Download free the lab bistro7/7/2023 ![]() ![]() Nicole has 20 years of technical and leadership experience in new product development, innovation, quality assurance and regulatory affairs in the food industry. She has a leadership role in cultivating new and existing relationships between the food industry and Conestoga College. ![]() Nicole Detlor is the of Director, Food Research and Innovation at Conestoga College. Nicole Detlor, Director, Food Research & Innovation, Conestoga College Based on the collected data, our team will develop a GHG informed menu development process that incorporates packaging considerations, targeting an overall reduction in GHG resulting from the Bloom Kitchen menu. Our research will investigate the impact of providing GHG information alongside menu items on consumer purchasing behaviour. Food waste will be audited during the fall semester and strategies for reduction will be shared with the restaurant team with the goal of reduction. ![]() Using the GHG data as a new quality parameter, chefs at Bloom kitchen will create the winter 2023 menu. To date our team has developed a model to calculate GHG based on ingredient, recipe, and plate choices. The Living Lab will use this highly visible and interactive venue to demonstrate the impact of food, waste, and packaging choices on GHG through a simplified rating system. The Bloom Kitchen at the Waterloo Campus of Conestoga College is a full-service teaching restaurant, serving 300 students, faculty, and the local community daily. Join Stephen Thomson and Nicole Detlor, researchers at Conestoga College as they discuss their on-going research project funded by Colleges and Institutes Canada to create a Living Lab focused on reducing Restaurant Greenhouse Gas (GHG) Emissions. Living Lab: Restaurant Focused Greenhouse Gas Reduction Research Project ![]()
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