Beef prices have risen in recent years, and could continue to do so in the coming year, Le Journal de Montréal reports.
This year's high prices are partly explained by the price of grain used to feed the cattle, according to agronomist and economist Pascal Thériault, Director of McGill's Farm Management and Technology Program.
Every five years, Macdonald honours an individual who has provided "outstanding contributions to the Macdonald community as demonstrated by a commitment and dedication to the Campus which has added immeasurably to the quality of the institution, its programs and student life". The award is open to all: faculty or staff, active or retired, alumni and friends.
This year, Macdonald will formally honour a member of the Administrative and Support staff who demonstrates outstanding performance and contribution in support of promotion and development of the Macdonald Campus and Community, both in the execution of their duties and in their effort and commitment towards service. This award recipient will truly have made a difference to Macdonald Campus life.
Her mission is to advance McGill’s vision for global academic leadership by enhancing the University’s international presence and ties
By Neale McDevitt, Editor, McGill Reporter
Anja Geitmann sees herself as a catalyst.
“I’m here to connect the dots and to support collaborations between McGill and the rest of the world,” said Geitmann, who today began a five-year renewable term as the University’s Vice-President (Global Engagement).
This Halloween, there may be a haunting fright in Montrealers' candy bowls: smaller chocolate bars and less treats in each candy bag.
The Montreal Gazette reports that this is driven by rising costs of key ingredients like cocoa and sugar have quietly pushed manufacturers to reduce product sizes to avoid alarming consumers, a strategy known as shrinkflation.
While climate change may not dictate the arrival of Fall colors, it does affect this phenomenon... and its eventual disappearance.
In April 2024, four McGill University students from the Macdonald Campus' Farm Management and Technology (FMT) program participated in the 2024 North American Intercollegiate Dairy Challenge (NAIDC). Beatrice Neveu, Connor Velthuis, David Kolton Crack, Jason McOuat and their coach, McGill Faculty Lecturer Mathieu Leduc, traveled to California for this three-day event to sharpen their dairy and business skills while networking with teams from across North America.
As spooky decorations go up around Montreal this October, real spiders are also becoming more prevalent.
Entomologist Chris Buddle, McGill University's Associate Provost (Teaching and Academic Programs) and Professor in the Department of Natural Resource Sciences, told CTV News that spiders become bigger than normal and are seen more often as winter approaches.
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.
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.
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.
McGill earned its second consecutive victory in the Smart Snacks for Kids category
By Stephanie Wereley for the McGill Reporter
McGill Food Science students won first prize in the Smart Snacks for Kids category at the Institute of Food Technologists (IFT) annual expo in Chicago for their interactive pudding snack, Magic Mud Pots.
It was McGill’s second consecutive victory in that category.
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.
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.
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. In a new article for Open Access Government, they highlight the need for greater cooperation and data sharing.
