Connect with us

Headlines

Des drones pour étudier les effets des changements climatiques sur la forêt

Editor

Published

on

[ad_1]

Adam Sprott scrute avec attention son écran d’ordinateur sur lequel il fait bouger une forêt miniature en trois dimensions. Une représentation pratiquement exacte d’une forêt du sud de la Saskatchewan.

Pour faire cette modélisation, l’étudiant à la maîtrise de l’Université de Regina a utilisé une technologie émergente en foresterie : un drone.

« Les drones ont un potentiel illimité pour répondre à de grandes questions écologiques », croit Adam Sprott, qui soutient que les données collectées par des drones peuvent permettre de savoir de quelle façon les forêts canadiennes se transforment avec les changements climatiques.

Les gens ne savent pas vraiment tout ce qu’on peut faire avec des drones.

Adam Sprott, étudiant à la maîtrise à l’Université de Regina

Les modèles en trois dimensions sont créés à partir d’une série de photos prises par le drone. L’appareil suit un plan de navigation établi d’avance, et prend des photos à intervalles réguliers.

L’étudiant explique que ces « portraits » de la forêt sont mis en corrélation avec les conditions environnementales, comme l’altitude et la disponibilité en eau.

Il espère ainsi savoir comment telle ou telle espèce d’arbres répond aux changements du climat, et faire des prédictions sur d’autres forêts.

Un outil ayant un grand potentiel en sciences

Les avantages des drones en sciences sont multiples, selon Adam Sprott. « Un drone peut recueillir plus de données en 20 minutes que ne le feraient des biologistes sur le terrain en plusieurs jours », rapporte Adam Sprott. L’étudiant ajoute que l’utilisation des drones est beaucoup plus économique que les hélicoptères, et beaucoup plus sécuritaire pour les biologistes.

Le potentiel [des drones]… va exploser!

Adam Sprott, étudiant à la maîtrise à l’Université de Regina
Adam Sprott regarde son écran d'ordinateur.Une grande partie des travaux de recherche d’Adam Sprott se font sur l’ordinateur, avec la modélisation de forêts. Photo : Radio-Canada / Miriane Demers-Lemay

« C’est donc une manière très efficace de collecter des informations sur la forêt avec une autre perspective et une plus grande échelle qu’on aurait normalement », renchérit son superviseur de recherche, le professeur adjoint en biologie à l’Université de Regina, Mark Vanderwel.

Ce dernier utilise les drones depuis quatre ans dans le cadre de ses projets de recherche. Il dit vouloir élargir ses projets en plaçant, par exemple, des caméras thermiques sur des drones pour collecter des données sur la température de la canopée.

Toutefois, l’utilisation de ces nouvelles technologies comporte aussi des défis.

« À la différence d’autres étudiants à la maîtrise qui peuvent s’appuyer sur un grand volume de littérature scientifique dans leur domaine, dans mon cas, j’ai seulement accès à quelques travaux de recherche qui ont eu lieu au cours des cinq dernières années, dit-il. Avant cela, on n’avait pas vraiment accès aux drones. »

Mais ces défis sont loin de faire peur au biologiste. « J’ai énormément de plaisir à faire ce projet », avoue-t-il, les yeux brillants. « Je travaille avec des drones et des satellites, et je suis amené à faire des modélisations informatiques avancées. C’est très motivant d’être dans un champ de recherche aussi innovant! »

Les montagnes de Cyprès, un laboratoire naturel unique

Pour ses travaux de recherche, l’étudiant originaire de l’Ontario se consacre à une forêt, située dans le sud de la Saskatchewan et de l’Alberta.

Les forêts des collines Cyprès émergent des Prairies, à une altitude allant jusqu’à plus de 1400 mètres.

