In order to have a 'sustainable' restaurant industry we need to continue to innovate, create, and re-engineer most everything we do. Restaurants are not necessarily known for their innovative business practices. Many people point to the fact that most restaurants operate as SME's (Small and Medium Size Enterprises) which typically focus more on the day-to-day operations then pushing the innovation envelope. Even … Continue reading Is innovation the key to restaurant sustainability?
A big statement made at PJ’s restaurant!
PJ's Atrium Restaurant , the student run restaurant of the School of Hospitality and Tourism Management at the University of Guelph has made a huge commitment with its dairy program. Years ago PJ's made the move away from 'individual' portioned cream and milk containers to using ceramic holding vessels, thereby saving a considerable amount of plastic waste to landfill. This past week, … Continue reading A big statement made at PJ’s restaurant!
Chef Michael Smith’s Take on Sustainability
Canadian Chef Michael Smith is a leader in the food world in terms of sustainability. He learned that sustainability and local fresh food was a valuable asset to customers from the beginning of his career, at The Inn at Bay Fortune in Prince Edward Island. When he first started out he began to realize the … Continue reading Chef Michael Smith’s Take on Sustainability
Dining for All
Nowadays it takes a lot more for restaurants to be considered sustainable. Being “sustainable” is not only whether a restaurant uses recycled materials, fair trade coffee, or local organic food that is freshly prepared. Sustainable restaurants must also consider their impact on our society which includes ensuring their ability to serve all citizens regardless of … Continue reading Dining for All
UGSRP answering the bell!
Canada's 100 "Top Employers" list was released this week. http://www.canadastop100.com/national/ Unfortunately there was not a restaurant or food-service company to be found on this list. The following is the list of criteria the judges use to evaluate companies: "Employers are evaluated by the editors of Canada's Top 100 Employers using eight criteria, which have remained … Continue reading UGSRP answering the bell!
“Topics in Sustainability” from 3 great speakers!
Last night, the University of Guelph Sustainable Restaurant Project (UGSRP) held their 2nd Annual UGSRP Forum: “Topics in Sustainability”. Much like their successful panel discussion last October, this year’s line up of speakers did not disappoint. For those that were in attendance, they will probably agree the evening was both informative, thought provoking and inspirational. … Continue reading “Topics in Sustainability” from 3 great speakers!
Upcoming Event: The 2nd Annual UGSRP Forum “Topics in Sustainability”
After a resounding positive response from the UGSRP Panel Discussion this past fall, we have decided to make the event an annual occurrence. The details for the 2nd Annual UGSRP Forum are official!!! "Topics in Sustainability" Date: Wednesday October 10th, 2012 Time: 7:00pm - 8:30pm. Location: OVC Lifetime Learning Centre, Room 1714 Reception to follow … Continue reading Upcoming Event: The 2nd Annual UGSRP Forum “Topics in Sustainability”
UPCOMING EVENT: Campus in Community
Hello all UGSRP readers: I would like to invite you to click on the title below for more information regarding the Campus in Community event that is taking place this Thursday, August 16th, 2012 at 6:30pm. Our very own Professor Bruce McAdams will be presenting at the event and would love to see all of … Continue reading UPCOMING EVENT: Campus in Community
Define: Sustainable Seafood
The Question Ever sit down at a restaurant and wonder where the fish you have just ordered came from? What type of harvesting methods were used or simply whether or not the species is sustainable and been supplied by a sustainable source? A few months ago, Simon Day, chef and course instructor of Pj's Restaurant … Continue reading Define: Sustainable Seafood
Innovation doesn’t have to be finding a needle in a haystack…
When thinking about restaurant sustainability and how our industry can be more sustainable there are so many places to start. We could for example look at reducing water consumption, minimizing linen, energy efficient appliances and equipment to start, but all of those are fairly obvious answers. It wasn’t until I read an article about a … Continue reading Innovation doesn’t have to be finding a needle in a haystack…
University of Guelph Sustainable Restaurant Project 