Food Educators, Local Food Day
Connecting people to their food
Food Educators help connect people to their food and recognize what good food is, SHHS hires six student food educators to engage students at SHHS events including Local Food Days, Fair Trade Week, and Meatless Mondays.
The role of food educators is to engage students in cafeterias about issues that matter to them in terms of food sustainability and consumer choice. They also independently pursue projects of interest to them relevant to SHHS, including research on local food, sustainable seafood and marketing strategies for star products like Roddick Roast Coffee.
Fairtrade Campus Week
Fairtrade Campus Week is a Fairtrade Canada event that is organized at campuses across Canada.
SHHS works alongside student groups to organize events during the week-long celebration and promotion of the fairtrade movement. For the 2017 Fairtrade Campus Week, SHHS organized the World’s Biggest Fairtrade Bake Sale.
More than just a sorting station
Every September, McGill’s Food and Dining Services hire and train 30 students to help first year residence students get accustomed to the dining halls’ Ecostation waste system. Waste educators guide students towards developing the correct sorting habits, which has greatly improved the quality of our compost and recycling. In other words, there are less “errors” as to which type of waste goes in what bin (e.g. a non-contaminated compost bin is only filled with organic or compostable waste).
Since 2009, McGill has hosted a weekly market in the Fall with more than ten local suppliers. It provides the opportunity for downtown residents to connect to the agricultural community of Quebec. In addition to on the spot sale of produce, it also has an affordable local vegetable basket program that runs during the Summer and Fall seasons.
Applied Student Research Project
Since 2010, SHHS has partnered on ten Applied Student Research (ASR) projects. These projects have provided students learning opportunities outside of the classroom and contributed to the development of SHHS’ sustainable food objectives and policies, such as prioritizing MSC-certified seafood and local, greenhouse tomatoes.