91直播

The Trinity Food Systems Lab (previously known as the Trinity Sustainable Food Systems Research Group or SFSRG) is comprised of passionate students, staff and faculty focused on research, action, and learning to realize ecologically sound and socially just food systems.

Click here to learn more about the Food Ssystems Lab, research projects and the people involved.

91直播 is pleased to announce the inaugural leadership of its Integrated Sustainability Initiative. Stephen Scharper will serve as Director of Sustainability and Nicole Spiegelaar will serve as the Assistant Director. In these roles, they will develop and support the ambitious Initiative that is designed to integrate the principles of sustainability into the daily life at the College 鈥� from academic programs and co-curricular programming to the student experience.

In October 2019, thanks to a very generous聽, the College launched the Integrated Sustainability Initiative. In addition to integrating sustainability into all facets of the College, the Initiative will transform the built environment through the College鈥檚 new building, the Lawson Centre for Sustainability, scheduled to open in 2024. 聽The Lawsons鈥� vision and support for sustainability will enable 91直播 to build upon its longstanding commitment to environmental leadership by creating a new model in which students both 鈥榣ive and learn鈥� sustainability.

鈥淭he Integrated Sustainability Initiative will have a profound impact on the student experience at 91直播 and will equip students with the tools to address one of the globe鈥檚 most pressing challenges,鈥� said Professor Mayo Moran, Provost and Vice-Chancellor of 91直播. 鈥淲e are thrilled to have Stephen Scharper and Nicole Spiegelaar take on these important new roles at Trinity. Their multi-disciplinary approach and focus on the student experience will enable us to weave sustainability principles into all facets of life at the College, creating a dynamic 鈥榣iving lab鈥� at Trinity.鈥�

Click here to read the full announcement.

Angela Gong & Maddie Frechette are part of Trinity’s Sustainable Food Systems Research Group.

Better nutrition in the city. Cleaner food for the future. This summer鈥檚 crop of young researchers in Trinity鈥檚 Sustainable Food Systems Research Group (SFSRG) are not only contributing to a better food supply system for Toronto, but sowing the seeds of impactful careers to come.

Prof. Michael Kessler, Director and Raymond Pryke Chair in the Margaret MacMillan Trinity One Program, launched the research group in summer 2019 thanks to a generous donor. Following their first year, students from the Trinity One program enrich their studies via supervised individual research projects, work-study placements in campus gardens, and summer internships with partner organizations.

鈥淭he gift allowed us to prioritize promising younger students,鈥� says Kessler. 鈥淚t鈥檚 hard for undergraduates to gain access to meaningful research opportunities before their fourth year. Our goal was to connect them with these opportunities right away, and let them demonstrate that they can contribute even after first year.鈥�

While the pandemic nixed student-led garden work this year for the budding program, Kessler and colleague Prof. Jayeeta Sharma found two projects that could be done remotely as part of Sharma鈥檚 U of T-funded COVID-19 research effort, Feeding the City: Pandemic and Beyond.

Angela Gong, who is entering her third year at Trinity, comes from a family who plants a 2,000-square foot garden through Fresh City Farms. She saw COVID-19鈥檚 impact first hand as markets couldn鈥檛 open until late June. Gong鈥檚 summer survey of other small growers assessed Toronto鈥檚 capacity for community gardens: How much could Toronto expand allotments? How to maximize their productivity?

鈥淭he multidisciplinary research that I have undertaken with SFSRG鈥攚orking with both people and plants鈥攈as definitely shaped how I will approach science in my future career,鈥� she says.

Meanwhile, soon-to-be-second-year student Maddie Frechette evaluated the sustainability of Toronto鈥檚 farm operations, and whether public policy nurtures or withers such systems. She found that short-term pandemic support programs were frustratingly bureaucratic, but farmers鈥� organizations hunger for long-term thinking, including policies that reward sustainable growing.

