George Brown Polytechnic is located on the traditional territory of the Mississaugas of the Credit First Nation and other Indigenous peoples who have lived here over time. We are grateful to share this land as treaty people who learn, work and live in the community with each other.
Over 650 years ago, in the poem “A Hundred Good Points of Husbandry,” Thomas Tusser wrote: “Sweet April showers, do spring May flowers.” This April, Toronto has had its fair share of showers and even snow. But the spirit at George Brown Polytechnic is never dampened, as is evidenced by the lively activities we registered from late March sliding into the beginning of April and carried out through the month. I capture below a few samples of the cornucopia of brilliance we experienced.
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The 56th Annual Athletic Awards
On March 27th, we celebrated our GBP student athletes who did us proud over a remarkable season. Over 100 student athletes and 30 coaches represented George Brown on the court and on the field.
The Huskies earned eight OCAA All-Star selections, 21 OCAA All-Academic honours, and two prestigious national CCAA Academic All-Canadian recognitions!
Mark Docoito repeated again as an OCAA Defensive Player of the Year and also made George Brown history by setting a new men’s soccer scoring record, finishing his career with a remarkable 43 goals, which also put him in 3rd place in OCAA history.
The glory of the team did not end there. Also on the soccer pitch, Markus Fracasso was named an OCAA Rookie of the Year. I see a very bright future for our team next season!
Congratulations to all the players in soccer, basketball, and volleyball!
Go Huskies!
Student Changemakers: “Waste & Taste” Event
On April 8, students in the Honours Bachelor of Food Studies degree focused on reducing food waste at the George Brown Chef School. Working with the GBP Sustainability Office, students conducted waste audits and examined how to reduce food waste. They developed an information campaign to share what they had learned with the rest of the George Brown community. It all came together recently in a lively “Waste & Taste” event. Students served delicious food that they had prepared from culinary lab leftovers, gave away a sweet-smelling soil amendment that they had made from food scraps, and led games and activities to help the GBP community learn more about food waste and how to reduce it throughout the Chef School. The program has amazing faculty like Dr. Lori Stahlbrand, a leading Canadian food policy expert and a long-time champion of local and sustainable campus food systems. Faculty in the program provide students with insights on the latest best practices in the field.
Dean Ana Rita Morais put it particularly well: “The work behind today’s event is thoughtful, practical, and values-driven, and that says a lot. You are not just talking about sustainability. You are helping to move it forward in tangible ways.”
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Spring Open House
This year’s Spring Open House, held on April 11, was a grand success. The energy at all our campuses—Casa Loma, St. James, and the Waterfront campus—was electric. Both prospective students and those who had already accepted their offers stopped by to explore the campus, meet the faculty, and learn more about the George Brown community. It was great meeting potential students and their family and friends. And we had our Toronto Raptors cheerleaders and mascot to help welcome them!