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CAMPUS SPOTLIGHT: MCGILL

Posted by on in CAMPUS NEWS
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The Campus Food Systems Project got it start at McGill University in 2009. Over the past five years there have been significant changes in menus, purchases and the campus eating experience.

For a food budget of about $20 million a year, these changes towards more local, sustainable menus can have a large ripple effect.  McGill is striving to provide high quality food at student-friendly prices. This wave of positive change has lead to a  significant amount of positive press.

Read the most recent article from the Montreal Gazette to learn about the changes on campus and get inspired by a good food story!

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Posted on March 15, 2017 by Dana

How Food Safety Certifications Help the Industry

Improper handling of food from raw material, manufacturing, packaging and distributing can cause an outbreak of illness and leave a company at risk of lawsuits. Food safety consultants are a way of getting needed personnel trained in managing the risks with food safety accurately and quickly. They are an important part of the chain in food manufacturing that makes food safe to eat.

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CASE STUDIES FROM SHARED OPPORTUNITIES ON INSTITUTIONAL LAND

Project SOIL is a feasibility study that explores the potential of on-site food production for public institutions through arrangements with […]

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Posted on December 3, 2015 by Dana

COMING UP WITH A CANADIAN FOOD POLICY

Watch this very important talk by Food Secure Canada’s Executive Director Diana Bronson. In this TedX Talk, Diana discusses how food […]

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Posted on December 3, 2015 by Dana

FORKS HELPING FARMS

Small-scale farmers, fishers and foragers provide about 70% of the world’s food (ETC, 2009). Bon Appetit Management Company respects the hard […]

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Posted on December 3, 2015 by Dana

APPLY FOR FUNDING TO ATTEND CANADIAN ASSOCIATION OF FOOD STUDIES CONFERENCE – MAY 2015

The Canadian Association of Food Studies (CAFS) meets annually as a part of Congress to share emerging research, connect and […]

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