Dr. Cecilia Rocha, a member of the International Panel of Experts on Sustainable Food Systems (IPES-Food), is the lead author of the report "Unravelling the Food-Health Nexus: Addressing practices, political economy, and power relations to build healthier food systems" (2017). Cecilia is a Professor in the School of Nutrition and a researcher at the Centre for Studies in Food Security, Ryerson University, Canada. She has participated in the development of the Toronto Food Strategy (2008-2010), and was a member of the Toronto Food Policy Council (2005-2011). Cecilia was the director of the project "Building Capacity in Food Security in Brazil and Angola" (2004-2010), and co-director of the project "Scaling up small-scale food processing for therapeutic and complementary food for children in Vietnam" (2015-2018). Considered an expert on the innovative approach to food and nutrition security in the city of Belo Horizonte, Cecilia is the author of a number of scholarly papers and reports on food policy and programs in Brazil.

Can we eat our way to a healthy and sustainable food system?

Cecilia Rocha

Rachel Prowse is a registered dietitian and an Applied Public Health Science Specialist (APHSS) at Public Health Ontario. Leading the Healthy Eating and Food Environments portfolio, Rachel provides scientific and technical support to practitioners in public health units, government, and other stakeholders to support evidence-based practice in public health nutrition. She completed her PhD in Health Promotion and Sociobehavioural Sciences at the University of Alberta exploring measurement and perceptions of food marketing in Canadian recreation facilities. While completing her dissertation on food marketing in recreation facilities, she was the Alberta coordinator for the Eat Play Live study that aimed to build capacity in recreation facilities to improve food environments. She has experience working with public health dietitians and other practitioners in Alberta through various committees, including the Expert Working Group for the Alberta Nutrition Report Card for Children and Youth.

Note: This presentation is based on the collaborative work of Rachel Prowse, Natalie Doan, and Salma Hack.

Dietary Surveillance through a Health and Sustainability Lens: Comparing dietary intake from the 2015 Canadian Community Health Survey – Nutrition to the 2019 Canada’s Food Guide “Eat Well” Plate.

Rachel Prowse, PhD, RD

Cher Mereweather is one of Canada’s leaders in food manufacturing sustainability. As President & CEO of Provision Coalition Inc., Cher works directly with manufacturers to increase revenue, reduce costs and elevate their brands – purposefully. An advocate for change and a passionate spokesperson, Cher has dedicated her career to working with Canadian food processors and manufacturers to ensure this growth is both profitable and sustainable.

The Food Industry’s Role in Sustainable Eating & Circular Economy

Cher Mereweather

Fiona Yeudall, PhD, RD is the Director of the School of Nutrition and a Research Associate in the Centre for Studies in Food Security at Ryerson University. Her research focuses on the role of sustainable livelihoods & food systems in food & nutrition security, and her teaching on professional practice and food and nutrition policy. Her work includes the role of urban agriculture in food & livelihood security in Canada, Kenya and Uganda and nutrition sensitive agriculture approaches to increasing availability of and access to locally produced fortified complementary food in Vietnam. A Registered Dietitian since 1992, prior to graduate studies she worked as a community based dietitian.

Dietetic Professionals Working for Sustainable Food Systems

Fiona Yeudall, PhD, RD

Bridget King is a public health nutritionist at Public Health Sudbury & Districts. Bridget developed an interest in healthy sustainable food systems while completing a BSc in Environmental Science. She has been working in public health for over 10 years and focuses on creating healthy food and nutrition environments. This provides her with the opportunity to work with several community-based food initiatives and to co-chair the Ontario Dietitians in Public Health Food Systems Work Group. Bridget loves spending time with her family and enjoying the beautiful outdoors.

Dietetic Professionals Working for Sustainable Food Systems

Bridget King

Sandra Fitzpatrick has worked at the Region of Peel in Public Health for 11 years in various roles within the Chronic Disease and Injury Prevention division. Currently, Sandra is manager of the Research, Policy and Planning team, and the Built Environment team. She is a Registered Dietitian and holds a Master of Health Science in Community Nutrition.

