Presentation on theme: "Rethink, Monday September 8 th 2008 Making the Edible Campus Aims: Explore creative strategies for increasing food production in the city Improve spatial."— Presentation transcript:
Rethink, Monday September 8 th 2008 Making the Edible Campus Aims: Explore creative strategies for increasing food production in the city Improve spatial quality by exploiting underutilized spaces Demonstrate how productive planting can be woven into urban spaces without diminishing their functionality
Increasing the biodiversity of McGill Campus? August 20 th 2008 Crops in 2007: Arugula, Basil, Bok Choy, Broccoli, Cantaloup, Celery, Cherry Tomatoes, Chives, Cilantro, Cucumbers, Dill, Edible flowers, Eggplant, Green beans, Green Peppers, Ground Cherries, Lettuce, Leeks, Mint, Onions, Parsley, Squash, Swiss Chard, Thai Basil, Tomatoes.
Results… - Environmental Sustainability 3-Rs: Reduce, Reuse and Recycle Reducing food miles Reducing wastes by generating less packaging Salvaging containers and recycling plastic Recycling organic wastes by composting Reducing the heat island Increase biodiversity - Social Sustainability Active community participation Inclusiveness Proceeds to vulnerable citizens Education - Beautification - Recognition Winner of the 2008 National Urban Design Award of the Royal Architectural Institute of Canada, Canadian Institute of Planners, and Canadian Society of Landscape Architects.
Alternatives http://www.rooftopgardens.ca/en Minimum Cost Housing Group http://www.mcgill.ca/mchg/ Santropol Roulant http://www.santropolroulant.org/ Get Involved Edible Campus Gardening Schedule Tuesdays 10:30 am to 12:30 pm Thursdays 4 pm to 7 pm Saturdays 10:30 am to 12:30 pm