Voices are raised against the hidden substitution of ingredients in foods

After "shrinkflation," it's now de-qualification drawing criticism from consumers concerned about marketing ploys that give the impression of getting less for their money. The Trudeau government promises to investigate the practice, but experts say immediate action is needed.

In most cases, ingredient substitutions are virtually imperceptible. But recipe changes for certain foods can leave their mark.

Update on air testing

When we reopened the Raymond, Macdonald-Stewart and Barton buildings in March 2023, we established a temporary air testing program that consisted of testing for the presence of airborne asbestos in more than 35 areas across the complex. This testing program was not a regulatory requirement but rather put in place out of an abundance of caution.

India's millet revival: How the once-neglected seed is making a comeback

Millet, once a staple in Indian cooking and agriculture before being superseded by rice, is at the centre of a massive promotional campaign launched by the Indian government.

A flood of ideas from McGill’s Brace Water Centre

Located on Macdonald Campus, many would mistake the Brace Water Centre's unassuming office for a private residence. Yet looks can be deceiving – for not only does the Centre boast an extraordinary history, it’s also associated with some of the University’s most exciting scientific researchers.

Birds nesting in agricultural lands more vulnerable to extreme heat, study finds

As climate change intensifies extreme heat, farms are becoming less hospitable to nesting birds, a new study found. That could be another barrier to maintaining rapidly eroding biodiversity that also provides benefits to humans, including farmers who get free pest control when birds eat agricultural pests.

McGill establishes research chair to address climate change in the North

As Canadians experience a year of record-breaking wildfires, floods, and extreme heat, experts are warning that these conditions will persist and likely intensify over the coming decades as we experience the escalating effects of climate change and global warming. These impacts are being felt even more acutely in northern regions of the planet, where temperatures are rising at four times the global rate.

You are what you eat—and for orcas, that’s bad news

Researchers have known for decades that orcas across the North Pacific have harmful pollutants in their system.

Where do new apple varieties come from?

The apple is constantly being reinvented, changing with the times and cultures. The Malus domestica species comes in some 7,500 varieties.

"Today, people want crisp, sweet apples. Quebec used to import a lot of Granny Smiths; they're now much less popular because they're very acidic," explains David Wees, a McGill Plant Science lecturer and Associate Director of the university's Farm Management and Technology Program.

From AI to robot butchers, automating the meat packing industry is not cut-and-dried

Artificial intelligence, automation and robotics are reshaping many parts of the economy, and experts say the meat-processing sector could benefit from improved technology to overcome labour shortages, improve food safety and remain competitive against alternatives like plant-based proteins.

Social environments are important determinants of nutritional risk among older-aged adults

According to a new study published in The Journal of Nutrition by a team including Associate Professor Daiva Nielsen and other researchers from McGill's School of Human Nutrition, a supportive social environment may protect against nutritional risk among middle and older-aged adults.

Achieving alternate futures in the Anthropocene

A recent article, written by a team which includes Professor Elena Bennett in McGill’s Department of Natural Resource Sciences, explores the challenges of the Anthropocene, a new geological epoch defined by humans' colossal impact on the environment.

Your 2023 guide to chasing fall foliage across Quebec

Across Quebec, we're already seeing leaves start to transition from bright summery greens to the burnished, coppery hues of Fall—but the changes aren’t happening because the days are chillier.

Sports Logging: She'd never touched an axe before coming to McGill University

Even though she grew up on a farm, Stéphanie Naud had never touched an axe or saw before studying at McGill's Mac campus. As a natural athlete who loved the outdoors and working with her hands, when she heard about our unique inter-university lumberjack club, she was intrigued, she recently told Le journal de Montréal. 

Oh my gourd! Giant pumpkins in Lennoxville, QC

With fall officially here, it's time for Lennoxville, Quebec's annual Giant Pumpkin Festival, where people can see pumpkins that weigh as much as 680 kilograms.

The festival — which is taking place at the Amédée Beaudoin community centre Sunday from 11 a.m. to 4 p.m. — is a family event with bouncy castles, a petting zoo, a farmers' market, music and even horse-drawn carriages.

How can the use of plastics in agriculture become more sustainable?

It is impossible to imagine modern agriculture without plastics—12 million tons are used every year. But what about the environmental consequences?