A “throw away culture” in long-term care food-service.

  I spent a good part of my summer researching food waste at several long-term care facilities.  While the operations I visited provided exceptional care for their residents, they do produce a significant amount of food waste.  It was relatively easy to identify how food waste was generated, a little harder to determine if that … Continue reading A “throw away culture” in long-term care food-service.

Move over Chop suey and make way for the ‘Impossible Burger’

There is a history of restaurant menu items changing the way North Americans view and consume food.  Take Chop suey for instance.  Though not as popular today, Chop suey was a game-changer when it was introduced in the early 20th century via the North American Chinese restaurant.  This dish that was comprised of egg, stir-fried meat, … Continue reading Move over Chop suey and make way for the ‘Impossible Burger’

Straws aren’t the only things that suck!

Yesterday Starbucks announced they will be testing alternatives to plastic drinking straws at 54 of their locations in Britain.  This is the latest response from food-service operations to increased social media and media attention on the negative effect plastic items like straws and grocery bags have on our environment.  UGSRP has been a strong proponent … Continue reading Straws aren’t the only things that suck!

A visit to Guelph from ‘Forward Food’

The photo above shows some of the attending Chefs describing how they cooked their delicious plant-based menu items Today I was fortunate enough to be invited to a training workshop put on by Forward Food for the University of Guelph Hospitality Services (HS).  Long known as being ranked first in Canada for it’s campus dining … Continue reading A visit to Guelph from ‘Forward Food’

Adding Plant-Based Protein (and Profit!) To Your Menu

    The headlines, trend reports and various experts seem to agree, plant-based protein is set to explode in 2018. Inevitably, vegan and vegetarian diners, formerly seen as the “complicated ones” in a dinner party, are thrilled to see their beloved plant-based foods taking center stage. It is not however, just vegans and vegetarians celebrating this … Continue reading Adding Plant-Based Protein (and Profit!) To Your Menu