UoG Slow Food

Curious about the zero waste movement? Or just looking for an easy and delicious recipe? CAFP and Slow Food have your fix!
Come out on Monday March 25th from 5-7 in MINS 214 to learn about this amazing movement.
There will be a quick information session on how to reduce waste in the kitchen.
We will then be demonstrating how to cook an easy zero waste recipe, Stuffed Butternut Squash.
Participants can then do a trivia quiz where they will have the opportunity to win a prize!

Free entry for all!

RSVP to [email protected] with your name, phone number and any dietary restrictions you have. The deadline for reservation is Sunday March 24th.

On behalf of the University of Guelph Sustainable Restaurant Project, we’d like to invite you to our 2018 Annual Sustainability Symposium. This year’s theme is the plant based menus and the trend we are seeing – less meat more veggies.

We’d like you to join us, for an engaging industry discussion with inspiring and influential restaurateurs who have paved the plant based ways. If you are interested in restaurants, the environment, and the future of food please join us March 7th, from 3:30 to 5:30 in the OVC Pathology Building, room 1800.

Please note, this is a free forum, but we would appreciate your registration.
If you, or anyone you know is interested please RSVP at the link below

https://www.uoguelph.ca/hftm/2018-plant-based-menus

2018 'Plant-Based Menus' | School of Hospitality, Food & Tourism Management