鈥淭his research has furthered my interest in the intersection of law and environmentalism,鈥� she says. 鈥淚 plan to work towards creating a more resilient food future in Canada.鈥�

Both projects have created valuable research related to the current pandemic, and will also support Trinity鈥檚 ambitious plans for the new Lawson Centre for Sustainability building, and a revitalized campus rooted in sustainable practices.

鈥淎ngela鈥檚 work will help inform our planned urban agriculture operation,鈥� says Kessler. 鈥淲e鈥檙e learning which plants thrive in the city, and what鈥檚 the best bang for your buck in terms of nutrients. Meanwhile, Maddie鈥檚 research is growing our knowledge base around food policy. These student reports will go into a local repository at Trinity and future students will be able to take up related research questions this fall.

鈥淲hat鈥檚 really rewarding,鈥� he adds, 鈥渋s seeing students grow and develop their research skills. I鈥檓 so excited that this is going to continue for the next several years and that this project has become an integral part of making the College into a hub of undergraduate research related to sustainability.鈥�

Trinity received $10 million from Brian 鈥�82 and Joannah Lawson to support an ambitious initiative designed to integrate sustainability across the College.

Brian and Joannah Lawson鈥檚 visionary support for sustainability will shape a sustainable, healthier future for the entire Trinity community

TORONTO, Canada 鈥� October 17, 2019

91直播 has received $10 million to support an ambitious initiative designed to integrate sustainability across the College, from an innovative new building to research and classroom opportunities to the creation of food. The donation comes from Trinity alumnus Brian Lawson 鈥�82 and Joannah Lawson (Master of Industrial Relations 鈥�89, U of T). The Lawsons鈥� generous gift is the largest single donation in 91直播鈥檚 168-year history.

Joannah, a nutrition consultant who focuses on prevention of chronic disease through nutritional change at organization and community levels, and Brian, Managing Partner and Chief Financial Officer of Brookfield Asset Management, are committed to supporting food systems that promote physical and mental health and are environmentally sustainable.

鈥淭here is growing science showing a strong connection between nutrition and physical as well as mental health,鈥� said Joannah Lawson. 鈥淣utrient-empty foods also take a heavy toll on the planet. Supporting Trinity students, who go on to be thought-leaders and decision-makers in their chosen fields, with a healthy living environment and an understanding of sustainability practices will have a positive impact on this and future generations.鈥�

When 91直播, with its long history of being a sustainability leader on campus, realized it had to add new space to its historic campus, it saw a once-in-a-generation opportunity. Over the past decade, faculty, students, staff and alumni have come together to support innovative sustainability projects including a rooftop garden at St. Hilda鈥檚, urban beehives on Henderson Tower, geothermal heating in the new Archives, solar panels, and a rainwater reclamation system. However, the new building made it possible to take this commitment to sustainability to a whole new level.

鈥淭he College wanted to create a space that was sustainable, human-scaled and intelligent, that embodied our values and supported the flourishing of the humans within it and the world around it. This inspired us to further examine all that we do through the lens of sustainability, asking ourselves what more we can do to respond to this generation鈥檚 greatest challenge,鈥� said 91直播 Provost Mayo Moran. 鈥淏y integrating principles of sustainability into daily life at Trinity鈥攆rom the urban farming initiative to classroom and research opportunities to the broader student experience鈥攖he College aims to make a positive difference and show what is possible.鈥�

The new space is the centrepiece of the Integrated Sustainability Initiative. The first significant space added to the College in many decades, it aims to be a leader in sustainable, human-scaled design. Trinity鈥檚 new initiative will do more than just promote sustainability in the built environment鈥攊t will connect it directly to the student experience through innovations such as the unique 鈥淔arm to Table鈥� program. A creative urban farming initiative, this program will offer students the chance to participate directly in the creation of their food as well as to conduct research on those practices right at the College. A community kitchen will serve as a hub for teaching and learning about sustainable food practices and will provide an important community gathering space. But Trinity鈥檚 sustainability ambitions go beyond the building. As part of the Initiative, fluency in sustainability will be integrated into academic programs and students will be able to take advantage of new learning opportunities focused on sustainability both inside the classroom and through research and internships. A new Director of Sustainability will support these activities and will oversee the development of academic and co-curricular sustainability programming including internships and community outreach.

