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

Special Issue of the journal Sustainability

I'm excited to announce that I will be a Special Issue Co-Editor with my colleague Mark Holmes for the journal Sustainability. The issue will be titled "Sustainability in the Quick-Service and Fast Casual Restaurant Sector. Here is a copy of the call for papers for those that are interested in submitting a manuscript. The food … Continue reading Special Issue of the journal Sustainability

Marching to the Beat of a Different Drum; The Restaurant at Pearl Morissette

This article is part of a series on the Restaurant at Pearl Morissette written for Foodservice and Hospitality Magazine. My drive down to Niagara feels a little different now that it’s mid-August.  The sun is scorching, some of the green things are showing a bit of brown, the land seems tired.  I arrive at The … Continue reading Marching to the Beat of a Different Drum; The Restaurant at Pearl Morissette

Menus of Change!

Last month we sent our Student Director (Emily Robinson) to the CIA's Menus of Change Conference.  Here is a brief recap of Emily's experience. From June 18th-20th, an international collection of business professionals, academics and chefs came together for the 7th annual Menus of Change Conference at the Culinary Institute of America in Hyde Park, New … Continue reading Menus of Change!

Food Waste at Long-Term Care Facilities, a Moral Dilemma?

Last summer we conducted a study on food waste at two long-term care facilities located in southwestern Ontario. While interest in food waste has increased greatly in recent years, very little research has been done studying these unique operations.   Our research team had two objectives; determine what percentage of food was wasted in these operations; … Continue reading Food Waste at Long-Term Care Facilities, a Moral Dilemma?