Ethical Challenges in the Foodservice Industry
Ï㽶ÊÓƵ’s Laidley Centre for Business Ethics, in collaboration with BeaverTails, cordially invites you to a panel discussion and pop-up reception featuring respected restaurateurs and leaders in the local foodservice industry:
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Ethical Challenges in the Foodservice Industry
Thursday, March 21, 2024, from 5:30 – 9:00 pm
365/370 (3rd Floor), Donald E. Armstrong Building, 3420 McTavish Street
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This event is free but spaces are limited. The onstage panel discussion will be in English and begin at 5:30 pm followed by a special popup reception during which panelists will serve signature foods from their restaurants.
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Moderator
- Daphne Demetry, Assistant Professor, Strategy & Organization
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Panelists:
- Renée Deschenes, Managing Partner, Bistro la Franquette
- Pino Di Ioia, BCom’92, MBA’93, President and CEO, BeaverTails
- Jonathan Metcalfe, Co-Owner and Director, Tuck Shop
- Chef Paul Toussaint, Owner and Executive Chef, Kamúy
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Panelists will share the primary ethical challenges they have faced, as well as offer provisional solutions to those challenges. This event launches our annual Business Ethics Case Competition, which, for the first time this year, is an inter-university competition including universities from Canada and the United States.
This event is open to everyone.Ìý
We are proud to announce that our event has been awarded a Platinum Sustainable Event certification by the McGill Sustainable Events program run by the .
