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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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  • Annual Symposium & Events
  • Discussion Papers and Case Studies
    • New Findings
  • Food
    • Food education
    • Food literacy
    • Food Waste
  • PJ's
  • Posts of Interest…
    • One House: Podcast Series
  • Restaurants
    • A Day in the Life…
    • Minimum Wage
    • Staffing
    • Tipping
  • The Project Team
    • Bio's

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

  • Episode 5 - Mark Hladik
  • Making Progress! Our intern speaks to several operators having success in minimizing food waste
  • Restaurant employees who work, eat and play together; stay together
  • About the Project
  • Cultivating Sustainability
  • Carbon-Footprint Challenges
  • The Case for a Service Charge
  • Is the pizza compensating hospitality for the work during COVID-19?
  • Labour shortage, or lack of decent work? What is the real labour issue Cdn. restaurants are dealing with?
  • b-school to d-school...

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