Listen to the full broadcast below Published November 21 2013 | CBC Daybreak Montreal ECOLE (Education Community Living Environment) is an ongoing project from McGill University that aims to create a sustainable living house in the Milton-Parc community. Listen to the full broadcast.
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.
A group of McGill students has been awarded $1 million for undernourished communities in urban slums. Find story links below
Published on July 31, 2013 | Radio-Canada TV (Téléjournal 18 h) Les universités québécoises se sont mises à l'heure du développement durable. Les campus de la province, qui ont souvent l'importance de petites villes, sont soucieux de réduire leur empreinte écologique. À l'Université de Montréal et à l'Université McGill, ça passe notamment par l'agriculture urbaine et la production de miel en plein centre- ville.
The University of Toronto uses solar panels to heat water for athletes’ showers and McGill University imposes a student fee of 50 Canadian cents per credit that is matched by the university for its Sustainability Projects Fund. Published July 23, 2013 | Environmental Leader
Find more information on McGill's Tomato Fiesta from CBC and Global News below. Published on August 27, 2013 | Global NewsWritten by Josh Panton Posted on August 28, 2013 | CBC News
Published in FastCoExist "Crickets are a delectable, affordable, and environmentally friendly protein source already eaten in some parts of the world. Now the trick is producing them for the masses.
Written by Christina ReinwaldPublished by August 15, 2013 | Boston Globe "The problem: finding a high-quality source of protein for hundreds of millions of people that can be raised quickly, without consuming a lot of land, water, and other resources.
Published on August 3, 2013 | ArchSupply "Past approaches no longer sustain new demands and require innovative thinking. The need for a new outlook is propelled by fundamental changes that touch upon environmental, economic and social aspects.
Aired on July 23, 2013 | CBC News Most chefs don't have the luxury of talking to a farmer once a day to find what product is ripe or ready in the next few weeks , but four years ago Executive Chef Olivier Volpi turned to McGill's Farm at Macdonald Campus in an effort to go local.