You sit down to eat at a cafeteria on campus. Before the food even reaches your plate, it has a story. What if that story took place entirely on campus? The menu has been set by a group of Nutrition and Dietetics students, who rigorously researched a healthy, seasonal and delicious combination of foods for you to choose from. All of the fresh produce was grown at the Macdonald Campus Farm, or at an urban garden on the Downtown Campus – living examples of agricultural systems in harmony with their natural local surroundings which were studied by agricultural, environment and urban planning students alike. The stalks were used to provide energy to the greenhouse, and the preparation waste was composted on site for the next growing season. Every step of the process was intentional, efficient, and sustainable.
Not only was the food grown and consumed at McGill, its cultivation contributed to the academic development of the students who helped produce it.
The McGill Food Systems Project is a collaborative initiative between Students, Professors, McGill Food and Dining Services, and the McGill Office of Sustainability.
Using student research, community engagement, and stakeholder collaboration, we work to maximize the environmental, social, and economic sustainability of the food systems of McGill’s downtown campus. The goal of the project is to get members of the campus, regional community, and food supply chain working together create a food system they can be proud to eat from.
For more: http://www.mcgill.ca/mfsp/