Dr. Bruce McAdams, a hospitality industry researcher in the Gordon S. Lang School of Business and Economics, spoke with national media outlets providing insight on how to shop for food more sustainably and on the status of tipping etiquette. 

With The Globe and Mail, McAdams discussed recommendations consumers shop for what they need instead of what they want. For example, he suggests people shop for “flexible” items like bread that can be used for sandwiches or toast.  

Speaking to the Toronto Star, McAdams said customers may be reluctant to tip, especially at quick-service chains, because of tip fatigue or the belief among some that companies should increase employee wages.  

A professor in the School of Hospitality, Food and Tourism Management, McAdams researches sustainability issues within the food service industry.