Multiple faculty from the College of Business and Economics are featured in various food-related articles today. In the Toronto Star, Associate Dean and Professor Sylvain Charlebois is interviewed on challenges restaurants are facing with the effects of climate change on raw ingredients. The article is centred on Mexican restaurant chain Chipotle and its warning that it may have to halt production of certain salsas and guacamole. Read "Climate change could take a toll on fast food menus" [1].

Also in the Toronto Star, Anita Stewart, University of Guelph Food Laureate, is mentioned as one of the judges of the first Canadian Cheese Awards. The prelimimary taste testing for the awards was held at the U of G last week. Finalists will be announced tomorrow. Read "New awards will pinpoint Canada's best artisan cheeses" [2].

In today's Guelph Mercury, Assistant Professor Bruce McAdams is interviewed on the launch of a new Chilean restaurant on March 17 in Guelph. In his interview, McAdams discusses the explosion of ethic cuisine into the mainstream, the expansion of cuisine available in Guelph, and what restauranteurs can expect when opening their businesses. Read "Guelph restaurateur bringing Chilean eatery to city’s east side" [3].

Finally, Professors Sylvain Charlebois and Mike Von Massow write on the new legislation requiring restaurant chains to indicate calorie counts on menus in the Guelph Mercury. In their column, Charlebois and Von Massow discuss the reasons behind the legislature as well as the possible drawbacks and limitations it presents consumers and the restaurant industry. Read "There are pitfalls to calorie counts on menus [4]".