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New inter-campus shuttle buses unveiled

McGill’s shuttle buses are sporting a brand-new design.

After a curveball of a year, the revamped McGill-red vehicles—which feature a new, bold Made by McGill design style—will, with any luck, serve as a beacon of the many exciting things to come as the university progresses toward the gradual resumption of on-campus activities.

Read more in the Reporter...

Published: 3 Mar 2021

"Good bacteria" in breast milk changes over time

The cocktail of beneficial bacteria passed from mother to infant through breast milk changes significantly over time and could act like a daily booster shot for infant immunity and metabolism.

Published: 23 Feb 2021

There is no one-size-fits-all road to sustainability on “Patchwork Earth”

In a world as diverse as our own, the journey towards a sustainable future will look different depending on where in the world we live, according to a recent paper published in One Earth and led by McGill University, with researchers from the Stockholm Resilience Centre.

Published: 22 Feb 2021

Dr. Michael Ngadi: Serving up solutions to food insecurity

Bioresource Engineering professor Michael Ngadi has spent his career trying to help solve some of the world’s most pervasive food problems. Recently, Ngadi and his research team traveled to remote communities in Bolivia, Laos, Zambia, Malawi and Ethiopia to examine elements of the local diets, assess their nutritional status, and build programs that would introduce nutrient-dense foods into local cuisines.

Published: 18 Feb 2021

New Season Extension Technology at the Hort Centre

Here's a feast for your eyes on this chilly February morning. Join Mike Bleho for a trip back to the sweltering summer of 2020 to see the construction of a couple of new structures at the Hort Centre - a low input high tunnel and a greenhouse. Thanks to this new infrastructure, the team produced tomatoes right up until the first week of November!

Published: 18 Feb 2021

Les petites fermes poussent

En chute libre depuis les années 1940, le nombre de fermes se stabilise au Québec. Fait rare, il a même légèrement augmenté en 2020. Derrière cette hausse se cache toutefois deux réalités. Si les petites fermes de proximité et les érablières sont en croissance, les productions animales sont en baisse, pour la plupart. En février 2020, Clémence Briand-Racine [BSc (AgEnvSc)’14 ], fondant officiellement son entreprise agricole maraîchère : la Ferme aux colibris.  

Published: 18 Feb 2021

Macdonald Campus Dairy Cow Pasture Project uses sustainable best practices to bolster education

Animal-friendly fences, optimized water use and rotational grazing systems help make the Mac dairy herd more sustainable overall

“This system of pasturing uses the cattle to manage grass growth, and in return, the cattle get highly nutritious grass at the peak of quality while spending the spring, summer and fall outside in a natural environment,” says [Farm Manager, Paul] Meldrum of the Project which received funding from the University’s Sustainability Projects Fund.

Published: 18 Feb 2021

Past, Present, Future: Founder’s Day 2021 goes virtual

| Caitlin MacDougall, Liaison Officer, Farm Management and Technology Program

Published: 12 Feb 2021

Happy without money: Minimally monetized societies can exhibit high subjective well-being

The IHSP's Christopher Barrington-Leigh has co-authored the following article:

Miñarro S, Reyes-García V, Aswani S, Selim S, Barrington-Leigh CP, Galbraith ED

Published: 29 Jan 2021

Faculty Mobility for Partnership Building Program Grants

Grants available for faculty at Canadian postsecondary institutions Important:  Please contact the International Engagement Unit - international.provost [at] - to obtain the application form, budget sheet and privacy statement.  

Published: 13 Jan 2021

Identifying Canada’s key conservation hot spots highlights problem

To stop biodiversity loss, Canada recently committed to protecting 30% of its land and sea by 2030. But making conservation decisions about where to locate new protected areas is complicated. It depends on data both about biodiversity and about a range of benefits (e.g. freshwater, climate regulation, recreation) that people get from nature.

Published: 5 Jan 2021

Survey says: Canadians asking for better food systems and food sparked by COVID-19 access

Inter-provincial survey gauges how Canadians have accessed food during the pandemic and their perceptions of food systems

Shopping anxiety, higher food prices and individual income limitations are some of the factors making access to food challenging for Canadians during the COVID-19 pandemic, a new study suggests.

Published: 18 Dec 2020

McGill PhD candidate on being part of the UN World Food Programme’s Nobel Peace Prize

Kate Sinclair is working at the World Food Programme, Sri Lanka while simultaneously finishing her PhD in Human Nutrition at McGill

December 10, was a typical day at the office for Kate Sinclair… Kind of, but not really. Not by a long shot.

Published: 18 Dec 2020

Can COVID-19 be transmitted through food?

[Authors: Bridget O'Brien is a 4th year undergraduate student in the Faculty of Science (Microbiology & Immunology), and an Honours student with Dr Ronholm.
Published: 10 Dec 2020

What makes certain groups more vulnerable to COVID-19?

What makes the elderly and people with underlying conditions more vulnerable to COVID-19? According to a new study led by McGill University researchers, clues can be found in the proteins involved in initiating infection, as the virus binds to host cells of different animals. Greater cellular oxidation with aging and sickness may explain why seniors and people with chronic illness get infected more often and more severely.

Published: 3 Dec 2020


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