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Aston University and Birmingham Women’s and Children’s NHS Foundation Trust (BWCH) have pledged to work together to address health provision in the city by signing a Memorandum of Understanding to co-develop paediatric health initiatives and the health services workforce of the future to deliver them. The strategic partnership between the University and BWCH aims to develop the health services workforce of the future together (particularly focusing on course development and delivery, including placements). It will also invest in shared posts that support closer links between academic, education and healthcare provision and support honorary appointments and initiate collaborative projects including joint research, to develop world-leading research and provision in the field of paediatric health and wellbeing. The partnership will make the most efficient use of resources and reduce duplication by providing a range of shared services, as well as continuously developing new ways to work together, with a view to supporting innovation in the field of healthcare. These activities will build on the existing joined up work taking place between Aston University and Birmingham Women’s and Children’s NHS Foundation Trust, such as shared use of the MRI scanning services in the Aston Institute for Health and Neurodevelopment and joint research projects examining topics including epilepsy in children, eating behaviours and neurodevelopment. Both organisations are also members of Birmingham Health Partners, the city’s clinical-academic research alliance, which includes maternal health as one as its key strategic focus areas. Professor Anthony Hilton, pro-vice-chancellor and executive dean of the College of Health and Life Sciences at Aston University, said: “The signing of this Memorandum of Understanding formalises the existing relationship between our two organisations and represents a strong joint commitment to improving healthcare provision in our city. “Working collaboratively enables us to bring together world-leading research with outstanding clinical provision, for the benefit of our students, patients accessing BWCH services and our city and region. I look forward to developing the many ways in which our organisations can work together to improve healthcare provision in Birmingham.” Matthew Boazman, deputy chief executive officer of Birmingham Women’s and Children’s Hospital NHS Foundation Trust, said: “The partnership between BWCH and Aston University represents a wonderful opportunity for us to ensure that Birmingham has access to world-class healthcare provision and that those entering the workforce are as ready as they can be.”
High quality biodiesel produced from microalgae ‘fed’ on leftover coffee grounds Breakthrough in the microalgal cultivation system Could decrease reliance on palm oil to produce biofuel. Two Aston University researchers have produced high-quality biodiesel after ‘feeding’ and growing microalgae on leftover coffee grounds. Dr Vesna Najdanovic, senior lecturer in chemical engineering and Dr Jiawei Wang were part of a team that grew algae which was then processed into fuel. In just the UK, approximately 98 million cups of coffee are drunk each day, contributing to a massive amount of spent coffee grounds which are processed as general waste, often ending up in landfill or incineration. However the researchers found that spent coffee grounds provide both nutrients to feed, and a structure on which the microalgae (Chlorella vulgaris sp.) can grow. As a result, they were able to extract enhanced biodiesel that produces minimal emissions and good engine performance, and meets US and European specifications. The study, Enhancing growth environment for attached microalgae to populate onto spent coffee grounds in producing biodiesel, appears in the November 2022 issue of Renewable and Sustainable Energy Reviews. Up till now, algae has been grown on materials such as polyurethane foam and nylon that don’t provide any nutrients. However, the researchers found that microalgal cells can grow on the leftover coffee without needing other external nutrients. They also found that exposing the algae to light for 20 hours a day, and dark for just four hours days created the best quality biodiesel. Dr Najdanovic said: “This is a breakthrough in the microalgal cultivation system. “Biodiesel from microalgae attached to spent coffee grounds could be an ideal choice for new feedstock commercialisation, avoiding competition with food crops. “Furthermore, using this new feedstock could decrease the cutting down of palm trees to extract oil to produce biofuel. “In southeast Asia this has led to continuous deforestation and increased greenhouse gas emissions.” The research was developed in collaboration with colleagues from Malaysia, Thailand, Egypt, South Africa and India. Their work was supported by the 2020-21 Global Challenges Research Fund (GCRF) block grant funded by the UK Research and Innovation (Aston University).
