Canadian Chef Michael Smith is a leader in the food world in terms of sustainability. He learned that sustainability and local fresh food was a valuable asset to customers from the beginning of his career, at The Inn at Bay Fortune in Prince Edward Island. When he first started out he began to realize the … Continue reading Chef Michael Smith’s Take on Sustainability
Nowadays it takes a lot more for restaurants to be considered sustainable. Being “sustainable” is not only whether a restaurant uses recycled materials, fair trade coffee, or local organic food that is freshly prepared. Sustainable restaurants must also consider their impact on our society which includes ensuring their ability to serve all citizens regardless of … Continue reading Dining for All
Part 2 to "Is that a 'Green' Grape", HTM Student Katherine Peloso talks about another way wineries can move towards a more sustainable future. For centuries wine has been viewed as a prestigious drink for the “hoity toity” aristocrats--the good stuff any way--and high quality wineries have insisted on bottling their wines in heavier, more … Continue reading Weighing in on Wine… Is your bottle too heavy?
Katherine Peloso, a 5th Year Hospitality and Tourism Co-op Student at the University of Guelph, talks about her introduction to sustainable wine making. "Is that a 'Green' Grape? Yes it is, and it’s no secret! “Green” initiatives such as organic and biodynamic farming, waste management, and pollution reduction, are recently becoming more and more popular … Continue reading “Is that a ‘Green’ Grape?
Jordan Evans, a recent graduate from the Hospitality and Tourism Management Program at the University of Guelph, talks about his experience graduating from a 'business school' then moving on to study at 'design school'. Moving from studying hospitality and tourism to interior design may sound quite opposite but Jordan proves there are many links and … Continue reading b-school to d-school…
University of Guelph Hospitality and Tourism grad, Deanna Berry, talks about her exciting experience living and working in Australia and New Zealand and her opportunity to learn about sustainability first hand on an organic farm! As I approached my final semester as and HTM undergrad, sustainability became a major contributor to my studies, sparking much … Continue reading Seeking Sustainability in the Land Down Under!
Court Desautels, Director of Operations of the Neighbourhood Group of Companies, talks of the struggles and triumphs his company faces when striving to run sustainable restaurants in Southwestern Ontario. By: Court Desautels A new trend not only in the hospitality business, but it seems in all businesses, is the “sustainability” trend. This is great news…. … Continue reading Sustainability in Restaurants… What the food?!
The first of many stories to come is the story of a recent graduate of the Hospitality and Tourism Management program at the University of Guelph and her path towards creating a restaurant with sustainability, both environmental and economic, at the forefront of her business plan. By Brittany Morgan It is apparent to me now … Continue reading Taking the “fishiness” out of where your food comes from