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Restaurants play a role in reducing food waste

Every week, Matthew Simpson pays around $200 so his restaurant’s leftovers don’t end up in the landfill. For Simpson, owner and executive chef of The Springwood in Whitby, managing food waste is an ongoing challenge in the restaurant industry. “We’re trying to do it the right way, and they really don’t make it easy,” Simpson said, describing the difficulty of separating...
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Restaurants play a role in reducing food waste

Every week, Matthew Simpson pays around $200 so his restaurant’s leftovers don’t end up in the landfill. For Simpson, owner and executive chef of The...

Green thumbs meet 3D printing at campus library

As spring approaches, many people dust off their gardening tools to start growing their own plants.Last week, the Durham College (DC) and Ontario Tech...

Whitby council unanimously approves motion to report third-party lobbyists

"We have a gap in municipal governance," said the mayor of Whitby, Elizabeth Roy, as councillors debated a motion to establish a public registry...

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The body understands that it will be dismissed: Indigenous women in “The Body Remembers When the World Broke Open”

The Body Remembers When the World Broke Open shows how colonization and systemic harm live on in the body, instilling a deep, learned fear that speaking up or seeking justice will only lead to more silence. Written and directed by Elle-Máijá Tailfeathers and Kathleen Hepburn, The Body Remembers When the World Broke Open, which premiered in 2019 at the...

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Restaurants play a role in reducing food waste

Every week, Matthew Simpson pays around $200 so his restaurant’s leftovers don’t end up in the landfill. For Simpson, owner and executive chef of The Springwood in Whitby, managing food waste is an ongoing challenge in the restaurant...

Restaurants play a role in reducing food waste

Every week, Matthew Simpson pays around $200 so his restaurant’s leftovers don’t end up in the landfill. For Simpson, owner and executive chef of The...

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Restaurants play a role in reducing food waste

Every week, Matthew Simpson pays around $200 so his restaurant’s leftovers don’t end up in the landfill. For Simpson, owner and executive chef of The Springwood in Whitby, managing food waste is an ongoing challenge in the restaurant industry. “We’re trying...