Plenary - Vocal for local: Canadian chefs feeding the school food revolution

November 14th | Plenary - Vocal for local: Canadian chefs feeding the school food revolution

November 14th 2015 | 13:00 - 14:00

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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.

Ben Kramer

Chef and Co- Founder Diversity Food Services, University of Winnipeg

A Co-founder of Diversity Food Services, Chef Ben Kramer brings an accomplished background and a life-time passion for vibrant sustainable regional food systems to his work. Consistent with the philosophy at Diversity, Ben cooks with as many local, organically grown ingredients as possible. His efforts to educate, and advocate about eco-friendly food industry practices has had a transformative impact on student plates.

Barb Finley

Executive Director and Founder Project CHEF

Barb Finley is the Executive Director and Founder of Project CHEF: Cook Healthy Edible Food, a non-profit society that runs elementary school and community programs. Project CHEF has taught more than 10,000 children and their families about wholesome food choices and how to make them. An educator, chef, and a passionate advocate for teaching children how to cook, Barb has raised the bar in culinary education.

Steve Golob

Resident Chef, Vanier Place Dining Hall, University of British Columbia

Steve Golob is a Red Seal chef and a graduate of George Brown College’s Culinary program in Toronto, Ontario. He is the Residence Chef with UBC, directing the Place Vanier Dining Hall – recognized internationally for meals that include high quality direct from the farm ingredients. Steve takes great pride and pleasure in his work with students and media to galvanize the local food movement on Canadian campuses.

Oliver de Volpi

Executive Chef, Operations and Sustainability, Food and Dining Services, McGill University
Oliver de Volpi is the executive chef for McGill University in charge of operations and sustainability. He has been with McGill for a little over six years during which time McGill has re-invented its food service and has become a leader across Canada for sustainability with its work in local procurement, sustainable seafood policy and fair trade campus designation.

Joanne Bays

National Manager, Farm to Cafeteria Canada

Joanne Bays is well known within public health and sustainable food system sectors in Canada and internationally. Joanne co-founded and chaired HEALBC – Canada’s first northern food policy council. She co-founded BC Healthy Communities. She established and held the first provincial Farm to School position within Canada. She has overseen the establishment of hundreds of F2S programs across the nation. In 2011, she co-founded Farm to Cafeteria Canada (F2CC) - a pan-Canadian network championing activity to get more healthy, local, and sustainable foods into public institutions.