LEAF Announces Uber Eats as Sponsorship Partner
With a “SustainABILITY” theme, the 2019 RC Show had a high bar to achieve. It did not disappoint. While all aspects of the term “sustainability” were explored, there was a heavy focus on environmental sustainability. For 3 days, thousands of restaurant owners, Chefs, and industry leaders were treated to educational, entertaining and inspiring events. And of course, delicious eats.
The Eco Pavilion, co-presented by LEAF, hosted eco-workshops that taught attendees how to reduce waste, save energy and money, and how to achieve the first steps to LEAF certification. IESO held the second Save on Energy Forum which focused on ways to reduce energy use and save money. Eye-opening panel discussions with CEOs and sustainability leaders provided unique insights into challenges and successes, and the future of sustainability in foodservice.
On Feb 26th, the 2nd annual LEAF awards were handed out at the RC Show in Toronto. The theme this year was SustainABILITY - and focused on all interpretations of the word. Of course, environmental sustainability was a major focus, and attendees were treated to eco-related workshops, panel discussions, and the latest in eco products and services. It was fitting to round out the show by recognizing leaders in the sustainable foodservice industry.
We thank all of the applicants to the 2019 LEAF Awards, and are proud of all of our LEAF-certified members that operate with sustainability in mind everyday. We applaud your commitment to the environment and your customers!
Award: Most Improved
Recipient: CRAFT Beer Market (Vancouver, Kelowna, Calgary, Edmonton, Toronto, Ottawa)
The LEAF program is not about perfection, but about continuous improvement in sustainability, and CRAFT Beer Market has demonstrated their commitment to doing just that. They have added four new plant-based menu items, reduced most single-use plastics, and continue to ensure excellence company wide by getting all locations LEAF Certified.
Recipient: A & W Canada
The Eco-Innovator award was open to any restaurant or foodservice facility in Canada that has demonstrated innovative solutions to sustainable challenges or raised the bar for the industry.
Quick-serve restaurants (QSRs) are notorious for being highly wasteful. A & W has made a number of sustainable efforts that have not yet been by such a large QSR company, thereby raising the bar for the industry and proving that it not only can, but should be done.
For their waste initiatives, plant-based burger and elimination of plastic straws, A & W Canada was deserving of the Eco-Innovator Award.
Award: Greenest Restaurant
Recipient: River Café, Calgary
In order to be eligible for this award, the finalists had to be Level 3 LEAF certified, which is our highest level, and is itself cause for recognition. However, this restaurant has demonstrated a commitment to sustainability long before they become LEAF certified in almost 10 years ago, and continues to stand out for their high performance in all of LEAF’s 10 Areas of Sustainability.
Thank you to everyone who entered to win the award this year. Your commitment to improvement in the sustainable foodservice industry is inspirational.
Congratulations to all of our winners!
The Dishwasher was rhythmically humming while the sink behind it filled up two industrial basins of water to thaw some chicken. Hood fans worked constantly over pre-heated fryers and flat tops that were cranked and working at full capacity. House lights were all on.
No one was in the restaurant though.
In the evenings, I’d melt ice in the bar sink by running hot water, and then scoop handful after handful of plastic straws and throw them in the garbage. It was a moment of awakening that I realized that the foodservice industry is incredibly wasteful. Foodservice has one of the largest carbon footprints of commercial operations, yet it is a driver of our economy and a past time for many. There had to be a way to improve the way we do things. I looked into what sustainability resources were available for foodservice establishments and found very little. The seed was planted, and after two years of research and development, a nationwide non-for-profit was launched that focused on reducing the environmental impact of the industry and certified restaurants that are operating more sustainably.
It was the community of like minded people around me who made the first steps possible. The emerging green movement in Calgary welcomed and supported my idea. Our pilot restaurant was River Cafe, a high-profile restaurant in Calgary whose owner shared our philosophy and passion for sustainability, while keeping us mindful of important considerations in a successful business. This like-mindedness was then discovered across Canada.
LEAF started with one restaurant in Calgary and has grown to what it is today, nearly 100 LEAF certified facilities across Canada, from independent restaurants to small cafes and campuses. We want to make a big impact on the world around us in terms of environmental efficiency and waste reduction, and help reverse the current environmental direction we’re headed. This is the passion that drives us daily. Wo do this in two ways: we educate restaurants about the benefits of sustainability, both environmental and financial, and provide guidance to improve their operations. And it goes far beyond local food. We look at everything from the menu, to the chemicals they use to clean, energy practices, water use, social policies and more. But we also engage in the consumer world where we help consumers find our LEAF certified restaurants so they can show their support and feel good about where they choose to eat.
We now have third-party auditors and LEAF certified restaurants in most major cities in Canada. The auditor’s role is to work within their communities to reduce the environmental impact of local restaurants, and improve their environmental and economic sustainability, which ultimately benefits the local community. A lot goes into a restaurant getting a LEAF sticker on their door. The places that have it are passionate about sustainability, their communities and people.
