Les élèves ayant des problèmes d'apprentissage ou encore des troubles de déficit de l'attention sont bien présents dans les écoles primaires et secondaires. Published August 6, 2013 | CBC Radio-Canada
Published August 2013 Shaping the Next Design contrains at Montreal's Mount Royal McGill University's McIntyre Pavillion, a cutting-edge medical research and teaching facility, led to innovative electromechanical systems that significantly reduced the energy consumption of the building. Download the PDF
Published on July 31, 2013 | Radio-Canada TV (Téléjournal 18 h) Les universités québécoises se sont mises à l'heure du développement durable. Les campus de la province, qui ont souvent l'importance de petites villes, sont soucieux de réduire leur empreinte écologique. À l'Université de Montréal et à l'Université McGill, ça passe notamment par l'agriculture urbaine et la production de miel en plein centre- ville.
The University of Toronto uses solar panels to heat water for athletes’ showers and McGill University imposes a student fee of 50 Canadian cents per credit that is matched by the university for its Sustainability Projects Fund. Published July 23, 2013 | Environmental Leader
Find more information on McGill's Tomato Fiesta from CBC and Global News below. Published on August 27, 2013 | Global NewsWritten by Josh Panton 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 ReinwaldPublished 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.
Published on August 3, 2013 | ArchSupply "Past approaches no longer sustain new demands and require innovative thinking. The need for a new outlook is propelled by fundamental changes that touch upon environmental, economic and social aspects.
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.
Written by Elaine SmithPublished on July 21, 2013 | the New York Times "Sustainability has become more than a fashionable buzzword on Canadian campuses; it has become enshrined both in university policy and in daily student life. McGill’s Sustainability Projects Fund, for example, imposes a student fee of 50 Canadian cents per credit that is matched by the university.