Healthy Living, Healthy Learning (HL²) is a pilot program initiated by CUPE 4400 members and involves faculty, CUPE cafeteria staff and students from 2 different high schools, Thistletown and Lakeshore Collegiate Institutes. This Initiative seeks to enhance the relationship between TDSB students and the cafeteria food system that nourishes them.
Hibiscus Beverage Formula Optimization
George Brown College’s Food Innovation and Research Studio (FIRSt) is collaborating with Nuba Tisane. on a formula optimization project for their Hibiscus Beverage. Nuba is a start-up company that is importing dried hibiscus flowers as raw materials from Egypt, to form the basis of a drink that will be produced and packaged in Ontario.
Formula Optimization and Shelf Life Testing
George Brown College’s Food Innovation and Research Studio (FIRSt) collaborated with Mado’s on a formula optimization and shelf-life testing project for their signature pepper sauce recipe. Mado’s was established by restaurateur, Erin Dowse, owner of The Old York restaurant, located in Toronto.
Product Development and Shelf Life Testing for Vegan Product
George Brown College’s Food Innovation and Research Studio (FIRSt) is collaborating with NONA Vegan Foods on a product development and shelf-life testing project for their signature vegan sauce.
Development & Optimization of Consumer Recipes using Sprouted Whole Grains
Everspring is a diversified, niche oriented, family owned food business. Dale and Marianne Donaldson founded the business in 1985 and originally sought to develop a niche market for geese and ducks in Ontario. The business has grown over the years as the Donaldsons built a provincially inspected poultry processing plant and they now process 200,000 geese and ducks annually for sale in markets in Southwestern Ontario.
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