Tips

RC Show 2018: sustainability up front

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Over 20,000 chefs, restaurateurs and industry professionals attended the RC Show in Toronto on Feb 25-27th, 2018. LEAF was a co--presenter of the Eco Pavilion, which featured businesses and organizations to help attendees address waste, find rebates, learn about the ENERGY STAR program and more.

Day one featured a great discussion on the Business Case for Sustainability. Bruce McAdams of the University of Guelph's Sustainable Restaurant Program (UGSRP) started off the talk by highlighting the economic benefits of incorporating sustainability into operations and stats to provide context.  A panel discussion with five LEAF certified restaurateurs followed, each discussing their challenges and successes in their sustainability journey, and providing valuable insight and advice. 

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The talk wrapped with each chef offering their recommendation for the best sustainable change they made - either economically or greatest impact with least investment:

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  • Chef Cam McGowan from CRAFT Beer Market suggested starting with a waste audit of garbage, compost and recycling - laying everything "out on a tarp" to seeing what you're actually throwing away.
     
  • Ian Vickers, COO of Diversity Food Services, recommended placing compost containers by each service station and taking the garbage out of the way. Ian suggested placing the garbage at the back of the house created a "walk of shame" to throw something out, ensuring anything that could be composted or recycled, was.
     
  • Evelyn Gharibian from Hearty Catering, favoured monitoring water use and implementing conservation systems as means to reduce water use and cost.
     
  • Elio Zannoni of Gusto Commissary and Catering highlighted the ease and impact of eliminating plastic straws and stir sticks.
     
  • Brad Long of Cafe Belong recommended working towards being a Certified B Corp, and stressed the importance of measurement.
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 Kim of  Montgomery's  Restaurant

Kim of Montgomery's Restaurant

Throughout the show we collected pledges in our Pledge to Win contest - encouraging foodservice operators to make a sustainability pledge. We captured pledges for everything from  purchasing ENERGY STAR appliances and installing low flow fixtures, to eliminating plastic straws! 

The final day of the show featured the SaveONEnergy Forum presented by IESO where the focus was on SAVING. We heard first hand accounts of how big and small energy efficiency strategies had lead to major operational cost savings. 

Chic Alors! saves $700 per month with LED lighting and realized a payback within 7 months of the initial investment

Sheridan College campus was able to reduce the temperature by two degrees in the winter by installing ENERGY STAR window film, resulting in substantial cost savings

Kim of Montgomery's restaurant kept costs in check by choosing ENERGY STAR appliances, unplugging equipment when not needed, filling in cracks in the walls and around windows and doors, installing thick curtains and rugs as insulation, and more

At the end of the SaveONEnergy Forum, ENERGY STAR Canada, in partnership with Restaurants Canada, IESO, LEAF and Newspring Energy, launched their Foodservice Energy Challenge, which will give participating restaurant and foodservice facilities the opportunity for deep discounts on ENERGY STAR equipment and a chance to win prizing. 

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The show was capped off with the first LEAF Awards, presented to four incredibly deserving companies. Diversity Foodservices, Chic Alors!, Community Cafe and Creelman Market all took home awards. Learn more about the winners here.

Thanks to Restaurants Canada for putting on an amazing show and highlighting sustainability! We look forward to the RC Show 2019 where the theme will be Sustainability! 

  Creelman Market : winner of Eco-Innovator 2018

Creelman Market: winner of Eco-Innovator 2018

  Diversity Foodservices : winner of Greenest Restaurant over 10,000 square feet

Diversity Foodservices: winner of Greenest Restaurant over 10,000 square feet

  Community Cafe : winner of Most Improved 2018

Community Cafe: winner of Most Improved 2018

  Chic Alors! : winner Greenest Restaurant 2018

Chic Alors!: winner Greenest Restaurant 2018

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 LEAF Approved Supplier  Rethink Resource

LEAF Approved Supplier Rethink Resource

Biodegradable or Compostable? Which takeout container is “greener"?

By Jeanelle d'Eon

Labelling can be one of the most confusing aspects when looking for an environmentally sustainable product. When in comes to takeout containers, the terms "biodegradable" and "compostable" dominate in popularity and cause plenty of confusion. While these two descriptors may seem similar (even interchangeable), they can mean very different things and have major differences when it comes to the end of the product's life cycle.

Truly biodegradable products (such a paper-based takeout containers and wooden utensils) have the ability to break down completely in nature with the help of living organisms like bacteria, or they can be composted in a simple backyard composter. Although they break down easily in the right conditions, if they end up in landfill, they will produce methane (a potent greenhouse gas) during the breakdown process due to lack of oxygen. So it is ideal to ensure there is a proper processing facilities and receptacles in place to minimize the amount of these products that end up in landfill. 

Here's where it gets complicated: not all "compostable" food service products are biodegradable. Many newer products that are labelled as "biodegradable" or "compostable" (such as bio-based plastics), require industrial composting facilities to break them down. Unfortunately, not all municipalities have these facilities, so many of these products end up in the landfill where they will not break down. Or, if they do, it's estimated to take a few hundred years, or more.

Essentially, truly compostable, non-plastic products are a more environmentally sustainable choice, (ideally made from recycled paper-based products), but there are many things to consider. When it comes to choosing a take out container, restaurateurs should consider a few key things:

Does my municipality have industrial composting facilities? 

Are my patrons likely to dispose of these products properly, or will most of them end up in landfill? 

Considering the above questions, what product will have the least harm on the environment?

100% recycled, paper-based take out containers and wood-based utensils are a few of our preferred options. What type of container are you using in your restaurant, and why?

 

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