The outbreak of COVID-19 has affected workplaces all over the world. Many have lost their jobs, lost job stability, are working from home, or have had to change the way they do things at work. The pandemic has led employees to throw their standards out the window and accept harsher work conditions. COVID-19 is being … Continue reading Is the pizza compensating hospitality for the work during COVID-19?
SFP Sustainability Certification Program
Working as the 2020/2021 intern for the University of Guelph Sustainable Restaurant Project (UGSRP) I was recently presented with the opportunity to take a sustainability certification course for foodservice professionals. This course is called the Sustainable Foodservice Professional (SFP) certificate program and was produced by Leaders in Environmentally Accountable Foodservice (LEAF) and The Next Course Ltd.(TNC). The course … Continue reading SFP Sustainability Certification Program
Restaurant Sustainability initiatives lose ground during COVID-19
Experts from Lang's School of Hospitality, Food and Tourism Management discuss how COVID-19 impacted the hospitality industry's sustainability initiatives. Across Canada, restaurant sustainability initiatives are taking one step forward and two steps back as full-service restaurants struggle to weather the most daunting winter season in recent memory. Before the onset of the COVID-19 pandemic in … Continue reading Restaurant Sustainability initiatives lose ground during COVID-19
Retea; Rethinking Single-use Plastic in the Bubble Tea Market
Bubble tea, also known as boba tea or pearl milk tea, is a drink that has gained exponential popularity, globally over the past few years. The basic, traditional ingredients of this drink includes tea, ice, milk and tapioca balls; often referred to as bubbles, hence the name. Over the years as the bubble tea market … Continue reading Retea; Rethinking Single-use Plastic in the Bubble Tea Market
Burger Sustainability: A Vague Promise or a Serious Initiative?
By Tanya Broschinski Sustainability and in particular sustainable burger production is a hot topic among the quick service restaurant industry (QSR). A&W led this movement in Canada with their antibiotic free, grass-fed beef program in 20131. Other QSR’s like Burger King, Subway, Wendy’s, KFC and now even McDonald’s followed suit making an effort to position … Continue reading Burger Sustainability: A Vague Promise or a Serious Initiative?
The First Ever Circular Menu Experience
1 of 3 of the circular menu experiences. A sourdough breaded trout and fries featured at the Wooly Pub. Food waste is a huge and growing concern in society these days. “40% of everything we grow and produce gets thrown away” (Re(Purpose), Oct. 2020), this isn't just referring to the obvious waste experienced from throwing … Continue reading The First Ever Circular Menu Experience
Asking Hospitality Students to Reflect and Write on Racism in our Industry
This semester I asked my 4th year Leadership students to reflect and write on racism in our industry. I'll be posting a few of their works in the next few months. Here is the first. Let’s Get UncomfortableWritten by: A. Daigle As a non-BIPOC, a grim and disturbing light has been shed on the issues … Continue reading Asking Hospitality Students to Reflect and Write on Racism in our Industry
Interview with André LaRivière on his book “The Next Course: Reinventing The Modern Urban Restaurant”
https://youtu.be/ai-EOmlQwiQ On Monday, October 5th, I had the opportunity to interview Mr. André LaRivière on his book “The Next Course: Reinventing the Modern Urban Restaurant”. During this interview we discussed many important issues affecting the food and beverage industry, both today and in the future, highlighted throughout the book. André LaRivière, author of The Next … Continue reading Interview with André LaRivière on his book “The Next Course: Reinventing The Modern Urban Restaurant”
Planet Bean: Leading the way in meeting the UN’s Sustainable Development Goals
Here I am with my mid morning Planet Bean coffee! Last year our intern Elaine Li wrote a great case study about an incredible Guelph company. Since 1997, Planet Bean has set out to be Guelph’s coffee company focusing on fresh roasted coffee. Not only does their coffee differentiate themselves from competitors, their operations are grounded in sustainability. With two locations … Continue reading Planet Bean: Leading the way in meeting the UN’s Sustainable Development Goals
Lily Wilson is the new UGSRP intern for the 2020 year. Lily is currently in her 2nd year of the Business commerce- Hospitality and Tourism management program at the University of Guelph. She has always been passionate about caring for the planet we live on, but being in a business major she was unaware if … Continue reading Lily Wilson