Queen's Backing Action on Climate Change 2019

Environmentalism should be a priority at Queen's.
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Weekly Newsletter

November 8, 2019

DIVESTMENT 

The divestment campaign continues to gain support from clubs, professors and alumni.

This past week a number of different clubs have endorsed the divestment movement including Queen’s University Chorus, NeuGeneration Conference on Neuroscience and Inquire Publication.

If you are a part of a club or DSC and want to endorse the campaign, have your chairs or presidents fill out this form. If you are interested in helping with the divestment campaign please email divestqueens@gmail.com, We also host general meetings in Kingston Hall room 204 every Wednesday at 6:30, here we will be able to answer any questions you may have as well as provide you with more information on how to get involved.

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THE STORY BEHIND THE SHIRT

This week QBACC executive member, Felix Joly, used his design skills to create a t-shirt for the QBACC team. The front of the t-shirt displays the QBACC logo while on the back there are nine logos representing the different initiatives taken on by QBACC.

These logos include wildlife workshops, the Plates over Plastics initiative and most notably our divestment campaign. With this shirt people can demonstrate their pride to be apart of QBACC and collectively make a real impact.

VEGAN COOKING CLASS 

On Wednesday QBACC organized a vegan cooking tutorial led by commendable chef Garreth Alexander who taught Queen’s students a cost effective Indonesian recipe. During the demonstration a presentation was given by Maggie Williams and Sonal Gupta which highlighted the ecological cost of meat production.

The meat industry is currently responsible for roughly 14.5% of global greenhouse gas emissions and uses 45% of the global land for livestock. Our main goal of the session was not to have people cut out meat or animal by-products from their diet entirely, but to educate people on the environmental effects of meat consumption and show them how to reduce red-meat intake.

 

 

 

 

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