pandemic

How plant-based diets could help prevent the next pandemic

The ConversationMay 26, 2021

A case for plant-based? Viruses like COVID-19, SARS, bovine spongiform, swine flu and avian flu all have something in common: They all come from animals, described by scientists as zoonotic diseases.... Read More...

Ontario’s restaurants are calling on the province to pay $100+ million tab for shut downs

SUSTAIN EditorialApril 13, 2021

On behalf of the province’s foodservice industry, Restaurants Canada and the Ontario Restaurant Hotel & Motel Association are calling for swift action to reverse the devastating impacts of dining closures.... Read More...

Salty, fatty and sweet comfort foods, our pandemic reprieve

Yvonne TsuiMarch 22, 2021

It’s no surprise that when we’re bored, lonely and stressed that we turn to comfort food. It’s nostalgic and brings back memories of happier times—times of celebration, nurturing and togetherness. If 2020 were a food fashion trend, comfort food would be Chanel. Even fine dining restaurants were scrambling to revamp their menu offerings.... Read More...

86’ed: My Life As I Knew It

Yvonne TsuiFebruary 16, 2021

Then food saved me. We had epic, epic meals. At five-feet tall, my grandma would tower over my poor aunts like a drill sergeant inspecting troops; mulling over every dumpling for aesthetic perfection and ladling into the fish maw soup to ensure it was up to her standards. ... Read More...

BarterPay Partners with Restaurants Canada in Launching $5,000,000 Grant Program

SUSTAIN EditorialDecember 9, 2020

BarterPay helps Canadian businesses convert their unsold time and space and idle inventory, 'spare capacity', into Barter Credits at retail value. The Barter Credits can then be exchanged for other goods and services they need. ... Read More...

Offering UV Sanitizers in Restaurants to Protect Customers

SUSTAIN EditorialNovember 24, 2020

CleanSlate UV Sanitizers use hospital-grade technology to sanitize common hand-held objects, like cell phones, wallets, keys, and debit cards using UV light. Customers can purchase a 20-second sanitization cycle for $1.... Read More...

Working from home is working for some—and forcing others to close their doors permanently

Arden Jobling-HeyNovember 23, 2020

As nearly 40 per cent of Canada’s workforce moves from in-office to remote work, the impact on members of the foodservice and hospitality industries has been severe—and diverse. ... Read More...

Restaurant owners can feed us or their children. But not both.

Stacey NewmanNovember 12, 2020

A virus isn’t killing restaurants, Government is. The foodservice industry has been my beat for years now. But I hadn't seen anything resembling an extinction... Read More...

Terroir 2020 gave us some much-needed optimism

Caeli MazaraOctober 14, 2020

In a year that saw event after event cancelled, the Terroir Symposium went forward this past September as a virtual conference for the first time. With over a t... Read More...

Keeping vaccines at subzero temperatures during distribution will be hard, but likely key to ending pandemic

The ConversationSeptember 30, 2020

Just like a fresh piece of fish, vaccines are highly perishable products and must be kept at very cold, specific temperatures. The vaccine cold chain – a supply chain that can keep vaccines in tightly controlled temperatures from the moment they are made to the moment that they are administered to a person.... Read More...

Canada must eliminate food banks and provide a basic income after COVID-19

The ConversationSeptember 16, 2020

Research has long shown that feeding surplus food to those left behind in wealthy, food-secure Canada is ineffective, inequitable and an affront to human dignity. In a democratic society that values tolerance, equity and human rights, food banks are symbols of public policy neglect. They enable indifferent governments to ignore the moral crisis of domestic hunger.... Read More...

A New Way to Make Line-Ups a Thing of the Past

SUSTAIN EditorialAugust 4, 2020

Businesses and retailers allowing digital check-in with the Q Waits Business App can expect higher profits and more satisfied customers, while eliminating up to... 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

How plant-based diets could help prevent the next pandemic

Ontario’s restaurants are calling on the province to pay $100+ million tab for shut downs

Salty, fatty and sweet comfort foods, our pandemic reprieve

86’ed: My Life As I Knew It

BarterPay Partners with Restaurants Canada in Launching $5,000,000 Grant Program

Offering UV Sanitizers in Restaurants to Protect Customers

Working from home is working for some—and forcing others to close their doors permanently

Restaurant owners can feed us or their children. But not both.

Terroir 2020 gave us some much-needed optimism

Keeping vaccines at subzero temperatures during distribution will be hard, but likely key to ending pandemic

Canada must eliminate food banks and provide a basic income after COVID-19

A New Way to Make Line-Ups a Thing of the Past