The holiday season is upon us, complete with multiple occasions for eating, drinking and making merry—which means multiple occasions for wasted food and drink.

It’s estimated that 20 per cent, or 11 million tonnes, of all the food produced in Canada is wasted. Wasted food means wasted resources and, with grocery costs rising, wasted money.  

This holiday season, Dr. Tara Moreau, associate director at the UBC Botanical Garden, provides tips to reduce food waste and enjoy a more sustainable break.

Pairings like peanut butter and jelly or milk and cereal are iconic. But the concept of creating winning combinations is not limited to the kitchen; it is a fundamental principle driving the revolutionary field of synthetic biology, or synbio.