Welcome back to our second episode of the Food for Thought series. As promised, this week we will take a dive into what a local Hamilton leader is doing with a global perspective. Known and loved dearly by neighbouring citizens, this local leader is none other than the 541 Eatery and Exchange! 541 Eatery and … Continue reading 541 Eatery & Exchange
Welcome to our first episode of the series Food for Thought. My name is Michelina Martinez and I am a 5th year Hotel and Food Administration student. This semester, I had the great pleasure of working with Professor McAdams on an independent study to create a series of short documentaries. The three organizations I interviewed … Continue reading Feed It Forward
I recently attended an event at the University of Guelph Library that was promoting their expansive Canadian cookbook collection. Thumbing through several of the 19th century journals on display I was quick to realize a theme that I couldn't recall in modern incarnations of cookbooks. Waste, and how to limit it was ever-present throughout the recipes and pages … Continue reading Waste not want not!
We're about 3 weeks into the plate waste project. I thought I would give a bit of an update from my perspective. First I'd like to thank Simon, Emma and the classes who have tolerated and helped us as we collect the waste and weigh specials before they go out. The high level result is … Continue reading Plate Waste Update
As part of the University of Guelph sustainable restaurant project (UGSRP), we are looking at plate waste in restaurants. We have just started and this is definitely going to be much more interesting than I expected. We will be gathering data in PJ’s, our student learning restaurant, over the next two semesters. While reducing … Continue reading What you learn scraping plates
After a very exciting day in the kitchen last Thursday, we have results ! Covers:55 Sales: $640.20 Total Food out (kg): 26.38 Total Food waste (kg) : 2.4 kg Plate Waste=9.09% Tomorrow I am in the kitchen for day 2. I am hoping to get more average weights of the standard menu items that will … Continue reading Plate Waste Day 1 Results
This report takes an in depth look at bread service in restaurants and banquet facilities from both operator and consumer points of views. The paper hopes to highlight how operators in these facilities can become more environmentally responsible, with as emphasis on food waste management. Read more here: Bread Project