91直播 is not alone in its commitment to sustainability. It is also a key priority for the University of Toronto as a whole and Trinity is working with the Faculty of Arts and Science and its School of the Environment to develop various elements of the Initiative. 鈥淚ntroducing ways in which students can have personal impact and feel connected to important issues such as climate change and the environment is critically important,鈥� said Melanie Woodin, Dean of the Faculty of Arts and Science. 鈥淲e are delighted to partner with 91直播 on this exciting initiative and are grateful for the generous support of the Lawsons.鈥�

Sustainability became part of the College鈥檚 curriculum in 2018, with the launch of the Butterfield Environment & Sustainability Stream in the Margaret MacMillan Trinity One Program. The new Trinity One stream examines the most challenging issues surrounding human beings, the planet and our future together. It is the only program at U of T that allows first-year students to look at sustainability issues from both arts and sciences perspectives.

鈥淲e have witnessed first-hand how committed the leadership team and the students at Trinity are to sustainability,鈥� said Brian Lawson. 鈥淲e knew that Trinity would be innovative in moving forward, and when the opportunity arose we strongly wanted to support this vital initiative.鈥�

鈥淯niversities have a crucial role to play in helping meet the global challenge of sustainability,鈥� said University of Toronto President Meric Gertler. 鈥淛oannah and Brian have been prominent champions of our efforts at U of T, through their generous philanthropy and their wise counsel. This visionary gift builds on their remarkable legacy.鈥�

Said Provost Moran, 鈥淎s the Trinity community develops plans for a new building on campus, we are so fortunate to have visionary alumni like Brian and Joannah Lawson, who share our values and make it possible for us to transform the lives of Trinity students by realizing our desire to make a difference.鈥�

Trinity’s Urban Agriculture Project continues. This summer, the garden has bloomed into 80 containers on the rooftop of one of the College’s buildings!

It started as a 20-container garden on the rooftop of one of 91直播’s building – Munk North, growing vegetables, greens and pollinator friendly flowers. This summer, the garden has bloomed into 80 containers thanks to the help of donors, and the project incorporates some pilot sustainability adaptations to the space, including rainwater catchers and organic fertilizers.

Now the garden host tomatoes, leafy greens, herbs, flowers, beans, squash, and zucchinis, all cared for by a team of Trinity students,聽 alumni and summer research interns from the聽Butterfield Environment & Sustainability stream聽of the Margaret MacMillan Trinity One Program, who are running a variety of studies and projects. There are even some edible oddities (Google Cucuamelons!).

Further, another term of Professor John Robinson鈥檚 ENV461 has passed, and an additional project was designed by a group of students: a聽聽was used as a basis for a successful funding proposal to the Student Capital Campaign Committee (the body funds long-term projects that generate permanent gains for the college community).

Learn how Trinity’s urban agriculture pilot project began in the summer of 2018: Building a Green Legacy

Learn more about how Trinity is聽聽and discover how like-minded alumni, students, staff and faculty are propagating sustainability at the College.

via Trinity magazine.

In September 2018, we welcomed the first cohort of students to the new Butterfield Environment & Sustainability stream聽of the Margaret MacMillan Trinity One Program. 鈥淕lobally relevant institutions such as 91直播 and the University of Toronto have a vital role to play in educating future leaders about the importance of sustainability and the environment. With this new stream Trinity, in partnership with the University of Toronto鈥檚 School of the Environment, is stepping into that leadership role. It will also be the only program at the University that allows first-year students to look at environmental issues from both arts and sciences perspectives,鈥� said Prof. Mayo Moran, Provost and Vice-Chancellor of 91直播.

