learn how expanding your ground pork offerings, utilizing proper fat-lean ratio labeling, and building a dedicated "grinds set" can attract Gen Z and Millennial shoppers while driving "center of the plate" profitability.

we cover:

• Insights from the 2026 Power of Meat presentation.

• Why ground pork is the "gateway meat" for younger, high-value shoppers.

• How adding just two new ground pork SKUs can drive incremental sales.

• Actionable merchandising strategies, including the right fat-lean ratios for specific recipes.