"PJ's is a restaurant, but it's also a laboratory. Every class is asked to rethink how we produce our product."

“Straws suck,” reads a T-shirt worn by Prof. Bruce McAdams, School of Hospitality and Tourism Management. “Not everyone gets it,” he admits of the pun, but they would if they had a meal at PJ’s Restaurant, where straws have been banned to reduce waste.

It’s just one of many steps the student-run restaurant has taken to reduce its carbon footprint in an industry often criticized for its unsustainable practices. Think shark fin soup, which you also won’t find on PJ’s menu.  In fact, some of the seafood at PJ’s is so local, it’s raised on campus. Just take a walk over to the Aquaculture Centre, where extension programs designed to aid fish farmers also produce Arctic char destined for PJ’s plates.

See Full Story [1]by Susan Bubak
Photography by Martin Schwalbe