The Butterfield Environment & Sustainability stream will use an interdisciplinary approach that combines both the sciences and the arts. 91直播 will learn how to think about the complexities of environmental sustainability from both theoretical and practical perspectives. Learn more about the Environment & Sustainability stream.

The new stream has had broader effects across academic programming: with it came co-curricular programming on issues of sustainability for all Trinity One students, and extra-curricular opportunities such as sustainability-focused internships for both first- and upper-year students.

Trinity students and Assistant Provost Dr. Jonathan Steels receive Chartwells Campus Project prize

An exciting new project is slated to begin this summer at Trinity. Building on the College鈥檚 leadership in sustainable practices, an urban agriculture container garden will be created on the rooftop of one of buildings on the Trinity campus: North House of the Munk School of Global Affairs.

Trinity has long pursued a path of environmental action, implementing projects like the聽Gerald Larkin Building solar panels,聽urban beehives on Henderson Tower,聽geothermal heating in the new Archives聽and a storm water reclamation system, as well as consistently reducing energy consumption. Trinity鈥檚 Margaret MacMillan Trinity One Program will also enroll its first cohort of students in the聽Butterfield Environment & Sustainability Stream聽this fall, providing students with the opportunity to gain early exposure to environmental studies.

In keeping with this legacy, the new pilot project will not only reduce Trinity鈥檚 carbon footprint through the local production of food, but will also provide members of the Trinity community meaningful engagement with nature.

Using auto-irrigated pots, plants like tomatoes, zucchini, eggplant, herbs and squash, as well as flowers to attract pollinators, will be grown as part of the pilot. Planters will be placed on a thin protective layer, directly upon the flat, walled, southern exposure rooftop.

The idea for a rooftop urban agriculture project was developed in Prof. John Robinson鈥檚 4^th聽year course ENV461: U of T as a Living Lab of Sustainability. Prof. Robinson is聽U of T鈥檚 Presidential Advisor on the Environment, Climate Change, and Sustainability聽and an Associate of the College. As part of the course, Trinity students Emily Shaw, Nathan Postma and Emily Neeson, together with their peers, submitted a proposal for this green roof to Assistant Provost Dr. Jonathan Steels. With the support of Dr. Steels, the students also applied for and won a $5,000 Chartwells Campus Project award to support sustainable practices in food service through an urban agriculture pilot. Since 2014, Chartwells has supported university and college students to develop innovative concepts to address environmental and social changes.

With this seed funding and the extensive research conducted by our students, the urban agriculture pilot was able to move forward. This pilot builds on the success of an initiative by Trinity student Mbonella Phiri-Nkomo, who grew several pots of tomatoes and peppers on the聽St. Hilda鈥檚 roof聽last summer.

Recognizing the many environmental benefits that green roofs offer, the City of Toronto created a bylaw mandating green roofs be part of all new building developments. While many green roofs consist of grasses, the number of urban agriculture projects, similar to the one planned at Trinity, has been steadily increasing across the GTA in recent years. Trinity鈥檚 new pilot will also serve to test the feasibility of urban agriculture for future expansion to existing and potential new roof spaces at the College.

Thanks to the efforts of our students, alumni, staff, faculty and the Provost鈥檚 Environmental Protection Committee, Trinity continues to move towards a more sustainable tomorrow.

Our Garden is Growing: July 26, 2018

Thanks to a dedicated group of students, Trinity’s Urban Agriculture Pilot Project is thriving! The tomatoes are ripening, the cucumber and zucchini plants blossoming, and there has already been a first harvest of lettuce. Here’s a look at our growing garden!

91直播 Receives $1.25 Million to Launch the Butterfield Environment & Sustainability Stream in the Margaret MacMillan Trinity One Program

91直播 alumni聽George 鈥�61 and Martha 鈥�63 Butterfield聽have generously donated $1.25 million to the College to establish the聽new Butterfield Environment & Sustainability Stream聽in the聽Margaret MacMillan Trinity One Program.