As a non-profit, we work hard at creating more awareness for LEAF and what it means, why it exists. We know people tend to feel better by eating somewhere they know is more sustainable. These people who feel that it is important tend to spread the word and it’s this organic growth that propels us forward. We use social networks to increase awareness of the restaurants that are doing good things, and then that relationship is continued face to face and off the network, when our audience visits a LEAF restaurant for a truly great experience.
How can you help? Reduce your own impact by refusing disposable plastics when you go out to eat, look for LEAF certified restaurants and encourage your local restaurants to get LEAF certified. If you work in the foodservice industry and want to improve the sustainability of your restaurant, get in touch!
LEAF is proud to announce that we have agreed to support the UN’s Clean Seas campaign by continuing our commitment to tackling the plastic pollution problem. In June, we launched our Plastic-Free Dining Challenge, asking restaurants to reduce or eliminate single-use plastics, and earlier this year we launched our criteria version 4.0, which places a heavier emphasis on eliminating single-use plastics and requires all LEAF certified facilities eliminate plastic straws, bags, stir sticks and sandwich pokes, with requirements getting more stringent at each level.
Do your part to reduce plastic pollution - sign up for the Plastic-Free Dining Challenge!
And sign up for the Clean Seas campaign here: http://www.cleanseas.org/take-action
The annual ENERGY STAR® Canada awards are given to organizations who have made outstanding contributions to protecting the environment through superior energy efficiency. This year, Leaders in Environmentally Accountable Foodservice (LEAF) are proud to have been awarded the Recruit of the Year award from ENERGY STAR Canada.
This award recognizes LEAF’s green energy accomplishments as a national Canadian leader in sustainable foodservice standards. LEAF provides environmentally conscious knowledge, sustainable tools, and in-person support that ensure financial success of each restaurant, cafe, and food truck that we work with.
June 1, LEAF will launch our Plastic-Free Dining Challenge - a campaign aimed at addressing the use of single-use plastics in the foodservice industry and actively working to reduce them.
Plastics are entering our oceans at an alarming rate. According to Ocean Wise, an astonishing 86 per cent of all plastic packaging is used only once then discarded. It can take an estimated 400 or more years for plastics to degrade in the environment, meaning a large percentage of every peice that has ever been created, still remains. Read more here.
With the incredible success of recent movements like #StrawsSuck and #LastStrawToronto, the time is now to build on this momentum and look at ways to further reduce plastic pollution. We are asking you to join us in tackling the plastic pollution problem!
Not a restaurant? Encourage your favourite restaurant to join us!
LEAF has released our annual Guide to Canada’s Greenest Restaurants for 2018. For the past number of years, sustainable dining and various aspects of it , including local food, sustainable seafood, meatless menus, and environmental practices, have been listed as some of the top trends in restaurants and food service. Increasingly, restaurants are realizing that operating as a more sustainable business is also good for their bottom line.
Restaurants waste an average of 50 tons of food each year, and use 2.5 to 5 times more energy per square foot than other commercial buildings. 96 per cent of LEAF restaurants compost their food waste versus just 9 per cent of conventional restaurants. 85 per cent of LEAF restaurants use energy efficient or ENERGY STAR appliances versus just 52 per cent of conventional restaurants. LEAF restaurants consistently outperform conventional restaurants.
Consumers are increasingly more aware of the impact of their purchasing decisions, and gravitate towards more environmentally sound purchasing choices when presented with options. Dining at a LEAF certified restaurant takes the guesswork out of the equation for consumers. The restaurants on this list have all been audited by an independent third party, and demonstrate a commitment to operating in an environmentally sustainable manner. Canadian diners can find an updated list of LEAF certified restaurants in their area, year round, on the LEAF website.
We are continually raising the bar for what it means to be LEAF certified. In the coming weeks, LEAF’s version 4.0 criteria will be released, which places a greater emphasis on single use disposable plastics and food waste.
Support a more sustainable foodservice industry - visit a LEAF certified restaurant in your area today!
Don’t see one on the list in your area? Send them this link and suggest they get certified!
By Stephanie Ball
The School of Hospitality and Tourism at the Southern Albert Institute of Technology (SAIT) continues to push the sustainability envelope, more than five years after becoming LEAF certified.
Operations Manager Brad Rosenberger has been with the School of Hospitality and Tourism for 11 years and has witnessed and implemented many changes since joining SAIT.
Long before the City of Calgary rolled out its green bin program, SAIT was diverting organic waste in a big way. Large compost bins are provided all around the main campus, and they are getting a lot of use – especially in the culinary programs.
"We go through a lot when it comes to food,” says Rosenberger. “The green bins ensure we're doing our part for the environment and for SAIT itself.”
As an added bonus, both the culinary garden and campus landscaping areas benefit from the composted material and SAIT’s used cooking oil is reprocessed and used to produce biodiesel.
The school deals with many different suppliers and does their best to select sustainable food products.
“It’s about limiting our impact on the environment. It’s about being responsible,” says Rosenberger when asked what it means to be a sustainability leader.
