CAMPUS SPOTLIGHT: MCGILL
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!
Food Movement NewsSubscribe to this category Subscribe via RSS
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.
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 […]
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 […]
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 […]
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 […]