Interested in sustainability for your business, but don’t know where to start?

As a restaurateur, it can be difficult to find out which sustainable change you should implement first, and what practices make the most sense for your business. However, the opportunities to save money, build brand loyalty, and make a difference are bigger everyday when it comes to  going green.

Visit our Eco Pavilion at this year’s RC show and learn from a panel of seasoned chefs and a restaurant COO.  These experts share a commitment to sustainability which lead to LEAF certification (Leaders in Environmentally Accountable Foodservice), and will be able to tell you why, and how you can do the same.

You’ll discover:

  • what sustainability is,
  • what goals the panel members set,
  • how they achieved those goals,
  • why they chose to become LEAF certified,
  • and much more.

Bring your questions, hear their successes, and learn from their dedication.

The panel consists of chefs and a COO from five restaurants:

  • Hearty Catering – chef and owner Evelyne Gharibian

    After spending a decade cooking and entertaining for family and friends, Hearty Catering founder and owner Evelyne Gharibian decided to bring the fusion cuisine she loved to a broader audience and started Hearty Catering.

  • Craft Beer Market – executive chef Cam McGowan

    A Winnipeg native, Cam worked in various restaurants in his hometown before moving to Alberta’s Bow Valley, where he spent nearly seven years. His career as an executive chef took him to Vancouver where he spent several years before joining CRAFT Beer Market.

  • Cafe Belong – chef and owner Brad Long

    Brad Long is a pioneer in advocating ethical, local, organic, and sustainable practices from dirt to dish, and a strong, vocal leader in the national food scene.

  • Gusto 54 – executive chef Elio Zannoni

    Elio’s adventurous culinary exploits took him near and far. His passion for food and his worldly palate soon led him back to his Italian roots. In 2015 Elio travelled to Naples, Italy to complete the world-renowned Associazione Verace Pizza Napoletana certification program.

  • Diversity Food Services – Chief Operating Officer Ian Vickers

    Prior to starting with Diversity, Ian had never heard of a social enterprise or the multiple-bottom line business model. Diversity’s core business is to be a sustainable social enterprise providing meaningful employment to marginalized individuals, while providing healthy food to the community that supports a vibrant local economy.

Panel Facilitator: Bruce McAdams

Bruce McAdams has worked for 30 years in the foodservice industry in various roles in management and training. He joined the faculty of the School of Hospitality, Food and Tourism Management at Guelph University in 2009.  In 2011 Bruce started the University of Guelph Sustainable Restaurant Project (UGSRP).  UGSRP holds yearly symposiums on issues regarding sustainability in Canadian restaurants, and acts as a research avenue for faculty and students.

Don’t miss this chance to learn from the best and grow your business stronger and greener!
Get your tickets here!

Janine Windsor
Janine Windsor
What is LEAF?

LEAF Canada’s only nationwide, non-profit foodservice certification program that works to reduce the environmental impact of the industry, certifies leaders and helps consumers find LEAF certified restaurants. LEAF was founded by Janine Windsor in 2010.  Janine is a registered nutritionist who understands the value of healthy, nutritious food. She did not stop here and extended the concept of health to environment and communities. From 2008 to 2009, Janine gathered a group of experienced environmental and foodservice professionals to develop what LEAF has become today.


Eva Greff, Sustainable business consultant working with restaurants and businesses in foodservice to help them integrate sustainable practices in daily operation. For a list of services visit the NewSpring Energy website or contact her here.