Terroir Pop-Up 7: Understanding the Impact of Food Waste with Bruce McAdams

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Today’s pop up episode features Bruce McAdams, a professor in the School of Hospitality, Food, and Tourism Management at the University of Guelph. He joined the faculty in 2009 after over 20 years of leadership experience in the Ontario hospitality industry. After starting his management career in operations and training with Darden Restaurants, McAdams joined Toronto-based fine dining company Oliver and Bonacini Restaurants. His most recent role was as the company’s Vice President of Operations.

McAdams has taught leadership to food and beverage management students at George Brown College in addition to his work at the University of Guelph. In 2017 he received an excellence award in service from the North American chapter for the Principles of Responsible Management Education through the United Nations for his work with the University of Guelph Sustainable Restaurant Project. He considers himself an advocate for a stronger restaurant industry and regularly speaks to major media outlets on restaurant issues.

Today we speak about some of his work on food waste and the impact that this has for those working in the hospitality industry, as well as some really fascinating research on the connections between food waste and the quality of life experienced in retirement living communities. 

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