The Chef School at George Brown College is advancing the science of nutrition by engaging in research initiatives that shed new light on healthful ingredients and eating.

By partnering with organizations interested in increasing nutrition and food literacy, and financially supporting the research pursuits of Chef School faculty members, the college and its Centre for Hospitality & Culinary Arts (CHCA) are enhancing our understanding of nutrition and its importance to our well-being. These research endeavours reveal answers about: how better eating can help with preventing, alleviating and managing various medical conditions in different populations; how to make smarter food and cooking choices; ways to reduce food waste; and how to cook healthful meals on a budget.Many of George Brown’s nutrition and culinary research projects are supported by the Helderleigh Foundation, Canada’s leading philanthropic organization focused on enhancing food literacy. The foundation formed the Helderleigh Nutrition Application Fund, a partnership with CHCA’s Food Innovation and Research Studio (FIRSt), a cutting-edge research lab and test kitchen for exploring new food and beverage ideas. This has enabled Chef School professors and students to pursue initiatives such as:

George Brown’s Community and College Social Innovation Fund has been supported by the federal government’s Social Sciences and Humanities Research Council to pursue nutrition-themed research projects such as:

GBC’s FIRSt has also led several other nutrition-focused projects, including:

Finally, GBC Research and Innovation has also supported numerous nutrition-themed research endeavours, including:

For more information visit: