Find more information on McGill's Tomato Fiesta from CBC and Global News below.
Posted on August 28, 2013 | CBC News
Published in FastCoExist
"Crickets are a delectable, affordable, and environmentally friendly protein source already eaten in some parts of the world. Now the trick is producing them for the masses.
Written by Christina Reinwald
Published by August 15, 2013 | Boston Globe
"The problem: finding a high-quality source of protein for hundreds of millions of people that can be raised quickly, without consuming a lot of land, water, and other resources.
Since the Sustainability Projects Fund's inception many projects have been successfully implemented to further green McGill. Students and staff have been sensitized to environmental issues and continue to think of ways to further make events and daily operations more sustainable.
One set of events that may been overlooked are the many barbecues that occur in various departments during the spring, summer and fall. In the early 2000s, Oak Ridge Laboratory estimated that a charcoal grill emits 11 pounds of carbon dioxide hourly.
Aired on July 23, 2013 | CBC News
Most chefs don't have the luxury of talking to a farmer once a day to find what product is ripe or ready in the next few weeks , but four years ago Executive Chef Olivier Volpi turned to McGill's Farm at Macdonald Campus in an effort to go local.
Published in the May 2013 Issue (Vol.15 No.5 p.18) of Today's Dietitian
Written by McKenzie Hall, RD
Join Nick Saul and Andrea Curtis at the launch of The Stop: How the Fight for Good Food Transformed a Community and Inspired a Movement.
Callout for participation
In a collaborative and multidisciplinary attempt to pull together Montreal-based research, we are organizing a working group that is critically approaching food systems, security and sustainability at different levels: institutions, Montreal and its peri-urban and rural surroundings, as well as the broader ‘Global South,’ which is facing immediate issues of food crisis.
Nous voulons vos idées!