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.”

Alberta Apparel

Alberta Apparel began 4 years ago, when founder Thomas Mo took notice that there were no clothing lines that represented the province and its beauty and history. Mo set out to do just that. “We do this by using symbols such as the Alberta Flag, animals that are found living in Alberta, and even photography.“

Wanting to create a social conscious brand, Mo decided to only use Made in Canada apparel from factories they know and trust. All of our contractors are based in Alberta as well. “We want to be a model for profit and non-profit companies on how you can be local, scale, use local resources, support your local economy, and be a social enterprise as well.” Mo has also been a leader in the fashion space by giving presentations to organizations and schools on such topics such as the fashion industry, consumerism, fast fashion and environmentalism. 

What’s next? Mo says they are now searching for manufacturers and fabrics that are utilizing best practices in terms of water conservation, reduced chemical usage, recycling materials, and decreased energy consumption.

“We believe that the future of our planet is important, and that our brand can make a big difference."

Sourcing locally means more money stays within your geography. This means that more money is available to be spent, saves, invested etc and some of this could come back to your business.

“It helps other small businesses with their dreams, and if we all pitch in, it makes a huge difference. Thanks for considering us, and sourcing local and ethical too."

And if that isn’t great enough, LEAF Certified members can now receive a discount on Alberta Apparel custom branded apparel projects.

Meet: Plastic Free Blue Bayfield

In 1998, a group of citizens responded to concerns about the quality of the water in their river and lake, resulting in the formation of FRIENDS OF THE BAYFIELD RIVER (FoBR). Since its inception, FoBR has planted hundreds of trees along the length of the Bayfield River, organized annual beach cleanups, restored riverbanks, lobbied all levels of government and worked with sister organizations along the coastline to raise awareness of the threats to their waters. FoBR was instrumental in having ultra violet water treatment added to the Clinton sewage system.

In 2005, FoBR became alarmed with plastic debris found during cleanup, much of it single-use water bottles. At the time, the Council of Canadians introduced the Blue Community Project. This project asked municipalities to acknowledge water as a human right, end the distribution of single-use bottled water and denounce the privatization of this resource. FoBR sought and received the support of 40 village organizations. As a result of this support, Bayfield is one of many worldwide communities, including Paris France, Zurich, Switzerland and many Ontario towns that are BLUE COMMUNiTIES. 2500 refillable bottles have been distributed and with the help of sponsors, five refill stations can be found in the village. Over 30,000 refills have been undertaken at these sites.

Recent Studies of the Great Lakes indicate that there are more than twice the pieces of plastics per square km in the Greats than in the oceans (225,000), – (440,000). This figure hastened the then Blue Community to join groups around the world intent on changing attitudes towards single use plastics. In the UK and throughout Europe, towns and villages have joined the campaign organized by the Surfers Against Sewage that is based in St Agnes, Cornwall. The Cornish coast and indeed the coastlines throughout the UK and Europe, were awash in plastics. These communities thus became part of the PLASTIC FREE COMMUNITIES project that now numbers 500.

Over 80% of Bayfield eateries (and growing number of retailers) now have committed to eliminate all single use plastics and polystyrene. This is just the beginning.

Thank you to the residents of Blue Bayfield for your leadership on plastic advocacy and awareness!

LEAF's Guide to Canada's Greenest Restaurants 2019

VICTORIA, BC, APRIL 16, 2019 - LEAF’s annual Guide to Canada’s Greenest Restaurants showcases the growing importance of environmentally sustainable foodservice. With nearly 100 LEAF Certified facilities across Canada, from independent restaurants, to small cafes, and large campuses, the green movement is making an impact.  

LEAF Certified restaurants are distinguished because of their dedication to sustainability, including water and energy conservation, waste reduction and composting, and local or sustainable food offerings.

“Choosing to dine with a restaurant that cares about their environmental impact is helping create change in the foodservice industry and moving Canada towards a greener future,” says Janine Windsor, LEAF President and Founder.  

The updated list of LEAF certified restaurants includes Craft Beer Market, who won the 2019 LEAF Award for Most Improved and are LEAF certified in all of their seven locations across Canada. The 2019 LEAF Award for Greenest Restaurant went to to River Café in Calgary, who continue to raise the bar in their commitment to sustainability.

LEAF’s top six most sustainable restaurants in Canada are:

• Cafe Belong, Toronto, ON

• Locals Restaurant - Food from the Heart of the Island, Comox, BC;

• River Cafe, Calgary, AB;

• The Coup, Calgary, AB;

• Degrees, Winnipeg, MB;

• Chic Alors!, Quebec, QC.

As LEAF approaches ten years as a Canadian not-for-profit, green dining options are  steadily growing due to both consumer demand and increased industry awareness. This past year LEAF launched a successful plastic-free dining challenge, which encouraged all restaurants to reduce or eliminate single-use plastics.

“These are no small changes,” says Windsor. “It’s estimated that plastics take approximately 400 years to degrade, so eliminating common single-use items is an important step in reducing plastic waste.”

Consumers can support a more sustainable foodservice industry by visiting a LEAF Certified restaurant and encouraging local restaurants to become LEAF Certified.

Follow LEAF on Twitter @LEAF_Canada, on Instagram @LEAF_Canada, and on Facebook L.E.A.F

Leaders in Environmentally Accountable Foodservice (LEAF) is Canada’s only nationwide, non-profit foodservice certification program. Established in 2009, LEAF helps restaurants reduce their environmental impact and makes it easy for patrons to identify green restaurants.  

Check out the guide below!

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!