Diversity Foodservices: "Greenest Restaurant over 10K square feet" LEAF award winner for 2018

Chef Jessica at Elements

We recently handed out our 2nd Annual LEAF Awards at the RC Show in Toronto. We thought we’d take a look back at one of our first recipients of a LEAF award, and find out if and how it has impacted their business.

Diversity Foodservices in Winnipeg, Manitoba, operates a number of restaurants including University of Winnipeg’s elements, Pangea’s Kitchen and Malecon, and Buffalo Stone Cafe. We asked COO Ian Vickers about winning a LEAF award.

Why did you apply for the LEAF awards?

IV: Sustainability is at the heart of the Diversity Foods mission.  We like to work with LEAF because having a 3rd party check that we are truly on-track brings a new level to our verification process.  We applied for the LEAF award because we have always thought of ourselves as leaders in the Sustainable Large Scale Food Service sector, and we wanted to know the validity of that claim.

Executive Chef Kelly

What has the award changed in your business? 

IV: Winning the LEAF award for most sustainable large food service establishment has brought a lot of pride to our team members.  It reminds our line cooks that what they do every day has meaning and has a verifiable impact.  We keep the award in a location where our whole campus team can see it as they start and end their days, to remind them that we are doing something unique here; and that uniqueness has been recognized by a national agency.

What do you like about the LEAF award?

IV: It increases the awareness of the importance of sustainability, and serves as a reminder that businesses can be sustainable actors and while they succeed financially.

What is the importance of investing in sustainability?

IV: Climate change is real. Resources are finite. A changing market of consumers now understand these things, and are willing to make purchasing decisions based on the ethics that a company presents.  The old model of profit maximization by pillaging from those already socially, culturally, and economically disenfranchised or by raping our planets natural habitats is quickly becoming outdated.  If a company wants to be relevant to its customers it now has to invest in sustainable systems that ensure equity for individuals in procurement, manufacturing and distribution systems as well as a solid plan for creation and disposal of goods that is either neutral or a benefit to the environment. 

The corporate cheese has moved;  move with it or starve.

Thanks to Ian Vickers and the whole team at Diversity Foodservices for their on-going commitment to sustainability!

2019 RC Show - Focus on SustainABILITY

With a “SustainABILITY” theme, the 2019 RC Show had a high bar to achieve. It did not disappoint. While all aspects of the term “sustainability” were explored, there was a heavy focus on environmental sustainability. For 3 days, thousands of restaurant owners, Chefs, and industry leaders were treated to educational, entertaining and inspiring events. And of course, delicious eats.

The Eco Pavilion, co-presented by LEAF, hosted eco-workshops that taught attendees how to reduce waste, save energy and money, and how to achieve the first steps to LEAF certification. IESO held the second Save on Energy Forum which focused on ways to reduce energy use and save money. Eye-opening panel discussions with CEOs and sustainability leaders provided unique insights into challenges and successes, and the future of sustainability in foodservice.

We capped off the Show by handing out the 2nd Annual LEAF Awards. It was a fantastic show. See you at the next RC Show, March 1-3, 2020!

2019 LEAF Awards

On Feb 26th, the 2nd annual LEAF awards were handed out at the RC Show in Toronto. The theme this year was SustainABILITY - and focused on all interpretations of the word. Of course, environmental sustainability was a major focus, and attendees were treated to eco-related workshops, panel discussions, and the latest in eco products and services. It was fitting to round out the show by recognizing leaders in the sustainable foodservice industry. 

We thank all of the applicants to the 2019 LEAF Awards, and are proud of all of our LEAF-certified members that operate with sustainability in mind everyday. We applaud your commitment to the environment and your customers!

Award: Most Improved

Recipient: CRAFT Beer Market (Vancouver, Kelowna, Calgary, Edmonton, Toronto, Ottawa)

The LEAF program is not about perfection, but about continuous improvement in sustainability, and CRAFT Beer Market has demonstrated their commitment to doing just that. They have added four new plant-based menu items, reduced most single-use plastics, and continue to ensure excellence company wide by getting all locations LEAF Certified.

Award: Eco-Innovator


Recipient: A & W Canada

The Eco-Innovator award was open to any restaurant or foodservice facility in Canada that has demonstrated innovative solutions to sustainable challenges or raised the bar for the industry.

Quick-serve restaurants (QSRs) are notorious for being highly wasteful. A & W has made a number of sustainable efforts that have not yet been by such a large QSR company, thereby raising the bar for the industry and proving that it not only can, but should be done.

For their waste initiatives, plant-based burger and elimination of plastic straws, A & W Canada was deserving of the Eco-Innovator Award.

Award: Greenest Restaurant


Recipient: River Café, Calgary

In order to be eligible for this award, the finalists had to be Level 3 LEAF certified, which is our highest level, and is itself cause for recognition. However, this restaurant has demonstrated a commitment to sustainability long before they become LEAF certified in almost 10 years ago, and continues to stand out for their high performance in all of LEAF’s 10 Areas of Sustainability.

Thank you to everyone who entered to win the award this year. Your commitment to improvement in the sustainable foodservice industry is inspirational.

Congratulations to all of our winners!