McGill University
IN-4: Innovation 4

Sustainable Seafood Practices: McGill Food and Dining Services (MFDS), which includes both self-operators and the University's main food supplier, provides 75% of food available at McGill either on campus or in residences. Moreover, through its mandatory meal plans MFDS determines what all students in residences eat. With such a large client base, it is important that the seafood offered not only meets nutritional needs, but that it is sourced sustainably. To ensure this sustainability, prior to 2010, 95% of the fish served by McGill's main food operators was not included on the SeaChoice 'Avoid' list. This list highlights species that come from sources that engage in habitat-damaging fishing techniques, the discarding of unwanted species, or poor management, as well as species with low populations, that can be easily harmed by fishing, or may be listed by governments as Endangered. Then, on September 1, 2010, McGill adopted and implemented a seafood policy for all residential and retail locations. Pursuant to this policy, 100% of all fish and seafood purchased and served by the University must come either recommended or certified by MFDS’ chosen “eco-labels”. These eco-labels include Marine Stewardship Council (MSC) 8, Best Aquaculture Practices (BAP) 9 by the Aquaculture Certification Council (ACC) or Ocean Wise10. In particular: a) As available, MSC certified products are prioritized in sourcing from wild fisheries and are otherwise sourced from wild fisheries recommended by Ocean Wise. b) As available, BAP-ACC certified products are prioritized in sourcing from aquaculture farms and are otherwise sourced from farms following aquaculture practices recommended by Ocean Wise.