Campus group hosts symposium on sustainability in the restaurant industry

The University of Guelph Sustainable Restaurant Project (UGSRP) hosted their 9th annual symposium this month, bringing together over 100 students and industry professionals for a discussion on sustainability in the restaurant industry.

The theme of this year’s symposium was Celebrating Sustainability Success Stories in the Canadian Restaurant Industry and featured an inspiring panel of industry speakers with a passion for sustainability. Attendees heard from four speakers who each had a unique perspective on how sustainability plays a role in their organizations.

Speakers included:

• Erika Bolliger, Program Assistant, Ocean Wise

Bolliger spoke about the innovative solutions being implemented to better the seafood industry. Throughout her talk was a theme of perseverance toward the possibility of zero carbon operations.

• Chef John Morris, Executive Chef, 360 the Restaurant, CN Tower

Chef Morris offered insight into the importance of locally sourced products and that there is always more to be done when it comes to reducing food waste in the restaurant industry.

• Grant Sparling, Chief Development Officer, Cowbell Brewing Co.

As a leader in the beer industry, Sparling spoke about Cowbell becoming the first closed-looped brewery and carbon neutral brewery in North America.

• Ian Vickers, Chief Operating Officer, Diversity Food Services

Vickers gave insight into Diversity Food’s priorities, which includes a plastic-free, multi-bottom line approach to business with more than just profit in mind, their LEAF certification, and hiring employees from marginalized groups.

The event took place on Wednesday, October 2 and was sponsored by Profile Hospitality Group.

UGSRP is a group of students, faculty and community partners that are committed to working towards a more sustainable future for the restaurant industry. The first goal of the program was to incorporate more sustainability-focused curriculum at the University of Guelph’s School of Hospitality,Food and Tourism Management (HFTM). The second goal was to take steps to move the student-run campus restaurant, PJ’s, towards a more environmentally sustainable model. Their last goal will be an ever-evolving one, with the project team and students looking to connect with, and become part of, other projects that involve restaurants and sustainability.