This year will be a busy one for us at UGSRP. It all starts next month with the Restaurants Canada show being held from February 24-26 at the Enercare Centre in Toronto. (Show Website) This year’s theme at the show is “Sustainability” and we will be fully engaged and participating in many ways. Our own Bruce McAdams who has been assisting the RC team in planning for the show will be a featured speaker sharing his knowledge on various topics involving restaurants and sustainability. The folks at Restaurants Canada have also invited 8 of our students to attend. They will have the privilege to view several documentary screenings and participate in a special seminar produced for them by Food Grads. (Food Grads Info)
In March we will be hosting a student curated conference called “Forward Food.” Sponsored by the Arell Food Institute (AFI Info) , the conference will host 100 culinary and hospitality students from 8 colleges and universities from across the province. Our student organizers of the event have attracted some great speakers including Jonathan Bloom (Food waste author), Shanna Munro (President of Restaurants Canada), and Ned Bell (Ocean Wise Chef). More details on this conference will be posted on our website later this month.
Our annual UGSRP Symposium which usually takes place in March will be moved to September to accommodate the Forward Food Conference. Our 2019 Symposium will be titled “Sustainable Success Stories in Food Service” and will highlight companies from across Canada that have embraced sustainability with great success. Confirmed participants for the Symposium include the 360 Restaurant at the CN Tower and Diversity Food Services of Winnipeg Manitoba.
In addition to these great events UGSRP is currently producing two discussion papers for industry. UGSRP Contributor Molly Gallant is producing a discussion paper on ‘one-use items’ and their role in food service while graduating student Jacqueline Simard is researching a paper on the economic cost of turnover in the restaurant industry. Stay tuned for both of these papers coming to our website shortly.
University of Guelph Sustainable Restaurant Project 