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
Experts from Lang's School of Hospitality, Food and Tourism Management discuss how COVID-19 impacted the hospitality industry's sustainability initiatives. Across Canada, restaurant sustainability initiatives are taking one step forward and two steps back as full-service restaurants struggle to weather the most daunting winter season in recent memory. Before the onset of the COVID-19 pandemic in … Continue reading Restaurant Sustainability initiatives lose ground during COVID-19
We're very excited to be presenting Jonathon Bloom, author of American Wasteland, at the University of Guelph on Oct 3, 2013. Jonathon is a leading authority on food waste and is internationally recognized. We're lucky to be able to present him on campus. Please take the time to come and hear what he has to … Continue reading Jonathon Bloom Speaking on Food Waste
Since opening date in fall of 2012, Paintbox Bistro has been a big part of the revitalization of Toronto’s Regent Park neighbourhood. Chris Klugman, the proprietor and chef of Paintbox Bistro, a BCorp certified for-profit social enterprise, has brought more than just a restaurant and catering service to Regent Park– he is also serving up … Continue reading Paintbox Bistro Gives Regent Park Neighbourhood a Splash of Colour
Congratulations to PJ's Restaurant in the Atrium at the University of Guelph for ranking as one of Canada's Greenest Restaurants for the second consecutive time! This past year has been quite eventful for the student-run restaurant as they have also achieved the Level 2 Certification from LEAF!LEAF Reveals its 2nd Annual “Canada’s Greenest Restaurants” List LEAF … Continue reading PJ’s Does It Again!
Save Monday April 29th, 2013 in your calendar, you do not want to miss this free event, discussing the issues surrounding tipping in the hospitality industry. A BIG THANK YOU to our event partner George Brown College Centre for Hospitality & Culinary Arts and also to all the speakers who are providing their time and thoughts. Please … Continue reading Save the date: UGSRP Presents ‘Tipped Out?’ Forum
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
In addition to the previous post titled "Sustainability and Innovation Survey: The following document is the complete responses to the Canadian Food Service Industry's "Sustainability and Innovation" survey in comparison with the results from the MIT Sloan Management Review 2010 Sustainability and Innovation Global Executive Study and Research Project results where applicable. Sustainability and Innovation … Continue reading Sustainability and Innovation in Canadian Food Service: Extended Survey Results