Sustainability in Canadian Foodservice

Mark down October 26 on your calendar: here’s an event of interest, and no little importance to all of us, presented by the University of Guelph’s School of Hospitality and Tourism Management: sustainability in Canadian foodservice.

More and more, this is becoming a vital issue in our food culture. The discussion–a national discussion, I should add–will focus on a wide range of issues and is sure to generate some worthwhile conversation and dialogue: energy conservation, local food, foodservice design, and certification.

The program takes place at the Ontario Veterinary College’s Lifetime Learning Centre (room 1714) and is presented by U of G’s “Sustainable Restaurant Project” (UGSRP).

Aside from the funky acronym “UG-Surp” (a sound much like the one I make when eating zuppe di minestra), a great discussion panel has been put together: Bob Desautels (Borealis Grille, Kitchener and Guelph), Janine Bolton (LEAF: Leaders in Environmentally Accountable Foodservice), Doug Feltmate, Designed Food Systems, Ottawa), Chris Roberts (Sodexo Canada), and Brad Long (Cafe Belong at Evergreen Brick Works, Toronto).

The evening runs from 5:30- 7 p.m.The program will no doubt prove to be very interesting especially because the issues have a reach that extends beyond merely restaurant foodservice.

Everyone is welcome.