It may come as a surprise, but food trucks are inherently less wasteful than traditional restaurants in many ways. Once they arrive at their destination, they use only a fraction of the utilities that larger brick and mortar restaurants use. Food trucks must also contend with unique challenges, such as limited space for food and supplies (including water) forcing them to conserve as much as they can and making them highly aware of waste. When it comes to overall emissions, there doesn’t appear to be a definitive answer as to which setup comes out ahead.
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
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.
The talk wrapped with each chef offering their recommendation for the best sustainable change they made - either economically or greatest impact with least investment:
- 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.
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.
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!
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?
On Feb 27th, the first LEAF awards were handed out at the RC Show in Toronto. After a jam-packed three days of food, innovation and sustainability discussions, the show was capped off by recognizing leaders in the sustainable foodservice industry.
We thank all of the applicants to the 2018 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: Community Cafe, Calgary, AB
The LEAF program is not about perfection, but about continuous improvement in sustainability, and Community Cafe (run by Community Natural Foods) has demonstrated their commitment to striving for better. When Community Cafe first became certified in 2012, they were already operating in a sustainable manor - local and sustainable food, sustainable seafood, a high percentage of vegan and vegetarian dishes, wind powered by Bullfrog Power, water-conserving fixtures, composting, and more! Since that time, Community Cafe has aimed to become a zero-waste facility, purchased ENERGY STAR appliances, and become an official OceanWise partner, establishing themselves amongst the more sustainably run businesses in Calgary.
We are proud to recognize Community Cafe for their commitment to always doing better!
Award: Greenest Restaurant over 10,000 square feet
Recipient: Diversity Foodservices, Winnipeg, MB
Diversity Food Services operates a number of restaurants (Elements, Malecon, Pangeas Kitchen, Buffalo Stone Cafe) all of which are all LEAF certified. Operating a large-scale foodservice facility can present some unique challenges to certain sustainability goals (securing large, consistent quantities of local food, retrofitting components that are part of a larger institution, etc). Diversity Food Services has demonstrated innovation and commitment in overcoming these challenges and stands as a leader in sustainable facility operations.
Their achievements include sustainable (Ocean Wise) seafood, a high percentage of local food, wide variety of meat-free dishes, recycled and compostable supplies, LEED certified buildings composting, and more, making Diversity Food Services deserving of this award.
Recipient: Creelman Market
The Eco-Innovator award was open to any restaurant or foodservice facility in Canada that has demonstrated innovative solutions to sustainable challenges. For large scale facilities, procuring local and seasonal produce year round can be a challenge in Canada. Creelman Market overcame this by implementing a large scale food preservation operation, which allows use of local produce in their facilities year round. While the concept of food preservation and canning may not be new, the scale to which this facility has undertaken it to ensure they are using as much local food as possible every month of the year, has taken it to a new level and solved a local food challenge for Canadian food service facilities.
Award: Greenest Restaurant
Recipient: Chic Alors!, Quebec, QC
In order to be eligible for the Greenest Restaurant award, restaurants had to be Level 3 (our highest) LEAF certified restaurant. While all Level 3 LEAF restaurants are high-performing and deserving of recognition, Chic Alors! stood out as a true leader for 2018, being engaged in all 10 of LEAF’s Areas of Sustainability. Chic Alors! has geothermal heating, electric vehicles for delivery, their own beehives, LED lighting and more.
Hugues Philippin, owner of Chic Alors!, credits his decision to operate as a sustainable restaurant as a key factor in operational cost savings.
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!
We’re gearing up for the RC Show in Toronto February 25-27th - just a few short weeks away! As title sponsors of the Show’s Eco Pavilion, LEAF is very excited to present the “Pledge to Win” contest.
The "Pledge to Win" contest will encourage foodservice operators at the show to make a “green” pledge (big or small) such as “go straw-less”, “switch to renewable energy” or “get LEAF certified” for the chance to win an “Eco” prize package to start their sustainability journey.
In order to be entered to win, pledgees must share their pledge on social media with the hashtag #RCShow2018 and tag @LEAFCanada and @RestaurantsCanada. The Pledge to Win contest will encourage a large number of restaurateurs to implement new sustainability initiatives and set concrete goals. It will also bring awareness to the environmental impact of the industry and highlight how easy first steps can be.
The winner will receive an Eco prize package valued at over $1000.
A big Thank you to our “Pledge to Win” sponsors:
Other Must-see sustainability events at the show include:
Business Case for Sustainability
Sunday, Feb 25, 2:00 pm - 3:30 pm
Join us on the main stage for an enlightening panel discussion with Bruce McAdams, foodservice and sustainability expert, as he presents the business case for sustainability and how it can positively impact your business.
Bruce will be joined by LEAF Certified facilities to share their journeys, successes and challenges around "going green" and being part of the LEAF program.
KEYNOTE & MODERATOR:
Bruce McAdams, Professor, University of Guelph
Brad Long, Chef & Owner, Café Belong & Belong Catering - Evergreen Brick Works
Elio Zannoni, Executive Chef, Gusto 54
Evelyne Gharibian, Founder, Hearty Catering Inc.
Ian Vickers, COO, Diversity Food Services
Cam McGowan, Executive Chef, CRAFT Beer Market
Save on Energy Foodservice Forum
Tues, Feb. 27, 7:45am-1:00pm
Save energy, manage your utility costs and help your business. Hear about the latest in energy efficiency programs and about available training and support. Learn from industry leaders and experts about the most innovative products, technologies, and ideas to manage your costs and increase your bottom line. Knowledge is power, don't stay in the dark.
The first annual LEAF Awards will be handed out on the main stage, recognizing leaders in the sustainable foodservice industry. Categories include:
Greenest Restaurant over 10,000 square feet
Don't miss this incredible show!