For the last few weeks I have been doing a very informal survey to prove a point. I've asked 12 managers/chefs if their restaurant has a green team. And the answer is.......you guessed it, zero! Now the researcher in me wants to ask the question 'why is this the case' but for the sake of … Continue reading Why no green teams?
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
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
Five years ago Mike and I sat having a beer at the campus pub (a rare occasion). Sitting at the bar we could see servers pouring empty glasses of ice and straws into the sink at the service bar. I told Mike my story about being a restaurant manager and how my bar sink would … Continue reading #Strawssuck 5 years later!
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
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
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
If you have worked in a restaurant you may have experienced a ‘divide’ that sometimes occurs between what we refer to as the back (BOH) and front of house (FOH). The BOH or kitchen is where the food is prepared and dishes are washed. The FOH is where food and drink is served to guests, … Continue reading Introducing “One House”
In support of waste reduction week in Canada which runs from Oct 17th-23rd One Use Items We’ve all hit the late night drive-thru and ordered a burger, fries and soft drink. We ask for some ketchup for the fries and when we open the bag we find 12 individual portioned ketchups, 10 more than we … Continue reading It’s Waste Reduction Week in Canada…What can you do?
I have just come back from Calgary where I spoke at a Restaurant Canada forum on the pending Alberta Minimum wage increase. One of the major initiatives of the new NDP government in Alberta has been to increase minimum wage for all employees to $15.00 by Oct 1, 2018. Currently, general minimum wage in Alberta … Continue reading Alberta’s minimum wage increase forcing operators hands to ‘rethink tipping’