Paysage du parc interprovincial des collines CyprèsLa montagne de Cyprès constitue un laboratoire naturel idéal pour étudier différents types de peuplements forestiers, selon l’étudiant à la maîtrise de l’Université de Regina Adam Sprottl. Photo : Radio-Canada / Miriane Demers-Lemay

« C’est le point le plus élevé entre les Rocheuses et Terre-Neuve, et c’est en Saskatchewan… qui l’aurait cru! » s’exclame Adam Sprott. En quelques centaines de mètres de dénivelé, les prairies laissent la place à des peuplements d’épinettes blanches, puis des forêts de peupliers faux-trembles. En général, cette transition de végétation est plutôt observée sur plus de 600 kilomètres de latitude, selon l’étudiant.

« Grâce à ces conditions uniques, on peut observer certains phénomènes assez uniques, difficiles à étudier autrement », affirme l’étudiant, qui espère que certaines réponses à ses questions se trouvent dans ce modèle de forêt en trois dimensions sur son écran d’ordinateur.

[ad_2]

Source link

قالب وردپرس

Headlines

Future of Ottawa: Chefs with Kathryn Ferries

Editor

Published

on

By

This week in the Future of Ottawa series, we’re taking a deep dive into the bar and restaurant industry—what it’s like now and where it’s headed. Read on for a guest post from Kat Ferries on the future of chefs, or read posts from Quinn Taylor on bars or Justin Champagne on fine dining.

Kat Ferries is Sous-Chef at Stofa Restaurant and a 2020 San Pellegrino North American Young Chef Social Responsibility Award Winner.

Apt613: What is the current landscape for chefs in Ottawa?

Kat Ferries: There is such great talent in Ottawa with so many chefs either being from here originally or have returned after traveling and have since opened some incredible restaurants. Many chefs have focused menus that really highlight their strengths, their heritage, and their passion for food. Dominique Dufour of Gray Jay, Marc Doiron of Town/Citizen, Steve Wall of Supply & Demand, Daniela Manrique Lucca of The Soca Kitchen, and so many more are all cooking up beautiful and delicious food in this city.

If you care to make a prediction… Where is the food industry in Ottawa going for chefs in 2021?

The industry right now is, unfortunately, in a really tough spot. The pandemic has been so devastating on mental, physical and emotional levels for so many and I know that many of my friends in this industry are burning out. There are many discussions happening on work/life balance and what is healthy for everyone. Some may never return to the long, hard hours we are expected to put in day after day and instead opt for a more flexible schedule or hire more staff to lighten the load on everyone, with some even leaving the industry indefinitely. Some may throw themselves back into this industry 10x as hard and create some of the best restaurants and concepts we’ve yet to see. I think all that will happen after the pandemic though.

For this year, it’s mostly about survival and finding happiness in creating what we can in the spaces we have while following all the laws and guidelines from public health officials. I think we will see more chefs creating experiences for guests that we otherwise wouldn’t have: think pop-ups, virtual dinner clubs, cocktail seminars, collabs, etc.

Where in your wildest dreams could the Ottawa culinary community grow in your lifetime?

I would love to see the Ottawa community support more small, local restaurants so our streets are bustling late into the nights like they are in Montreal, New York, or Europe. Having a local restaurant to frequent should be so much more commonplace, where you can enjoy a night out more often than just Friday or Saturday night. I would also love to see many more of our local chefs highlighted for the amazing food they create!

What is the best innovation to take place in your industry since the pandemic started affecting Ottawa?

Turning all our restaurants into mini-markets for customers to enjoy the food and wine of their favourite places at home. We have bottle shops for all your wine, beer and cocktail needs as well as menus that reflect what each restaurant does best. Some have even pivoted to a point where they are 100% a store and have paused any type of “service-style” dining.

Continue Reading

Headlines

Future of Ottawa: Fine Dining with Justin Champagne

Editor

Published

on

By

This week in the Future of Ottawa series, we’re taking a deep dive into the bar and restaurant industry—what it’s like now and where it’s headed. Read on for a guest post from Justin Champagne on the future of fine dining, or read posts from Kathryn Ferries on chefs or Quinn Taylor on bars.

Justin Champagne went to culinary school at Northwest Culinary Academy of Vancouver. He got his start in fine dining restaurants at C Restaurant under Chef Robert Clark, then at Hawksworth Restaurant under Chef Eligh. He staged at three-Michelin-starred Atelier Crenn under Chef Dominque Crenn before moving to Ottawa and spending five years at Atelier, working his way up to Sous-Chef. He’s now the Head Chef of Bar Lupulus.

