As a student working in our female-dominated hospitality industry, it's hard to ignore the change in gender organization upon entering a management role. While women have made their mark in recent years, men are still holding the majority of positions in upper management. We want to get to the bottom of this change by speaking … Continue reading Women in Hospitality Management Panel
On October 3rd, UGSRP held it’s 3rd annual Sustainability Talk with guest speakers Robin Poirier with Ocean Wise, Wasted Food’s Jonathan Bloom and Professor Bruce McAdams. They sparked an engaging, thoughtful talk for over 100 students, faculty, industry and community members that truly made you think the next time you opened your fridge or shopped … Continue reading 3rd Annual Sustainability Talk
We're very excited to be presenting Jonathon Bloom, author of American Wasteland, at the University of Guelph on Oct 3, 2013. Jonathon is a leading authority on food waste and is internationally recognized. We're lucky to be able to present him on campus. Please take the time to come and hear what he has to … Continue reading Jonathon Bloom Speaking on Food Waste
This past Monday April 29th UGSRP held its ‘Tipped Out?’ forum at George Brown College in Toronto. Speakers at the event included academics, restaurateurs and a member of provincial parliament. The audience of industry members and students was treated to a two-hour passionate discussion about this very controversial subject. Here are some of the highlights. … Continue reading Read all about it: UGSRP ‘Tipped Out?’ Forum a success!
Save Monday April 29th, 2013 in your calendar, you do not want to miss this free event, discussing the issues surrounding tipping in the hospitality industry. A BIG THANK YOU to our event partner George Brown College Centre for Hospitality & Culinary Arts and also to all the speakers who are providing their time and thoughts. Please … Continue reading Save the date: UGSRP Presents ‘Tipped Out?’ Forum
Last night, the University of Guelph Sustainable Restaurant Project (UGSRP) held their 2nd Annual UGSRP Forum: “Topics in Sustainability”. Much like their successful panel discussion last October, this year’s line up of speakers did not disappoint. For those that were in attendance, they will probably agree the evening was both informative, thought provoking and inspirational. … Continue reading “Topics in Sustainability” from 3 great speakers!
After a resounding positive response from the UGSRP Panel Discussion this past fall, we have decided to make the event an annual occurrence. The details for the 2nd Annual UGSRP Forum are official!!! "Topics in Sustainability" Date: Wednesday October 10th, 2012 Time: 7:00pm - 8:30pm. Location: OVC Lifetime Learning Centre, Room 1714 Reception to follow … Continue reading Upcoming Event: The 2nd Annual UGSRP Forum “Topics in Sustainability”
Hello all UGSRP readers: I would like to invite you to click on the title below for more information regarding the Campus in Community event that is taking place this Thursday, August 16th, 2012 at 6:30pm. Our very own Professor Bruce McAdams will be presenting at the event and would love to see all of … Continue reading UPCOMING EVENT: Campus in Community
UGSRP is proud to host it's first National Panel Discussion on Sustainability in Canadian Foodservice this Wednesday, October 26th from 5:30 pm to 7:00 pm in room 1714 of the Lifetime Learning Centre OVC Building. Here is are some bios of the panelists speaking: Chris Roberts, Director of Corporate Citizenship, Sodexo Canada With a lifetime … Continue reading Sustainability in Canadian Foodservice Panel Discussion is finally here!
On Wednesday October 26th, the University of Guelph Sustainable Restaurant Project (UGSRP) will host a panel discussion on the future of sustainability in Canadian food-service. We have invited five industry leaders from across the country to join us in discussing issues and ideas about what 'green' really looks like, and what it means to our business today. … Continue reading UGSRP to host National Panel on Sustainability in Food-service