Food Literacy: Bridging the gap between Nutritional Sciences and the Culinary Arts
Wednesday, May 12, to Friday, May 14, 2021
Early-Bird Registration Available Now
Ambition Nutrition 2021 is a three-day online symposium focusing on Food Literacy in theory and practice, examining the gaps and opportunities between Food literacy, Food Policy, Public Health, Community Food Programs, and Food Insecurity. The vision behind the event is “to invest in a future of health by bridging the gap between research, education, diet and the culinary arts.”
Foundations for health include:
- Food and Nutrition Knowledge
- Self-Efficacy and Competence in food choice, food preparation and food safety
- Awareness of other impacts including social, cultural, and economic factors
The conference will feature engaging speakers, researchers, and chefs who are experts in various community settings: online, at schools, and in the government. Ambition Nutrition 2021 will conclude with a grand finale of cooking classes focused on Global Cuisine and Plant-Forward Menus.
The first 300 registrants with a Canadian shipping address will receive a complimentary copy of The Long Table Cookbook: Plant-Based Recipes for Optimal Health by Amy Symington. Register early so that you don’t miss this unique opportunity!
We will donate a portion of proceeds from ticket sales to Gilda’s Club.
Speakers
Quick Bite Research and Education Gems
Panel Discussions
Breakout Room Discussions
Chefs
Moderator
Ambition Nutrition Schedule | Wednesday, May 12
12:55 pm – 1:10 pm
Log in to Online Platform
1:10 pm – 1:25 pm
Welcome and Opening Remarks and Food Literacy Overview
Anne Sado, President, George Brown College
Lorraine Trotter, Dean, Centre for Hospitality and Culinary Arts
1:30 pm – 2:10 pm
Keynote Speaker
Tim Caulfield
Spinning Science: Getting to the Truth About Our Health
What is the truth about how to live a healthy lifestyle? Whether the issue is diet; exercise; sleep; gut health; genetics; or emerging technologies, it has become increasingly difficult to separate the real science from the nonsense. In this era of “fake news”, “alternative facts”, and conspiracy theories, critical thinking skills are essential. Indeed, the spread of misinformation has become a defining issue of our time. In his fun and provocative talk, Timothy Caulfield will examine the social forces that twist science, and how we can all cut through the noise to get to the truth about our health.
2:10 pm – 2:30 pm
Q&A with Tim Caulfield
2:30 pm – 2:45 pm
Quick Bite Research Gem
Weeknight Supper Savers: A family-based program to improve family food literacy, reduce food waste, and increase fruit/vegetable intake.
Amar Laila, University of Guelph
+ Healthy Break/Chair Yoga
2:45 pm – 3:15 pm
Panel Discussion
Gaps & Opportunities in Community Food Literacy
Leticia Deawuo, Community Food Hero
Leslie Campbell, Food Share Toronto
3:15 pm – 3:25
Q&A with Leticia Deawuo and Leslie Campbell
3:30 pm – 3:45 pm
Quick Bite Education Gem
The Virtual World of Nutrition Literacy
Dr. Linda Gillis and Moira Cockburn, George Brown College
4:00 pm – 4:30 pm
Panel Discussion
Indigenous Ways of Food Knowledge: Reacquainting with Traditions for Health
David Wolfman, George Brown College
Elisa Levi, Yellowhead Institute
4:30 pm – 4:45 pm
Closing remarks, wrap up Day 1 and highlight Days 2 and 3
Sharon Booy, Chair, Centre for Hospitality and Culinary Arts
Ambition Nutrition Schedule | Thursday, May 13
12:55 pm – 1:10 pm
Log in to Online Platform
1:10 pm – 1:15 pm
Welcome and Opening Remarks
1:15 pm – 1:55 pm
Keynote Speaker
Dr. Rod MacRae
Does Canada’s National Food Policy Help Advance Food Literacy?
In 2019, the federal government trumpeted a new national food policy, led by Agriculture and Agrifood Canada (AAFC). While the policy has some merits, the implementation elements facilitated by AAFC are weak. Given such limitations, I propose stronger measures for three areas pertinent to food literacy — food label reforms, community food initiatives, and a national school food program.
1:55 pm – 2:15 pm
Q&A with Dr. Rod MacRae
2:15 pm – 2:30 pm
Quick Bite Research Gem
Cooking for Vitality: Nutrition and Culinary Education for Managing Cancer-Related Fatigue
Geremy Capone, Princess Margaret Cancer Centre
+ Healthy Break/Chair Yoga
2:30 pm – 3:00 pm
Breakout Room Discussion (Select 1)
- Recipe for Success – Registered Dietitians Blend Art and Science for Food Banks Canada’s Kitchen Creations Program
Lucia Weiler and Sue Mah of Nutrition for NON-Nutritionists N4NN ™
- OR
- Knife Skills/Life Skills: Lessons learned from a decade of teaching kids to cook in a science lab
Mardi Michels of eat. live. travel. write. / Royal St George’s College / In the French Kitchen with Kids, Appetite by Random House
3:00 pm – 3:30 pm
Breakout Room Discussion (Select 1)
- Mindful Eating for Cancer Nutrition and The Long Table Cookbook: Plant-based recipes for optimal health
Amy Symington of George Brown College and Gilda’s Place
- OR
- Allergy Bites: How to Safely Include People With Food Allergies on Your Menu
Suzanne Hajto of Suzanne’s Table and George Brown College
3:30 pm – 3:45 pm
Quick Bite Research Gem
Food Literacy Programming and Policy in Ontario
Lynn Roblin, Nutrition Connections
+ Healthy Break/Chair Yoga
3:45 pm – 4:15 pm
Speaker
Abbey Sharp
Overcoming the Tsunami of Misinformation: A Nutrition Literacy Success Story
4:15 pm – 4:30 pm
Q&A with Abbey Sharp
4:30 pm – 4:40 pm
Closing remarks, wrap up Day 2 and highlight Day 3
Sharon Booy, Chair, Centre for Hospitality and Culinary Arts
Ambition Nutrition Schedule | Friday, May 14
12:55 pm – 1:10 pm
Log in to Online Platform
1:15 pm – 1:30 pm
Cooking Demonstrations
Join us as we turn nutritional literacy information into practice with interactive cooking demonstrations featuring two of George Brown’s innovative chefs leading us into the future of food.
These sessions will include an instructional video with the chef, an at-home shopping list, and a breakdown of how to prep your ingredients so you can follow along in the comfort of your kitchen.
1:35 pm – 2:20 pm
Culinary Demo with Chef Amy Symington
- Sweet Potato and Tahini
- Waldorf Salad with Strawberry and Pistachio
- Vanilla Rhubarb Streusel Cake
- Carrot and Ginger Orange Juice
2:20 pm – 2:40 pm
Q&A with Chef Amy Symington
2:45 pm – 2:55 pm
Healthy Break/Chair Yoga
3:00 pm – 3:45 pm
Culinary Demo with Chef Bashir Munye
- Pan-Seared Creole Chicken Breast
- Candied Sweet Potatoes (Yams)
- Rainbow Chards
- Buttermilk Cornbread with Spiced Butter
3:45 pm – 4:05 pm
Q&A with Chef Bashir Munye
4:05 pm – 4:15 pm
Stretch Break
4:15 pm – 4:30 pm
Wrap up and closing remarks
Sharon Booy, Chair, Centre for Hospitality and Culinary Arts