Concurrent Sessions E

November 14th | Concurrent Sessions E

November 14th 2015 | 11:00 - 12:00

E1 - Organizational change in public institutions

This session will highlight what public institutions such as schools, post-secondary campuses and hospitals are doing to establishing healthy and local supportive food environments. Presenters will speak from Concordia University, the Champlain Cardiovascular Disease Prevention Network and the Good Food Cafe in partnership with FoodShare and Ryerson University.

  ON, QC   |     Le Grand Salon   |    EN & FR (simultaneous translation)

Building Relationships around Food at Concordia

Isabelle Mailhot-Leduc, Sustainable Food Systems Coordinator Concordia University

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Concordia University has been for the past twenty years a real incubator for student-run food and urban agriculture projects. In 2015, the University integrated ambitious local sourcing requirements in its new Food Service Contract. With a focus on the importance of collaboration between food system stakeholders, we look at a number of developments that represent a window of opportunity for substantive changes in how food is supplied to our university.

A regional Eastern Ontario school-based nutrition initiative serving as a role model for the hospital sector

Laurie Dojeiji, Network Manager, Health Promotion, Champlain CVD Prevention Network

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The Champlain Declaration initiated action in nine school boards, four public health units, and other community partners across Eastern Ontario to collaboratively support schools' journey towards establishing healthy, supportive nutrition environments. The disconnect in similar action among our 20 Champlain-area hospitals subsequently mobilized a regional effort to transform hospital retail food environments. Regional progress and shared learnings will be discussed.

Partnerships for Good Food: Reflections on FoodShare Toronto & Ryerson University Good Food Cafe partnership in the 2014-2015 school year

Fleur Esteron, Co-ordinator and Research Assistant, Centre for Studies in Food Security
Jesus Gomez, Chef, Good Food Cafe, FoodShare Toronto
Cindy Pham, Student, School of Nutrition, Ryerson University 

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Presenters will explore a partnership started when an area high school invited FoodShare Toronto to bring their Good Food Cafe to their school, a project that prepares and serves healthy, delicious and affordable lunches to students. FoodShare, in turn, invited the Ryerson University Centre for Studies in Food Security to develop experiential learning opportunities for Ryerson students and bring research expertise to the partnership.

E2 - Food literacy early-on: the Croqu’Plaisir project in pre-school childcare centres

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  QC   |     Hochelaga 3   |    FR (simultaneous translation)

Marie Marquis, PhD, RD,  Professor,  Department of nutrition, Montreal University
Philippe Grand, RD, Extenso, Université de Montréal
Claudette Pitre Robin, Director, Regroupement des Centres de la Petite Enfance de la Montérégie
Annie Vallières, RD, Formatrice accréditée par Extenso
Murielle Vrins, Project Manager, Équiterre
Jocelyne Gamache, Executive Director, PARCOURS, la Mutuelle de formation des professions de la petite enfance
Geneviève Bélisle, National director, Educational service, Association québécoise des centres de la petite enfance

The objectives and key messages of the food literacy project Croqu’Plaisir which was deployed in pre-school childcare centers in Quebec will be presented. The progress of the project, its impacts and its success criteria will be discussed.

E3 - At the breakfast table and beyond

This session will include presentations on breakfast programs from both Nourish Nova Scotia and Breakfast Clubs of Canada.

  National, NS   |     Mackenzie   |    EN

Grassroots unite! Nourish Nova Scotia... more than a meal​

Margo Riebe-Butt, RD, Executive Director, Nourish Nova Scotia
Debbie Madore, RD, Nutrition for Learning Dietitian, Cape Breton-Victoria Regional School Board
Jill White, RD, School Nutritionist, Halifax Regional School Board, and Nourish Board Director

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Watch the video.

This session will reveal “the recipe” for Nourish and how it came to be - from the grassroots up - describing in what way this unique charity is making a difference, today and into the future. The session will share how Nourish supported breakfast programs, cultivated additional health promoting/food literacy initiatives in Nova Scotia schools and how participants can build capacity for food literacy within their own jurisdictions.

Nourishing potential at the breakfast table and beyond

Jody Luckasavitch, Breakfast Club of Canada

For the past 20 years, Breakfast Club of Canada has supported school breakfast programs to positively impact student health and achievement. Today, these programs support an integrated approach which includes universal access to nutritious food, and increased engagement and education. This session will unpack key components of successful breakfast programs, highlight innovative models across Canada, and share insights from the Breakfast Makes Me Shine community engagement program.

