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EQUIPMENT NEXT GENERATION This food pulper from Meiko is one example of how waste-handling equipment has evolved ing to attain carbon neutrality. “The actual cost of being a sustainable business is only marginally higher than a non-sustainable one,” says McNeil. “And even now, we’ve got it down because we actually save a lot of money on garbage disposal. Everything that comes into our building gets diverted, so we produce almost no trash.” Most of that diversion is accomplished through composting, which is becoming a more attractive option for small operators as associated costs decrease over time, thanks to wider adoption. A great example of getting creative with food-waste reduction is Big Wheel Burger’s approach to eliminating disposable food packaging and wares. “Our idea was that everything in our customer area was going to be compostable,” says McNeil. “We don’t supply any of our products in disposable packaging. We don’t sell bottled water, for example. It took us a long time to find a compostable straw but we eventually found one.” Larger QSRs are reducing waste by taking a step back to washable wares in place of disposable. “Food courts typically use disposable wares that get dumped at the end of the day,” says Gary Lee, Meiko’s director of Sales. “We’ve installed a couple of our ware-washing systems in Toronto at Yorkdale Shopping Centre and Scarborough Town Centre, where they’ve moved to using recyclable wares in their food courts. They now have trays, plates, bowls, cups and utensils that are washed and cleaned in a backroom and then brought back out to be reused at all the different vendors in the food court.” While food-waste pulping and composting are like the hybrid car, says Pavlovic — a viable solution for the present while the groundwork for the final solution takes place — North America has work to do to catch up with Europe on developing a biomass system. “We’re at the point where there are alternatives but we’re waiting for the technology to catch up. So, you’ve got things today in the foodservice sector equal to the hybrid car, because you can’t tell a customer who wants a great solution, ‘Call me back in 20 years.’” FH MEIKO THANK YOU TO OUR SPONSORS for making our inaugural conference on Sept. 18, 2017 a resounding success!
Conserve up to one gallon of water per hand wash with sensor faucets WE KNOW SUSTAINABILITY. Conserve up to 4.75 GPMs with a 0.25 GPM dipperwell Switch to low-flow spray valves and save time, water, energy and labor Choose the right flow restrictor to save water with any faucet That’s why you can trust T&S to help conserve both natural and financial resources. Today’s green building projects require products that last longer, use less and conserve more. From low-flow pre-rinse spray valves and electronic sensor faucets to aerators, cartridges and more, you can count on T&S for reliable, low-flow plumbing solutions, all manufactured responsibly. Because it’s not just about how well it works — it’s about how well it’s made. When it comes to sustainability, water and energy conservation is just the start. Learn more about the big picture at tsbrass.com/sustainability today. Low-flow products from T&S Brass can help earn points in multiple categories toward LEED certification.
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SUSTAINABLY SPEAKING Responsible se
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VOLUME 50, NO. 7 | NOVEMBER 2017 TH
Page 5 and 6: EST. 1968 | VOLUME 50, NO. 7 | NOVE
Page 7 and 8: MONTHLY NEWS AND UPDATES FOR THE FO
Page 9 and 10: FORD COMMERCIAL VEHICLES THIS IS WH
Page 11 and 12: IN BRIEF MTY Food Group Inc. has co
Page 13 and 14: WOMEN IN TOURISM & HOSPITALITY Reet
Page 15 and 16: PHOTO CONTEST It’s Canada’s bir
Page 17 and 18: FROM THE DESK OF ROBERT CARTER GLOB
Page 19 and 20: n July 22, 1992, as disgruntled fis
Page 21 and 22: Call today for your FREE SAMPLE of
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Page 26: FOOD FILE Ingredient Spotlight ® T
Page 29 and 30: In fact, according to Foodservice F
Page 31 and 32: There are more reasons than ever to
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Page 35 and 36: THE HOSPITALITY MARKET REPORT THE D
Page 37 and 38: ICONS & INNOVATORS Known for foster
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Page 41 and 42: legacy. But I’ve learned so much
Page 43 and 44: culture of food and photographs. Jo
Page 45 and 46: SEGMENT REPORT OPERATORS ARE TAKING
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Page 49 and 50: Tim Johnston Owen Sound, Ont. oh Ca
Page 51 and 52: oh Canada! Andrew Evans Vaughan, On
Page 53 and 54: EQUIPMENT WASTE NOT, WANT NOT As No
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