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University of Guelph Sustainable Restaurant Project

Moving towards a Sustainable Food Service Industry

A few easy ways for restaurants to save money while lowering their impact on the environment

Category: New Findings

Bread Project

Bread_Project Click the link to read about the case study titled Bread: A business case for change in foodservice. Written by Bruce McAdams for LEAF!

Posted on June 8, 2011June 8, 2011 by lozimbPosted in New Findings1 Comment

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What We Find Interesting

Green Restaurant Association
Lang School of Business and Economics
Leaders in Environmentally Accountable Foodservice
School of Hospitality, Food & Tourism Management
Sustain Ontario
Sustainable Foodservice Professional (SFP)
The Natural Step
The Sustainable Restaurant Association

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What is UGSRP?

About the Project
A few easy ways for restaurants to save money while lowering their impact on the environment

Top Posts & Pages

Food Waste at Long-Term Care Facilities, a Moral Dilemma?
Is the new Ontario Tip Law a good thing? Maybe not.
Plate Waste Update
Pillars of Sustainability – Addition of the Life Cycle Analysis
Leading the Pack, a look into A&W's Sustainability Success
A few easy ways for restaurants to save money while lowering their impact on the environment
Labour shortage, or lack of decent work? What is the real labour issue Cdn. restaurants are dealing with?
An Outsiders Perspective on the Restaurant "stage"
Bench Brewing Company

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