Applying Dietetic Expertise and Skill to Land Use Planning in Peel

Sandra Fitzpatrick

Emily St. Aubin is a Public Health Nutritionist at the Region of Peel – Public Health. As a member of the Built Environment team, Emily supports initiatives that aim to improve the community nutrition environment in Peel. Emily was drawn to public health nutrition practice due to an interest in population-level solutions to health promotion and disease prevention. She has a BScFN in Nutrition and Dietetics from Brescia University College and a MHSc in Nutrition Communication from Ryerson University.

Applying Dietetic Expertise and Skill to Land Use Planning in Peel

Emily St. Aubin

Carolyn Webb is the Coordinator of Sustain Ontario’s Edible Education Network, a network that brings together groups in Ontario that are connecting children and youth with healthy food systems. The Network’s mission is to better enable these groups to share resources, ideas, and experience, work together on advocacy, and facilitate efforts across the province to get children and youth eating, growing, cooking, celebrating, and learning about healthy, local and sustainably produced food. Carolyn is also active in school food initiatives at the national level. She is the Ontario Regional Lead for the Farm to School: Canada Digs In project, an initiative of Farm to Cafeteria Canada, and is an active member of the Coalition for Healthy School Food, a network of Food Secure Canada.

Healthy and sustainable eating initiatives in Ontario’s schools

Carolyn Webb

Dr. June Matthews is an Associate Professor in Food and Nutritional Sciences at Brescia University College and an Adjunct Research Professor with the School of Graduate and Post-Doctoral Studies at Western University in London, Ontario. As a Registered Dietitian and a Professional Home Economist, Dr. Matthews values an all-inclusive approach to teaching and learning about the whole food system, from the farmer’s fork to the eater’s fork to the compost fork. Dr. Matthews grew up on a dairy farm in Southwestern Ontario and has worked overseas on international development projects. Dr. Matthews has received the Award for Excellence in Teaching from Brescia University College, the President’s Distinguished Service Award from the Ontario Home Economics Association, and a Member Recognition Award for Education from Dietitians of Canada.

Teaching youth about agriculture: Complexities, contributions, and careers

Dr. June Matthews

David Donaldson is Head of Green Growth at the Commission for Environmental Cooperation (CEC), where David leads the CEC trilateral agenda on transportation, clean energy, and sustainable production and consumption. David holds a Master's degree in agricultural economics from Wageningen University in the Netherlands. Before joining CEC, David worked fifteen years at the U.S. Environmental Protection Agency in the regulation of pesticides and chemicals that deplete the ozone layer. The Commission for Environmental Cooperation (CEC) was established by the governments of Canada, Mexico and the United States through the North American Agreement on Environmental Cooperation, the environmental side agreement to NAFTA. An intergovernmental organization, the CEC brings together citizens and experts from governments, nongovernmental organizations, academia and the business sector to seek solutions to protect North America’s shared environment while supporting sustainable economic development. Find out more at: www.cec.org.

The CEC Food Matters Action Kit and how to engage youth to prevent food waste

David Donaldson

Antonia Andúgar is Project Lead - Green Growth at the Commission for Environmental Cooperation, in charge of Food loss and waste and Hazardous waste related projects. Before taking over this position, Antonia occupied various positions in international public and government affairs in Brussels for fourteen years. Among others, Antonia worked as a Senior Policy Advisor on Agriculture and Environment at the Copa-Cogeca Secretariat (EU farmers and EU agri-cooperatives) in Brussels, and as Director of the newly created association VIA (Farm Advisory Services Cluster) in Quebec. Antonia holds a Master's degree in the European Union Law and a Master's degree in Environmental Science and Management from the Université Libre de Bruxelles.