West Grove Campus Awarded $2.5M Grant from Chester County for Capital Improvement Projects
Funds earmarked for information technology, medical equipment and facility upgrades The ChristianaCare West Grove campus has received a $2.5 million American Rescue Fund Plan Act (ARPA) grant from the Chester County Government for capital improvement projects related to information technology, medical equipment and facility renovation. ChristianaCare finalized the purchase of its West Grove campus (formerly Jennersville Hospital) from Tower Health in June 2022. The hospital has been closed since Dec. 31, 2021. “We are enormously grateful to the Chester County Commissioners for this generous grant,” said Douglas Azar, MHA, ChristianaCare senior vice president, Strategic Clinical Integration. “Our assessment and inventory of the facility indicate that while it contains some usable equipment, including hospital beds and some imaging and diagnostic equipment, there is a lot of work to be done in many key areas. For example, the building currently contains no information technology infrastructure and no laboratory equipment. This funding will provide much-needed help as we build out these critical areas,” he said. “This grant is a tremendous resource as we plan next steps for the West Grove campus,” said Heather Farley, M.D., MHCDS, FACEP, ChristianaCare’s co-lead for the campus development strategy. “Ensuring that the facility has the very best technology and medical equipment will enable us to provide expert care to our neighbors in southern Chester County for many years to come.” The Chester County Commissioners approved ARPA grants to 73 groups and organizations totaling close to $40 million last month, following recommendations by six independent review teams. The teams, comprised of county residents and county government staff, developed a system that followed ARPA guidelines to review proposals and address priorities for funding. “These funds represent a substantial investment in much-needed local programs and services including support for public health,” said County Commissioners’ Chair Marian Moskowitz. “Being able to financially assist ChristianaCare as they work toward bringing hospital services back to southern Chester County firmly met ARPA guidelines and was very important to us.” (From left) Bettina Tweardy Riveros, Chief Health Equity Officer and Senior Vice President, Government Affairs and Community Engagement at ChristianaCare, Marian Moskowitz, Chair of the Board of Commissioners of Chester County, Michelle Kichline, Chester County Commissioner, Heather Farley, M.D., MHCDS, FACEP, ChristianaCare’s co-lead for the campus development strategy and Douglas Azar, MHA, ChristianaCare senior vice president, Strategic Clinical Integration Commissioner Josh Maxwell added that “when ChristianaCare stepped up to take over Jennersville Hospital and bring health care services back to the county, we pledged to support them in those efforts in ways that we, as county government, can. The ARPA program has provided us with the opportunity to fulfill that pledge, with funding that might otherwise be cost-prohibitive.” ChristianaCare is reimagining health care at the West Grove campus and is taking a phased approach to the opening of services. The first phase will be to re-establish emergency services. Subsequent phases are still under consideration. Due to required facility upgrades and plan development, it is unlikely that any services will open within the next 12 months. Since June, Azar, Farley and others at ChristianaCare have participated in meetings and listening sessions with community leaders and small groups to gain input into planning for services at the campus. They have met with local and state government officials, school officials, chambers of commerce, nonprofit organizations, emergency responders, faith leaders and employers in the area. Commissioner Michelle Kichline noted the correlation between ChristianaCare’s focus on meeting community needs and the county’s focus on community involvement in the ARPA grant review process. “Having county residents involved in reviewing and recommending our ARPA applications has been exciting and rewarding,” she said. “They know their local communities best and evaluated and selected projects that address needs across the county. “We know that ChristianaCare is doing the same and see the $2.5 million ARPA grant as a smart investment in restoring crucial health care services to our residents.” The West Grove campus represents a significant expansion and commitment of ChristianaCare to provide health services to communities in southern Chester County. Since 2020, ChristianaCare has added three primary care practices located in Jennersville, West Grove and Kennett Square. Combined, these three practices are now the “medical home” for 22,000 residents in these communities.
Are butter boards bad for you? An expert view on the latest food trend
In an unexpected twist, butter seems to be back on the menu. After years of being a maligned ingredient that many people shied away from, butter has now become the latest food trend on social media, thanks to the recent popularity of “butter boards”. These are sort of the meat-free equivalent of a charcuterie board. Butter is whipped then spread onto a chopping board, sprinkled with a variety of toppings – from sweet to savoury – and served with an accompaniment of choice (such as bread or a toasted baguette). But although they may be delicious, butter is still full of saturated fat – which many of us know can be harmful to our health. Here’s what you may want to consider before whipping up a butter board of your own. Is butter really that bad? Butter is made from cream, the fat-rich part of milk. While it’s usually made from cow’s milk, it can also be made from other milks such as goat milk. The reason that butter has been seen as a no-go for so many years is because it’s one of the ultimate sources of saturated fat. Butter contains around 80% fat, of which about two-thirds is saturated fat. It contains little else nutrient-wise. Saturated fats should be avoided in large amounts as they’re linked with many health problems, including heart disease and shorter life expectancy. Clinical trials have also shown that saturated fats can have an negative effects on blood cholesterol levels. When it comes to butter on its own, it appears that eating it has a relatively small or neutral effect on the risk of heart disease. But research that compared butter to olive oil (another source of saturated fat) found that butter can increase levels of LDL cholesterol, which is sometimes called “bad” cholesterol as it’s linked to greater risk of heart disease. But the majority of the butter many of us consume in our diets comes from other foods such as biscuits, cakes and pastries. Alongside butter, these foods tend also to contain high amounts of sugar, while being low in other nutrients. High intakes of these types of foods is also linked with greater risk of heart disease. Overall, sharing a butter board with friends every now and then is unlikely to cause much harm to your health. But doing it often, or eating very large quantities, could raise cholesterol levels and increase your risk of cardiovascular disease somewhat. It’s also worth bearing in mind what toppings you serve your butter board with. Certain foods (such as processed or cured meats) also contain saturated fats, and should only be enjoyed occasionally. Butter alternatives Since butter is very calorific and fat-rich, some people may want to look at using butter alternatives for the base of their butter board. The first substitute many people might look to is margarine. Margarine is chemically very similar to butter. Depending on the product though, it only contains around 40%-70% fat, making it a lighter alternative with a possibly similar taste. In the past, the processes needed to make margarine solid resulted in the production of trans fats, which have been linked to increased risk of heart disease. But these processes have since been improved so margarine no longer contain trans fat. So it may be a good option for people wary of the amount of fat they consume. Another alternative people may look at using is ghee, also sometimes known as clarified butter. A staple of Indian cooking, this is still made from milk, but the fat is much more concentrated as most of the water has been simmered away. This means it won’t have the same creamy texture as butter. Grass-fed ghee is as rich in saturated fats as butter. It also contains naturally produced trans fats. However, these trans fats are different to the industrially produced types which are bad for our health. But since ghee contains more calories than butter, it may not be the best choice for a butter board, especially if you’re looking for the best flavour. Cultured butter may also be a choice for your butter board. This is made from cream which has been fermented like yoghurt. However, no research to date has looked at whether the probiotics in cultured butter provide the same health benefits as those in yoghurt and other fermented foods. Nutrition-wise, it contains the same amount of fat and calories as regular butter. All in all, butter is not bad. But since it’s very high in calories and cholesterol, you may want to try not to have too much. Sharing a butter board with some friends or loved ones every now and again is unlikely to have any long-term negative impact on your health.
Deprivation in childhood linked to impulsive behaviour in adulthood – new study
Inflation is running high around the globe, largely fuelled by Russia’s war in Ukraine and the COVID pandemic. As a result, many households are having to choose between eating and heating. Deprivation has a terrible immediate effect on children – as anyone who has experienced real hunger knows – but it can also affect things like impulsive behaviour in later life. “Trait impulsivity”, the preference for immediate gratification, has been linked to spending more on food, especially unhealthy, highly calorific food. Studies have shown that children who experience poverty and food insecurity tend to have a higher body-mass index as adults than those who do not. In a study published in Scientific Reports earlier this year, my colleagues and I showed that children who experience deprivation make more impulsive choices than children who don’t. We studied 146 children, with an average age of eight, living in some of the most deprived areas of England and compared them with children living in some of the most affluent neighbourhoods. Children were given a choice between taking home a small amount of money (for example, £1) or getting £10 a week, or even more a year later. How long a person is willing to wait for the larger amount of money can be used to calculate a “discount rate” that shows how much the waiting time reduces the value of the money. An impulsive person might prefer £1 now because the value of £10 in six months is “discounted” to less than £1 right now. This means that, for them, the £10, is discounted by £9 over the six-month wait. A less impulsive person might be willing to wait six months for £10, but not wait for a whole year for £15. This means that, for them, the value of the £15 is discounted by £5 over the additional six-month wait. This discount rate is a measure of how impulsive someone is. The results showed that children living in the most deprived areas had significantly higher discount rates than children living in the least deprived areas, regardless of age or intelligence, indicating that deprivation was the causal factor in the children’s choice. A stable trait This preference for immediate outcomes is a stable personality trait that remains constant throughout a person’s life. In our most recent study, published by the Royal Society, we investigated impulsivity in over 1,000 older adults aged between 50 and 90. We found that older adults, living in the most deprived areas, show the same preference for smaller-sooner financial outcomes as the children in our first study. We also found that a person’s job predicted the choices they made. Adults working in technical or routine occupations, such as mechanics or cleaners, chose to receive smaller amounts of money than wait for larger amounts compared with people in professional occupations, such as engineers or scientists. These findings are concerning because impulsivity doesn’t just predict obesity. These findings tell us a lot about why people living in poorer areas tend to be unhealthier than people living in wealthy areas. People who experience deprivation as children are more likely to choose to do things that, although they might be pleasurable in the short term, are unhealthy in the long run. This includes overeating, taking drugs, smoking cigarettes and gambling. We know too, that impulsivity can help to explain why some people go on to become addicts, while other people can avoid some of the more harmful effects of drugs and alcohol. Deprivation is one of many factors that can lead to impulsive behaviour throughout a person’s lifetime. Genetics also plays a role in impulsivity. Policymakers can’t do anything about a person’s genes but they can influence the nation’s long-term mental and physical health by minimising child poverty. Failing to do so will have long-term implications for the children living through today’s cost of living crisis.
It’s time to embrace it: We’re in peak fall mode. But other than Instagram photos of crimson foliage and shearling boots, how does mainstream society observe the season? Two words: pumpkin spice. AdAge reports that the seasonal flavor is now a $500 million annual industry. So, what gives? "Seasonal products or limited-time offerings have a long history in marketing," says Tyler Milfeld, assistant professor at the Villanova School of Business. "These products are designed to connect to a broader cultural context." And pumpkin spice is undoubtedly a part of Western fall culture. Candles, snacks, drinks, eye shadow palettes, dog treats… the list goes on. But what drives consumer interest? Is it the packaging? The taste? The coziness factor? "Because of their seasonal or limited-time nature, products like these inspire consumer urgency, brand connection and word-of-mouth, three cornerstone marketing objectives," says Milfeld. "For example, candy companies have a long affiliation with the holidays through seasonal packages and flavors." But let’s be honest, there’s no pumpkin spice without Starbucks. "Starbucks' pumpkin spice latte is a terrific example of an in-season tie-in. Starbucks has leveraged consumer demand for the product by creating a buzz around the latte’s debut," says Milfeld. "It's interesting how pumpkin spice latte fans made videos and posted on social media about the launch date! In this way, product marketing is delivered through influencers, social media, and popular press. This year's product debuted in late August, allowing the brand a long run-up to the peak period." And it’s no coincidence that we see seasonally branded items popping up the most in grocery stores and restaurants. "Food products are ideal for seasonal offerings because certain ingredients enjoy strong associations with certain times. For instance, consumers associate cranberry with the Thanksgiving and Christmas seasons," Milfeld says. "These products become cultural touchstones because they connect to a specific flavor, ingredient, recipe or color associated with the season and become an experience—for example, picking up a peppermint milkshake on the way home from holiday shopping or getting a 12-pack of cranberry splash for an extended family gathering. Marketers reinforce these usage occasions to strengthen the association for subsequent seasons. The product then becomes a tradition itself and a seasonal icon." The anticipation of a product's return becomes a marketing event. Thus, the holiday and consumer product become inextricably entwined. So, here's to the "basic" PSL lovers amongst us. Enjoy your festive treat without that extra side of embarrassment. After all, we're just celebrating the season.