SAIT has to set the standards and meet the needs of what the industry is demanding, he says. It's an important because students are going out into the world after they graduate to become executive chefs or hotel managers. They are the future of sustainability and so SAIT's environmental practices play a key role in teaching students to adapt and think ahead.
Rosenberger and SAIT’s School of Hospitality and Tourism are optimistic about the future and advancement of Alberta’s sustainability movement.
“Good things are happening.”
Six years ago, while visiting the University of Guelph and their Sustainable Restaurant Program (UGSRP), I first heard the term “straws suck”. Bruce McAdams, UGSRP’s co-creator and sustainable hospitality expert, and I were discussing the issue with plastic straws, when he said he wanted to have t-shirts made that said “Straws suck” to build awareness. The phrase was was clever, and it was accurate.
It has only been the last couple of years though, that awareness of the issue has grown and a slow rebellion against single-use disposable plastics is forming. Local and federal governments are taking steps to eliminate these sources of plastic pollution, such as implementing plastic bag, straw and micro bead bans and using Canada’s G7 Presidency to encourage other countries to take action such as a plastics charter. Canada has also joined the United Nation’s CleanSeas Campaign.
“With approximately 8 million tonnes of plastic ending up in the ocean every year, the CleanSeas campaign is working with governments, the private sector and the general public to phase out the production and consumption of single-use plastics and microbeads within the next five years. If no action is taken, there could be more plastic than fish in the oceans by 2050.” (Source).
Why the attack on plastics?
Resource intensive, used for only a brief amount of time, and then discarded to live out an eternity in a landfill or oceans, single-use, disposable plastics don’t make sense. According to Ocean Wise, an astonishing 86 per cent of all plastic packaging is used only once then discarded. It can take an estimated 400 or more years for plastics to degrade in the environment, meaning a large percentage of every peice that has ever been created, still remains.
It is estimated that we throw out 57 million plastics straws per day in Canada. Plastic bags (produce and grocery), coffee lids and plastic bottles and caps are also among the top plastic items that are consumed and discarded almost immediately. This culture of convenience has created a literal sea of plastic pollution. It is estimated that 8 million metric tons of plastic enter the oceans every year. The now infamous North Pacific Gyre, also known as the Great Pacific Garbage Patch, occupies an area that is twice the size of Texas. According to the UNESCO, Plastic debris causes the deaths of more than a million seabirds every year, as well as more than 100,000 marine mammals.
“For sea birds and larger marine creatures like turtles, dolphins and seals, the danger comes from being entangled in plastic bags and other debris, or mistaking plastic for food. Turtles cannot distinguish between plastic bags and jellyfish, which can be part of their diet. Plastic bags, once consumed, cause internal blockages and usually result in death.” -
But, despite these major issues, plastics have become part of our lives and, in some ways, (yes I’ll say it, and cringe as I do) have made it better. Working in hospitals, I know plastics are everywhere. Plastic IV and medication bags deliver life-saving medications and improve sterility for patients who are at high risk for deadly infections, and plastic breathing tubes keep people alive when they are critically ill. Yes, plastics can serve a vital purpose that we have no adequate replacement for in the present. But whether it’s useful or not, the evidence is clear: our planet and wildlife simply cannot handle the amount of plastic that we currently produce and dispose of.
Let's talk solutions
Unfortunately, we will probably never be entirely rid of plastics. However, we can and absolutely should do everything we can to decrease our use and get away from the convenience-centric mindset that is contributing to the mass amount of plastic pollution.
Health care aside, there are many industries that can significantly reduce or even eliminate plastics altogether right now (excessive plastic packaging comes to mind). Straws and bags are the target today, but all single-use and disposable plastics are on the chopping block. As consumers, we can become more aware of our own plastic consumption, refuse items that don’t meet our standards, and ask that companies provide better alternatives.
FIND ALTERNATIVES and INNOVATE
These two really go together. There will always be people who want their convenience and a even a need or desire for plastic-like material. We need innovation to find suitable alternatives for plastic materials that won’t end up polluting the environment and don’t result in harmful micro plastics as they breakdown. There are many companies that are developing innovative solutions to replace plastics, and even keep some or all of the convenience that we’ve become accustomed to. Sometimes, the solution may be painfully simple, such as going back to the way things were - e.g. milk and beverages in glass bottles.
Putting the onus on companies who produce these plastics to find ways to properly collect and manage them, and taxing those that don’t comply, may provide an incentive to reduce their reliance on them. Better recycling options for plastics that are, for now, unavoidable.
CLEANUP THE MESS WE’VE MADE
Lastly, while we focus on reducing further plastic pollution, a group of brilliant engineers, researchers and scientists can develop plans to clean up the plastics that are already in the oceans. Organizations like The Ocean Cleanup are working on just that.
This is the beginning of LEAF’s renewed focus on plastics. Version 4.0 of the LEAF criteria places a heavier emphasis on reducing and eliminating single use plastics. Stay tuned for more exciting initiatives to address plastic pollution in the coming months.
If you're a restaurant or foodservice operator, contact us to get involved.
President & Founder, LEAF