Wild turkey sightings are on the rise in Montreal.

David Bird, emeritus professor of wildlife biology in McGill's Department of Natural Resource Sciences, told the Montreal Gazette that warmer temperatures have influenced the habits of more than just wild turkey populations.

“All these birds that are not normally found in cold, cold regions are now moving north because of climate warming,” he said.

In an age of abundance and variety in food options, are Canadians eating better than they were half a century ago? According to a recent paper by researchers at McGill University and the International Food Policy Research Institute, those relying on Canada’s food supply for their dietary needs not only face deficiencies in healthier alternatives, but they also contribute to the disproportionate levels of environmental degradation caused by Canadian agricultural and food distribution policies.

Pictured above: Greenhouse production of sunflower microgreens in biodegradable containers.

By David Wees, agr., Faculty Lecturer, Farm Management & Technology Program and Dept. of Plant Science, FAES

Ah, spring: that time of year when farmers and gardeners can’t wait to plant. Even apartment dwellers want to see some green, but with most of the world’s population now living in urban areas, space to grow may be limited.

Now that our senior leaders have had a few months to settle into their new positions, find out what’s been happening on campus. 

By Professor Anja Geitmann and Acting Dean Valérie Orsat

Most members of the McGill community know Chris Buddle as a professor, an entomologist, a researcher, or a McGill administrator. But Buddle is a man of many more talents, which you can read all about in a new McGill Reporter article.

On May 22, he will launch A Portrait of Astonishing Nature, a remarkable collection of original poetry and watercolour paintings that pay loving tribute to the plants and animals around us.

Maison Riviera has abandoned the glass containers that have made its name since their arrival on the market in 2015 in favor of plastic. Fans of Riviera yogurt who have lids sold separately by the company to give a second life to the little glass pots will still be able to use them, however, since the new plastic containers, arriving in the dairy aisle at the end of August, are made in the same format.

When it comes to valuable outside-the-classroom learning experiences, a competition attended by a team of students from McGill’s Macdonald Campus ticked all the boxes. 

Four students in the Farm Management and Technology (FMT) program travelled to California in early April for the 2024 North American Intercollegiate Dairy Challenge.