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
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.
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.
The objective of the project is to provide locally grown fruits and vegetables from the Macdonald Campus’s Horticultural Center to McGill’s downtown residences and the general student community.
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Published in the May 2013 Issue (Vol.15 No.5 p.18) of Today's Dietitian
Written by McKenzie Hall, RD