The Sustainability Imperative
What comes next for foodservice? by Jillian Rodak, VP, Sustainability, Restaurants Canada 2025 was an interesting year for…
MENU Tag: Sustainability
Conscious Sourcing
Insights on Building a More Resilient and Sustainable Food System with Rebecca Mackenzie, President and CEO of the…
Sustainability in Action in Canadian Foodservice
Across Canada, the foodservice industry is undergoing a transformation, with operators finding innovative ways to protect the environment…
From Compliance to Competitive Advantage: Leveraging Sustainability for Growth
MENU in conversation with Jillian Rodak, VP Sustainability, Restaurants Canada In today’s world, where environmental impact is a…
At the Intersection of Sustainability and Social Change: Chef Jean-François Archambault’s La Tablée des Chefs
Since its inception in 2002 by Chef Jean-François Archambault, La Tablée des Chefs has been on a mission…
Chef Rodrigo Pacheco on Nature, Sustainability & the Evolution of Gastronomy
Chef Rodrigo Pacheco is not just a culinary artist—he is a pioneering force who has intertwined high-level gastronomy…
It all starts with an honest potato.
By: Carl Heinrich It may have taken a pandemic, but local food has come of age and is…
Robert Spencer Hospitality: Engineering Circularity & Resilience Into Farm-to-Table Operations
Chef & Proprietor: Paul Shufelt | Groupex member since: before 2015 | Edmonton, Alberta Edmonton-based restaurant group Robert…
