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Transcript: Nobody knows babies like we do! Quality products . Good Customer service. Every Kid really loves this store.. BABYLOU ABOUT US About Us BabyLou was established in 2004. It has been more than a decade since we started, where we have ensured to take care of every need and want of every child and infant under one roof, true to the caption “NO BODY KNOWS BABIES LIKE WE DO”. Our benchmark is to provide 100% customer service and satisfaction and continue to deliver the same with a wide range of toys, garments and Baby Products. Play and Create We Are Best 01 02 03 Block games Building Blocks help Kids to use their brain. PLAY TO LEARN in Crusing Adventures Our Discoveries Enjoy a sunny vacation aboard a luxury yacht with the LEGO® Creator 3in1 31083 Cruising Adventures set. This ship has all the comforts you need, including a well-equipped cabin and a toilet. Sail away to a sunny bay and take the cool water scooter to the beach. Build a sandcastle, enjoy a picnic, go surfing or check out the cute sea creatures before you head back to the yacht for a spot of fishing. Escape into the mountains Disney Little Princes in Also available for your Babies..... Also... Out of The World… Our reponsibility BABYLOU…. Our Responsibility All children have the right to fun, creative and engaging play experiences. Play is essential because when children play, they learn. As a provider of play experiences, we must ensure that our behaviour and actions are responsible towards all children and towards our stakeholders, society and the environment. We are committed to continue earning the trust our stakeholders place in us, and we are always inspired by children to be the best we can be. Innovate for children We aim to inspire children through our unique playful learning experiences and to play an active role in making a global difference on product safety while being dedicated promoters of responsibility towards children.


Transcript: What did ever one have? How did the enjoy it? James: APPETIZER: S C A L L O P S: cauliflower, pioppini mushroom, speck, watercress, golden raisin 1 7 REVIEW: Great flavor really good combination with the mushroom, and raisins and cauliflower. Sweet salty and delicious. The only dislike was the size it was 3 scallops and not much underneath not filling enough for an app. MAIN: D U C K B R E A S T: balsamic radicchio, kohlrabi, acorn squash, cipollini onion ‘agrodolce’ $2 7 REVIEW: Great flavour and nice cruch from the radicchio and kohlrabi and smoothness from the acorn squash. very nice just again to small for the money DESSERT: FLOURLESS CHOCOLATE & ALMOND CAKE: cocoa sauce, quince, burnt marshmallow $10 REVIEW: Good dessert rich and full of chocolate but the marshmallow was hard to cut with it attached to the brownie CHOCOLATE TRUFFLE (2 each): delicious so rich and so simply chocolate and cover in cocoa powder way better than my cake Restaurant Staff Experience Wait staff and uniforms clean, professional, darker colours (black apron), nothing too fancy (went with the homey, simple décor and atmosphere of establishment); made sure to have multiple wait staff for larger tables (total wait staff Wait 15 minutes after seating ourselves • Asked waitress about personal preferences regarding menu and dishes (very good knowledge of menu and doneness preferences; knew chef’s preferences regarding meat doneness) • Did not write down drinks; came back with exact drink orders and knew who ordered what • Cleared plates without disturbing conversation • We were not offered bread (not brought directly to table, cost; restaurant difference) • Different waitress for one drink: asked about how they (Frankie) wanted it: sweetened or unsweetened. Asked regarding a preference that was not offered to others at table. • Ordered our food in odd order: meal, drinks, appetizers, dessert • ABOVE AND BEYOND: identified that we were students, asked if we were doing an assignment and, before asking, had asked the sous chef if we could take photos and meet the staff in the kitchen. We were then able to go meet the back house staff and to take pictures of the kitchen area. • Different waitress: had to come back, when ordering dessert, to make sure that she had our orders correct; “I couldn’t read my own writing” –quote • Different waitress went to Humber for media foundation • All wait staff were friendly and chatty, they asked us questions and genuinely seemed interested. Restaurant Appearance/Atmosphere Lighting: low lighting, not harsh on eyes (elderly guests might have trouble seeing menu: observed a man use the flashlight on his cellphone to read menu); large windows (entire wall, window partially covered by décor-some light coming in). Layout: numerous dining rooms (one large, away from kitchen and bar; one smaller with clear view of open kitchen and bar) Colour: warm colours (red fabric ceiling), hard wood (tables, floor, and chairs), inviting and comfortable, simple and clean (dried flowers, majority red wine bottles on display). Dining room(s) to kitchen/bar placement: bar/kitchen and dining room (open concept), some noise from kitchen, interesting for guests to see who is making their meal and how it’s done/“kitchen life.” Restaurant as a hole: very clean, organized and well kept, employees know what needs to be down and how to do it. Their is parking in the building underground and their the restaurant is wheelchair accessible Phone number (416)214-2252 100 king street west, Toronto,ON M5X1E1 Vertical Restaurant & Bar James,Cole,Frankie,Mike,Sarah, Nick,Aaron, Cesar We made our reservation on the phone, they picked up right away and it was simple and they had a lot of availability due to it beginning on Wednesday. But you can also make reservations online through OpenTable. Reservations Chef Giacoma became captain of the Italian national cooking team that won two silver medals Chef Giacomo Pasquini’s ingredient-driven regional Italian cuisine specializes in whole fish, fresh pasta, and naturally raised Ontario beef. The restaurant has a 70 seat dining room, two private rooms that seat 12 & 16 respectively , and a separate bar & lounge highlighted by a stunning 40 foot sandstone bar top. Their stunning second floor patio is a must visit in the summer. Situated in the heart of the Financial & Entertainment Districts. All of Vertical Restaurant food is based on Italian cuisine with a twist, all of their ingredients are locally sourced. Awards Sarah MAIN: R A V I O L I ‘ D E L P L I N ’ ricotta & spinach filling, butternut squash purée, ‘burro e salvia’, grated black truffle, walnut $2 2 DESSERT: CHEESECAKE: shortbread, vanilla creme anglaise, house made 'saba', raspberry dust, seasonal fruits $10 Vertical has won the wine spectator award of excellence each year since 2007 How to contact The Story of the Restaurant Location