The CEC Food Matters Action Kit and how to engage youth to prevent food waste

Antonia Andúgar

Jason is the coordinator for the Culinary Management Program at George Brown College. He is the co-creator of The Sustainable Chef course. Born and raised in Barbados and educated in Canada, Jason has been a professor at GBC since 2012. After selling his restaurant, Amuse-Bouche, in 2010, Jason opened a catering company under his namesake that promotes local and sustainable products for high-end dinners and cocktail parties. Jason discovered his passion for cooking while studying History and International Relations, (BA Mount Allison University, Sackville, NB) he started his culinary career washing dishes in Victoria where he quickly landed a job as personal chef on a private yacht. This enabled him to pay his way through chef school (Professional Culinary Degree with Honours- Dubrulle French Culinary Institute, Vancouver, BC). Jason has worked under Chefs and Restaurateurs Pino Postararo and Marc Thuet- and has worked at the Fifth, Centro, and Cioppino’s, to name a few. At George Brown College Jason teaches Leadership, Butchery, and Food Theory and is the creator of Foods of the World. When he is not teaching or researching heritage, artisanal and interesting cooking methods- he is raising 2 children and cooking and preserving food that his wife grows on their certified organic farm, Matchbox Garden and Seed Co.

Putting sustainable food on the menu

Jason Inniss

Wendy Mah is a Chef Professor at George Brown College, Centre of Hospitality and Culinary Arts. After many years in the restaurant industry, Wendy incorporated her experience in professional kitchens with her passion for Sustainable Food Systems by obtaining a Masters in Food Sustainability and Human Ecology at the Slow Food centered University of Gastronomic Sciences (2016), in Italy. Wendy believes that in order to secure the future of food, all stakeholders must start collaborating. On her return to Toronto, Wendy started teaching at George Brown College, where she co-created the Sustainable Chef course in the Culinary Diploma program with Chef Jason Inniss and Miriam Streiman. Her time at George Brown College now is mainly focused on teaching the skills necessary, providing the tools and encouraging critical thought to aspiring culinary students to work towards a more sustainable tomorrow. Wendy has been a long time member of Slow Food, an international grassroots organization that works toward Good, Clean and Fair food for all, with a focus on tradition and agriculture. She was also a board member of Slow Food Canada (2017-2019). Wendy is a life-long learner whose drive to know more about people and their relationship with food has led her to collaborate on the Chef Pod; a George Brown College CHCA podcast that discusses topics in our food system with students, professors, chefs and industry experts.

Putting sustainable food on the menu

Wendy Mah

Kimberly Gascoigne is the Marketing Manager for Queen's Hospitality Services by Sodexo. Kim assists with marketing program development, implementation, maintenance and growth measurement strategies for food service programs at Queen's University. Her department oversees the coordination of content for websites, social media platforms and other communication channels. With marketing experience in government, crown corporation, private industry and the non-profit sector, Kim loves the creative process that goes into all types of marketing campaigns. Outside of work, Kim is a landlord, Airbnb and small business owner who loves to travel to globe.

Using Simple Messaging to Educate and Spread Awareness

Kim Gascoigne

Jessica Bertrand, MAN, RD is the Campus Dietitian & Wellness Manager with Queen’s University Hospitality Services by Sodexo. She completed her Masters of Applied Nutrition degree and Bachelor of Applied Nutrition from the University of Guelph. Jessica also received a diploma in Food and Nutrition Management from Canadore College. In her current role at Queen’s University, Jessica is responsible for leading the Hospitality Services allergy safety program for students and over 600 staff along with developing and leading wellness and sustainable programs, initiatives and education for the department alongside the marketing and culinary team.

Using Simple Messaging to Educate and Spread Awareness

Jessica Bertrand, MAN, RD

Brittany Maguire is the National Good Food Campus Lead at Meal Exchange. She has an environmental background and is passionate about environmental and climate justice, biodiversity, and food systems that are good for people and the planet. She has a BSc in Environmental Science and International Development Studies from Dalhousie University and a Masters in Environmental Studies from York University. She has experience working for Dalhousie University on sustainable food procurement, as well as directly with producers at the Atlantic Canadian Organic Regional Network (ACORN). Brittany believes in the power of students to push their campuses to lead the change we want to see in our food system at large.

