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McGill

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20 diapositives · 391 Views · Feb 02, 2013

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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  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!