Transcript: Yes How it works? What is it? 10% Do you agree that our city needs vertical farms? 90% 10% 70% Only 40W electricity (equivalent to one light bulb) is needed to power one 9m tall tower. Plants grow without sun or soil in a fully-controlled indoor environment 20% Ideal for vacant urban spaces Year round crop production Project goal Survey results Aeroponics is the process of growing plants in an air or mist environment without the use of soil or an aggregate medium Resilient to climate change Do you feel the lack of greens in winter? No To define what vertical farming is To show the examples of vertical farms Fresh greens can not be naturally grown in some regions Despommier Skyscraper Do people really need new ways of food production? Because of the growing population, it is necessary to develop new ways of providing people with food The agriculture sector consumes ≈70% of accessible freshwater 20% To explain the different technologies Vertical farms can solve many public and environmental problems Survey questions Limited Agricultural Runoff AeroFarms, Newark The technology is successfully applied 80% Research subject: vertical farms 90% To prove that vertical farming should be popularized TASK LIST Current world population: ≈ 7.5 billion people Studied property: Higher yields and faster growth rates The conclusions ≈40% of the Earth's land is now given over to agriculture Creates new green jobs Delivers consistent, fresh and local produce Students think there should be vertical farm in our city Do you know what vertical farms are? 80% 10 Advantages of vertical farming Web resources Vertical farming is the practice of producing food in vertically stacked layers, such as in a skyscraper, used warehouse, or shipping container. compared to open field agriculture Relevance reasons Aeroponic system is a closed loop system, using 95% less water than field farming, 40% less than hydroponics, and zero pesticides. 30% What benefits can we get from vertical farms? Vertical farming is considered to be the future of agriculture environmental and public impact The world's natural resources such as fresh water, soil and land are limited Only 0.5 litres of water is required to rotate the 1.7 ton vertical structure. The water is contained in a enclosed underground reservoir system and is recycled and reused. Pasona O2, Tokyo In the absence of natural sunlight or weather conditions, Pasona O2 relies on state-of-the-art technology to maintain optimal growing conditions. A variety of sun lamps provide customized lighting conditions while the air temperature is controlled by computer. In all, Pasona O2 raises around 100 regional crops. Do you think our school canteen should have more greens in its menu? № Sky Greens, Singapore Do you have greens in your diet? To analyze the impact Uses up to 98 % less water Hydroponics is a subset of hydroculture, the method of growing plants without soil, using mineral nutrient solutions in a water solvent Promotes restoration of damaged ecosystems Terms To make a survey among students Less food miles due to local production

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