about the market
Community, Food and Education
The McGill Farmers' Market is a weekly fall market and a gathering spot for students, faculty, and community members to discover healthy, local and sustainably produced foods. With more than ten local suppliers, the Market provides the opportunity for downtown residents to connect to the agricultural community of Quebec. Products include organic produce, homemade preserves, baked goods and breads, honey, fair-trade coffee and teas, eggs, maple products, and more.
2008: RETHINK CONFERENCE
The idea of the Market was explored during the Rethink Conference in 2008, which is hosted annually by the Environment Committee and provides an opportunity to discuss and prioritize environmental issues at McGill. The Market was formed using an ad-hoc method, drawing on support from students, faculty, and staff.
2009: THE FIRST MARKET
The first Market took place in Fall 2009 in Three Bares Park. It’s first student coordinators were Reva Eskinazi and Cynthia Beaudry. In 2010, the Market moves from Three Bares Park to McTavish Street, establishing weekly operating hours on Thursdays from 12-5p.
2011: INCEPTION OF CSA PROGRAM
In 2011, the McGill Farmers’ Market launches its first Community-Supported Agriculture (CSA) program. The Market offered twenty baskets to students, faculty, and staff. After a successful first year, the Market doubles the number of baskets offered through our CSA program in 2012.
2015: THE KOHLRABI COLLECTIVE
Market Coordinator, Matthew McCormick, undertakes an applied student research project that leads to the inception of the Kohlrabi Collective. The Collective seeks to establish self-reinforcing partnerships and overcome group challenges through collaboration between the Market, Organic Campus, and MSEG. At the 6th Annual Catalyst Awards, the Kohlrabi Collective is recognized by the McGill Office of Sustainability with the Catalyst Award for Student Research.
Claire is a third year sociology student from Toronto, Ontario, who’s passionate about community development and is looking forward to gaining insight into the role of environmental and food-based organizations in fostering social sustainability. As finance coordinator, she’ll have the opportunity to interact with vendors and customers through the CSA basket program, and is excited to get to know the market community!
Kelvin is a U1 History student from Halifax, Nova Scotia. He is always amazed by the many communities that form around shared passions, like food and sustainable agriculture! As a person who loves connecting with others, Kelvin is excited to gain a deeper understanding of the people and process behind Quebec's sustainable food system. In his free time, Kelvin loves to play the Violin, listen to all kinds of music, and dance.
Zoe is a fourth year Environment and Political Science student from Hockley Valley, Ontario. Growing up on a small organic bee farm, she learned from an early age the importance of supporting local food producers. Zoe is especially interested in connecting people with where their food comes from to promote sustainability, equity and community. When she’s not studying, you can find Zoe at the art gallery or enjoying the sunshine. She loves meeting new people and chatting about just about anything, so be sure to say 'Hi' at the market!
PROMOTIONS & OUTREACH COORDINATOR
Monica is a third year Geography student from the Fredericton, New Brunswick. She is passionate about building sustainable food systems; in particular, supporting Canada's next generation of farmers. Monica is responsible for increasing the vibrancy and presence of the Market both online and in the community, a task that involves all-too-frequent posts on social media. A volunteer since 2014, the Market has become, quite simply, a labour of love.
Amelia Brinkerhoff, Sustainability Strategist at the McGill Office of Sustainability
Brian Karasick, Senior Campus Planner at Campus Space & Planning
Dr. Caroline Begg, Faculty Lecturer and Director of Stage, Farm Management and Technology Program
Dr. Vikram Bhatt, Professor of Architecture
Oliver De Volpi, Executive Chef at McGill Food & Dining Services
Mary Hendrickson-Nelson, Faculty Lecturer and Dietetics Stage Clinical Coordinator