Why it’s time to stop pouring buckets of drinkable water down the drain.
Take Back the Tray: Institutional Foodservice Is Failing, But It's Possible to Save It
This book is book is part memoir, part rallying call for change. ‘Hospitals have this reputation for frugality, and trimming the fat, but the model they have chosen is in fact much more wasteful than anything they were pushing back on that I was suggesting.’ – Joshna Maharaj
Canadian Chefs Take to the Internet to Keep Cooking
As the weeks of nationwide lockdown drag on, Canada’s chefs are taking to the internet to share their knowledge, keep their skills sharp, bring in some extra income, and pass some of those long hours at home.
Plates, Cups and Takeaway Containers Shape What (and How) We Eat
Our surroundings, the people we share food with and the design of our tableware – our cups, bowls and plates, cutlery and containers – affect the way we experience food. For example, eating from a heavier bowl can make you feel food is more filling and tastes better than eating from a lighter one.
Flashfood and Loblaw Divert More Than 4.6m Lbs of Food from Landfills In 2019
Flashfood announced that its successful partnership with Loblaw Companies Ltd will be extended to more stores this year. In 2019, the Canada-wide program helped divert 4.6 million pounds of potential food waste from landfills, in the process feeding more than 110,000 families.
Innovative Products:
Tre Stelle 60th Anniversary
Tre Stelle marks its 60th anniversary as Canada’s cheese with a free commemorative cookbook released on National Cheese Day featuring 60 recipes made with the ultimate comfort food.
#sustainchangechallenge
Take part in SUSTAIN Change Challenges and hashtag your efforts for SUSTAIN rewards.
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