This research evaluates hydroponic farming as a sustainable food production strategy. By combining interviews, environmental modeling, and economic simulations, it compares hydroponic and conventional agriculture, finding reduced water use but higher energy demands. The work identifies conditions under which hydroponics can support farmers, communities, and environmental goals.

This research tackles Canada’s massive meat-by-product waste by repurposing highly nutritious organs into sustainable, functional food products. Through consumer surveys, protein extraction, and product development, the project aims to shift discarded by-products into valuable ingredients, reducing waste, improving sustainability, and opening new market opportunities for the food industry.