If paper straws are your restaurant’s greatest sustainable achievement to date, then you are behind. Why should you care about sustainability in your daily operations and beyond? Because restaurants in the know understand...
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In a crisis, survival is the goal. We trim expenses to the bone, and streamline into the most efficient and agile versions of ourselves. But there are some aspects of foodservice that are...
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Supernova Ballroom, located in Toronto’s financial district, is a cocktail lounge with a distinct 1970’s vibe, set in a building from the 1920s, that serves up drinks made with the 2020 consumer in...
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Its fitting that the punk aesthetic would be such an integral part of Trash Tiki – the anti-waste, “sustainable” cocktail movement started by Kelsey Ramage with partner Iain Griffiths. From the slogan –...
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The first restaurants in 18th-century Paris, were most likely a basic affair. No Instagrammable wall murals, no mixology or molecular cooking. The rise of these now commonplace restaurant features is an example of...
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Ruvarashe Chinyemba, also known as Ruva, is someone whose life was changed thanks to chocolate. “It’s a bit of a romantic story,” she says laughing. Originally from Zimbabwe, Ruva applied for a scholarship...
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Over the past decade, York University has invested in programming that’s led to significant achievements in a number of key areas, including energy conservation, waste management, food and transportation. This eco-conscious commitment first...
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