Sustainability in Action in Canadian Foodservice
Across Canada, the foodservice industry is undergoing a transformation, with operators finding innovative ways to protect the environment while continuing to deliver exceptional dining experiences. The examples here are just a small sample of the enormous work being done across the country to integrate sustainability into every aspect of foodservice. From hyperlocal sourcing and plant-based menus to cutting-edge waste reduction technologies, these trailblazers exemplify the ingenuity and commitment driving change in the industry.
River Café | Calgary, Alberta | Sustainability at the heart of the restaurant experience. | IG: @rivercafeyyc
Nestled on Calgary’s scenic Prince’s Island Park, River Café is a model of what modern sustainability can look like in the restaurant world. A LEAF-certified icon, the café doesn’t just adhere to eco-friendly ideals—it cultivates them. Its on-site edible container garden overflows with fresh greens, berries, herbs, and flowers, harvested daily to craft dishes that sing with the distinct flavours of Alberta. Complementing this hyperlocal focus is a commitment to ethical seafood sourcing, working hand-in-hand with Ocean Wise and responsible fishers to align every menu item with their deeply rooted sustainability ethos.
The café has banished bottled water, replacing it with a thoughtful approach to hydration, and runs entirely on green energy—sourced from wind and biogas. This dedication extends to its staff, who participate in a hands-on ‘garden apprentice’ program at Highwood Crossing Organic Farm, learning the intricacies of organic agriculture. Robust recycling and composting systems underscore their near-zero waste operation, a testament to their meticulous attention to detail.
River Café doesn’t just serve meals; it crafts an experience where sustainability and sophistication coexist seamlessly. With each carefully plated dish, the café weaves a narrative of environmental stewardship and culinary excellence—one that is as conscientious as it is elegant.
Lila Restaurant | Vancouver, British Columbia | Shared social values and sustainability philosophy come together for “divine play.” | IG: @lilavancouver
In the heart of Vancouver’s Main Street, Lila is a testament to the power of collaboration and shared values. Named one of Air Canada’s Best New Restaurants, Lila is the product of a long-standing friendship between Chef Meeru Dhalwala (Vij’s) and restaurateur Shira Blustein (The Acorn). Together, they’ve crafted a restaurant that reflects a holistic vision of sustainability, where environmental responsibility intersects with community and playful creativity.
Lila’s menu is unapologetically plant-forward, drawing on Dhalwala’s expertise in contemporary Indian cuisine to highlight vegetarian and vegan dishes made from local, seasonal and organic ingredients. The operators shared commitment to thoughtful sourcing supports regional producers while keeping the restaurant’s environmental footprint in check. The setting, too, mirrors their ethos. With its biophilic design and a verdant “not-so-secret” garden patio, Lila invites diners to connect with nature in a space that feels both intentional and restorative.
But the story of Lila is also about relationships—between two women whose partnership speaks to sustainability in the form of trust, mutual respect and shared purpose. By weaving their complementary talents into a unified vision, Dhalwala and Blustein have created something enduring, where culinary innovation and ethical responsibility thrive side by side, offering something deeply personal and profoundly impactful.
A&W Canada | Digging in on the Shift Toward Sustainable Alternatives. | IG: @awcanada
Quick-service burger chains face a unique challenge: how to expand sustainable menu offerings while satisfying customers’ cravings for flavour, convenience and indulgence. A&W Canada has not only embraced this challenge but is redefining what sustainability can look like in the fast-food space. By introducing plant-based and vegetarian menu options that appeal to evolving consumer tastes, the brand has managed to push the envelope while staying true to its identity.
The launch of the Beyond Meat Burger in 2018 was a game-changer, offering a plant-based patty with the taste and texture of traditional beef. A&W followed this success with the Beyond Meat Sausage & Egger, giving breakfast lovers a more sustainable way to enjoy an iconic menu item. However, the real breakthrough came in fall 2024 with the Masala Veggie Burger. Initially introduced as a limited-time offering in Ontario, the burger combines South Asian-inspired flavours with a crispy vegetable-and-paneer patty, spicy piri-piri sauce, and fresh toppings. The record-breaking demand prompted a limited-time, nationwide rollout.
A&W’s strategy demonstrates that sustainability in the quick-service industry isn’t just about reducing environmental impact—it’s about innovation that bridges the gap between responsibility and the enjoyment customers expect. Simply offering sustainable versions of core and beloved menu options isn’t enough. To shift customer preferences, brands must create products that are not only eco-conscious but also exciting and in tune with food trends in their own right. By crafting a burger that delivers bold flavours and a unique culinary experience, A&W has turned a sustainable choice into an irresistible urge, proving that sustainability and indulgence can coexist, and open the door for even the most devout meat lovers to explore alternatives.
Down Home Farmhouse Restaurant | Markdale, Ontario | Local food pioneers fuse their lifestyle and culinary philosophy into an incredible, hyper local experience. | IG: @downhomerestaurant
Set in the rolling hills of Grey County, Down Home offers a dining experience rooted in sustainability and a deep connection to place. Run from the home and property of Chef Joel Gray and Hannah Harradine (previous operators of Sumac & Salt), the Feast On-certified restaurant combines intimate hospitality with a commitment to local and seasonal cooking, recently earning recognition from the Michelin Guide.
The 10-course tasting-style menu reflects the changing seasons, with ingredients sourced from the couple’s gardens and nearby regenerative farms. Their decision to operate out of their home is both practical and sustainable, reducing the environmental footprint of a larger commercial space while fostering a closer connection to their rural community. Traditional preservation techniques like curing, pickling and fermenting ensure that every harvest is used to its fullest, minimizing waste and celebrating Ontario’s natural abundance.
The carefully curated drink menu features Ontario wines and spirits, reinforcing the restaurant’s emphasis on local sourcing. Down Home integrates sustainability into every aspect of its operations, offering a thoughtful, grounded approach to fine dining that feels both innovative and timeless.
Algonquin College Students’ Association | Ottawa, Ontario | Investment in Power Knot biodigester virtually eliminates food waste in the college’s restaurants and foodservice operations. | powerknot.com
In 2022, the Algonquin College Students’ Association took a bold step toward sustainability by introducing Power Knot’s LFC-200 biodigester,a cutting-edge, green technology to address the food waste generated by the college’s bustling restaurant and dining operations.
The biodigester uses microorganisms, heat and oxygen to break down organic waste, converting it into grey water that can be safely discharged into the sewage system. This process not only eliminates the need to send food waste to landfills but also reduces methane emissions and overall environmental impact.
With multiple restaurants and food outlets on campus, the biodigester is a critical part of Algonquin College’s waste management strategy. It can process up to 200 kilograms of food waste daily, handling everything from kitchen scraps to plate waste generated by the college’s dining operations. This integration ensures that the campus restaurants run more sustainably while also educating students and staff on the importance of environmental stewardship.
The adoption of the LFC-200 biodigester aligns with the college’s broader commitment to sustainability and provides a real-world example of how innovative technology can support greener practices in the foodservice industry. By addressing waste at the source, this technology can be seamlessly woven into the fabric of daily operations, setting a precedent for large venues, hotels and institutions across Canada.
