Already at the beginning of January 2021, a record 500,000 had signed-up for the Veganuary challenge worldwide – and the numbers are still growing. This is a record for the movement, which began...
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This article is produced in collaboration with our friends at George Brown Centre for Hospitality and Culinary Arts. Hoda Paripoush has been drinking tea for as long as she can remember. Paripoush was...
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This article is produced in collaboration with our friends at George Brown Centre for Hospitality and Culinary Arts. A desire for a career with opportunities to travel was what first drew Stephanie Guth...
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This is the second installment in a series of articles on tackling systemic racism. You can read the first installment of “Inclusive Kitchen: Tackling Systemic Racism”, a Q&A with BLACK FOODIE founder, Ellen...
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This year’s RC Show comes at a pivotal time. Provinces across Canada are at different stages of reopening, guidelines are constantly changing, and we’re all still living with the general feeling of uncertainty...
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As restaurants and bars across Canada continue to leverage alcohol delivery and takeout in order to comply with changing COVID regulations, ensuring creative and exciting offerings is a way to extend your reach...
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Ever since Chef Keith Hoare started cooking with his mom as a young boy, he has always known he wanted to be a chef. His culinary career began at 13, working in a...
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The foodservice industry has always been a resilient, creative, and passionate one. This year has proved that without a doubt. Every year Restaurants Canada honours the incredible talent in our community through the...
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As 2020 comes to a close, the team at Restaurants Canada is looking forward to the new year. Frontline health care workers and long-term care residents receiving the COVID-19 vaccination represent a light...
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This article is republished with permission from our friends at Ocean Wise, find the original article here. Supply and demand are the basis of our market driven economy. As consumers, we dictate our...
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