Growing the Movement for Good Food on Campuses

Brittany Maguire

Diana Johnson is a Health Research Specialist at Toronto Public Health. In her role with the Food Strategy, Diana conducts research and provides leadership on sustainable food systems issues in municipal government. She also serves as a member of the Board of Directors at FoodShare Toronto. Diana began her career as Program Coordinator with Bronx Health REACH (Racial and Ethnic Approaches to Community Health), an organization with a mission to eliminate racial and ethnic disparities in health outcomes in African American and Latino communities. Diana also worked at the CUNY Urban Food Policy Institute. As Director of Community Projects, she led the development of new collaborations and initiatives to advance just and effective urban food policies in East Harlem.

Coordinating a multi-stakeholder planning group: key insights

Diana A. Johnson

Tara Galloro is a Registered Dietitian and Nutrition Promotion Consultant with Toronto Public Health. Tara completed a BASc in Applied Human Nutrition from the University of Guelph in 2011, and obtained her Masters of Public Health in Community Nutrition from the University of Toronto in 2013. She began her career in public health as a Public Health Dietitian at the Windsor-Essex County Health Unit, before returning home to Toronto to work for TPH in 2014. Tara's portfolio now primarily focuses on food insecurity and sustainable food systems.

Coordinating a multi-stakeholder planning group: key insights

Tara Galloro

Melissa Johnston completed her MA in Sustainability Studies at Trent University where her research focused on the governance and management strategies of farmers’ markets across Ontario. Her project was hosted by the Haliburton County Farmers’ Market Association and in the summer of 2015, she was hired to manage two of the regional farmers' markets. More recently, she has worked as a research consultant on projects pertaining to local food advocacy, rural transportation, market garden design, and socioeconomic impacts of food insecurity in Nunavut. More broadly, Melissa’s interests include sustainable agriculture, local food systems, and nutrition. She received a diploma from the Institute of Holistic Nutrition in 2011, and while attending Trent, she became involved with the Sustainable Agriculture and Food Systems program, spearheading a student group and advocating for the development of an experimental farm on campus. Melissa has been doing volunteer and contract work for Harvest Haliburton since 2014.

Harvest Haliburton: A best practice model of how rural municipalities can create a local sustainable food system

Melissa Johnston

Elsie Azevedo Perry has a BSc from the University of Alberta and a MSc from the University of Saskatchewan, specializing in Community/Public Health Nutrition. A Registered Dietitian working at HKPR District Health Unit since 2001. Elsie has developed, delivered and evaluated community-based programs to increase access to healthy foods, including local foods; poverty reduction advocacy strategies to address food insecurity; and working with staff and community partners to deliver and evaluate food literacy programming. She has also conducted practice-based research in all these areas. Her public health practice has led her to gain much experience in mobilizing community partners, fostering networking and collaboration with partners, and community capacity building. Elsie is a ‘foodie’ and is passionate about preparing and cooking healthy food that tastes good using simple, fresh- ‘right from the garden or farm’, basic ingredients.

Harvest Haliburton: A best practice model of how rural municipalities can create a local sustainable food system

Elsie Azevedo Perry, RD

Apple growing may not be a family tradition for Cathy McKay, but with 30 years of experience under her belt, she certainly qualifies as a professional. After graduating from the agriculture program at the University of Guelph, Cathy worked for the Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA) where she was responsible for scouting apple orchards.  She discovered then that she has a passion for growing apples. Cathy and her husband, Marvin Stevenson, own Nature’s Bounty with 100-acres of land devoted to apple trees (35 acres of mixed varieties), pumpkins, alfalfa hay and sheep.  Part of their operation is a pick-your-own orchard with retail store.  They also host many school tours in the fall – passing along the passion for apples to area students. 

