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Cooking Green

March 20, 2008

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SFU chef Dave Davis took centre stage at Vancouver’s first Green Living Show at BC Place this month to demonstrate sustainable cooking with a recipe for B.C. sablefish and organic local mushroom ravioli.

Davis, SFU’s culinary director, has long been committed to sustainable seafood, defined as seafood caught or farmed that doesn’t compromise a species’ survival or the health of the ecosystem. Most seafood on the menus at SFU is sustainable and SFU is the first post-secondary institution to have an Ocean Wise designation from the Vancouver Aquarium.

Other sustainable food initiatives include cage-free shell eggs and green plate specials in all cafeterias.

"We’re currently developing a local food icon to help identify local foods in our cafeterias," notes Davis.

All cafeterias are also using biodegradable plastic ware and reusable mugs.

This is not Davis’ first venture into the limelight. Last fall he and his culinary team were key participants in the Eat B.C. campaign. Each day for two weeks they promoted local B.C. menus at SFU, culminating in a formal dinner with invited provincial dignitaries.

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