Amy Symington, M.Sc., is a nutrition professor, researcher and plant-based chef at George Brown College in Toronto, Canada and has over twenty years experience in the food industry including restaurants; catering events large and small; community kitchens; and various colleges. She runs the culinary nutrition programming at Gilda’s Club Greater Toronto, a not-for-profit organization for those touched by cancer. Amy is an active Toronto Vegetarian Association (TVA) volunteer focusing on food and nutrition and a volunteer with the Toronto Vegetarian Food Bank (TVFB) as a chef and nutrition consultant. She also does recipe development and food writing for various Toronto and worldwide publications. Amy believes in the evidence-based health and environmental benefits of plant-based diets and is the recent author of The Long Table Cookbook: Plant-Based Recipes for Optimal Health.