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

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

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

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

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!

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?

Last semester one of our graduating students wrote an UGSRP discussion paper on the cost of restaurant management turnover.  While as an industry we often speak to the 'cost of turnover', there has been very little effort to try and provide a breakdown of these costs.  Here is an excerpt from Jacqueline Simard's report. The … Continue reading Exploring the Cost of Management Turnover in the Canadian Restaurant Industry

This past weekend The University of Guelph Sustainable Restaurant Project hosted Forward Food- Sustainable Food Systems Student Conference. We had student attendance from eight different colleges and universities from across Southern Ontario; welcoming Humber College, Fanshawe College, Centennial College, Niagara College, Conestoga College, George Brown College, Ryerson University, and of course The University of Guelph. These students joined us from the … Continue reading Looking ‘back’ at Forward Food!