McGill Alert / Alerte de McGill

Updated: Fri, 07/12/2024 - 12:16

McGill Alert. The downtown campus will remain partially closed through the evening of Monday, July 15. See the Campus Safety site for details.

Alerte de McGill. Le campus du centre-ville restera partiellement fermé jusqu’au lundi 15 juillet, en soirée. Complément d’information : Direction de la protection et de la prévention

SP0190: Promoting SPE Certification

Status: COMPLETED April 2018 - December 2018

The Promoting SPE Certification Project aims to educate McGill students about the value of selecting sustainable and nutritious food items in dining halls by promoting the Sustainability Certification (SPE) criteria that harmonizes with McGill's sustainability policies. The project will empower students to make sustainable and healthy choices by providing labeling and meal selection strategies through short videos.

Many McGill students, by no fault of their own, lack the knowledge and skills to identify sustainable, healthy food choices while on campus. Currently, minimal labeling guidance is available to encourage students to select food items that meet specific criteria for sustainable, healthy choices.

The SPE Certification attests that the food being offered at a dining location meets rigorous and science-based sustainability and nutrition criteria. More specifically, SPE assesses the food service operation’s purchasing practices (i.e. is food being responsibly sourced?) and their menu’s nutritional balance, that includes the emphasis on selecting items that contain more whole, locally sourced grains, vegetables, plant-based proteins and appropriate portions. SPE certified locations will regularly serve SPE meals, which fit all the SPE sustainability and nutrition criteria. By promoting SPE meals, students will be empowered to make more sustainable food choices in their dining halls. Promotion will be done through short videos. The goal of these videos is to nudge students towards the selection of SPE Certified meals at Royal Victoria College and New Residence dining halls. The education messages will encourage the consumption of locally sourced and seasonal ingredients, eating more plant proteins, MSC certified fish, and antibiotic free and hormone free animal protein. The videos, shared online, will also link to other sustainability initiatives at McGill and so, becomes a tool to promote McGill and SHHS’ commitment to creating a culture of sustainability, to both those on and off campus.

Resources from the SPF will be used to compensate a videographer.

Connect with this project


McGill School of Human Nutrition

McGill Student Housing & Hospitality Services (SHHS)




natalie.berghuis [at] (Natalie Berghuis, P.Dt.)

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