Amy Symington, BAH, MSc. is a nutrition professor and chef at George Brown College (GBC), responsible for facilitating course content and curriculum development for general nutrition and labelling and the Centre of Hospitality and Culinary Arts (CHCA). Amy has an M.Sc. (Hon) in Applied Human Nutrition from Oxford Brookes University, UK, and joined GBC as a faculty member in 2013 with 18 years of experience in the food industry.
Ms Symington has led several nutrition-related projects at GBC’s Food Innovation Research Studio (FIRSt), including the NSERC-funded Healthy Learning, Healthy Living in which she guided culinary students on the development of healthy and tasty recipes that appeal to high school students, but also meet the requirements of the recently passed PPM 150 (School Food and Beverage Policy). This project was a collaboration with the Canadian Union of Public Employees, and the Toronto District School Board will use the recipes in school cafeterias. Amy is a reciprocate of SSHRC’s College and Community Social Innovation Fund and will be collaborating with Gilda’s Club Greater Toronto on a cookbook and nutrition guide for cancer.
Amy also develops recipes, does food writing and provides nutrition advice to small and large businesses and magazines in the Greater Toronto Area. In addition to teaching, applied research and recipe development, Amy is also the nutrition and kitchen program coordinator at Gilda’s Club Greater Toronto. She runs a bi-weekly supper club program and provides nutrition workshops and culinary demonstrations to those touched by cancer. Her expertise covers developing recipes for special dietary needs, restaurants, magazines, nutrition policies, cancer care facilities, and familiarity with government labelling regulations for the Canadian food industry.