Announcement of the winners of 10 free tickets to RC Show 2018 in Toronto.


Come visit NewSpring Energy at RC Show 2018 in the Eco Pavilion at Booth #938. You’ll learn about sustainability in restaurants, eco-innovations and more!

Congratulations to the winners!

Zero Waste Boxes

Reduce your environmental footprint by using Zero Waste Boxes (ZWB) to recycle all your waste.
Visit us at RC Show and enter to win a free ZWB

Panel Discussion on Sustainability and LEAF Certification

A panel of 5 restaurants that have made sustainability the core of their business.
All panel participants have been LEAF certified.
The panel discussion is moderated by Bruce McAdams.
Sunday, Feb. 25 from 2:00 – 3:30 pm

Get your tickets

Bruce McAdams

Professor Bruce McAdams of  the University of Guelph has 30 years of experience in operations and training that he has brought to his teaching and reaseach career. Bruce has joined the University of Guelph in 2009, leaving Oliver & Bonacini where he served as VP of Operation, and joined the faculty of the School of Hospitality and Tourism Management. In 2011 Bruce started the University of Guelph Sustainable Restaurant Project (UGSRP).  UGSRP holds yearly symposiums on issues regarding sustainability in Canadian restaurants and acts as a research avenue for both faculty and students.

Bruce has co-authored peer-reviewed journal articles on restaurant food waste, the effects of tipping on restaurants, and embedding triple bottom line approaches to education in hospitality schools.  He has presented his research at conferences in Europe, the United States, and Canada. In 2015 Bruce received an OHI Gold Award as educator of the year and most recently in 2017 was the recipient of a teaching award from the United Nation’s Principles for Responsible Management Education project.

He considers himself an advocate for a stronger restaurant industry and is regularly asked to give his thoughts and opinions on restaurant issues to major media outlets including the Globe and Mail, CBC Radio, The National, and NPR.

Evelyn Gharibian (Hearty Catering)

After spending a decade cooking and entertaining for family and friends, founder and Hearty Catering owner Evelyne Gharibian decided to bring the fusion cuisine she loved to a broader audience and started Hearty Catering.

Hearty Catering started as a vegetarian catering operation, and has since grown to specialize in extraordinary meals that feature organic, local ingredients, including free-range and sustainable meat and seafood choices.
Her international team contributes their knowledge and experiences to Hearty Catering’s offerings – and to the superb service she provide all our customers.

Evelyne expresses the passion she has for creative, delicious yet wholesome foods through each event she caters. She and her dedicated staff relish bring healthy and tasty meals to the community

Brad Long (Cafe Belong)

A renowned Canadian chef with a career spanning over 30 years, Brad Long is a pioneer in advocating ethical, local, organic, and sustainable practices from dirt to dish and a strong, vocal leader in the national food scene. Long is currently chef and owner of Café Belong and Belong Catering, where his understanding of food is reflected in the fresh, delicious fare he procures and serves every day. Long’s earlier accomplishments range from rebuilding the food and beverage program at the CN Tower to creating the culinary programs for the Air Canada Centre and one of Toronto’s finest dining rooms, The Platinum Club, as well as building a world street food program for Toronto FC’s BMO Field. As an experienced executive manager and leader, Long is often sought after to share his knowledge and passion for good food. His humour and expertise was tapped as co-host of Food Network’s hit show Restaurant Makeover. Born and raised in the lakeside community of Port Dover, Ontario, eating locally grown food as a simple fact of family life, Long never strays from his deeply rooted belief that “Food is fuel, food is medicine, food is love.”

Ian Vickers (Diversity Food Services)

Ian Vickers (B.Comm): COO, Diversity Food Services

Prior to starting with Diversity (4 years ago) Ian had never heard of a Social Enterprise or the multiple-bottom line business model. Because Diversity’s core business is to be a sustainable social enterprise providing meaningful employment to marginalized individuals while providing healthy food to the community that supports a vibrant local economy; traditional administrative systems have consistently failed to serve this operation.  Ian has worked to bring an approach to the daily operations that modifications traditional systems so that they can support the social mandate.  This process comes from a belief that the operation of the business should never be compromised to support the administration of the business.

Elio Zannoni (Gusto 54)

A year after joining the Gusto 54 family as Chef de Cuisine at Trattoria Nervosa, where his talent with food and people transformed the food quality and kitchen culture, Elio Zannoni was named Executive Chef responsible for food development and execution at all restaurants.

Prior to joining Gusto 54 group, Elio was Executive Chef at Ki Modern Japanese in Toronto and also worked in the kitchen at Cava. Though his adventurous culinary exploits took him near and far, his passion for food and his worldly palate soon led him back to his Italian roots.

In 2015 Elio travelled to Naples, Italy to complete the world-renowned Associazione Verace Pizza Napoletana certification program, wherein he was deemed a bona fide pizzaiolo. Elio looks forward to bringing his culinary and pizza making expertise to establishing new kitchen training systems that will provide support to all kitchen team members.

Cam McGowan

A Winnipeg native, Cam worked in various restaurants in his hometown before moving to the Bow Valley to apprentice at the Fairmont Chateau Lake Louise and its sister properties in the area.

After nearly seven years, he relocated to Vancouver and spent several years working as a corporate chef before joining the team at CRAFT Beer Market. Two years later he left False Creek to join the opening team at Lansdowne Park in Ottawa. Cam has been committed to celebrating both the craft beer of the restaurant’s namesake and great local food produced in and around Ottawa, and as of November 2017 at the newest location in Toronto.

Highlights of events at Eco Pavilion

Don’s miss this opportunity to shop for eco friendly products, see new eco innovations and green technology,  learn about energy efficiency and conservation. There will be many opportunities to speak with innovators, chef, industry leaders, foodservice operators and energy conservation experts. Your one-stop for discovery, learning and for creating new connections for your journey into a sustainable future. Investing in the environment and your community is the best insurance you will ever have.

Save On Energy Forum

Tues, Feb. 27, 7:45am-1:00pm

Save energy, manage your utility costs and help your business. Hear about the latest in energy efficiency programs and about available training and support. Learn from industry leaders and experts about the most innovative products, technologies, and ideas to manage your costs and increase your bottom line. Knowledge is power, don’t stay in the dark.


Registration begins at RC Show – Save On Energy Booth

The pilot project is launching at RC Show. It is designed to show how benefits of energy efficient kitchen equipment, and the effect on your bottom line. Register for the pilot and receive incentives towards your ENERGY STAR equipment purchases.

Pledge to Win

Registration at RC Show – LEAF booth

Pledge to make change(s) in your business in 2018 in one of the areas: waste, energy consumption, water usage and procurement. All participants will be entered in a draw for suprise  prizes.

Countdown to Restaurants Canada Show 2018

Days to RC Show 2018








NewSpring Energy @ RC Show 2018

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