May 5: Most consumers value convenience when it comes to serving vegetables, says University of Guelph study

Dark green and yellow vegetables provide a multitude of nutritional benefits, but according to a recent University of Guelph study, most consumers are wary when it comes to purchasing and preparing them.

School of Hospitality, Food and Tourism Management director, Statia Elliot, was recognized for her dedication to and support of industry-specific training and institutional education last week at the Ontario Hostelry Institute’s (OHI) Gold Awards Dinner.
The Ontario Hostelry Institute will honour their "Top 30 Under 30" inductees on April 23. This year, six of these individuals are students and alumni from the College of Business + Economics.