sustainable

Seaspiracy: how to make fishing more sustainable by tackling bycatch

The ConversationMay 11, 2021

We need to recognise the complex trade-offs between fisheries and conservation, and work towards negotiating better solutions for people and nature. How could bycatch levies help?... Read More...

A checklist for restaurants on changing your approach to sustainability

SUSTAIN EditorialApril 22, 2021

Perhaps the greatest barrier to going green is the notion that eco-friendly initiatives come with a big price tag. Tried and true ways to implement sustainable changes in your restaurant today.... Read More...

Measure Up: Understanding Your Carbon Footprint

Laura BickleMarch 10, 2021

There are direct cost correlations to examining your Greenhouse Gas (GHG) emissions and how to reduce them. The process of calculating your total emissions (your carbon footprint) will give you insights into how to make your organization efficient. ... Read More...

Taco Power

Ivy KnightJanuary 7, 2021

"Shift Change" is a hospitality industry outreach initiative that is spearheaded by the born-in-BC brand Tacofino; offering an ongoing series of online discussions called "Speakers for Change" that is aimed at promoting lasting, sustainable and positive change on matters relating to equity, diversity and inclusion within the industry. ... Read More...

Charlotte Big Canoe: On Anti-Racism and Restaurants

Ivy KnightNovember 30, 2020

Unconscious racism doesn’t go away when marches die down or hashtags dip in popularity, it is something that needs to be addressed individually. How can we be sure we aren’t subconsciously acting as oppressors rather than allies? How do we be truly anti-racist, rather than performative?... Read More...

New cutlery will eliminate 40 million pieces of plastic cutlery annually

SUSTAIN EditorialNovember 24, 2020

KFC Canada is testing compostable cutlery made of bamboo and sugar cane. Once the piece of cutlery is introduced permanently across Canada, KFC will eliminate 40 million pieces of plastic waste from its operations.... Read More...

Outdoor heaters are very inefficient: here’s how to keep warm outdoors more sustainably

The ConversationNovember 11, 2020

Regular patio heaters are hugely inefficient for use outdoors since so much of the heat they generate is simply lost as there are no walls and ceilings to hold it in. So how can we keep everyone warm outside – without generating a huge carbon footprint?... Read More...

Catapulting First Nations into a leading global position in the seafood industry

SUSTAIN EditorialNovember 11, 2020

Clearwater Seafoods Incorporated has announced they have entered into a definitive arrangement agreement with FNC Holdings Limited Partnership representing a coalition of Mi'kmaq First Nations and Premium Brands Holdings Corporation. ... Read More...

SIAL Canada’s 17th Edition: Wrapping up an Exceptional Year!

SUSTAIN EditorialOctober 14, 2020

The 17th edition of the International Food & Beverage Tradeshow (SIAL Canada) and its section for the equipment and technology sectors (SET Canada) was 100% virtual this year, allowing the industry to come together and do business despite the restrictions in place, and, this extraordinary edition ended on a remarkably successful note!... 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

Seaspiracy: how to make fishing more sustainable by tackling bycatch

A checklist for restaurants on changing your approach to sustainability

Measure Up: Understanding Your Carbon Footprint

Taco Power

Charlotte Big Canoe: On Anti-Racism and Restaurants

New cutlery will eliminate 40 million pieces of plastic cutlery annually

Outdoor heaters are very inefficient: here’s how to keep warm outdoors more sustainably

Catapulting First Nations into a leading global position in the seafood industry

SIAL Canada’s 17th Edition: Wrapping up an Exceptional Year!

BOMBAY SAPPHIRE Announces North American Search for Artist to Design Unique Holiday Edition

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

Quell: A Talent Agency on a Mission to Disrupt Canada’s Food and Drink Industry