SFP Sustainability Certification Program

Working as the 2020/2021 intern for the University of Guelph Sustainable Restaurant Project (UGSRP) I was recently presented with the opportunity to take a sustainability certification course for foodservice professionals. This course is called the Sustainable Foodservice Professional (SFP) certificate program and was produced by Leaders in Environmentally Accountable Foodservice (LEAF) and The Next Course Ltd.(TNC).  The course … Continue reading SFP Sustainability Certification Program

Retea; Rethinking Single-use Plastic in the Bubble Tea Market

Bubble tea, also known as boba tea or pearl milk tea, is a drink that has gained exponential popularity, globally over the past few years. The basic, traditional ingredients of this drink includes tea, ice, milk and tapioca balls; often referred to as bubbles, hence the name. Over the years as the bubble tea market … Continue reading Retea; Rethinking Single-use Plastic in the Bubble Tea Market

Burger Sustainability: A Vague Promise or a Serious Initiative?

By Tanya Broschinski Sustainability and in particular sustainable burger production is a hot topic among the quick service restaurant industry (QSR). A&W led this movement in Canada with their antibiotic free, grass-fed beef program in 20131. Other QSR’s like Burger King, Subway, Wendy’s, KFC and now even McDonald’s followed suit making an effort to position … Continue reading Burger Sustainability: A Vague Promise or a Serious Initiative?

The First Ever Circular Menu Experience

1 of 3 of the circular menu experiences. A sourdough breaded trout and fries featured at the Wooly Pub. Food waste is a huge and growing concern in society these days. “40% of everything we grow and produce gets thrown away” (Re(Purpose), Oct. 2020), this isn't just referring to the obvious waste experienced from throwing … Continue reading The First Ever Circular Menu Experience

Asking Hospitality Students to Reflect and Write on Racism in our Industry

This semester I asked my 4th year Leadership students to reflect and write on racism in our industry. I'll be posting a few of their works in the next few months. Here is the first. Let’s Get UncomfortableWritten by: A. Daigle As a non-BIPOC, a grim and disturbing light has been shed on the issues … Continue reading Asking Hospitality Students to Reflect and Write on Racism in our Industry

Interview with André LaRivière on his book “The Next Course: Reinventing The Modern Urban Restaurant”

https://youtu.be/ai-EOmlQwiQ On Monday, October 5th, I had the opportunity to interview Mr. André LaRivière on his book “The Next Course: Reinventing the Modern Urban Restaurant”.  During this interview we discussed many important issues affecting the food and beverage industry, both today and in the future, highlighted throughout the book. André LaRivière, author of The Next … Continue reading Interview with André LaRivière on his book “The Next Course: Reinventing The Modern Urban Restaurant”

Planet Bean: Leading the way in meeting the UN’s Sustainable Development Goals

Here I am with my mid morning Planet Bean coffee! Last year our intern Elaine Li wrote a great case study about an incredible Guelph company. Since  1997,  Planet  Bean  has  set  out  to  be Guelph’s coffee company focusing on fresh roasted  coffee.  Not  only  does  their  coffee differentiate themselves from competitors, their operations are grounded in sustainability. With two locations … Continue reading Planet Bean: Leading the way in meeting the UN’s Sustainable Development Goals

From Health Worker to Regenerative Farmer

An Unexpected Journey to Reconnect with Roots Anahita Belanger's Farm By: Tanya Broschinski (3rd year UGSRP intern) Food is essential to human survival. Our ancestors’ lives were built around food production and acquisition: hunting, gathering and farming. We have come a long way in our production of food with modern technologies and farming methods allowing … Continue reading From Health Worker to Regenerative Farmer

Creative and Sustainable Learning Opportunities for Students

A view of Tanya's property. Much of what we do at UGSRP is done by our students from the University of Guelph’s School of Hospitality, Food, and Tourism Management. Each year we bring on an intern to help manage our symposium and create content for our platform.  This past year we were blessed to have … Continue reading Creative and Sustainable Learning Opportunities for Students