A continuation of the McGill Food Systems Project Local Food Plus Intern (SP0045): A McGill student will intern with Local Food Plus, assisting with Quebec farm certifications over the summer of 2011, helping McGill meet the Certified Local Sustainable supply for the campus' food services demands as McGill prepares to launch a partnership with Local Food Plus in fall 2011.
Teva is a new student group whose mission is to improve recycling rates on McGill campus. The Teva Recycling Initiative (TRI) is a joint venture between McGill student group Teva and the McLennan library administration.
Excepts from the SPF presentation: 3 tests of different Green Streets techniques on McGill downtown campus:
- Taking the opportunity of a temporary situation;
- Measuring the impact on the community (users, maintenance teams, etc.);
- Evaluating the possible integration within this particular context.
Excerpt from the 2013 impact analysis: Determined that the laboratory refrigerators and freezers in the McIntyre and Bellini buildings consume approximately 27,107 kWh and $65,000 annually.
The McGill Sustainability Fair provided an opportunity for members of the community to find out about what's happening on campus and how they could get involved. This was an idea that arose from discussions the Make It Happen event earlier in the spring, and a multistakeholder group helped put it together.
Excerpt from the initial application: Residences and Utilities & Energy Mgmt jointly proposed to connect the three main off-campus residences to the upcoming McGill Energy Dashboard.
In dealing with the given problem of designing a picnic table for Ecole Saint-Enfant-Jesus, the project 'Butterfly Garden' was proposed. The project recognizes the limitations and opportunities impeded within the existing landscape. Fist being the small area of green shaded space, second being the two boundaries or edges confining/ defining the site, the chain link fence and the retaining wall.
The 'Out-of-the-Garden Project' (OGP) is an ongoing effort to establish a student-run café on MacDonald Campus which serves breakfast and lunch twice a week with ingredients sourced locally from McGill student farming projects. This initial round of funding provided the resources to conduct supply and demand analysis and feasibility studies in order to create a business plan for the café.