Plant-based beverages: a green alternative to cow's milk? Comments from Prof. Vijaya Raghavan
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?
Artificial intelligence to reduce herbicide use—comments from Mathieu Leduc
Students at the Université de Sherbrooke have developed a tool that enables market gardeners to rid their fields of weeds more quickly and without resorting to herbicides, using AI-controlled robotics.
AI for the well-being of cows and the wallets of breeders—interview with Prof. Elsa Vasseur
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.
Veterans honoured in annual Remembrance Day ceremony
Photo by Neale McDevitt: On the left, 99-year-old WWII vet Joe Maxwell shakes hands with Colonel Andrew Lussier, 35 years service including tours in Kosovo and Afghanistan. In the middle is Lt. Commander Alex Csank (20 years Canadian Navy).
Hundreds of community members take part, including students from local elementary schools, Macdonald High School, John Abbott and Macdonald Campus
New grocery store shuttle service
In partnership with the Maxi grocery store in Baie d’Urfé, we are pleased to announce a grocery store shuttle bus that will run Tuesday evenings beginning November 5th until further notice. The bus has a capacity of 37 passengers and will pick up students at the shuttle bus stop outside of the Centennial Centre.
Call for Nominations: Mastery for Service Award (due November 29)
Every five years, Macdonald honours an individual who has provided "outstanding contributions to the Macdonald community as demonstrated by a commitment and dedication to the Campus which has added immeasurably to the quality of the institution, its programs and student life". The award is open to all: faculty or staff, active or retired, alumni and friends.
The impact of global warming on fall colors—interview with Prof. Benoît Côté
While climate change may not dictate the arrival of Fall colors, it does affect this phenomenon... and its eventual disappearance.
McGill students shine at the NAIDC: Progressive Dairy interviews Beatrice Neveu and Connor Velthuis
In April 2024, four McGill University students from the Macdonald Campus' Farm Management and Technology (FMT) program participated in the 2024 North American Intercollegiate Dairy Challenge (NAIDC).
More and bigger spiders noticeable in Montreal this fall, says Prof. Chris Buddle
As spooky decorations go up around Montreal this October, real spiders are also becoming more prevalent.
Migrating seabirds are bringing forever chemicals into the Arctic
New research from McGill graduate shows how toxic chemicals hitch a ride with seabirds flying from southern latitudes to the Arctic
Between March and May each year, 15 million black-legged kittiwakes gather from across the North Atlantic and Pacific Oceans to nest and breed on rocky Arctic cliffs—some making the journey from as far as Florida or North Africa.
McGill Bioresource Engineering student awarded Environmental Research & Education Foundation scholarship
Congratulations to McGill Department of Bioresource Engineering Master's student Sadie MacDonald, who has been named the 2024 Detachable Container Association Scholar by the Environmental Research and Education Foundation! MacDonald is researching the carbon footprint and other environmental impacts of Montreal’s organic waste management systems. This research can help inform policy decisions with regards to environmental sustainability.
Magic Mud Pots win a top award for Food Science students at Chicago food expo
McGill earned its second consecutive victory in the Smart Snacks for Kids category
By Stephanie Wereley for the McGill Reporter
Saturday night sushi comes from the grocery store: Pascal Thériault comments
As consumers increasingly opt for ready-to-eat meals rather than going to restaurants, restaurants like Au pied de cochon are responding by expanding their grocery offerings.
The hidden climate cost: Food loss, waste, and greenhouse gas emissions
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 waste in Canada.
How McGill’s Sustainability Projects Fund improved campus life over the past 15 years
Have you ever used one of McGill’s water-bottle refill stations?