Research suggests nutrition education should be on the curriculum of all medical students as well as other healthcare professionals Association for Nutrition develops new curriculum ready for medical students Aston University is one of the pioneers in delivering and embedding nutrition education as part of its medical school undergraduate programme. All healthcare professionals should study a curriculum of nutrition education during their studies in order to help better support public health – new paper suggests. Nutritional researchers from Aston University, with colleagues from other universities and leading nutritional groups, worked with the Association of Nutrition (AfN) to help develop a curriculum that can be rolled out amongst all undergraduate medical school students with potential for modules to be taught to other healthcare professional courses. The paper jointly published in the British Journal for Nutrition and BMJ Nutrition, Prevention and Health examined the development of a new curriculum aimed at undergraduate medical students and made recommendations on its roll out nationally, with a view to it subsequently being implemented into other healthcare courses. The AfN Undergraduate Curriculum in Nutrition for medical doctors has been designed to be presented to medical students as an integral part of their general undergraduate training, making it clear how nutrition interrelates with the study of other systems and contributes to an inclusive understanding of health and disease. Dr Duane Mellor, clinical dietitian and senior lecturer at Aston Medical School at Aston University and co-author on the paper, said: “At present, lifestyle related health problems from living with obesity, through to high blood pressure, type 2 diabetes, heart disease and several cancers can all be linked to diet across our communities. Whereas in hospitals around a third of patients coming in can be undernourished. “Nutrition and food play a key role to both keeping us healthy and helping to manage disease, which is why it is imperative we educate our future doctors and other health professionals about the role of nutrition in patient care.” The paper sets out not only the need for nutrition education and the gaps, but how it can be included as part of what is already a very busy and content heavy curriculum. It builds on areas of the curriculum where nutrition could even be used to help teach concepts such as epidemiology. It highlights how historically medical education along with the education of many health professionals not specialising in nutrition often have only a few hours of teaching on the subject. Dr Glenys Jones, deputy chief executive at the Association for Nutrition, who led the curriculum development project and is co-author on the recent paper, said: “Nutrition is a key and modifiable determinant of health and wellbeing, therefore it is essential our future medical and healthcare professionals are equipped to be able to identify when nutrition could be involved in a patient’s condition in order for this to form part of their care. “The curriculum is not designed to turn our doctors into nutritionists or dietitians, but to give them the knowledge and skills to be able to think about whether nutrition could be playing a role and having the confidence and knowledge of who, when and how to refer on to suitable nutrition professionals when this is needed.” Aston University is a pioneer in the key area of nutrition education of the future healthcare workforce. As one of few UK universities with a dietitian or nutritionist as part of the teaching team within its medical school, these skills are now being developed to benefit the training of other health professionals. Dr Mellor added: “As one of a few dietitians and nutritionists embedded into the teaching team at Aston Medical School, we have been able to integrate nutrition across our curriculum. “It is great to be able to highlight how nutrition links to the basic science areas such as biochemistry through to how you can encourage a patient to think about changing their diet in clinical skills". Aston University has also started to explore with the Association for Nutrition the potential need for nutrition education in other professions. From this an outline of a core curriculum for nutrition for a range of health professionals is in development. Dr Mellor also plans to work with colleagues to further develop nutrition teaching at Aston University, thus helping students across subjects such as optometry and pharmacy to gain a better understanding of nutrition and how it impacts on their areas of expertise. For more information about Aston Medical School please visit our website.
