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National |
Le Grand Salon |
EN & FR (simultaneous translation)
Panellists:
Ben Kramer, Founding Executive Chef, Diversity Food Services, University of Winnipeg
Barb Finley, Executive Director & Chef, Project Chef
Steve Golob, Chef, Vanier Dining Hall, University of British Columbia
Oliver de Volpi, Executive Chef, Operations and Sustainability, Food and Dining Services, McGill University
Moderator:
Joanne Bays, National Manager, Farm to Cafeteria Canada
More than a flash in the pan, local food has become mainstream, and our appetite for it is voracious. This holds true in schools where local foods are moving to centre plate and students are gobbling it up. So what is fuelling the local food movement? "Taste" tops the list. And which sector pours their life into taste? Chefs! In growing numbers, Canadian chefs are stepping out of the kitchen and into fields, classrooms, television studios, and boardrooms to press for change. The panel of chefs from school settings across the country will share their recipes for transforming school food systems. Learn about the ways to engage chefs in supporting efforts to get more healthy local sustainable foods in the minds and on the plates of students.
Audience participation is welcomed and encouraged.