Almond milk, oat milk, coconut milk, rice milk, macadamia milk... there have never been so many options to replace cow's milk on grocery shelves. But which one has the smallest environmental footprint?

Researchers at McGill University have developed an eco-efficient, user-friendly technology that quickly measures the antioxidant content of maple syrup. The innovative method contributes to increasing transparency about a health-related aspect of the syrup's nutritional value and allows for on-site quality testing without the need for costly lab assessments.

Images captured by cameras scrutinizing the slightest movements of cows. This is the basis of a major study currently being carried out by the Innovation Research Chair in Animal Welfare and Artificial Intelligence (WELL-E), jointly created by McGill University and UQAM. A new article in La Terre dives into the project and interviews the McGill team members at the helm.

Killer whales off Canada’s Atlantic coast continue to be contaminated with dangerously high levels of toxic chemicals that put them at elevated risk of severe immune-system and reproductive problems, a recent McGill-led study has found.

Beef prices have risen in recent years, and could continue to do so in the coming year, Le Journal de Montréal reports.

This year's high prices are partly explained by the price of grain used to feed the cattle, according to agronomist and economist Pascal Thériault, Director of McGill's Farm Management and Technology Program.

This year, Macdonald will formally honour a member of the Administrative and Support staff who demonstrates outstanding performance and contribution in support of promotion and development of the Macdonald Campus and Community, both in the execution of their duties and in their effort and commitment towards service. This award recipient will truly have made a difference to Macdonald Campus life.