Beedie School of Business News

At the popular seafood restaurant Coast, just a few blocks from SFU’s Segal Graduate School campus in downtown Vancouver, the lunch crowd is filing in. Diners line the big circular bar, working away at outsized platters of Atlantic lobster, Alaskan crab legs, sashimi and oysters. But for environmentally conscious consumers, the savory scene presents a thorny dilemma: How do you know today’s catch won’t be tomorrow’s endangered species? “Most people would like to know that more »