March 31, 2016 Local and organic: Do your customers care? Wondering whether to add local or organic items to your menus, and which products make the most business sense? These findings from an Ipsos Reid poll for Dietitians of Canada shed some light on what Canadians think about local and organic food, and identify their favourite products.
Local foods seen ...Read more about this post
September 10, 2015 September 10, 2015 </div></p>
<p>As a successful restaurant owner in Ontario’s wine region, Tony Visca knows that one of the biggest upsides of having a food-related business in Canada is the ever-changing seasons. In fact, learning to make the most of the freshest, local ingredients which are at their peak at specific times of year has brought ...Read more about this post
January 30, 2014 What “local” means: Understanding recent changes to Canadian food labelling
By Derek Ronde
January 30, 2014 It is commonplace to see the terms “local” or “locally grown” being used to describe items on a restaurant menu or products on a grocery store shelf. But what exactly do those terms mean? Does “local” mean that the product has to ...Read more about this post
July 17, 2013 By Diane Chiasson
There is definitely a growing market for healthier menu items in restaurants, with over 40 per cent of consumers claiming that they would prefer to visit a restaurant that offered healthier options. More studies have shown that the addition of healthier menu options also helps to increase business.
While the majority of customers will ...Read more about this post
November 13, 2012 The garden grow-op: how to grow herbs indoors for freshness and quality
By Liana Robberecht
November 13, 2012
Pretty much every chef I know (including myself) has romantic visions of grazing a garden for fresh cuttings of their favourite herbs. However, working in a kitchen with no windows in concrete buildings within the middle of the urban jungle ...Read more about this post
November 7, 2012 By Jordan Knox
November 7, 2012 Over the last several years, there has been a transition to quality over quantity when it comes to our food. However, with organic foods and foods without additives one obstacle has always been prevalent: perishability.
For a long time food producers have turned to chemicals and additives to increase the life span, ...Read more about this post
July 5, 2012 By Geoff Wilson, fsSTRATEGY Inc.
July 5, 2012 It used to be that when you asked a public school student where food comes from, invariably the answer was, “From the grocery store.” That’s changing as our education system is now addressing sustainability and environmentally responsible behaviours. The question is: is the foodservice industry changing too?
It’s no secret ...Read more about this post
May 25, 2012 By André LaRivière
May 25, 2012
The new ‘secret sauce’ is green
Though they’re not always as vibrant as those in fashion or technology, culinary trends often look to exotic or radical concepts to grab attention. For example, you may remember predictions some years back that 100 per cent of restaurant dishes were going to be either ...Read more about this post
May 14, 2012 By Jordan Knox
May 14, 2012 The evolution of the organic food process has led to a vast education of the population with regard to what we are putting in our bodies. It is impossible to be involved with the organic movement without researching what organic is. By Wikipedia’s definition, organic foods are produced without the use ...Read more about this post
April 19, 2011 By Gavin MacMillan
April 19, 2011 Organic ingredients find their way into spirits, liqueurs
With health consciousness at an all-time high and the environmental movement continually gaining speed, more and more bars are getting into the game and making an effort to go green. Organic ingredients are popping up at every turn – more than 75 different ...Read more about this post
February 16, 2011 Canadian beef IS local beef
By Susan Evans
February 16, 2011 Local, organic, heritage, natural, traditional, 100-mile diet, farmer’s market. These are the marketing ‘buzzwords’ found on today’s menus in concepts from fine dining to quick service. The interest in buying fresh and local products – from fresh fruit and heritage vegetables, artisan breads and cheeses to locally ...Read more about this post
