rethinking how we eat

Three years ago, people at Macdonald campus started asking themselves how their horticultural research station could be used for more than just teaching.

The farm now supplies McGill’s Student Housing and Hospitality Services with 40,000 kilograms of locally grown, sustainable produce—food that then makes its way onto plates (and into stomachs) in the University’s residences and dining halls. The “McGill Feeding McGill” project also gives students hands-on experience in commercial-scale agricultural production, as well as in sales and marketing.

This project receives support from McGill’s Sustainability Projects Fund, an innovative seed funding mechanism that has generated more than 100 new projects including rain water collection experiments and a large-scale leaf-composting program. In February 2013, a suite of projects aimed at increasing the environmental, social and economic sustainability of the campus food system—including “McGill Feeding McGill”—received the silver medal for leadership in education at the IPAC Deloitte Public Sector Leadership Awards, a program recognizing organizations taking bold steps to improve Canada through advancements in public policy and management.

Learn more about the ways the McGill community has been building a future where both people and the planet can flourish:

Read about other Sustainability Projects Fund projects on the Sustainability website.