McGill University is increasingly eating local thanks to the the MacDonald Campus farm in Ste. Anne de Bellevue. The farm, along with other previously-underused agricultural resources, is helping McGill achieve its targets which calls for 75 percent of its campus produce served in the summer to be grown within 500 kilometers. Those targets fall to half in the fall and one-quarter in the winter.
"What we wanted to do was to bring the flavour of Montreal on campus and also to encourage the local economy," explained McGill Food and Hospitality Services' Mathieu Laperle. "There's nothing better than something that was picked yesterday ripe and eating it the next day," said McGill Executive Chef Oliver de Volpi. "We're trying to be a much more interesting destination for the students than just a school cafeteria."
Watch the full video on CTV.ca.