Local and sustainable activities
Fairtrade Campus Week October 25-29: We have several activities planned in our dining halls and retail locations, such as serving Fairtrade products that include coffee, chocolate, and bananas.
Climate Awareness Week Oct. 18-22: We launched a campaign in our dining halls and on social media to raise awareness about how adopting a flexitarian or plant-based diet, eating mainly vegetables, fruits, whole grains and legumes (pulse), and also occasionally meat, can significantly reduce your daily emissions.
October 6: the food services team visited the Macdonald Farm grower on the McGill University Campus.
September 20-22: we participated in the Institutions Eat Local! campaign that was organized by our partners, les Aliments du Québec and Équiterre. Each day, we served students a full local menu that included:
Sept.20 (breakfast): Poutine made with baby potatoes from Patates Dolbec and cheese curds from Kingsey®, vegan maple-tempeh bacon from Montreal-based supplier Tempehine, as well as an Apple Pie Smoothie made with MacIntosh apples sourced from McGill University’s Macdonald Farm.
Sept. 21 (lunch and dinner): Quesadilla with beef or Tempeh made with tortillas from Montreal-based supplier Mejicano and garnished with fresh veggies from Macdonald Farm
Sept. 22 (dinner): Quebec pork loin—prepared with Dijon mustard from the Aliments Morehouse and Quebec maple syrup—accompanied by herb-roasted baby potatoes from Patates Dolbec and a Vegetable Medley from Macdonald Farm.