Are you having guests over for a barbecue at the end of the week? What will you put on the grill? Animal proteins, most likely. Even if we know the effects of red meat consumption on the...
Ten exceptional individuals will receive honorary degrees from McGill as part of Spring 2024 Convocation ceremonies. This year’s recipients represent a diverse array of leaders whose contributions...
Congratulations to McGill Plant Science Professor Valerio Hoyos-Villegas, 2024 winner of the North American Plant Phenotyping Network (NAPPN)'s Early Career Scientist Award! This award recognizes...
In 2019, while doing post-doctoral research in McGill's Department of Natural Resource Sciences, Qinhong Cai (better known as Tammy) travelled to Nunavut to join the Oceans Protection Plan, a...
Montreal will become the first jurisdiction in Canada to legislate and regulate on golf course pesticide use after a decision to ban most pesticides at golf courses across the city starting next...
Professor Gordon Price from Dalhousie University and Professor Grant Clark from McGill University's Department of Bioresource Engineering study the hidden climate change costs of food loss and...
The price of food has been increasing since the pandemic. Even poutine is not immune to inflation: the price of sunflower oil used in fryers has doubled, and even the price of potatoes has risen.
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