鈥淕lobally relevant institutions such as 91直播 and the University of Toronto have a vital role to play in educating future leaders about the importance of sustainability and the environment. With this new stream Trinity, in partnership with the University of Toronto鈥檚 School of the Environment, is stepping into that leadership role. It will also be the only program at the University that allows first-year students to look at environmental issues from both arts and sciences perspectives,鈥� said聽Prof. Mayo Moran, Provost and Vice-Chancellor of 91直播. 鈥淭rinity is so very fortunate to have the commitment and generosity of alumni like George and Martha Butterfield to make this partnership a reality.鈥�

The new Butterfield Environment & Sustainability Stream will examine the most challenging issues surrounding the environment and sustainability. 91直播 will learn how to think about the complexities of environmental sustainability from both theoretical and scientific perspectives. 91直播 will study the ethical issues arising from the way humans interact with nature, the human impacts on physical and biological systems, and identify pathways to sustainability. An exciting complement to the current interdisciplinary Trinity One Program, the inaugural cohort of first-year students will be enrolled in the stream in September 2018.

Martha and George Butterfield

George and Martha Butterfield, founders of Butterfield & Robinson, a world leader in luxury active travel, have a deep commitment to the environment, spanning more than 50 years. Both have been integral in a number of sustainable projects in Toronto and at 91直播.

鈥淚t was important to George and me that our gift help to educate students on the issues and challenges of environmental stewardship and give them the tools to see the issues from a variety of perspectives,鈥澛�Martha Butterfield聽said. 鈥淓nvironmental issues are complex by nature. We saw the Trinity One Program as the perfect fit for a multi-faceted approach to the issues.鈥�

罢丑别听Margaret MacMillan Trinity One Program聽was established in 2005 to offer discussion-based seminar courses to first-year students in the Faculty of Arts & Science at the University of Toronto. The program provides students the opportunity to explore major issues and ideas pertaining to human life and world affairs, while in a small-group environment conducive to deep discussion, interaction and mentorship with faculty through classroom learning and co-curricular programs. The small community also allows students to get to know their peers and study with Trinity鈥檚 exceptional faculty.

鈥淭he Trinity One Program has, from the very beginning, adopted an interdisciplinary approach to the most pressing social issues facing human beings. Environmental problems have increasingly become a common thread in our various streams. Creating a new stream dedicated to the study of the environment is a natural progression and it will absolutely strengthen the existing complement,鈥� said聽Prof. Michael Kessler, Director and Raymond Pryke Chair in the Margaret MacMillan Trinity One Program. 鈥淎s with all of our offerings in Trinity One, the new stream will focus on collaborative learning through guided discussion. We look at the best arguments for all points of view and try to leave no stone unturned. By using this method, students acquire advanced skills in their first year, and this allows them to hit the ground running as they move into their majors and specialist programs.鈥�

The Butterfield Environment & Sustainability Stream will further enrich the Trinity One Program, which includes the following streams:聽International Relations;聽Ethics, Society & Law;聽Policy, Philosophy & Economics;聽Anne Steacy Biomedical Health; and聽Anne Steacy Medicine & Global Health.

This is also the first time a stream has been developed in collaboration with a University partner.聽Prof. Michael Ratcliffe, Trinity鈥檚 Dean of Arts and Vice-Provost, said the collaboration with the School of the Environment adds value to both institutions. 鈥淲hen one looks at the outcomes for interdepartmental collaboration, the benefits are clear. This partnership will give our Trinity One students access to even more resources at the University while building academic relationships and networks that will benefit them for years to come,鈥� Prof. Ratcliffe said. 鈥淚t also exposes students to the field of Environmental Sciences, which is a unique opportunity for first-year students at U of T, and offers a path to continue their studies.鈥�

Equally important to George and Martha Butterfield is that their gift is invested in a way that reflects their lifelong commitment to the environment, and that students understand that the courses are funded by sustainable investments. To that end, 91直播 has partnered with Greenchip Financial, a firm that invests only in companies that provide products and services that improve the efficiency of natural resource use and address environmental challenges.

