At the beginning of each academic year, a host of activities help kick the semester off on the right foot. None is as pleasing to the palette as the annual McGill À La Carte event.
On Tuesday, Aug. 28, upwards of 8,000 people filed through the Parents Tent on Lower Campus sampling a smorgasbord of savoury delicacies offered by more than 40 on-campus vendors. Inside the tent, people feasted on any number of culinary treats, including pizza, sushi, chili, cheese and ice cream sandwiches. Outside the tent, chicken wings cooked on the grill while the contingent from Macdonald Farm served fresh corn on the cob and succulent yellow watermelon.
“This is always a highlight for us,” said Executive Chef, Oliver de Volpi. “Seeing so many people – not just from the McGill community – enjoying themselves on a beautiful day… It’s a great way to open up the University to the larger community.”
Hosted by Student Housing and Hospitality Services, the event introduces people to some of the many food options available at McGill.
As with previous years, sustainability was very much on the menu. Most of the containers, plates, cutlery, etc. were made of compostable material. ‘Waste educators’ directed people to the appropriate bin to discard their refuse.
Sustainability was an important ingredient on the food side as well. People sampled certified sustainable seafood, local produce, fair trade chocolate and vegan ice cream.
