Creative and Sustainable Learning Opportunities for Students

A view of Tanya's property. Much of what we do at UGSRP is done by our students from the University of Guelph’s School of Hospitality, Food, and Tourism Management. Each year we bring on an intern to help manage our symposium and create content for our platform.  This past year we were blessed to have … Continue reading Creative and Sustainable Learning Opportunities for Students

Special Issue of the journal Sustainability

I'm excited to announce that I will be a Special Issue Co-Editor with my colleague Mark Holmes for the journal Sustainability. The issue will be titled "Sustainability in the Quick-Service and Fast Casual Restaurant Sector. Here is a copy of the call for papers for those that are interested in submitting a manuscript. The food … Continue reading Special Issue of the journal Sustainability

Don’t Forget About Sustainable Design

Photo by Kim Schouten from Unsplash When it comes to sustainability and restaurants there is a lot of progress in reducing food waste, environmentally conscious menus, eliminating single use plastics, switching to responsible sourcing and supporting social initiatives. An area of sustainability that is often overlooked and forgotten during planning is the design of the … Continue reading Don’t Forget About Sustainable Design

Restaurant Show Canada Speaker Panel – Planet & Profits: Sustainable Solutions for Your Business

On Sunday March 1st,  our Executive Director of UGSRP, Bruce McAdams moderated a panel with Laura Hawkings the Board President of Leaders in Environmentally Accountable Foodservice (LEAF), Adam Brown the Strategic Sourcing Manager of Recipe Unlimited Corporation and Evelyne Gharibian the Catering Director & Owner of Hearty Catering. The discussions were truly inspiring and thought … Continue reading Restaurant Show Canada Speaker Panel – Planet & Profits: Sustainable Solutions for Your Business

Marching to the Beat of a Different Drum; The Restaurant at Pearl Morissette

This article is part of a series on the Restaurant at Pearl Morissette written for Foodservice and Hospitality Magazine. My drive down to Niagara feels a little different now that it’s mid-August.  The sun is scorching, some of the green things are showing a bit of brown, the land seems tired.  I arrive at The … Continue reading Marching to the Beat of a Different Drum; The Restaurant at Pearl Morissette

9th Annual Symposium Recap

With over 100 attendees comprised of students, researchers and industry professionals, UGSRP's 9th annual symposium was an inspiring evening filled with individuals passionate about sustainability. From Program Assistant Erika Bollinger at Oceanwise we heard about unexpected and innovative solutions to better our seafood industry, when there's a will there's a way; zero carbon operations are … Continue reading 9th Annual Symposium Recap

UGSRP 9th Annual Symposium

On Wednesday October 2nd, 2019 UGSRP will be hosting its 9th annual Symposium on Restaurant Sustainability! This year's theme is "Success in Sustainability: Celebrating Sustainability Success Stories in the Canadian Restaurant Industry". Thanks to our sponsor Profile Hospitality we are able to look at three companies changing the foodservice landscape. We will be holding a presentation and panel … Continue reading UGSRP 9th Annual Symposium

Menus of Change!

Last month we sent our Student Director (Emily Robinson) to the CIA's Menus of Change Conference.  Here is a brief recap of Emily's experience. From June 18th-20th, an international collection of business professionals, academics and chefs came together for the 7th annual Menus of Change Conference at the Culinary Institute of America in Hyde Park, New … Continue reading Menus of Change!

Food Waste at Long-Term Care Facilities, a Moral Dilemma?

Last summer we conducted a study on food waste at two long-term care facilities located in southwestern Ontario. While interest in food waste has increased greatly in recent years, very little research has been done studying these unique operations.   Our research team had two objectives; determine what percentage of food was wasted in these operations; … Continue reading Food Waste at Long-Term Care Facilities, a Moral Dilemma?