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JAM session: Get involved with food justice in Montréal

Thu, 2013-09-19 17:00 - 21:00
University Centre : Room 302 (Midnight Kitchen), 3480 rue McTavish Montreal Quebec Canada , H3A 0E7
Price: $1 for each jam jar

Are you a McGill student interested in getting to know the Montréal food movement? Are you passionate about creating a just, nutritious, safe, and healthy food system in Montréal? 

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Source Site: /sustainability

Chefs battle in culinary fundraiser

Sat, 2013-09-07 14:51

Organizers have dubbed the event the Battle of the Beets.

Published on September 3, 2013 | Gazette
Written by Susan Schwartz

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Source Site: /sustainability

Développement durable et agriculture urbaine à l'université

Sat, 2013-09-07 14:47

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.

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Source Site: /sustainability

Universities’ Sustainability Initiatives Save Money, Resources

Sat, 2013-09-07 14:27

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

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Source Site: /sustainability

The first day of the McGill Farmers' Market!

Thu, 2013-08-29 12:00 - 17:00
Price: FREE
McGill Farmers' Market

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.

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Source Site: /sustainability

McGill Feeding McGill | Tomato Fiesta

Wed, 2013-08-28 20:24
Tomato Fiesta

Find more information on McGill's Tomato Fiesta from CBC and Global News below.

Published on August 27, 2013 | Global News
Written by Josh Panton

Posted on August 28, 2013 | CBC News

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Source Site: /sustainability

A sustainable factory farm that spits out crickets

Thu, 2013-08-15 14:47
A sustainable factory farm that spits out crickets

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.

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Source Site: /sustainability

Hult Prize accelerator preps competitors for $1M

Thu, 2013-08-15 14:33
Gabe Mott said competing for the Hult Prize has opened opportunities for his McG

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.

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Source Site: /sustainability

Sustainable Barbecue at Mac Campus

Thu, 2013-08-15 (All day)
Centennial Centre : Outside, 21111 Lakeshore Road St Anne de Bellevue Quebec Canada , H9X 3V9
Price: FREE
Sustainable BBQ Poster | Mac Campus August 15

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.

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Source Site: /sustainability

Food for Thought

Thu, 2013-07-25 15:24
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.

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Source Site: /sustainability