LCBO Food & Drink Spring 2020

EDITOR’S NOTES

Welcome to our Spring issue!

For many years, “sustainability” was a buzzword—something you heard about and read about, but which left you puzzling how you could possibly make a difference. Well, that thinking is so last decade. A new generation is tackling the challenge head-on. They’re teaching us that the only way to make a difference is to start with yourself, and that making personal choices can and will dictate what companies and governments do. Suddenly “sustainability” has changed from a buzzword into a way of life. We celebrate this new approach to how we live, eat, drink and shop in the pages of this issue. Starting with “Inside Scoop,” on page 15, we’re shining a spotlight on Ontario chefs, merchants and producers to demonstrate how small things can make a difference. By showcasing zero- waste grocery stores and zero-waste restaurants—and offering tips for shopping (what to buy and what to carry it in) and cooking (to avoid food waste)— we hope to get everyone thinking about applying these practices at home. In “Sustainable Sips” we delve a little deeper into what some Ontario wineries, breweries and distillers are doing to be better partners and stewards of the environment. You’ll find that story on page 35 and their products on LCBO shelves. Starting on page 64, we take

a glossary approach to some earth- friendlier wine styles, breaking down what it means to be an organic, natural or biodynamic wine and suggesting which bottles to try. On the cocktail side, we share recipes from three sustainable cocktail bars in Toronto that take a no-food-waste approach to their mixology: read about them and find their delicious cocktails on page 41. Making better choices for the planet tends to go hand in hand with making better choices in what we eat. In “Raising the Bar,” on page 77, we offer easy, nutritious and inexpensive homemade takes on protein bars. “Doing Lunch,” on page 91, demonstrates how a little weekend prep leads to healthy lunches for the week—and leaves less food to throw out at the end of it. And “Milky Ways,” on page 70, makes good use of all the alternative milks making their way into our refrigerators. We hope you enjoy this issue and that (like us!) you’re inspired to include these ideas in your everyday life. We aim to make sustainability an ongoing component of future issues of Food & Drink .

PORTRAIT BY JAMES TSE

@lcbofoodanddrink

We asked LCBO President and CEO George Soleas to share what the LCBO is doing in support of a more sustainable future. You can read all about the new Spirit of Sustainability platform starting on page 16.

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SPRING 2020 FOOD & DRINK