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Tracking eating habits to promote healthier diets

Using checkout grocery data from Montreal neighbourhoods as tool to combat unhealthy food choices
Tue, 2014-03-11 10:55

Contact Information

Contact: Cynthia Lee
Organization: Media Relations Office
Email:
Office Phone: 514-398-6754
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Source Site: /newsroom

Is biodiverse agriculture an anachronism?

Mon, 2014-02-24 23:20

Given the need to feed an estimated 2.4 billion more people by the year 2050, the drive toward large-scale, single-crop farming around the world may seem inexorable.

Published on Feb 21, 2014 | Teatro Naturale International
Written by S.C.

Source Site: /sustainability

It isn’t easy being green, but why not try?

Wed, 2014-02-19 19:35

Composting on campus: a big project in the works. After finishing the last bite of an apple, it’s almost second nature to toss it into the trash can before heading off to class. But what happens then?

Published on Feb 7, 2014 | McGill Tribune
Written by Jenny Shen and Marlee Vinegar

Few people know the fate of their food waste. But for many McGill students, the matter wasn’t just a concern—it was the beginnings of a significant undertaking.

Source Site: /sustainability

SPOKES II Conference

Wed, 2014-02-26 11:00 - 14:30
University Centre : Ballroom, 3480 rue McTavish Montreal Quebec Canada , H3A 0E7
Price: Free *Registration Required

From 11am-2:30pm on Wed, Feb 26th, SSMU EnviroComm is bringing together some of the wonderful sustainability groups on campus to share their knowledge and skills with us all, as well as get you engaged in brainstorming and creating solutions regarding topics such as local food, sustainable buildings, beekeeping and more!

Source Site: /sustainability

Grand Opening of the Nest/Le Nid: SSMU's new student-run cafe

Tue, 2014-02-18 18:00
University Centre : Cafeteria, 3480 rue McTavish Montreal Quebec Canada , H3A 0E7
Price: Free

After several weeks of operation, The Nest, SSMU’s brand-new Student-Run Café, is hosting its Grand Opening on Tuesday, February 18 at 6pm in the SSMU Cafeteria.

The evening will feature: interactive presentations, tours of our space, live music, kiosks with green groups, and of course food made fresh at The Nest!

A sampling of their menu and of their hors d'oeuvres will be available.

Source Site: /sustainability

Des étudiants de l’Université McGill se mobilisent

Thu, 2014-01-23 13:19

Alors que la population des abeilles chute de façon alarmante, des étudiants de l'Université McGill amassent des fonds pour construire un pavillon où vivront des colonies entières de ces insectes afin de conscientiser la population à la problématique.

Published on January 20 2014 | Journal de Montréal
Written by Ewan Sauves

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Source Site: /sustainability

Student-Run Café opens for business

Fri, 2014-01-17 12:43

Project managers seek student feedback on The Nest, cite dedication to sustainability as main goal.

Published January 14 2014 | McGill Tribune
Written by Catherine-Laure Juste

Redel said the SRC has been successful in achieving a main goal so far—the promotion of sustainability.

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Source Site: /sustainability

Hundreds of millions of people still go to bed hungry every night

Sun, 2013-10-20 14:16

In the early 1990s, when more than 1 billion people were going hungry ever year, this goal represented a reduction of 50 per cent.

Published on October 8 2013 | Gazette
Written by Hugp Melgar-Quiñonez

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Source Site: /sustainability

Fair Trade Week promotes socially conscious consumption

Wed, 2013-10-02 12:18

Events celebrate McGill’s certification over the summer as first fair trade certified school in Quebec

Published October 1 2013 | McGill Tribune
Written by Chelsey Ju

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Source Site: /sustainability
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Eating Insects: Educating the market to get global buy-in

Wed, 2013-10-02 12:10

Insects are not something you are likely to find on the menu in Canada, but the United Nations suggests they should be.

Published September 27 2013 | Globe and Mail

In fact, they're eaten in other parts of the world and some Canadian business people are creating products to meet demand and be a global resource for what they feel is the food of the future.

Category:
Source Site: /sustainability