Understanding sustainable food and farming in Ontario

Cathy McKay

Sandra Vos is a sole female owner –operator of a cow calf beef farm in Brant County. She bought an 80 acre property after working in the health care field for over twenty five years. Sandra currently raises pastured grass fed beef, focuses on increasing the biodiversity of the soil, forages, and wildlife through rotational planned grazing practices. When she is not chasing calves, she volunteers for a number of farm and other organizations, such as Bountiful Brant –Buy Local Buy Fresh Map and Energy + Inc Board. She is married and they have three launched children who require plane tickets to return home.

Understanding sustainable food and farming in Ontario

Sandra Vos, MScN

Dr. Kate Parizeau researches the social context of waste and its management. Recent research projects include explorations of food waste in various Canadian settings, and the role of informal recycling in Buenos Aires and Vancouver. Kate is an Associate Professor in the Department of Geography, Environment & Geomatics at the University of Guelph, where she teaches courses on social and environmental geography, urban issues, and international development.

Food waste and food literacy: Insights from the University of Guelph

Dr. Kate Parizeau

Risha Manak began her journey with the Chronic Disease Prevention division at the Region of Peel-Public Health as a Student Health Promoter while completing her Master of Public Health at the University of Waterloo. Since 2013, Risha has been practicing as a Health Promoter on the Healthy Eating Team. Her portfolio focuses on upstream solutions to enhance food environments in workplaces and community organizations. Recent efforts include working with the Ontario Food Collaborative, a provincial group dedicated to healthy eating promotion and food waste prevention. Outside of work, Risha is passionate about travelling and entrepreneurship. To further connect with Risha, feel free to reach out via LinkedIn.

Talking Trash: the connection between healthy eating and food waste reduction

Risha Manak

D. Trevor Barton is a graduate of the University of Guelph (Honours) Geography and since 1987 has worked in waste reduction program planning and implementation in the City of Guelph and the Region of Peel. Now semi-retired he is MWA Executive Director and the Ontario Food Collaborative’s (OFC) Steering Committee Co-chair. In his spare time, he is a gardener and award-winning canner of home preserves in addition to being the Co-Founder and Chair of the Guelph Enabling Garden, Ontario’s first public space horticultural therapeutic garden.

Public Works & Public Health Deep Dive into Food Waste

D. Trevor Barton

Dr. Kate Mulligan is the Director of Policy and Communications at the Alliance for Healthier Communities and an Assistant Professor in the Dalla Lana School of Public Health at the University of Toronto. She sits on the Toronto Board of Health and the board of the Association of Local Public Health Agencies. Kate's interests include building healthy, equitable and sustainable communities through community development and public policy at the intersections between public health and health care systems.

Food Work at the Intersections between health, equity and sustainability

Kate Mulligan

Leslie Beck's professional background, credentials and years of experience put her at the top of her field. Whether working one-on-one with clients in her private practice, writing consumer books or consulting with the media, Leslie translates the latest - and often complicated - nutrition and health information into diet advice that make it easy for people to understand and follow for a healthier lifestyle.  As one of Canada's leading nutritionists, Leslie has operated a successful private practice in Toronto since 1989. Working as a Registered Dietitian (RD) she has helped thousands of individuals achieve their nutrition and diet goals. At Medcan, Leslie offers her clients dietary advice and recommendations based on science.  Leslie is recognized by the media as an authority on nutrition and food issues and is an experienced communicator in television, radio and print media. She writes a weekly column in The Globe and Mail, Canada’s national newspaper and is a regular contributor to CTV news and CJAD radio. Leslie is the best-selling author of 12 books covering a variety of topics including plant-based eating, eating for longevity, hearty healthy foods, and healthy eating for preteens and teens, pregnancy, and menopause. Leslie obtained her Bachelor of Science (Dietetics) from the University of British Columbia and completed a dietetic internship at St. Michael’s Hospital in Toronto. She studied a Masters in Epidemiology at the University of Toronto. Leslie is a member of the College of Dietitians of Ontario and Dietitians of Canada and sits on the Board of Directors of Dietitians of Canada.

Promoting Healthy and Sustainable Diets to Our Audiences

Leslie Beck

Formerly the Nutrition Resource Centre

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