Genetic tweaks can make oats more nutritious, increase shelf life

A recent study from McGill University proposes a way to enhance the nutritional value of oats by increasing their content of oleic acid, a type of healthy fat known for its cardiovascular heart benefits and potential to lower diabetes.

The findings also suggest this modification could improve their oxidative stability, making oat-based products, such as oat milk, less likely to spoil.

Migrating seabirds are bringing forever chemicals into the Arctic

New research from McGill graduate shows how toxic chemicals hitch a ride with seabirds flying from southern latitudes to the Arctic

Between March and May each year, 15 million black-legged kittiwakes gather from across the North Atlantic and Pacific Oceans to nest and breed on rocky Arctic cliffs—some making the journey from as far as Florida or North Africa.

McGill Bioresource Engineering student awarded Environmental Research & Education Foundation scholarship

Congratulations to McGill Department of Bioresource Engineering Master's student Sadie MacDonald, who has been named the 2024 Detachable Container Association Scholar by the Environmental Research and Education Foundation! MacDonald is researching the carbon footprint and other environmental impacts of Montreal’s organic waste management systems. This research can help inform policy decisions with regards to environmental sustainability.

Magic Mud Pots win a top award for Food Science students at Chicago food expo

McGill earned its second consecutive victory in the Smart Snacks for Kids category

By Stephanie Wereley for the McGill Reporter

McGill researchers awarded $5.5 million in CFI funding

Twenty McGill researchers have received infrastructure awards from the Canada Foundation for Innovation (CFI) to support their innovative projects, for a total federal investment of $5.5 million.  

These grants will be matched by the Quebec government, doubling their value.  

Saturday night sushi comes from the grocery store: Pascal Thériault comments

As consumers increasingly opt for ready-to-eat meals rather than going to restaurants, restaurants like Au pied de cochon are responding by expanding their grocery offerings.

The hidden climate cost: Food loss, waste, and greenhouse gas emissions

Professor Gordon Price from Dalhousie University and Professor Grant Clark from McGill University's Department of Bioresource Engineering study the hidden climate change costs of food loss and waste in Canada.

How McGill’s Sustainability Projects Fund improved campus life over the past 15 years

Have you ever used one of McGill’s water-bottle refill stations?

The little-known—and threatened—orcas of the North Atlantic

Anaïs Remili, PhD(AgEnvSc)'23, an ecotoxicologist and postdoctoral researcher, tracks contaminants that threaten the health of North Atlantic orcas. While Pacific orca populations are well studied, little is known about those that swim off the Canadian and European east coasts, and they are less protected.

Trying to protect agriculture and preserve antibiotics—interview with Prof. Jennifer Ronholm

A major issue associated with antimicrobial resistance is the overuse and potential misuse of antibiotics in agriculture.

Prof. Christopher Buddle: Mosquitos thriving in Quebec thanks to summer rainfall

Professor Christopher Buddle, an entomologist in McGill’s Department of Natural Resource Sciences whose research focuses on the biodiversity of insects and spiders, told the Montreal Gazette that the rain this summer has been particularly “good” for mosquitos.

First cohort of McGill Sustainability Systems Initiative Fellows includes Mac Campus "Smart insecticide" team

Developing a smart insecticide, assessing protective coatings in marine environments and measuring space allocated to active transport are among the projects undertaken by the inaugural cohort of McGill Sustainability Systems Initiative (MSSI) Fellows. 

Feeding Quebecers—alumni-founded Ferme Coopérative Tourne-Sol is thriving

Ferme Coopérative Tourne-Sol, founded by five McGill graduates, supplies fresh, organic produce to about 700 families, and, with its seed business and planning tools, is giving a boost to fellow farmers and gardeners

By François Shalom for the McGill Reporter

“We’re a Quebec business, we feed Quebecers. About 700 Quebec families eat well thanks to us. They eat organic, locally grown food—healthy food—and that’s important.”  

Penthouse home awaits rare peregrine falcons in Victoria—comments from David Bird

The Times Colonist reports that a nesting pair of peregrine falcons, along with a juvenile born this year, have been landing on the upper decks and rooftop of the Promontory residential tower in Victoria, BC, where penthouse owner Fred Welter has set up a nesting box complete with cameras poised to stream any action.

Shrinkflation hits orange juice again—Pascal Thériault on Radio-Canada

Often considered a symbol of shrinkflation, orange juice is shrinking again, Radio-Canada reports. A modified bottle of the Tropicana brand is making its way into grocery stores in a format reduced to 1.36 liters.

Will other brands follow in Tropicana's footsteps?