McGill University in Montreal has earned Marine Stewardship Council certification, making it the country’s first institution of higher education to do so.
Effective immediately, seafood from sustainably managed fisheries will be available in four dining halls on campus including Alaska Pacific cod, Northern shrimp and Alaska flatfish.
“We are thrilled to be the first university dining program in Canada to receive the Marine Stewardship Council certification,” said Mathieu Laperle, director of food and hospitality services. “Today, only two years after creating our strategic plan on sustainability, a new milestone has been reached in terms of sustainable purchases, reinforcing our position as a leader in the field among academic institutions.”
“The certification is a collaborative effort which stemmed from applied student research,” said Oliver De Volpi, food and dining services executive chef, operation and sustainability. “We are thankful to our staff, our suppliers, the MSC organization, and all who have contributed in making this endeavor possible. Through the rigorous assessment of our operations and those of our food service provider, ARAMARK, and our suppliers, Sysco and GFS Canada, the McGill community now has guaranteed access to MSC certified sustainable seafood.”