It's a question people have been asking since we first started looking at the stars - Are we alone out there? It's been the focus of books, movies, childhood dreams and most importantly, scientists who have spent careers searching for intelligent life in the universe. Recently, the popular publication Astronomy magazine contacted some of the leading experts and academics in America and asked that very question. Manasvi Lingam, an astrobiologist and assistant professor in the Department of Aerospace, Physics, and Space Sciences at Florida Institute of Technology was interviewed to add his perspective and expert opinion with the quest to answer a question people have been asking for centuries. If you're a journalist looking to know more or are covering this topic, let us help with your stories! Manasvi Lingam is an assistant professor in the Department of Aerospace, Physics and Space Sciences at Florida Institute of Technology. He is an author and go-to expert for media when it comes to anything in outer space or out of this world. Simply click on Manasvi's icon now to arrange an interview today.
Can you be hacked while using your mobile device? In a word, yes — here’s how to protect your data
October is Cybersecurity Awareness Month and being aware of all your devices is as important as ever before. Most people are online every day, which opens themselves up to a threat of being hacked. Whether it be a mobile device, laptop, or personal computer, everyone needs to have cyber awareness. Steven Weldon, director of the Cyber Institute at Augusta University’s School of Computer and Cyber Sciences said many straightforward things that can be done to protect devices, such as having lock screens, making sure operating systems are up to date and simply recognizing how, when and where devices are being used. “Smart phones today are probably the most capable computing device that we have and we have it on us all the time,” said Weldon. “The data that can be extracted from these devices can be put together to build a pattern of life on us: where we go, what we do and when we do it. All of this data is potentially at risk if we’re not being careful about who gets access to our smart phones. That’s a great reason to lock the screen and require at least a password or pin to unlock the phone.” Gokila Dorai, PhD, assistant professor in the School of Computer and Cyber Sciences, suggests using biometrics to enhance security. “I would strongly recommend for women, young adults even teenagers, if it’s possible for you to have biometrics as a way to unlock your device, then go for that. These unique ways of unlocking a device would add a layer of protection,” said Dorai. Dorai is one of the growing experts in the field of mobile forensics and her research projects are federally funded. In addition, several SCCS faculty are mentoring undergraduate and graduate students working on cutting edge research related to mobile device security and digital forensics. She also suggested adding a two-factor authentication or multi-factor authentication to add an extra layer of security. When out in the public, it’s easy to connect a mobile device to an unprotected Wi-Fi network. Doing so could open up sites you visit to a hacker. Weldon suggests people should be careful of what apps are used when on public Wi-Fi, since they may expose a lot of personally identifiable information. His suggestion is to use a virtual private network to help protect data that’s being transmitted and received. “We should recognize the data on our smart phones and protect them accordingly,” added Weldon. “Recognizing the value and sensitivity of the data on our smart phones can guide us in how we protect these devices. We may not think as much about the security and privacy of our smart phones as we do about our laptops and desktops. When we think about everything we use our smartphones for, how ubiquitous they are in our lives, we come to realize just how central they are to today’s lifestyle in the digital age.” It’s tough to identify when a mobile device has been hijacked, so both Weldon and Dorai suggest paying close attention to any unusual behavior, even small things such as a battery draining faster than usual. Both are indicators you may need to take corrective actions. Dorai added the government can do more to protect a person’s privacy. “With the introduction of more and more Internet of Things devices in the market, with several different manufacturers, there’s a lot of user data that’s actually getting exchanged. These days, the most valuable thing in the world is data. So stricter measures are required,” she said. She indicated it needs to be a collaborative effort between industry, academia, government, and practitioners to come together and work on ideas to strengthen security. “Yes we want security. We are willing to put up with a little bit of friction for additional security. We want it easy and we generally want it free,” said Weldon. “We don’t read licensing agreements, but we would generally be willing to take certain actions, make certain tradeoffs, to be more secure.” One other major concern are apps in general. While Google Play Store and Apple routinely remove some apps that may be out of date or have security vulnerabilities, they may still be running on a user’s device. “Mobile applications may also hide from you in plain sight in the sense the app icons may not be showing up on the screen, but still they are running in the background,” added Dorai. In essence, the device user is the first line of defense. Taking all the necessary steps to prevent a third party from getting your information is of the utmost importance in the digital age. “I believe a big part of it this discussion is about user awareness. We want that free app but that app is asking for a lot of permissions. There’s an old saying in cybersecurity: if you are not paying for the product, you are the product. There’s also another saying: if it’s smart, it’s vulnerable,” said Weldon. Are you a reporter covering Cybersecurity Awareness Month? If so - then let us help with your stories. Steven Weldon is the Director of Cyber Institute at the School of Computer and Cyber Sciences at Augusta University and is an expert in the areas of cellular and mobile technology, ethics in computer science, scripting and scripting and automation. Gokila Dorai is an Assistant Professor in the School of Computer and Cyber Sciences at Augusta University and is an expert in the areas is mobile/IoT forensics research. Both experts are available for interviews - simply click on either icon to arrange a time today.
