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Caption: (L to R): Darryl Haus, maître d', Bloom Restaurant; Brad Lomanto, Chair, School of Hospitality and Culinary Arts; Keith Müller, Dean, School of Hospitality & Culinary Arts, and Institute of Food Processing Technology; ; Nicole Detlor, director, Conestoga Food Research and Innovation Lab and Dan McCowan, executive chef, Bloom Restaurant.
Magazine

Bloom becomes the first restaurant in Canada to display GHG emissions...

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By Nicole Di Tomasso Bloom Restaurant, an interactive live classroom located within Conestoga College’s School of Hospitality & Culinary Arts in Waterloo, Ont., has transformed...
Green Leadership Award
Canadian

KML Announces Winners of Annual Green Leadership Awards

Kostuch Media Ltd. - 0
TORONTO — Kostuch Media Ltd. (KML), publisher of Foodservice and Hospitality magazine and Hotelier magazine, has announced the 2024 Green Leadership Award winners. Bloom...
Organic Material Being Composted in Bin
Magazine

The Living Lab tackles food waste at Conestoga College

Kostuch Media Ltd. - 0
By Nicole Detlor Sustainability has come to be defined by the three Es in today’s global economy — Economy, Environment & Equity. At Conestoga College’s...
Foodservice and Hospitality magazine is the authoritative voice of Canada’s foodservice and hospitality industry. Established in 1968, Foodservice and Hospitality has a long history of engaging foodservice and hospitality decision makers — those with the authority to choose or recommend products and services.
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