The 5th Annual University of Guelph Sustainable Restaurant Project Symposium took place on Tuesday, March 15th with this years theme being “Making a Difference”. This year’s symposium highlighted three restaurant groups that have made significant changes in their respective quests to become more sustainable. Speakers included Dr. Mike von Massow from the University of Guelph, Richard Baksh from Earls Kitchen + Bar, Court Desautels from The Neighbourhood Group of Companies, and Tyler Pronyk from A&W Food Services of Canada Inc. Below is the highlight video from the night:
University of Guelph Sustainable Restaurant Project
Moving towards a Sustainable Food Service Industry
University of Guelph Sustainable Restaurant Project 