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Culinary in the age of COVID

from Manitoba Co-operator

Culinary in the age of COVID Manitoba Co-operator Closures, layoffs, worry over how to pay the bills, slow reopening with limited seating and a very wary clientele that’s slow to return. That’s just some of the "new normal" for Canadian restaurateurs, according to the University of Guelph’s sixth and final webinar in a series featuring agri-food experts about food and agriculture during the COVID-19 pandemic. This one focused on the future of the culinary industry. Bruce McAdams, associate professor at the university’s School of Hospitality, Food and Tourism Management outlined the “huge impact” the pandemic has had on the industry. READ MORE

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