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McGill

McGill. McGill. feeding. Where food production and consumption meet. M. Bleho, O. De Volpi and D. Wees Faculty of Agricultural and Environmental Sciences, McGill University Montreal, CANADA. Sustainability: can a University feed itself?. Founded in 1821 downtown Montreal

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McGill

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  1. McGill McGill feeding Where food production and consumption meet M. Bleho, O. De Volpi and D. Wees Faculty of Agricultural and Environmental Sciences, McGill University Montreal, CANADA

  2. Sustainability: can a University feed itself? • Founded in 1821 • downtown Montreal • - 34,000 students • - 6,000 staff Food

  3. Residence dining services feed over 2700 students daily Source: McGill University. 2011. Residence dining halls. https://home.mcgill.ca/foodservices/locationsummer/hallssummer/ (accessed July 11, 2011).

  4. McGill Food and Dining Services’commitment to sustainability Purchase local (500 km radius) • At least 75% in Summer • At least 50% in Fall • At least 25% in Spring

  5. Montreal: an island surrounded by farm land Montreal Modified from CPTAQ. 2009. Commission de protection du territoire agricole du Québec. http://www.cptaq.gouv.qc.ca/index.php?id=176&no_cache=1 (accessed June 29, 2011)

  6. Last remaining farm land on the Island of Montreal McGill University

  7. Macdonald Campus: McGill University’s Faculty of Agricultural and Environmental Sciences

  8. Horticultural Research Centre - Part of McGill University since 1905 -15 ha of orchards and vegetable fields -Teaching & research

  9. Vegetables and fruits supplied to University residence cafeterias by Horticulture Center in 2010 10 tonnes supplied in 2010

  10. Student involvement: education about food production Most Canadians are at least 3 generations removed from the farm!

  11. Links with courses

  12. Composting leaves from Campus:replaces most fertilizers

  13. Funding? • McGill Sustainability Projects Fund (SPF) • All McGill students contribute $0.50/credit to SPF • $800,000 fund • Sales to McGill Food and Dining Services

  14. Challenges: Moving food from Point A to Point B “only” 32 km!

  15. Other challenges? • Farming practices must meet a new seasonal demand: • Must match the university semesters: • September-December • January-April • Therefore: no point in harvesting fruits and vegetables in July! • Projects must meet educational requirements

  16. Initiatives for 2011-2012: season extension High tunnels to extend production season in Fall Renovate old greenhouse: hydroponics for winter greens

  17. Initiatives for 2011-2012: new crops Sweet potatoes: good storage vegetable + favourite with students! Puréed garlic flower scapes: a high value seasoning

  18. New initiatives for 2011-2012 • Certification by LocalFoodPlus • Eggs

  19. A meeting of 2 minds Source: http://publications.mcgill.ca/forum/2011/03/05/michael-bleho-receives-mac-campus-award-of-excellence-for-mcgill-feeding-mcgill-initiative/ (accessed June 1, 2011) http://www.mcgill.ca/sustainability/get-involved/catalyst-awards#oliver (accessed June 1, 2011).

  20. To learn more… • Horticultural Research Centre http://www.mcgill.ca/plant/regional/horticulture/ • LocalFoodPlus http://localfoodplus.ca/ • McGill Food and Dining Services, Social Responsibility http://www.mcgill.ca/foodservices/socialresponsibility/ • McGill Food Systems Project http://mfsp.wordpress.com/ Thank you!

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