Expect your Coffee Fix to Cost You More
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Keep up with the conversation here.
A tip too far? Why tipping fatigue may be setting in for North Americans
Another Look at Food Inflation Numbers
Will Your Steak or Burger Be a Victim of a Cyber Attack?
Should Justin Be Buying Us All Dinner Out?
Yet Another Plant-Based Burger
Coffee Cup Calamity
What's Happening with Food Service and Plant Based Meat?
Dandylion restaurant, Toronto: A choice for everyone
The psychology of dynamic pricing in restaurants
Bridging the retail and restaurant divide
Restaurants not only feed us, they shape our food preferences.
Less meat, more bugs in our food future
Meat tax will not significantly lower emissions and might just prevent reductions
Less Meat, More Choice: A look at key food issues in 2018
RELATED PROJECTS
Considering the complexity of food, it is no surprise that conversations about it can be broad and diverse. In order to better understand how people think about food, Mike is involved in several projects. Learn more about each project below.
UNIVERSITY OF GUELPH SUSTAINABLE RESTAURANT PROJECT
Our team is a group of students, faculty and community partners that are committed to working towards a more sustainable future for the restaurant industry. Every year we hold a forum, bringing prominent speakers to the University of Guelph to discuss issues in the Canadian Restaurant Industry.