McGill Food and Dining Services has a long history of collaboration with students and staff, and students are strongly encouraged to get involved through a variety of channels, from providing valuable feedback to serving on one of several food and dining related committees.
Some of the great initiatives that have come about due to this emphasis on collaboration include:
- Launch of the Farmer’s Market in 2005
- Trans fats are not present on campus.
- Oil from the dining halls is collected and recycled.
- A $0.25 discount is provided as an incentive for all clients who bring their own mugs into residence dining halls
Are you interested in a specific project or committee? Do you want to volunteer? Contact us anytime! Have something to say about our services? Take the time to make a difference by voicing your opinion through our feedback form.