The star of the show is this delicious-looking fish taco made with sustainable ingredients, including the protein.
Educational posters alert students to the ecological advantages of eating underutilized species.
At the first dinner where it was served, the sustainable fish taco sold out within two hours and a subsequent social media poll indicated that almost two-thirds (63%) of students said they not only enjoyed the dish but also wanted it on the menu going forward.
The Atlantic pollock and Acadian redfish used in the tacos helps cut the demand for the overfished Atlantic cod.
At the Taco Tuesday Re-imagined launch event, BC Dining interns dressed up in a Fish Taco costume to promote the special dish.
Andrew Wilkinson, R&D chef at vendor North Coast Seafoods, engaged with students and discussed sustainable seafood practices at one of BC Dining’s weekly culinary showcases.