Launch Event Speakers & Panelists


Graham Carr, University President & Vice-Chancellor

Anne Whitelaw, Interim Provost & VP Academic

Paula Wood-Adams, VP Research & Graduate Studies

Roger Côté, outgoing VP Services

Michael Di Grappa, incoming VP Services & Sustainability

Cassandra Lamontagne, Sustainability Coordinator, Office of Sustainability (Presenter)

Mark Underwood, Facilitator, The Sexual Assault Resource Centre (Moderator)


Claudette Torbey, Administrator Food Services, Sustainability & Quality, Hospitality Concordia

Faisal Shennib, Environmental Specialist, Facilities Management

Amr Addas, Adjunct Professor, Department of Finance; Faculty, John Molson Executive Centre (JMEC)

Pedro Peres-Neto, Professor, Biology

Sandra Gabriele, Vice-Provost, Innovation in Teaching & Learning; Associate Professor, Communication Studies

Launch Event Q&A

Attendees had many questions for the event panelists. Here are the answers to what they asked:

Stream panel event series

During the Spring 2021, we are launching a series of panel events to give our community the opportunity to engage with in a Q&A with panelists about each of the plans.

Organized in collaboration with the Office of Sustainability and the Concordia Student Union.

Climate Action Plan

Damon Matthews, Amr Addas, and Dan Gauthier discuss the Climate Action Plan and its ambitious vision for how we can reduce Concordia’s greenhouse gas emissions and increase the sustainability of our campus and operations.

Zero Waste Plan

Alice Jarry, Liz Miller, Faisal Shennib, and Arrien Weeks discuss ways to increase the innovation, collaboration, and inclusivity of waste management practices at Concordia.

Sustainability in Research Plan

Carmela Cucuzzella, Jim Grant, Monica Mulrennan, and Shannon Lloyd discuss the Sustainability in Research Plan and its forward-thinking vision for increasing the volume, impact, and support for interdisciplinary sustainability research at Concordia.

Sustainable Food Systems Plan

Sabrina Lavoie, Jordan LeBel, Erik Chevrier, and Sebastian Di Poi discuss ways to promote a more environmentally and socially sustainable food system, increase access to healthy, culturally inclusive food options, and provide opportunities to learn about food and improve the campus food system.

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