Apt613: What is the current landscape of fine dining restaurants in Ottawa?

Justin Champagne: Ottawa punches well above its weight class when it comes to quality restaurants in general. Fine dining is no exception to that—we have some amazing chefs here that are doing really great things. We also have some phenomenal sommeliers in town that are a huge factor when it comes to a guest’s experience in a fine dining restaurant. While there are some fantastic fine dining restaurants in town I do believe there’s room for more, and definitely room for more creativity and unique styles of cooking! I think we’ll see more small fine dining restaurants opening up, “micro-restaurants” where there’s maybe 20 seats. This will be over the next few weeks as the industry did take a big hit financially with COVID-19, but we still have a lot of great young chefs who have the fire inside of them to open their own location!

If you care to make a prediction… Where is fine dining going in Ottawa in 2021?

I’m not sure it’ll be 2021 or 2022 with the way the vaccine rollout and stay-at-home order is going, but I do expect there to be a wave of people looking to go out to fine dining restaurants. We’ve been cooped up cooking for ourselves or ordering takeout for over a year now. People are getting antsy and ready to go out and have fantastic meals again with exceptional wine and not have to worry about doing all the dishes afterwards!

Where in your wildest dreams could fine dining go in Ottawa in your lifetime?

That’s the fun part about “fine dining,” it can go anywhere and it can mean many things. Fine dining is about amazing service and well thought out, unique food that the kitchen spent hours fussing over, being meticulous in execution. Outside of that, you can have a lot of fun and be creative in different ways. My wildest dream I guess is that fine dinning restaurants begin to thrive and are able to charge without backlash the kind of prices that they need to charge in order to keep the lights on and pay their staff a proper living wage!!

What is the best innovation to take place in your industry since the pandemic started affecting Ottawa?

I’m not sure if I would really say there’s been a best “innovation” in my industry during the pandemic, but I will say that seeing the “adaptability” by all the restaurants in Ottawa has been incredibly inspiring. Ottawa’s food scene has always been a tight-knit community, “everyone helping everyone” kind of mentality. And this pandemic has really helped show that—restaurants helping restaurants through all of this!

Continue Reading

Headlines

Ottawa’s Giant Tiger chain celebrating 60 years in business

Editor

Published

on

By

OTTAWA — An Ottawa staple, along with what might be the most famous cat in Canada, are celebrating a milestone Monday.

Giant Tiger is 60 years old.

“It all started with a very simple idea,” says Alison Scarlett, associate VP of communications at Giant Tiger. “Help Canadians save money every single day. Bring them products that they want and need. When you focus on those core principals, it really is quite simple to succeed.”

In 1961, Gordon Reid opened the first Giant Tiger in Ottawa’s ByWard Market. The company now has more than 260 locations across Canada and employs roughly 10,000 people.

“If you were at our store on opening day 60 years ago, the in store experience would be a little bit different from your local Giant Tiger store today. So that’s changed. A lot of our products and offerings have changed or expanded as Canadian consumers wants and needs have changed or expanded,” says Scarlett.

The homegrown department store continues to be a favourite for many shoppers looking to for the best deals on everyday products.

Helen Binda has been shopping here for decades.

“Many years. I can’t remember when. I’ve always loved Giant Tiger. It’s always been a good store for me.”

“I think its amazing and I think that we need more department stores,” says shopper Fay Ball. “And if it’s Canadian, all the better.”

The Canadian-owned family discount store carries everything from clothing to groceries, as well as everyday household needs. They’ve also expanded their online store and like most retailers provide curbside pickup during the pandemic.

“Doing what is right for our customers, associates, and communities. That has enabled us to be so successful for all of these years,” says Scarlett.

To celebrate, Giant Tiger is hosting a virtual birthday party at 7 p.m. Monday with live musical performances from some iconic Canadian artists.

You can visit their Facebook page to tune in. 

Continue Reading

Chat

Trending