| Overall Rating | Silver |
|---|---|
| Overall Score | 59.67 |
| Liaison | Luc Surprenant |
| Submission Date | Dec. 23, 2022 |
Université de Montréal
IN-47: Innovation A
| Status | Score | Responsible Party |
|---|---|---|
|
0.50 / 0.50 |
Alexandre
Beaudoin Consultant, Biodiversity Vice rector's office, Finances and Infrastructures |
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indicates that no data was submitted for this field
Name or title of the innovative policy, practice, program, or outcome:
Greenhouse for ephemeral projects
A brief description of the innovative policy, practice, program, or outcome that outlines how credit criteria are met and any positive measurable outcomes associated with the innovation:
The greenhouse of the sustainable development unit (Link UDD) is a project that has been implemented in the heart of the Ephemeral Projects. This 3-season greenhouse was set up to increase the production period on the site in addition to offering the opportunity to the various users to diversify their productions.
Set up in spring 2021, the greenhouse was offered to three (3) categories of actors. First, the needs of local partners (ephemeral projects) who have been requesting it for a few years (2016) were took into consideration. Then, in order to bring science to life on the site, a section has been reserved for research in connection with the departments present at the MIL Campus (link to the MIL Campus: Geography, Biology, Chemistry and Physics). Finally, a last section is offered to the local food services of the University of Montreal. Each group of actors is therefore offered a third of the surface (1050 sq. ft.).
Following this first season, everyone was able to appropriate this new infrastructure in the heart of Montreal. However, some issues have emerged, for example, the lack of a tool to monitor the uses and users (inputs, outputs) and of a set of specifications in addition to losses due to the presence of pests.
In 2022, as we entered the second season, we were able to make some corrections thanks to the hiring of a greenhouse technical assistant. In addition to providing an excellent support service to users, we were able to introduce ladybugs in order to put in place an integrated pest management component (biological control of aphids), an intervention that has been very successful. Also, intervention sheets keeping record of the various pests that have been encountered so far have been implemented in order to empower users in the long term.
The greenhouse now provides many resources. Students and employees may have tasted a ginger or hibiscus Kombucha (Hyperlink Local), two exotic plants now in local production.
Set up in spring 2021, the greenhouse was offered to three (3) categories of actors. First, the needs of local partners (ephemeral projects) who have been requesting it for a few years (2016) were took into consideration. Then, in order to bring science to life on the site, a section has been reserved for research in connection with the departments present at the MIL Campus (link to the MIL Campus: Geography, Biology, Chemistry and Physics). Finally, a last section is offered to the local food services of the University of Montreal. Each group of actors is therefore offered a third of the surface (1050 sq. ft.).
Following this first season, everyone was able to appropriate this new infrastructure in the heart of Montreal. However, some issues have emerged, for example, the lack of a tool to monitor the uses and users (inputs, outputs) and of a set of specifications in addition to losses due to the presence of pests.
In 2022, as we entered the second season, we were able to make some corrections thanks to the hiring of a greenhouse technical assistant. In addition to providing an excellent support service to users, we were able to introduce ladybugs in order to put in place an integrated pest management component (biological control of aphids), an intervention that has been very successful. Also, intervention sheets keeping record of the various pests that have been encountered so far have been implemented in order to empower users in the long term.
The greenhouse now provides many resources. Students and employees may have tasted a ginger or hibiscus Kombucha (Hyperlink Local), two exotic plants now in local production.
Optional Fields
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The website URL where information about the innovation is available :
Additional documentation to support the submission:
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Data source(s) and notes about the submission:
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