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

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’

We’re not sure if it was Dan Barber and his book “The Third Plate” that has started the shift in the menu design of higher-end restaurants but there certainly is a movement in place and  now a Toronto based company is helping  lead the charge. Last month exciting news was made by Toronto's Chase Hospitality … Continue reading The Chase Group commits to more plant based menu items