Shayla Coleman

Two diverse groups of students will educate and nourish consumers during Thompson Rivers University’s first sustainable seafood lunch and learn on Thursday, Nov. 19.

Natural Resource Science and Culinary Arts students are providing a sustainable seafood dining opportunity during the lunch hour, from 11:30am to 1pm in the Culinary Arts Cafeteria. The lunch menu will highlight a number of items featuring sustainable seafood.

HOW SAVVY IS YOUR SUSTAINABILITY?
Test your seafood knowledge.

WHAT IS SUSTAINABLE SEAFOOD?
Natural Resource Science students in the Fisheries Management class will be presenting posters in the TRU cafeteria informing lunch patrons about issues such as Eco-certification and seafood labelling, fish species that consumers should avoid, good and bad methods of harvesting fish and shellfish, as well as information on a few popular types of seafood.

Culinary Arts students will provide information on the sourcing and cooking of the seafood