CONESTOGA COLLEGE
Reducing food waste focus of sustainability event at Bloom

Chickpea meringue cookies were the surprise star of the Sustainable Development Goals (SDG) Week event hosted at Conestoga's Bloom restaurant.

Bloom executive chef Dan McCowan talks about the award-winning sustainability initiatives at the restaurant, including software displayed behind him that calculates the greenhouse gas emissions of meals on the menu.

The sweet treats made with chickpea water, also called aquafaba, joined a banquet of other dishes showcasing the humble chickpea with a focus on reducing food waste while enjoying healthy and flavourful foods.

"Everything was done with a focus on how to use food you have in your fridge," Bloom executive chef Dan McCowan told students, employees and others attending the event held on March 4 at the Waterloo campus.

McCowan talked about "stretch meals" - a creative way to extend the life of ingredients and ensure nothing goes to waste. The chickpea falafel, for example, incorporated pureed arugula and spinach. Not only does the puree add flavour and nutrition to the falafel, but it's also a good way to use up wilted leafy vegetables. Roasted and pureed carrots gave the hummus a nutrition and flavour boost.

Bloom's award-winning initiatives to support responsible consumption and production - one of the United Nation's sustainable development goals - were also showcased. The student-run restaurant is dedicated to fostering education and action towards sustainable food systems, including reducing single-use plastics and supporting sustainable practices in the restaurant industry.

Conestoga is a Canadian pioneer in adopting a tool to measure the climate footprint of Bloom menus. 

Conestoga was the first academic institution in Canada and Bloom the first restaurant in Ontario to adopt the new software. This follows Bloom being the first restaurant in Canada to put greenhouse gas icons on its menu to allow diners to make informed decisions about their meal.

Visitors could also see demonstrations of the software, which McCowan said has taught him a lot about which foods contribute more or less to global warming.

"All of these things are part of the evolution of restaurant culture," McCowan said.

Posters on display showed the tremendous scale of food waste and the environmental impact of getting food to the table. More than half of all food in Canada - 58 per cent - is lost or wasted annually. A third of global GHG emissions come from the food system, including production, transportation, packaging and processing.

"It was incredible to see faculty, staff and students come together to learn about and celebrate the many sustainability-related accomplishments at Bloom," said Laura Matheson, director of Sustainability.

"In sustainability, there's no silver bullet to fix an issue; it requires many different interventions. What the team at Bloom has achieved is a wonderful demonstration that by taking many innovative actions to reduce food waste and address greenhouse gas emissions, you can make meaningful change and a significant positive impact."

Conestoga celebrated SDG Week with a host of workshops, panels and other interactive programming to showcase the college's commitment to a sustainable future, mobilize knowledge and encourage collaboration. The week is part of SDG Month Canada, a national initiative that invites colleges and universities to increase awareness of and engagement with the United Nations' 17 SDGs.

"It has been encouraging to see the support that exists for sustainability among our employees, students and community partners. SDG Week has been a wonderful opportunity to showcase current efforts, mobilize knowledge, and inspire future collaboration for sustainable impact," Matheson said. "When it comes to sustainability, every action counts and everyone can do something. Over time, this is how a culture of sustainability is built."

Conestoga was named among Canada's best culinary schools in 2025 by University Magazine, ranking third out of 30 colleges and universities. The School of Hospitality & Culinary Arts is a leader in culinary and hospitality programming that prepares students for successful careers in Canada's dynamic tourism industry.