Mark Wickson
Perspective on Symbiosis and its Relation to Ethics in Food Choices
I thought I might take some time away from COVID-related stories to write about a term that gets thrown around a little in the vegetarian...
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RELATED PROJECTS
Considering the complexity of food, it is no surprise that conversations about it can be broad and diverse. In order to better understand how people think about food, Mike is involved in several projects. Learn more about each project below.
UNIVERSITY OF GUELPH SUSTAINABLE RESTAURANT PROJECT
Our team is a group of students, faculty and community partners that are committed to working towards a more sustainable future for the restaurant industry. Every year we hold a forum, bringing prominent speakers to the University of Guelph to discuss issues in the Canadian Restaurant Industry.
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