From the initial applications: In creating a food system known for its transparency and accountability, the McGill Food Systems Project (MFSP) practices an exemplary model of student engagement where diverse stakeholders are able to work in collaboration towards a common goal.
The McGill feeding McGill project, the Macdonald Campus Farm and McGill Food and Dining Services are building part of a sustainable food system at McGill.
[swf file="https://www.youtube.com/v/j30tN6nUURM?hl=en_US&version=3" height="281" width="500" action="//www.mcgill.ca/sustainability/swftools_swf_display_direct"]
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.
Chemistry laboratory curriculum development (sustainability-focused) has involved six undergraduate (between U0 and U3, including one volunteer that was subsequently compensated) research students that have, only rarely with the aid of postdoctoral researchers/graduate students in the Friščić and Lumb groups, participated in five projects of improving the sustainable nature of the CHEM 392 teaching laboratory.
With the support of the Sustainability Fund, McGill Food and Dining Services (MFDS) hired a Food Systems Administrator in August 2010 to consolidate the food purchasing function for the department, to create more sustainable & local food purchasing at McGill, to bring fresher, tastier and more nutrient-rich food to the McGill community, and to support a culture of sustainability at McGill.
Sus-Ed@Mcgill is creating sustainable science education training for and with the students in McGill’s Faculty of Education teacher-training program. Many of these students will become teachers in elementary or high schools, where they will provide students with an appreciation of the nature and method of science inquiry, and integrate sustainability concepts into their classes.
From the initial application: The undergraduate faculty presidents brought about the idea of creating a case competition centred on the design of an environmentally, financially, and socially sustainable café. The goals are to: (1) create McGill-wide collaboration among students on an issue pertaining to sustainability; and (2) to provide students with the opportunity to collaborate with one another as well as with professionals from industry.
The McGill Farmers’ Market (MFM) aims to bring delicious, local, seasonal produce to McGill's downtown campus, with weekly Farmers' Markets throughout September and October, and a Community Supported Agriculture (CSA) project from July to October.