The McGill Farmers' Market is held every Thursday from 12 pm to 5 pm on McTavish Street in front of the SSMU building from August 29th to October 24th 2013.
An annual Fall event on McGill's downtown campus, the McGill Farmers' Market provides students, employees, and neighborhood residents the opportunity to buy fresh, healthy, organic and local food directly from the farmers who produce it, and to engage with community and student groups working on personal, community, and ecological food sustainabilityinitiatives.
Published on August 27, 2013 | Forbes
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.
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.
Written by Benjamin Shingler
Published on August 12, 2013 | Canadian Press
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.
Written by Elaine Smith
Published 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.