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!

RC Show 2018: sustainability up front

Over 20,000 chefs, restaurateurs and industry professionals attended the RC Show in Toronto on Feb 25-27th, 2018. LEAF was a co--presenter of the Eco Pavilion, which featured businesses and organizations to help attendees address waste, find rebates, learn about the ENERGY STAR program and more.

Day one featured a great discussion on the Business Case for Sustainability. Bruce McAdams of the University of Guelph's Sustainable Restaurant Program (UGSRP) started off the talk by highlighting the economic benefits of incorporating sustainability into operations and stats to provide context.  A panel discussion with five LEAF certified restaurateurs followed, each discussing their challenges and successes in their sustainability journey, and providing valuable insight and advice. 

The talk wrapped with each chef offering their recommendation for the best sustainable change they made - either economically or greatest impact with least investment:

• Chef Cam McGowan from CRAFT Beer Market suggested starting with a waste audit of garbage, compost and recycling - laying everything "out on a tarp" to seeing what you're actually throwing away.
   
• Ian Vickers, COO of Diversity Food Services, recommended placing compost containers by each service station and taking the garbage out of the way. Ian suggested placing the garbage at the back of the house created a "walk of shame" to throw something out, ensuring anything that could be composted or recycled, was.
   
• Evelyn Gharibian from Hearty Catering, favoured monitoring water use and implementing conservation systems as means to reduce water use and cost.
   
• Elio Zannoni of Gusto Commissary and Catering highlighted the ease and impact of eliminating plastic straws and stir sticks.
   
• Brad Long of Cafe Belong recommended working towards being a Certified B Corp, and stressed the importance of measurement.

Kim of Montgomery's Restaurant

Throughout the show we collected pledges in our Pledge to Win contest - encouraging foodservice operators to make a sustainability pledge. We captured pledges for everything from  purchasing ENERGY STAR appliances and installing low flow fixtures, to eliminating plastic straws! 

The final day of the show featured the SaveONEnergy Forum presented by IESO where the focus was on SAVING. We heard first hand accounts of how big and small energy efficiency strategies had lead to major operational cost savings. 

Chic Alors! saves $700 per month with LED lighting and realized a payback within 7 months of the initial investment

Sheridan College campus was able to reduce the temperature by two degrees in the winter by installing ENERGY STAR window film, resulting in substantial cost savings

Kim of Montgomery's restaurant kept costs in check by choosing ENERGY STAR appliances, unplugging equipment when not needed, filling in cracks in the walls and around windows and doors, installing thick curtains and rugs as insulation, and more

At the end of the SaveONEnergy Forum, ENERGY STAR Canada, in partnership with Restaurants Canada, IESO, LEAF and Newspring Energy, launched their Foodservice Energy Challenge, which will give participating restaurant and foodservice facilities the opportunity for deep discounts on ENERGY STAR equipment and a chance to win prizing. 

The show was capped off with the first LEAF Awards, presented to four incredibly deserving companies. Diversity Foodservices, Chic Alors!, Community Cafe and Creelman Market all took home awards. Learn more about the winners here.

Thanks to Restaurants Canada for putting on an amazing show and highlighting sustainability! We look forward to the RC Show 2019 where the theme will be Sustainability! 

Creelman Market: winner of Eco-Innovator 2018

Diversity Foodservices: winner of Greenest Restaurant over 10,000 square feet

Community Cafe: winner of Most Improved 2018

Chic Alors!: winner Greenest Restaurant 2018

LEAF Approved Supplier Rethink Resource