On Saturday March 16th we are hosting “FORWARD FOOD”, a conference on food systems for hospitality and culinary students from across Ontario. One of the unique aspects of this conference is that it is being produced and delivered by a group of fourth year students from the University of Guelph’s School of Hospitality, Food, and Tourism Management. We asked the students to put together a ‘team bio’ so you could get to know them a little better before the conference.
Emily Robinson, Lindsay Weatherall and William Boulter have been studying together at the School of Hospitality and Tourism Management since 2015. They have collectively been involved in various extra-curricular and community activities throughout their degrees; such as the Hotel Food and Tourism Management Student Association, the College of Business and Economics Student Association, special study courses, outreach programs, student athletics, delegates to industry conferences, and part-time jobs. In their second year, they ran Garden2Table: an outreach that invites elementary school students to campus to learn about urban organic farming, harvesting and cooking, all while teaching the students about the importance of food sourcing. They are all registered in the School’s Co-Op program and spent the 2017-2018 school year working in Whistler, BC, Long Island, NY, and Cleveland, OH, respectively. Now regrouping for their final two years of their degrees, they wanted to put forward an initiative that had never been done before. They began discussing the proposal for Forward Food this past summer, and slowly put the idea forward into actuality. Each are passionate about becoming responsible leaders in the hospitality industry and felt that creating a free student conference was an incredible way to highlight important themes affecting global sustainability.
University of Guelph Sustainable Restaurant Project 