Sustainable Food Production Comes in Many Forms, Not Just Organic

by

Opinion

My daughter Kate and I headed out last Sunday afternoon to Kitchener to hear about a new – and what I consider very different – food service being debuted at the storied Walper Hotel. Up the staircase through the doors of the second-floor terrace ballroom, 250 curious guests were lining up at more than a dozen food stations positioned throughout the long, rectangular room. The stations were being steadily replenished with something seldom seen at the Walper – that is, someone else’s cuisine. On this day, management relaxed what area entrepreneur Anne Marie Heinrichs said is an our-kitchen-only food policy,…

Register to continue reading

Join the RealAg Community

Create a FREE account to access exclusive content, get access to invite-only webinars and, while supplies last, we’ll send you a RealAg hat!

  • Focus your experience on RealAgriculture.com by managing your shortcuts and commodities
  • Favourite articles to save for later reading
  • Manage your newsletter subscriptions
  • Comment on articles (restricted to members only)
  • Did we mention the free RealAg hat?!

Register

Login








Please register to read and comment.

 

Register for a RealAgriculture account to manage your Shortcut menu instead of the default.

Register