TORONTO — Maple Leaf Foods Inc.’s Corporate West offices and ThinkFOOD! Centre in Mississauga, Ont., has been given the green seal of approval with news that it’s been awarded the Leadership in Energy and Environmental Design (LEED) Core and Shell (CS) Gold certification by the U.S. Green Building Council.

"We have a strong commitment to environmental responsibility across all our operations and activities, and this project reinforces that commitment," says Anne Tennier, vice-president, Environmental Affairs, Maple Leaf Foods, of the certification for the rating system awarded to companies with buildings that tout sustainable design.

TORONTO — The Distinguished Restaurants of North America (DiRoNa) 20th anniversary conference kicked off Sept. 19 with a welcome reception and Canadian cuisine evening at the CN Tower/360 Restaurant.

Welcomed by CN Tower’s general manager, Neil Jones, and chef, Peter George, the evening included tours of 360’s induction-powered kitchens that produce some 900 covers per day.

The delegates also heard from DiRoNa chair William J. Hyde Jr, conference Chair John J. Arena, and conference vice-chair Barry J. Chaim. “This program, starting with this evening, marks a new future, new direction, for our organization,” said Arena,  whose former Toronto restaurant Winston’s was the site of the launch of DiRoNa 20 years ago.

This morning, Sept. 20, business sessions began with Garth Whyte, president of the Canadian Restaurant and Foodservices Association, speaking on “A Vision for the Restaurant Industry. Why Should North America Care?”

TORONTO — There’s a new place to enjoy breakfast, lunch or dinner in Toronto’s financial district at BLD Restaurant, which is open after seven months of renovations.

Described as a California meets NYC restaurant, owner and 15-year industry veteran Lynda Angelucci’s new eatery is comprised of a menu that features “globally inspired eclectic flavours,” achieved using organic, seasonal and locally sourced food.

TORONTO — The local food movement continues to gain traction across all foodservice industry segments, including at the casual-dining chain Canyon Creek, which just announced the return of its Local Harvest Menu to its Greater Toronto Area restaurants.

"In 2009, Canyon Creek introduced the Local Harvest Menu for the first time and showcased fresh foods from Ontario, helping to raise awareness about the many wonderful resources available in our backyard," said Corey Dalton, president, SIR Corp. "Our guests responded with such enthusiasm and support, that we reaffirmed our commitment to supporting the local food movement by expanding the locally-inspired menu at our Canyon Creek restaurants this fall."