Home Grown? A Research Profile

Science is not something that just happens in labs, it is relevant to the everyday lives of everyday citizens. Professors of Science, Technology and Society research a variety of areas in which science and technology intersect with our social world.

Dr. Gwendolyn Blue studies how we interact with science in the course of everyday living through food, clothing, cosmetics, outdoor activities, science museums and entertainment.  She says that when citizens have greater understanding of science and technology, increased consumer knowledge and demand can result in industry meeting our needs for products in ways that may be healthier for our bodies and our environment.

Home grown produce like tomatoes, potatoes, carrots and beans are not produced on a mass scale in Alberta. Because people don't know about or demand these, we may be losing them as local produce and the implications can be far reaching.

"For example," says Blue, "eating local has three primary benefits. First it helps us to be more energy efficient by reducing the use of oil and gas in transporting it. So it helps to solve problems of climate change. Second, it enriches our culture by gives us a sense of our own environment and connecting us with the land. People, culture and the conditions of producing food infuse the local cuisine. Third, home grown Alberta food is delicious!"