This project created an innovative protocol on how to grow gourmet oyster mushrooms from spent coffee grounds. They collected used coffee grounds from McGill cafeterias and area cafes, which was used for their experimental research to grow edible mushrooms.
When interest in composting was expressed by Solin Hall residents, a team of committed council members looked into getting a compost pail for every apartment in Solin.
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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.
The egg grader is a machine that will be used for demonstrations to students from the graduate, under graduate and FMT levels. The purchase of the egg grader will also give the Poultry Unit an opportunity to join the growing initiative “McGill Feeding McGill” program.
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.
Campus Swaps is a sustainable initiative for university and college students, in the form of a social enterprise.
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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.
The Faculty of law holds many events such as weekly cocktails, wine and cheese gatherings, presentations where food and drink are offered and many other events where plates, utensils and glasses are used.
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From the initial application: At McGill, thousands of hazardous materials (chemicals, biohazards and radioisotopes) are used by over 800 laboratories for teaching and research purposes. Under federal and provincial legislation, the University has the obligation to account for all of its hazardous materials and maintain up‐to‐date material safety data sheets (MSDS) for each one of them.