The University of Guelph Good Food Innovation Award

The University of Guelph Good Food Innovation Award reflects a passion for food, and honours those chefs/ restaurants who are pushing the boundaries of creativity and ingenuity of food in Canada.  It recognizes that great cuisine begins with superb ingredients.

With a focus on creativity and sustainability, this national award is presented to  food professionals from across the country who strive to provide innovative menu solutions based on Canadian ingredients.

Culinary innovation may appear on the menu in a number of forms.

• the use of ingredients that enhance colour, aroma, taste and texture;
• nutritional aspects of food with a focus on health and lifestyle;
• new recipe formulation and the creative use of ‘natural’ Canada;
• the use of new ingredients with improved nutritional importance;
• sustainability of source and a reflection of care for ecology in the choice of menu items or ingredients;
• management practices to reduce waste and improve environmental performance.

The Innovation Awards 2010 were claimed by three restaurants, Montreal’s DNA; Chef Nancy Hinton of Les Jardins Sauvages and Bacalao
Restaurant in St. John’s Newfoundland.

The University of Guelph is ranked as one of Canada’s top comprehensive universities because of their commitment to student learning and innovative research and is dedicated to cultivating the essentials for our quality of life – water, food, environment, animal and human health, community, commerce, culture and learning. The University community also shares a profound sense of social responsibility, an obligation to address global issues and a concern for international development.

The University is a proud Charter Member of Food Day Canada®. Scattered throughout this post are some of the buildings on campus either honoring brilliant crop researchers or in which major innovation has occurred