E4 - Food environments & settings

This session will include presentations on the City Farm School project in Quebec and the Manitoba school nutrition programs.

  MAN, ON, QC   |     Matapedia   |    EN

Organizational ecology: How do we make change work?

Jackie Martin, Co-founder & Coordinator, City Farm School Project
Chesley Walsh, Media & Education Coordinator, City Farm School Project

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City Farm School will lead an interactive presentation on factors affecting community and education-based projects, including vertical integration, financing and new education models. The audience will engage in a Model UN-style debate to better understand concerns of different community groups and discuss solutions to meet needs of all stakeholders. Participants will be assigned roles from granting agencies, institutions and local partners to students and community members.

Manitoba school nutrition programs – A kaleidoscopic scene

Viola Prowse, Executive Director, Child Nutrition Council of Manitoba
Maxine Meadows, Program Dietitian, Child Nutrition Council of Manitoba

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Reimagining ways of doing things, building on what is already in existence or planned, and creating new connections to the community are essential components in increasing nutrition program sustainability. In Manitoba, nutrition programs look different at each site as individual schools tailor practices to best meet the needs of students and staff. Council staff will share some of these unique approaches.

E5 - Innovating programs and youth ambassadors

This session will include various presentations showcasing youth engagement and ambassadors from Prince Albert Saskatchewan, Healthy Together Resource from BC and a comprehensive school health initiative from Northern Manitoba.

  SK, ON, MAN   |     Hochelaga 4   |    EN

Marketing to Kids in Prince Albert, Saskatchewan

Dana Ismail, Youth Ambassador
Allianna Puentespina, Youth Ambassador
Anika Sukkhu, Youth Ambassador
Bria Szell, Youth Ambassador
Sarah Szell, Youth Ambassador
Debbie Schutte, BScN RN

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Marketing to Kids in Prince Albert Saskatchewan is a unique youth advocacy project. The project is designed to address marketing to kids and access to healthy foods in Prince Albert and is in partnership with the Heart and Stroke Foundation.

Healthy Together©: A resource for engaging youth in school based settings

Michele Hucul, Project Coordinator, Healthy Weights for Children, The Bridge Youth & Family Services
Kelly Lamontagne, Temiskaming Women’s Support Group
Amber Batisse, Healthy Together 
Healthy Together Youth Participant (To be confirmed)

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This presentation provides an overview of the Healthy Together© program and lessons learned about community partnership based on the implementation in a high school setting and in three provinces.  A facilitator and youth participant will highlight one experience of a community and school partnership from Ontario. Together they will engage the audience in an activity from the program.

Healthy Communities Initiative – Creating comprehensive health and wellness among school aged children in Northern Manitoba

Amanda Nash, RD, Community Nutrition and Northern Outreach Manager, Heart and Stroke Foundation

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The Heart and Stroke Foundation’s Healthy Communities Initiative supports health and wellness among 10 school communities by creating community partnerships and sustainable action plans that address barriers to health. This presentation reviews a facilitated approach to improving school and community environments, particularly improving eating behaviors of school-aged children. It highlights the process, partnerships, successes and challenges faced while using the EPODE model in Northern and First Nation communities.

E6 - Resource roundtable presentations: The early years

This interactive resource sharing session will feature presentations geared towards approaches for the early years age group. These include: Croquarium and Rainbow Plate.

  QC, ON   |     Chaudiere   |    EN& FR

Food education through the senses! An approach that explores food and the garden through sensorial experience

Geneviève Laroche, Program coordinator, Croquarium

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This fun approach allows young and old to discover the food universe in all its dimensions through gardening and taste education. Based on the sensory exploration of food and of the garden, the approach considers exploration and fun as enablers for lasting changes in behaviour and eating habits. It places the child and their link with food at the forefront.

The Rainbow Plate approach: Weaving food literacy into the fabric of childhood experience in the early years

Janet Nezon, Founder, Program Director, Rainbow Plate

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Presenter will share her innovative approach to food education for young children, ages 2-6 years, in child care centres, schools, camps and hospitals in Ontario. She will present how this simple, hands-on strategy that engages children and their adult influencers using vibrant real food is inspiring and will enable the development of lifelong healthy eating habits.