PJ’s Atrium Restaurant , the student run restaurant of the School of Hospitality and Tourism Management at the University of Guelph has made a huge commitment with its dairy program. Years ago PJ’s made the move away from ‘individual’ portioned cream and milk containers to using ceramic holding vessels, thereby saving a considerable amount of plastic waste to landfill. This past week, PJ’s took the next big step and switched to sourcing milk and cream from Harmony Organic, a dairy firm that represents 14 certified organic farms in Southwestern Ontario.
“Certified organic’ milk and cream is delivered to PJ’s in reusable 500 ml bottles. When emptied, the bottles are returned to the dairy for re-use. There is no doubt the product is more expensive but Simon Day, the Instructor/Chef of PJ’s thinks it is money well spent. Day is not only committed to offering his guests at PJ’s the very best products, he is also focused on educating his students on the ‘origin and sourcing’ of the food that is offered at his restaurant. With the dairy program in good shape he will now be focusing his efforts on evaluating his egg and butter products.
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