We’re back! Join us October 3rd for our 10th annual UGSRP Symposium

The University of Guelph Sustainable Restaurant Project is holding its 10th annual symposium on Monday October 3. This year’s theme is confronting foodservice industry challenges through research and advocacy.  Virtual registration here: https://UGSRP.eventbrite.ca The symposium will feature presentations by Emily Robinson and Rebecca Gordon of the University of Guelph and Kyla Tuori, the Corporate Chef … Continue reading We’re back! Join us October 3rd for our 10th annual UGSRP Symposium

Chefs’ knowledge and perceptions of farm-raised fish and how it impacts menu decisions.

Last month we presented the results of an UGSRP study on how chefs learn and feel about the sustainability levels of wild and farm raised fisheries at the International Conference on Culinary Arts and Sciences in Lyon, France. The presentation was well received, and we’d like to share some key points of our findings with … Continue reading Chefs’ knowledge and perceptions of farm-raised fish and how it impacts menu decisions.

Focusing on culture or developing leaders. Where do we start?

I’ve had the pleasure of studying many restaurants that are doing incredible things.  Whether it’s in the realm of being more climate friendly, or providing decent work opportunities in healthy work environments, all these operations have one thing in common……great leadership. The labour challenges the restaurant industry is facing have been well documented.  In fact, … Continue reading Focusing on culture or developing leaders. Where do we start?

Restaurant Workers are Uniting to Build a More Equitable Industry

By Rebecca Gordon Without restaurant workers, the magic of a restaurant wouldn’t exist. Whether it’s the friendly server who makes customers feel welcome, the cook who can prepare multiple dishes at once or the dishwasher who makes sure every plate is spotless, each one of these people contributes to the success of the restaurant. Nevertheless, … Continue reading Restaurant Workers are Uniting to Build a More Equitable Industry

Labour shortage, or lack of decent work? What is the real labour issue Cdn. restaurants are dealing with?

UGSRP Contributors Rebecca Gordon and Bruce McAdams recently published this article in The Conversation. Restaurant operators across Canada are struggling to find enough staff to run their operations. This labour crisis has been highly publicized by Canadian media as a “labour shortage.” A recent survey by Restaurants Canada found that 80 per cent of food service operators were … Continue reading Labour shortage, or lack of decent work? What is the real labour issue Cdn. restaurants are dealing with?

Bench Brewing Company

Bench Brewing Company is a Belgian-inspired farmhouse brewery and restaurant located in Lincoln, Ontario. Situated on 8 acres of beautiful farmland in the heart of Ontario's wine-country, the Niagara Peninsula, this brewery recognizes the importance of the land and resources this rich landscape provides them. Matt Giffen, founder of Bench Brewing Company, and his team … Continue reading Bench Brewing Company

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