On Saturday October 14th we hosted a conference for Ontario Hospitality students called Future Proofing Foodservice. The event was free to attend and featured 14 speakers discussing topics such as local food systems and circularity in foodservice. The day was hosted by student leaders Addy Malpas and Jas Rubab Singh who did a fantastic job … Continue reading Future Proofing Foodservice Conference for Ontario Hospitality Students

Future Proofing Foodservice: A Sustainability Conference for Hospitality and Culinary Students. (October 14, 2023)

On October 14th, we (UGSRP) will be hosting a sustainability conference at our School of Hospitality, Food, and Tourism Management (HFTM) at the University of Guelph. The conference entitled "Future Proofing Foodservice" is a free event for hospitality and culinary students in Ontario. We anticipate approximately 100 students will be attending from six schools to … Continue reading Future Proofing Foodservice: A Sustainability Conference for Hospitality and Culinary Students. (October 14, 2023)

Some recent research results on Canadian restaurant sustainability initiatives

Emily Robinson, Rebecca Gordon, and Bruce McAdams (UGSRP contributors) have recently published a study entitled Assessing the current sustainability initiatives of Canadian SME restaurants in the Journal of Hospitality and Tourism Insights. This study investigated the biggest challenges and facilitators in implementing environmental and social sustainability in independent restaurants in Canada. A qualitative research approach … Continue reading Some recent research results on Canadian restaurant sustainability initiatives

Flaming Out

Is cooking with fire cool or quaint? Judge for yourself With the climate crisis causing more extreme weather events than ever, it’s an excellent time to review the full measure of our historic relationship with fire. It was Top Five on the homo sapiens’ hit list of original quests, along with food and shelter, and … Continue reading Flaming Out

Reducing the Grind and Improving Life! A Regenerative Approach to Employment for the Canadian Restaurant Industry

I thought I'd share a document I've written for the leadership course I teach to senior hospitality students. I use it to help create discussion around how to manage the labour challenges we are facing in the Canadian hospitality industry. It's meant to act as a bit of a guide, or road map to improve … Continue reading Reducing the Grind and Improving Life! A Regenerative Approach to Employment for the Canadian Restaurant Industry

On-line recording of this years Symposium now available

Unilever Corporate Chef and Fair Kitchen Ambassador Kyla Touri speaking at our October 3rd Symposium A recording of our October 3rd Symposium titled: "Confronting the Challenges, Using research and Advocacy to Build a Sustainable Foodservice Industry" has been posted on YouTube. Watch and learn from University of Guelph Researchers Emily Robinson and Rebecca Gordon as … Continue reading On-line recording of this years Symposium now available

Our intern asks his classmates: “Are you still planning on a career in hospitality after graduation?”

By Elijah Jimenez, UGSRP Intern It’s no secret that there is currently a labour crisis affecting many industries across Canada, but of the hardest hit industries, hospitality is one that stands out among the crowd. The hospitality industry is one that has had issues finding and retaining good staff for years, but since the pandemic, … Continue reading Our intern asks his classmates: “Are you still planning on a career in hospitality after graduation?”

We’re back! Join us October 3rd for our 10th annual UGSRP Symposium

The University of Guelph Sustainable Restaurant Project is holding its 10th annual symposium on Monday October 3. This year’s theme is confronting foodservice industry challenges through research and advocacy. Virtual registration here: https://UGSRP.eventbrite.ca The symposium will feature presentations by Emily Robinson and Rebecca Gordon of the University of Guelph and Kyla Tuori, the Corporate Chef … Continue reading We’re back! Join us October 3rd for our 10th annual UGSRP Symposium

Chefs’ knowledge and perceptions of farm-raised fish and how it impacts menu decisions.

Last month we presented the results of an UGSRP study on how chefs learn and feel about the sustainability levels of wild and farm raised fisheries at the International Conference on Culinary Arts and Sciences in Lyon, France. The presentation was well received, and we’d like to share some key points of our findings with … Continue reading Chefs’ knowledge and perceptions of farm-raised fish and how it impacts menu decisions.