Elaine has the privilege of being this year's UGSRP intern. She's in her 4th year of the Hospitality and Tourism Management Co-op program minoring in Arts, Culture and Heritage Management at the University of Guelph. She was introduced to the 17 United Nations Sustainable Development Goals in her first year through AIESEC and has been … Continue reading Elaine Li
This article is part of a series on the Restaurant at Pearl Morissette written for Foodservice and Hospitality Magazine. My drive down to Niagara feels a little different now that it’s mid-August. The sun is scorching, some of the green things are showing a bit of brown, the land seems tired. I arrive at The … Continue reading Marching to the Beat of a Different Drum; The Restaurant at Pearl Morissette
With over 100 attendees comprised of students, researchers and industry professionals, UGSRP's 9th annual symposium was an inspiring evening filled with individuals passionate about sustainability. From Program Assistant Erika Bollinger at Oceanwise we heard about unexpected and innovative solutions to better our seafood industry, when there's a will there's a way; zero carbon operations are … Continue reading 9th Annual Symposium Recap
On Wednesday October 2nd, 2019 UGSRP will be hosting its 9th annual Symposium on Restaurant Sustainability! This year's theme is "Success in Sustainability: Celebrating Sustainability Success Stories in the Canadian Restaurant Industry". Thanks to our sponsor Profile Hospitality we are able to look at three companies changing the foodservice landscape. We will be holding a presentation and panel … Continue reading UGSRP 9th Annual Symposium
Last month we sent our Student Director (Emily Robinson) to the CIA's Menus of Change Conference. Here is a brief recap of Emily's experience. From June 18th-20th, an international collection of business professionals, academics and chefs came together for the 7th annual Menus of Change Conference at the Culinary Institute of America in Hyde Park, New … Continue reading Menus of Change!
Last summer we conducted a study on food waste at two long-term care facilities located in southwestern Ontario. While interest in food waste has increased greatly in recent years, very little research has been done studying these unique operations. Our research team had two objectives; determine what percentage of food was wasted in these operations; … Continue reading Food Waste at Long-Term Care Facilities, a Moral Dilemma?
University of Guelph student Brennan Moro has researched, and written an inspiring case study on the efforts of the CN Tower Food and Beverage Team to move towards a more responsible business model. Brennan's work summarizes the efforts of the team to date as they set a new standard of excellence for 'high volume' restaurants. … Continue reading UGSRP Case Study now available. The CN Tower: A Canadian Landmark
Last semester one of our graduating students wrote an UGSRP discussion paper on the cost of restaurant management turnover. While as an industry we often speak to the 'cost of turnover', there has been very little effort to try and provide a breakdown of these costs. Here is an excerpt from Jacqueline Simard's report. The … Continue reading Exploring the Cost of Management Turnover in the Canadian Restaurant Industry
This past weekend The University of Guelph Sustainable Restaurant Project hosted Forward Food- Sustainable Food Systems Student Conference. We had student attendance from eight different colleges and universities from across Southern Ontario; welcoming Humber College, Fanshawe College, Centennial College, Niagara College, Conestoga College, George Brown College, Ryerson University, and of course The University of Guelph. These students joined us from the … Continue reading Looking ‘back’ at Forward Food!
Growing concerns about climate change mean consumers are increasingly interested in pro-environmental, sustainable alternatives to the status quo. There has recently been a movement towards reducing and eliminating one-use items, a shift that has been overwhelmingly consumer-driven. This, alongside trends towards take-out and delivery of food have resulted in a paradoxical demand for both reduced … Continue reading A New View on Restaurant Waste