BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//132.216.98.100//NONSGML kigkonsult.se iCalcreator 2.20.4//
BEGIN:VEVENT
UID:20260923T160458EDT-016047i42L@132.216.98.100
DTSTAMP:20260923T200458Z
DESCRIPTION:Since the Sustainability Projects Fund's inception many project
 s have been successfully implemented to further green McGill. Students and
  staff have been sensitized to environmental issues and continue to think 
 of ways to further make events and daily operations more sustainable.  One
  set of events that may been overlooked are the many barbecues that occur 
 in various departments during the spring\, summer and fall. In the early 2
 000s\, Oak Ridge Laboratory estimated that a charcoal grill emits 11 pound
 s of carbon dioxide hourly.  A gas grill emits half as much\, at 5.6 pound
 s. Charcoal also releases more than 100 times as much carbon monoxide as g
 as.  Carbon dioxide emissions are not the only environmental concern. Ther
 e’s also how the fuel for the conventional barbecue is produced\, its addi
 tives and disposal\, as well as other harmful pollutants involved in the g
 rilling process. For example\, grilling with standard charcoal briquettes 
 will generate soot or particulate matter\, a harmful pollutant that exacer
 bates asthma and other respiratory illnesses. The lighter fluid used with 
 charcoal also emits volatile organic compounds (VOCs)\, a contributor to g
 round-level ozone. According to the US Department of Energy\, the estimate
 d 60 million barbecues held on the Fourth of July alone consume enough ene
 rgy in the form of charcoal\, lighter fluid\, gas and electricity to power
  20\,000 homes for a year\; while burning 2\,300 acres of forest and relea
 sing 225\,000 metric tons of carbon dioxide into the atmosphere.  For an e
 ven smaller carbon footprint and a healthier barbecue\, one can add some l
 ocally grown and/or organic ears of corn\, asparagus\, peppers and other v
 egetables\; they have a minimal environmental impact when grilled and will
  limit your exposure to the bacteria in possibly undercooked meat.  Our ma
 in goal is to demonstrate to people that a great barbecue can be done with
  locally grown produce that for the most part have been produced sustainab
 ly. After all\, it is the veggies that really make a good barbecue a great
  one!
DTSTART;VALUE=DATE:20130815
DTEND;VALUE=DATE:20130815
LOCATION:Outside\, Centennial Centre\, CA\, QC\, St Anne de Bellevue\, H9X 
 3V9\, 21111 Lakeshore Road
SUMMARY:Sustainable Barbecue at Mac Campus
URL:https://www.mcgill.ca/sustainability/channels/event/sustainable-barbecu
 e-mac-campus-229660
END:VEVENT
END:VCALENDAR