Detailed Program

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Armoury Suite

Colony Ballroom

Giovanni Room

Registration & Breakfast

7:30

Welcome & Opening Remarks

8:30

This session will introduce the topic of sustainable eating and explore what it means, including concepts of health, environment, and social justice. Challenges, opportunities, myths, and misconceptions around sustainable eating will also be addressed.

8:45

Exhibits & Networking Break

9:45

This session will explore the changes that are needed at the societal, individual, and industry levels in order to achieve a healthy and sustainable food system.  Attendees will learn how the current dietary intake of Canadians compares to the goals set out in the new food guide. Attendees will also learn about a circular food economy and the ways that industry is shifting towards more sustainable products and production practices.

10:00

Exhibits & Lunch Break

11:45

CONCURRENT SESSION A

12:45

In this session, presenters will share guidance around the development and delivery of sustainable eating programming for children and youth. Opportunities, barriers, and current gaps will be addressed.

This session will provide an opportunity for dietitians to reflect on their unique role in facilitating sustainable food systems. Two newly developed position papers on this topic will be presented, alongside a practical case study.

This session will focus on ways to achieve a shift towards sustainable menus, through auditing tools, setting sustainability targets, educating future chefs, and communicating with the consumer.

CONCURRENT SESSION B

2:05

5 MINUTE TRANSITION

2:00

This session will explore the problem of food waste from a food literacy perspective, and will showcase innovative research, tools, and programs to support individuals and families in reducing their food waste footprint.

In this session, attendees will hear first-hand from a panel of local Ontario farmers. They will discuss the many initiatives underway to make food production in Ontario more sustainable, including on-farm environmental programs, research, animal care initiatives and more.

Creating healthy and sustainable food systems requires collaboration between sectors and stakeholders. This session will present strategies, successes, challenges, and lessons learned around collaborative efforts for change.

Exhibits & Networking Break

3:05

This session will start the conversation around how to make healthy and sustainable eating accessible to everyone, including those who face systemic barriers to health and wellbeing. Approaches to food and nutrition practice that promote inclusivity, intersectionality, and resilience will be explored.

Dietary advice needs to be simple, clear, and consistent in order to achieve healthier and more sustainable eating patterns. This session will highlight the importance of understanding our audiences and using effective communication strategies to help people make the shift. 

3:20

3:50

Closing Remarks

4:30

Formerly the Nutrition Resource Centre

Nutrition Connections

154 Pearl Street, Suite #200
Toronto, ON M5H 1L3 Canada

Telephone: 1 (416) 367-3313

Email: sblack@opha.on.ca

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