Greening an Icon - The CN Tower gets LEAF Certified

Executive Chef John Morris

As a world-class attraction, The CN Tower knows that it needs to be a leader in sustainability and show that venues of all sizes can implement change, to make change. The CN Tower sees over 1.9 million guests and 360 serves more than 350,000 diners in a year. Numbers like that make a dramatic impact. 

We all know that every little bit counts when it comes to making sustainable choices to help reduce our footprint on the environment, which is why the CN Tower has made changes to how they operate, in order to help reduce their impact. In spring of 2019, the CN Tower also achieved LEAF Certification for the work that they’ve done. The 400-seat 360 Restaurant has received a Level 2 LEAF Certification, and Le Café and VUE Bistros are Certified LEAF Cafés. 

What makes The CN Tower LEAF certified?

Small yet important changes like moving to paper straws and to products made with compostable materials wherever possible. Their onsite Culinary Gardens grow a range of herbs, fruits and vegetables that are used in 360 Restaurant, as well as serving as an opportunity for education.

The CN Tower has reviewed all suppliers, and where possible made the change to a local supplier or had existing suppliers source local ingredients. From the Tower, you can see many of their suppliers or the regions where they are located. By sourcing more local ingredients, 360 is making a major economic impact locally.

Several years ago, the CN Tower made the decision to feature Ontario craft beers only. 360 also instituted a wine mandate to feature more local, artisanal, limited supply, and hard to find Ontario wines.  But they don’t stop at beer and wine - they have also developed a Canadian focused cocktail list with all cocktails being driven by a Canadian based spirit.

“The opportunities in our field to make positive changes are plentiful, and can have a global impact.  Our team is seen as leaders in this area and we want to inspire others to take more action.  Achieving LEAF certification for the CN Tower and 360 Restaurant was key for us as it shows our commitment to being environmentally responsible with our foodservice.”

Executive Chef John Morris, 360 The Restaurant at the CN Tower

In 2018 the CN Tower installed an ORCA, an innovative food waste solution system that mimics the natural digestion process. ORCA uses mostly air, along with water and microbiology to turn the food waste from the base kitchen for 360 Restaurant, into an environmentally safe liquid that goes down the drain and is disposed of using the existing sanitary sewer infrastructure.  This reduces the amount of food waste that needs to be picked up and transported.

Due to this technology our environmental footprint has been reduced in the following ways:

• 11.24 tons of food waste was diverted

• 6,350 litres of diesel fuel were not used

• Reduced methane gas by 7.31kg

• Reduced carbon dioxide by 9.89 tons

360 Restaurant has achieved FeastOn Certification and also recently received the Greenest Choice TO award for a FeastON Certified Restaurant. They are also Ocean Wise certified for sustainable seafood.

“We will continue to find ways to lessen our environmental impact, but in the mean time we encourage you to come and experience what we have done so far.”

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!

LEAF becomes ENERGY STAR™ Participant

LEAF is proud to announce that we are an ENERGY STAR participant. For years, our program has emphatically promoted the ENERGY STARY program for its important work in reducing the energy consumption of the foodservice industry. Energy use is one of the largest contributors to the environmental footprint of the foodservice facilities. With the ENERGY STAR program, foodservice operators can choose equipment that not only uses less energy, but saves them money in the long run. 

LEAF heavily encourages our members to replace their equipment with ENERGY STAR equipment when their current pieces near the end of their life, or when retrofitting their kitchens. In fact, the energy section of the LEAF criteria is one of the most heavily weighted, and using ENERGY STAR equipment significantly helps our restaurants reach the amount of points required for certification. In addition, to be Level 3 LEAF Certified (our highest level), at least 60% of a restaurant’s equipment must be ENERGY STAR certified.

We are happy to be working to promote such an important program. Stayed tuned for more information on the ENERGY STAR program, tools and tips to help you reduce your energy use further.

To learn more about the ENERGY STAR program, click here.