"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.
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.
"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.
"The santropol roulant collective creates a new colony in one of its hives as part of a downtown beekeeping project. Simon Chauvette and Bree Akesson make their way to the rooftop of McGill University's engineering building with a tiny queen in hand.