What’s next? A company that can calculate the GHG emissions of single menu items

Beyond the experience of a good meal, many of us don’t think about everything behind the scenes that goes into a meal at a restaurant, even when we have a practice of gratitude that causes us to pause before diving in.Envision in your mind the whole sequence of events behind your meal.  There are all … Continue reading What’s next? A company that can calculate the GHG emissions of single menu items

LEAF Announces new Awards for Canada’s Foodservice Industry

Last month, LEAF Canada announced the first annual LEAF Awards, to be presented at the 2018 Restaurants Canada Show February 25-27th in Toronto.  This is an exciting opportunity for Canadian restaurateurs to be recognized for their commitment to the environment, the progress they've made, and the hard work they put into making their businesses as sustainable … Continue reading LEAF Announces new Awards for Canada’s Foodservice Industry

One House at Restaurant Relae!

A few months ago I put up a post about a Michelin star restaurant in Copenhagen called Restaurant Relae.  I had read they were considered one of the world’s most environmentally friendly restaurants and was impressed with the Sustainability Report they had produced.  Fast forward to today and I’m in Copenhagen attending the International Conference … Continue reading One House at Restaurant Relae!

Making Connection and Growing Ideas

On April 12th the Provision Coalition hosted Canada's 2017 Food Loss + Waste Forum.  The day was full of interesting facts and important discussions around food waste.  It was inspiring to see representatives of so many different companies and organizations taking an interest in food waste reduction. A conversation, led by author Johnathan Bloom, with … Continue reading Making Connection and Growing Ideas

Feeding Less and Wasting More: A Student’s View on Food Waste

William Boulter, Emily Robinson, and Lindsay Weatherall are students in their second year at the Universitty of Guelph's School of Hospitality, Food, and Tourism Management This past year, the three of us at Garden2Table developed our personal relationships with food. In the process of learning where our food comes from, we found there was a … Continue reading Feeding Less and Wasting More: A Student’s View on Food Waste

LEAF announces Canada’s Greenest Restaurants

We first heard of Leaders in Accountable Food-service(LEAF) in 2011.  LEAF had started in 2009 when President Janine Windsor recognized a need to help the Canadian food-service industry reduce their environmental footprint. While working in the food-service industry during university and her dietetic internship, Janine was bothered by the amount of waste she saw on … Continue reading LEAF announces Canada’s Greenest Restaurants

World Famous Relae

We at UGSRP are excited to be travelling to Copenhagen later this year to present some of our research at the International Conference on Culinary Arts and Science. http://www.capfoods.aau.dk/iccas17/)  While in the country that is known for its commitment to fighting food waste we plan on visiting the worlds first 'surplus supermarket.'  https://donate.danchurchaid.org/wefood  While we … Continue reading World Famous Relae

Save the Date! 2017 UGSRP Symposium

On Tuesday February 7th UGSRP will be hosting its 6th annual Symposium on Restaurant Sustainability.  This year the theme for the event is "Responsible Seafood, a Restaurant Perspective." We will be holding a presentation followed by a panel discussion at the Ontario Veterinary College Lifetime Living Centre (Room 1714) from 4:30-6:30 pm. This is a free event. … Continue reading Save the Date! 2017 UGSRP Symposium