鈥淪upporting Trinity in their mandate to foster leadership and responsibility is mutually beneficial,鈥澛�George Butterfield聽said. 鈥淢artha and I are committed to supporting innovative change through education, and we couldn鈥檛 think of a better place than the school that is so meaningful to us. We believe that this stream has the potential to give students the foundation they need to effect real change as future leaders.鈥�

Applications for the 2018-2019 Margaret MacMillan Trinity One Program are now open. Trinity One is open to all full-time students entering their first year of study in the Faculty of Arts & Science at the St. George campus, regardless of college affiliation. For more information, visit聽www.trinity.utoronto.ca/trinityone.

(Photo by Chris Wahl)

Made-from-scratch cooking with no additives. Locally sourced foods and produce. Wholesome ingredients and vegan and gluten-free options. Healthy beverages.

Since 2015, 91直播 has been transforming the food offerings to its students in its main student dining hall 鈥� Strachan Hall. While the changes are extensive, the key principals of change are to support student health while catering to values of more environmentally sustainable and ethically procured food.

鈥淎t Trinity, we value supporting the whole person by providing authentic, healthy and ethically procured food to nourish the body, mind and conscience,鈥� 91直播 Provost Mayo Moran said. 鈥淓xcellent food is a critical element in cultivating and supporting student health and wellness, and ultimately overall student success, and this is reflected in our values of the College鈥檚 Health & Wellness initiative.鈥�

91直播 Board of Trustee member Joannah Lawson, a registered nutritionist, has been playing a central leadership role in helping the College transform its food services and menus. 鈥淲e are providing delicious, nutritious and healthy food options 鈥� foods that are lower in sugar, sodium, unhealthy fats and preservatives, while high in nutrients and fibre, including whole grains, which are important for good health, energy and prevention of chronic disease,鈥� she said.

What students will find at Strachan Hall is vastly different than the usual fare found in most university dining halls.

At Trinity, food is cooked from scratch using whole foods. In fact, on average, an additional 245 cases of fresh produce per month are being consumed by Trinity students since this work started 鈥� that is a huge increase in fresh fruits and vegetables consumption!

All the sauces, soups and salad dressings are made-from-scratch with no food additives, providing a more delicious and nutrition food experience for students. Recently made-from-scratch breakfast loaves and muffins 鈥� with wholesome ingredients including vegan and gluten-free options 鈥� have been added to the menu.

91直播 can also select from a wide variety of meals and snacks, including freshly made omelets, healthy sandwich bar (deli meat has been replaced with in-house roasted and hormone-free meats), smoothie bar, more healthy proteins such as fish, fresh and varied salad bar with homemade dressings, cheeses, creative vegetarian and gluten-free options, and freshly made soups that are low in sodium. Along with improving the quality and variety of fruits and vegetables, the College uses always fresh, never frozen ingredients, and prepares all produce in-house. And fresh whole or cut fruits are always available at all meals.

Trinity鈥檚 Associate Director, Community Wellness has put a creative spin on the ever-expanding salad bar offerings in Strachan Hall. She created 鈥淩amata鈥檚 Salad of the Day鈥� recipes so students can learn new food preparation ideas while also being inspired to try a wider variety of nutritious foods.

Many jurisdictions around the world are introducing 鈥渟oda taxes,鈥� which increases the price of sugar-sweetened beverages as a method to tackle the rising rate of diabetes and other diet-related diseases. To reduce sugar consumption in beverages, Trinity has taken a positive approach by making the best beverage 鈥� water 鈥� a whole lot more exciting. Since the installation of the infused water stations (flavoured naturally with citrus, melon, cucumber, mint, berries and rosemary) the rate of water consumption has sky rocketed with a parallel plummet in the consumption of sugary sodas by 50%.

Learn more about food services at Trinity.