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Canada: 10,000 pounds of produce grown on Ryerson University own rooftop farm

Click image to see larger file. Left to right: Ryerson University’s Urban Farm staff Agathe Chauvin, Jayne Miles, Kate Davies, Saba Zubair, Arlene Throness and Terri-Linn Zhou. By Samuel Engelking.

Downtown Toronto Rooftop

By Adria Vasil
August 2, 2017


Another locavore all-star. This past year, a whopping 50 per cent of the food dished out on campus came from “local, sustainable sources.” The most local of all? The 10,000 pounds of produce grown on Rye’s own rooftop farm and shared with their cafs and their Gould Street Farmers’ Market. Tuna salad lovers, rejoice: 99 per cent of their seafood is now certified sustainable. As with York University and pretty much every other campus using Aramark or Compass caterers, all their chicken should be more humane by 2024.

In the meantime, Ryerson is bottled water-free, has ditched styrofoam for compostable packaging and over half the coffee served on campus is certified fair trade (though a reusable mug will land you just 10 cents off). ­Students can score local Good Food produce boxes on campus, too.

Read the complete article here.