Health concerns about red meat consumption, as well as the environmental impact of meat production, have fuelled an increased demand in plant-based proteins among Canadians. These calves are shown on the Grazed Right cattle ranch near Black Diamond, Alta., in 2016.
THE CANADIAN PRESS/Jeff McIntosh
Canadians are increasingly invested in their food – where it comes from, how it’s produced, and whether it’s healthy. Here are some predicted food trends for 2018.
Companies with no-tipping policies can affect customer satisfaction.
Pra Chid/Shutterstock.com
Restaurant tipping came to North America in the early 20th century and has become well-established here even as the practice is less common in the U.K. and Europe. Is it time to rethink it?
Five food experts peer under the bread to plumb the histories of the country’s unique sandwiches, from favorites like tuna fish to lesser-known fare like the woodcock.
Dairy cows at a family farm in Chilliwack, B.C. Sylvain Charlebois, a noted academic on food policy issues, says the federal government’s proposed tax reforms will hurt family farms.
CANADIAN PRESS/Jonathan Hayward
The color scheme, the music, even the weight of the servers – all can play a role in getting customers to spend money.
Customers who arrive on foot, by bicycle or by public transport contribute significantly more to the restaurant trade than the business owners realise.
Mik Scheper/flickr
A new study shows that restaurateurs would be better off advocating for better public transport access to their precincts rather than for more parking.
An All-American meal.
Cropped from firsttubedotcom/flickr
Chain restaurants vowed to make children’s menus healthier. But our analysis of menus across the country shows that kids’ choices still aren’t very good for them.
Yolanda Güse protesting outside a McDonald’s branch in Cape Town.
It doesn’t happen often that a multinational will blink when taken on by an individual. But a passionate campaigner’s successful crusade has shown how it can be done.
Blacks and Hispanics do tip, on average, less than whites. But research shows waiters aren’t only motivated by economics when they offer inferior service.