Climate-change clock. Concordia Supermileage. Second life for veggie rejects. Trading challenge. Bronfman fellowships.

Current students at Concordia do outstanding academic work and get involved in community projects that improve our quality of life. See what they've been up to:  

• CNW, Le Lézard and Shaw Connect  issue a correction to earlier releases from the CSU announcing the Climate Change Countdown Clock mentioned in the "researchers" section, above, and an Earth Day community fair, today from 4 pm to 9 pm, outside 1500 De Maisonneuve W. The new version corrects the phone number appearing with the release, to 514-848-7474.
• The Montreal Gazette writes about the Concordia Supermileage team of engineering students on the eve of their departure for Detroit for this weekend's 2016 Shell Eco-marathon Americas (SEMA) challenge, where teams from universities across Canada and the United States build vehicles that stretch the limits of fuel-efficiency. The Concordia team coordinator, Rim Hamila, is quoted and pictured.
• Computer Science undergraduate student Quentin Dumonlin, co-founder of Second-Life.ca, is featured an article inLe Devoir about local initiatives to combat food waste. Second-Life finds and markets fruits, vegetables and other foods that don't make it to supermarket store shelves because they are misshapen, too large, too small or otherwise undesirable for sale by big banner stores.
• The Foxboro Reporter (Massachusetts) writes about the recent CME Group Trading Challenge, where a team from the John Molson School of Business finished third among nearly 500 teams from 30 countries in a competition where participants traded a variety of products in a simulated trading environment. 
• AMEQ en ligne (behind a paywall) posts the recent announcement of the Claudine and Stephen Bronfman Family Foundation presentation of the foundation's 2015 Fellowships in Contemporary Art. The fellowships, each worth $60,500, were awarded to recent master's graduates Velibor Božović from Concordia and Myriam Jacob-Allard from UQAM. 

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