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With folks from every food-related arena speculating on how to improve our collective eating habits, there’s lots of buzz of late about the anticipated impact of including sodium and nutrition content on restaurant menus. New research, however, suggests we might have more luck turning our attention to the effect of our peers’ ordering choices than on the menu verbiage.
A new study out of the University of Illinois examined lunchtime sales receipts from a full-service restaurant to better understand how people order when they eat out in groups. Contrary to the individualistic assumptions in popular acceptance before now, it turns out that diners eating en masse are very much under the influence of their tablemates’ food choices.
If Debbie Bruce has her way, every restaurant in Mississauga will soon count EpiPens among its essential foodservice-operation utensils.
Bruce, a Mississauga resident who’s also a representative of the Canadian Anaphylaxis Initiative, is campaigning to make it mandatory for all Peel Region restaurants to carry life-saving medication should the need to treat a guest with severe food allergies arise.
Calling it a “safety net,” Bruce advocates the requirement for restaurants to be able to respond promptly to incidents in which patrons experience dangerous reactions to certain foods. Anaphylaxis, where the throat and tongue swell and blood pressure plummets, can be fatal if untreated. The epinephrine (also known as adrenaline) is the active drug in EpiPens that intervenes...more