32 degrees

Why We Should Be Tipping The Iceberg: A Case Study in Innovation

Stacey NewmanDecember 2, 2020

32 Degrees Fahrenheit is the freezing point of water. But, as a company name, 32 Degrees sparks curiosity and a bit of a head-scratch. And that’s the point. Ac... Read More...

It’s here! The inaugural SUSTAIN Magazine Print Issue, Fall 2020

SUSTAIN EditorialOctober 13, 2020

We are both humbled and proud to present the inaugural print issue of SUSTAIN Magazine. Together we really can do better, be better and eat better. Join our SUSTAIN community today for a responsible Canadian foodservice industry.... Read More...

Leading Edge Ideas: Tipping the Iceberg

Stacey NewmanJune 11, 2020

Part One in our profile on 32 Degrees Claire Lamont and Peter Drummond of 32 Degrees. Photo by Stacey Newman. 32 Degrees Fahrenheit is the freezing point... Read More...

Food + Beverage

How gastronomy tourism evolved into international identity and cultural diplomacy

Seasonal Menus & Deep Rhythms: Blending Holistic Eating, Local Markets & the Wisdom of Wintering

From storm to groundswell, the journey of biodynamic agriculture

Issues & Advocacy

Canada’s food sovereignty depends on better jobs for farmworkers

Seasonal Menus & Deep Rhythms: Blending Holistic Eating, Local Markets & the Wisdom of Wintering

Crop diversification is crucial to Canadian resilience in a changing world

Business

Canada’s food sovereignty depends on better jobs for farmworkers

A Stage, a Legacy, a Future: a new Canadian Centre for Food, Wine + Tourism

Seasonal Menus & Deep Rhythms: Blending Holistic Eating, Local Markets & the Wisdom of Wintering

People

How gastronomy tourism evolved into international identity and cultural diplomacy

From storm to groundswell, the journey of biodynamic agriculture

6 sustainability ideas that have gone mainstream in Canada: FCM

Why We Should Be Tipping The Iceberg: A Case Study in Innovation

It’s here! The inaugural SUSTAIN Magazine Print Issue, Fall 2020

Leading Edge Ideas: Tipping the Iceberg