Pierre Poilievre needs to connect the dots on three rising things: emissions, extreme flooding all over the globe, and ...
Two-thirds of processed foods purchased in Quebec are high in saturated fat, sugar or sodium. This is the finding of a study by the Food quality observatory at Université Laval’s Institut sur la ...
Quebec is the only province to exclude women under 50 from its breast cancer screening program. Perhaps it’s a distinction we could do without. After 15 years without revision, the Quebec breast ...
Thomas F. Pedersen is emeritus professor at the University of Victoria and author of The Carbon Tax Question: Clarifying Canada’s Most Consequential Policy Debate.
Tiffanie Perrault Tiffanie Perrault is an assistant professor at Grand Valley State University in Michigan. Articles by this author Health Quebec should make breast cancer screening accessible from ...
Lana Vanderlee Lana Vanderlee holds the Canada research chair in healthy food policy at Université Laval. She leads national and international research projects on the government’s role in healthy ...
Julie Perron Julie Perron is a nutritionist and researcher at Université Laval. She works on knowledge mobilization at the Observatoire de la qualité de l’offre alimentaire.
Véronique Provencher Véronique Provencher is the scientific director at the Observatoire de la qualité de l’offre alimentaire. A nutritionist, her work aims to develop new nutritional practices in ...
How do the fiscal policies of the Trudeau era add up? Whatever political legacy the government leaves behind, there is no doubt these nine years have changed the country’s budget trajectory. For ...
Les deux tiers des aliments transformés achetés au Québec ont des teneurs élevées en gras saturés, en sucre ou en sodium. C’est ce qu’a démontré une étude de l’Observatoire de la qualité de l’offre ...
Julie Perron est nutritionniste et professionnelle de recherche à l’Université Laval. Elle travaille à la mobilisation des connaissances de l’Observatoire de la qualité de l’offre alimentaire.