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Fresh off the Petri dish: The emerging industry of cellular agriculture

Which came first: The chicken or the egg? In the not too distant future, the popular dilemma may become less universal. On March 13, Effective Altruists at McGill, with the support of Greenpeace McGill, hosted an informative presentation delivered by co-President Trent Eady entitled, “Saving the World through Biotechnology.” Eady began by highlighting the environmental… Keep Reading

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In search of a sustainable, nutritious diet

What is the perfect human diet in terms of nutrition and environmental impact? According to McGill’s School of Dietetics and Human Nutrition Professor Dr. Timothy Johns, finding the right balance is the key. Johns, an ethnobotanist and nutritionist, said that humans are omnivores by nature. “We’re adaptable, but it’s not just ‘anything goes,’” Johns said.… Keep Reading

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Expo Manger Santé et Vivre Vert promotes health and environment-conscious food companies

Despite the longstanding association between Montreal and artery clogging foods, such as poutine or tire d’érable, the Montreal “Expo Manger Santé et Vivre Vert” showcased the slightly more toned underbelly of Montreal food culture.  The exposition took place at Place-des-Armes between March 11 and 13, and featured 250 companies, including Canadian staples such as Nature… Keep Reading

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Food, Facts, & Fiction

Waiting patiently on the centre of a table sits a large bowl of homemade gravy, the warm smell of turkey-stuffing wafts through the room, and hot steam rises from the garlic mashed potatoes; it’s Thanksgiving. It is a perfect time to give thanks for what everyone truly loves—food. Dinner is not for one but for… Keep Reading

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