Last night, the University of Guelph Sustainable Restaurant Project (UGSRP) held their 2nd Annual UGSRP Forum: “Topics in Sustainability”. Much like their successful panel discussion last October, this year’s line up of speakers did not disappoint. For those that were in attendance, they will probably agree the evening was both informative, thought provoking and inspirational. … Continue reading “Topics in Sustainability” from 3 great speakers!
When thinking about restaurant sustainability and how our industry can be more sustainable there are so many places to start. We could for example look at reducing water consumption, minimizing linen, energy efficient appliances and equipment to start, but all of those are fairly obvious answers. It wasn’t until I read an article about a … Continue reading Innovation doesn’t have to be finding a needle in a haystack…
There is always so much talk about sustainability and the hundreds of different meanings to the word but foremost, sustainability is looked at in an environmental standpoint; how are we going to live in a sustainable manner without depleting our natural resources, how is my business going to live in a sustainable manner without depleting our natural resources, how … Continue reading What about SOCIAL sustainability?
Part 2 to "Is that a 'Green' Grape", HTM Student Katherine Peloso talks about another way wineries can move towards a more sustainable future. For centuries wine has been viewed as a prestigious drink for the “hoity toity” aristocrats--the good stuff any way--and high quality wineries have insisted on bottling their wines in heavier, more … Continue reading Weighing in on Wine… Is your bottle too heavy?
Katherine Peloso, a 5th Year Hospitality and Tourism Co-op Student at the University of Guelph, talks about her introduction to sustainable wine making. "Is that a 'Green' Grape? Yes it is, and it’s no secret! “Green” initiatives such as organic and biodynamic farming, waste management, and pollution reduction, are recently becoming more and more popular … Continue reading “Is that a ‘Green’ Grape?
Jordan Evans, a recent graduate from the Hospitality and Tourism Management Program at the University of Guelph, talks about his experience graduating from a 'business school' then moving on to study at 'design school'. Moving from studying hospitality and tourism to interior design may sound quite opposite but Jordan proves there are many links and … Continue reading b-school to d-school…
UGSRP is proud to host it's first National Panel Discussion on Sustainability in Canadian Foodservice this Wednesday, October 26th from 5:30 pm to 7:00 pm in room 1714 of the Lifetime Learning Centre OVC Building. Here is are some bios of the panelists speaking: Chris Roberts, Director of Corporate Citizenship, Sodexo Canada With a lifetime … Continue reading Sustainability in Canadian Foodservice Panel Discussion is finally here!
University of Guelph Hospitality and Tourism grad, Deanna Berry, talks about her exciting experience living and working in Australia and New Zealand and her opportunity to learn about sustainability first hand on an organic farm! As I approached my final semester as and HTM undergrad, sustainability became a major contributor to my studies, sparking much … Continue reading Seeking Sustainability in the Land Down Under!
Court Desautels, Director of Operations of the Neighbourhood Group of Companies, talks of the struggles and triumphs his company faces when striving to run sustainable restaurants in Southwestern Ontario. By: Court Desautels A new trend not only in the hospitality business, but it seems in all businesses, is the “sustainability” trend. This is great news…. … Continue reading Sustainability in Restaurants… What the food?!
The first of many stories to come is the story of a recent graduate of the Hospitality and Tourism Management program at the University of Guelph and her path towards creating a restaurant with sustainability, both environmental and economic, at the forefront of her business plan. By Brittany Morgan It is apparent to me now … Continue reading Taking the “fishiness” out of where your food comes from