McGill University’s Food for Life event treated donors to a unique, hands-on, and sustainable experience. While discovering McGill’s lesser-known Macdonald Campus situated on the western tip of the island of Montreal, donors were actively immersed in the world of the Faculty of Agricultural and Environmental Sciences. Over 75 guests braved the Canadian winter on a Saturday morning for this behind-the-scenes tour. This one-of-a-kind event provided attendees with the opportunity to experience the cutting-edge Sensory Evaluation Labs by tasting and analyzing mystery food. Guests were then invited to the Expo Hall to meet with students and professors, who presented their latest discoveries. Renowned chef Baptiste Peupion from the Fairmont Queen Elizabeth led a zero-waste cooking class, featuring McGill’s Principal as sous-chef. Students from the School of Human Nutrition in the Dietetics Program prepared the 100-mile lunch, which featured local Quebec produce all found within 100 miles of the campus. Guests left with a deeper understanding of the impact of philanthropy on our Macdonald Campus, insights into the dean’s priorities for the future, and a basket of farm fresh eggs from campus.
From the Judges
The judging panel found this nomination unique. We were impressed by the experiential nature of the event and how those experiences furthered the participants’ understanding of the college’s priorities and the local region. The event had clear goals that were largely achieved. It was designed and executed to engage high-network prospects in a high-touch, personalized manner.