Winnipeg, MB, March 16, 2022 - Longing for your next adventure? Look no further because CAA Manitoba has unveiled a new set of luxurious travel packages designed for travellers who are ready to embark on an iconic Canadian adventure. As part of each package, travellers will be flying on a CAA chartered jet with all business class seating, offered in partnership with Air Canada. They will be joined only by those travelling on a Premier Collection tour. Itineraries are curated with affordable luxury in mind. “Our research has shown us that Canadians are looking to experience travel in a more intimate setting and at this time, many are still looking to stay closer to home,” said Susan Postma, regional manager, CAA Manitoba. “By coupling the best of Canadian culture, food and heritage, with the safety and luxury of travelling on a CAA chartered plane, we are confident that these packages will give travellers a delightful option to start exploring again.” Travellers will rediscover the nation’s greatest sights, sounds and smells on one of five journeys showcasing Canada’s unforgettable wonders and hidden gems. “For many of us, travelling again for the first time is a momentous occasion and we wanted to make that extra special by cultivating a premium experience with the utmost attention to health and safety,” said Postma. “Each destination encourages travellers to immerse themselves in every moment and create lasting memories.” Packages feature everything from stargazing to whale watching; enjoying a pancake brunch on a maple farm to World Famous “Digby Scallops” in Nova Scotia; witnessing the highest tides in the world in New Brunswick to taking in Quebec’s most breathtaking waterfall and many more unique experiences in between. “We are very pleased that CAA is recognizing our superior customer service in choosing Air Canada for its unique, luxury travel packages. Our private charter service, Air Canada Jetz, is specially designed for ultra-premium customers, such as pro athletes, celebrities and music stars, ensuring CAA’s explorers will travel in extraordinary style wherever their adventure takes them,” said Eric Bordeleau, senior director, Network Scheduling and Charters at Air Canada. Tours and dates include: Glorious Lakes and Glaciers: Banff, Jasper and Beyond (August 13-20, 2022) – 8 Days Savour Quebec: A Culinary Journey Through Quebec City, Charlevoix and Montreal (August 15 – 24, 2022) – 10 Days Rich and Enticing Quebec: Explore the Spectacular Gaspé Peninsula (August 15 – 24, 2022) – 10 Days Magical Maritimes: Acadian Culture, Delicious Flavours and Historic Charms (September 10-19, 2022) – 10 Days Platinum Journey - Mountains and Memories: Wonders of the West and Rocky Mountaineer (September 13-21, 2022) – 9 Days CAA Travel has over 50 years of experience in helping members plan and book unforgettable travel excursions around the world. CAA’s new Premier Tours Collection packages are part of CAA’s Extraordinary Explorations collection and range in price starting at $6,300 CDN. Extraordinary Explorations is CAA’s collection of unique travel adventures designed for adventurous travellers looking to embark on a luxe vacation for an affordable price. Experience one-of-a-kind destinations, intriguing itineraries and exceptional excursions. Available as escorted and hosted packages, every exploration is guaranteed to create lasting memories. The 2022 Premier Collection packages can be purchased at all CAA stores or by phone at 1-844- 202-8045. Click here for more information.
