A New View on Restaurant Waste

Growing concerns about climate change mean consumers are increasingly interested in pro-environmental, sustainable alternatives to the status quo. There has recently been a movement towards reducing and eliminating one-use items, a shift that has been overwhelmingly consumer-driven. This, alongside trends towards take-out and delivery of food have resulted in a paradoxical demand for both reduced … Continue reading A New View on Restaurant Waste

Forward Food – Sustainable Food Systems Student Conference

On Saturday March 16th a team of University of Guelph students from the School of Hospitality, Food, and Tourism Management will be holding a conference on food systems.  The conference, "Forward Food", will host 100 hospitality and culinary students from colleges and universities across the province. The student team has assembled a world class field … Continue reading Forward Food – Sustainable Food Systems Student Conference

2019 will be a busy year for us!

This year will be a busy one for us at UGSRP.  It all starts next month with the Restaurants Canada show being held from February 24-26 at the Enercare Centre in Toronto.  (Show Website)   This year’s theme at the show is “Sustainability” and we will be fully engaged and participating in many ways.  Our own Bruce McAdams … Continue reading 2019 will be a busy year for us!

Setting the bar high, ‘extremely high’ in this case!

For many years the CN Tower was famous for being the tallest building in the world.  A Toronto landmark, the tower is no longer the tallest building in the world but is still one of the nations busiest tourist attractions.  In its earliest existence, one of its most famous features was its’ revolving restaurant called … Continue reading Setting the bar high, ‘extremely high’ in this case!

A “throw away culture” in long-term care food-service.

  I spent a good part of my summer researching food waste at several long-term care facilities.  While the operations I visited provide exceptional care for their residents, they do produce a significant amount of food waste.  It was relatively easy to identify how food waste was generated, a little harder to determine if that … Continue reading A “throw away culture” in long-term care food-service.