A recap on the Ryerson University Sustainability Event

Guest Speakers: Joshna Maharaj,Meredith Hayes, Fiona Yeudall

On Tuesday October 29, 2013 our George Brown College Branch was invited to attend a Sustainability Event at Ryerson University. They had three guest speakers who talked about the seasonal ingredients, experience in the industry, and about the challenges using the triple bottom line theory of the food cycle.

Two of our members from the George Brown College Branch have shared their experiences below.

CAFP GBC Member, Mitchell Valdez

I have participated to go to an event where you get to meet and listen to some of the most experienced people at Ryerson’s University who have interest in healthy eating, nutrition, and agriculture. The students at Ryerson’s Nutrition program planned the event well, they made and provided the food which reflected and complemented what the event was all about. My personal experience overall in “Sustainability in Food Services” was an enjoyable event and I recommend it for those who are interested in healthly eating, nutrition, and agriculture.

Vice President of Events, Emily Meko

I recently had the opportunity to attend a Sustainability in Foodservice event at our sister branch, Ryerson CAFP. We heard from three speakers who talked about a wide range of topics related to sustainability. Joshna Maharaj shared her experiences on improving hospital foodservice by bringing in more scratch cooking, local foods, while Meredith Hayes spoke about Foodshare, a program designed to engage students in growing and trying new foods. Fiona Yeudall wrapped up the event by talking about all the factors that we must consider when we talk about sustainability, ranging from social, environmental, and economical factors.

What struck me most about the event was that all of the speakers’ experiences involved working closely with professionals from all walks of the foodservice industry. We heard about foodservice directors working with chefs, clinical dietitians, and farmers and we heard about nutrition managers working with farmers, teachers, and students. As Fiona Yeudall concluded, working alongside other disciplines can be challenging, but extremely rewarding. To me, learning to work with professionals from other disciplines is not only rewarding, it is a necessity. This to me exemplifies the importance of what we do with the CAFP. We are all about networking and making connections within the industry. To our members: if you are a culinary student, you will not just be working with chefs. If you are a tourism and hospitality management student, you will not just be working with hotel managers. You have to understand the perspectives of those you will work with to be successful. CAFP GBC would like to extend our thanks to Ryerson for inviting us to this great educational panel.

For another recap and photos from the Ryerson University Branch, click on the link below:

http://cafpryerson.wordpress.com/2013/10/30/sustainability-in-food-service-event-recap/