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Pairing vibrant seaweed ingredients to the Western tastes
It has been said we first taste food with our eyes. If a food looks colourful and attractive, it whets our appetite.
Springboard Content Lab
Sep 15, 20243 min read
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CBU professor collaborates with industry to create charcoal alternative
From the Springboard Content Lab  A chemistry professor at  Cape Breton University has been working on a sustainable alternative to...
Springboard Content Lab
Sep 15, 20243 min read
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Lobster Quality Centre: Protecting Nova Scotia’s Lobster Industry Through Climate Challenge
The Lobster Quality Centre (LQC) was created at Université Sainte-Anne with Springboard to maintain high lobster quality.
Springboard Content Lab
Sep 15, 20243 min read
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Université de Moncton researchers collaborate with industry to develop sustainable dietary supplement
Université de Moncton researchers contributed to the discovery of plant-based dietary supplements which offer Omega 3.
Springboard Content Lab
Sep 15, 20242 min read
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Shaping the future of farming with McCain Research Chair at Dal
In 2017, the McCain Research Chair was established at the Dalhousie Faculty of Agriculture to improve sustainable agricultural practices.
Springboard Content Lab
Sep 15, 20243 min read
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NSCAD Flaxmobile hits the road to revitalize a sustainable fibre industry in Nova Scotia
From the Springboard Content Lab  A professor at Nova Scotia College of Art and Design (NSCAD) has converted a small cargo van into a...
Springboard Content Lab
Sep 15, 20244 min read
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