• Understanding recent changes to Canadian food labelling

    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 ...
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  • Eight reasons to offer more healthy choices at your restaurant

    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 ...
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  • The garden grow-op

    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 ...
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  • Closer to Home: How local food programs support your community

    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, ...
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  • How Canadian restaurants and foodservice operations are keeping up with the local food movement

    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 ...
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  • Restaurants going local with house-made food products

    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 ...
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  • Permaculture: the evolution of organic

    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 ...
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  • A healthy cocktail? Organic ingredients find their way into spirits, liqueurs

    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 ...
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  • Canadian beef IS local beef

    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 ...
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