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Alberta Milk Launches $100,000 Campaign to Benefit Food Banks Alberta & Residents Facing Food Insecurity

Alberta Milk has launched a campaign in which they are encouraging the people of this province to help them reach a $100,000 donation target – to support Albertans facing food insecurity through a partnership with Food Banks Alberta.

Up until July 11, 2023, Alberta Milk will donate $1, to a maximum of $50,000, to Food Banks Alberta for every “like and share” of select influencer posts. The influencer post can be viewed here.

From July 12, 2023, to August 1, 2023, Alberta Milk will match donations to Food Banks Alberta up to a maximum aggregate amount of $50,000. In total, the goal is to reach $100,000 in support of Food Banks Alberta, which supports 113-member food banks throughout the province.

“Having secure access to healthy, nutritious food is something that many of us may take for granted, but for others it is a serious challenge,” says Karen Pierik, who operates a dairy farm alongside her husband and four children, near Ponoka. “I am proud that Alberta dairy farmers are doing something tangible to address this issue and urge Albertans to support the effort.”

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Trending Video

What Really Drives Meat Quality in Pork? - Dr. Yan Huang

Video: What Really Drives Meat Quality in Pork? - Dr. Yan Huang



In this episode of The Swine it Podcast Show Canada, Dr. Yan Huang from University of Arkansas explores how genetics, nutrition, and stress management shape pork quality. He explains how molecular pathways influence fat deposition, muscle growth, and meat flavor while balancing production efficiency. Listen now on all major platforms!

"The most important driver of pork quality. Feed plays a very important role in the meat quality."

Meet the guest: Dr. Yan Huang / yan-huang-77829421 is an Associate Professor in Nutritional Skeletal Muscle Biology at the University of Arkansas. With academic experience across China, South Korea, and the United States, his work focuses on the genetic and molecular regulation of muscle growth and fat deposition in swine. His research connects genetics, nutrition, and pork quality to improve production efficiency and consumer satisfaction.