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UID:250@old.concordiafoodcoalition.com
DTSTART;TZID=America/Toronto:20241002T123000
DTEND;TZID=America/Toronto:20241002T143000
DTSTAMP:20240926T193952Z
URL:https://old.concordiafoodcoalition.com/events/reimagining-campus-cuisi
 ne-bridging-transformative-ideas-with-practical-solutions/
SUMMARY:Reimagining Campus Cuisine: Bridging Transformative Ideas with Prac
 tical Solutions
DESCRIPTION:OCT 2nd\, 12:30pm - 2:30pm \n\nLocation: 4th Space\, 1400 de M
 aisonneuve West (hybrid)\n\nReimagining Campus Cuisine: Bridging Transform
 ative Ideas with Practical Solutions\n\nThe CFC and the 4th Space present 
 an engaging lunch &amp\; learn panel discussion on the challenges and succ
 esses of transforming institutional food services to be more ethical\, sus
 tainable\, and locally-focused. This event brings together thought leaders
  who have been at the forefront of these important changes within universi
 ty food services for the past decade. Join us for an insightful conversati
 on that explores the complexities and rewards of changing institutional fo
 od practices. Don’t miss the opportunity to learn from experts who are d
 riving meaningful change in university food services.\n\nREGISTER HERE\n\n
 or LiveStream on YouTube here!\n\nKey Guests: \n\nJoshna Maharaj: Renowne
 d chef and food activist known for her groundbreaking work in transforming
  university dining services to embrace local\, sustainable\, and ethical f
 ood practices. Her approach integrates community engagement and innovative
  culinary solutions to foster systemic change.\n\nLouis-Simon Larrivée: E
 xecutive Director of Projet Sol\, a social enterprise that delivers social
 ly responsible catering services while fostering workforce reintegration. 
 He has led sustainable food initiatives in educational institutions\, incl
 uding the Solgourmand project at Collège Lionel-Groulx.\n\nOliver de Volp
 i: A key figure in Concordia University’s efforts to overhaul its food s
 ervices to be more sustainable and community-focused. Oliver will discuss 
 the practical challenges and strategies involved in implementing these cha
 nges within a large educational institution.\n\nErik Chevrier: Professor a
 nd Post-doctoral fellow with the Social Justice Centre. His research focus
 es on community and institutional food system transitions using a food sov
 ereignty approach. \n\nSimona Bobrow: A member of the People’s Potato c
 ollective\, a worker-run anti-capitalist soup kitchen providing free meals
  and food baskets to the Concordia community\, Simona is an advocate and o
 n-the-ground actor in the alternative food system on campus.\nSabrina Lavo
 ie: Executive Director of Budget\, Planning &amp\; Business Development in
  the Office of the VP Services &amp\; Sustainability at Concordia Universi
 ty. With over 20 years of experience in higher education management\, she 
 has led strategic initiatives to optimize institutional planning and susta
 inability efforts.\n\nJulianna Smith (moderator): Campaigns Coordinator fo
 r the Concordia Student Union. She leads initiatives to amplify student vo
 ices on critical issues. Previously\, she worked alongside activists and c
 ommunity groups to push for impactful campaigns like Concordia’s divestm
 ent from fossil fuels.\nKey Discussion Points:\n\n 	\n\n 	Ethical Sourcing
 : Challenges and solutions in sourcing food ethically within institutional
  settings.\n 	Sustainability: Strategies for reducing environmental impact
  and enhancing sustainability in university food services.\n 	Local Integr
 ation: The benefits and obstacles of incorporating local food sources into
  institutional menus.\n\n\n\n\n 	Local circular economies: The importance 
 of community wealth creation by anchor institutions. \n\n\n 	Diversity\, 
 Inclusion &amp\; Decolonization: Ensuring that food services are inclusive
  and reflect the diverse needs of the community.\n 	Real-world Examples: L
 essons learned from panelists' experiences and successful case studies of 
 institutional food transformation.\n\nAudience: This event is ideal for un
 iversity administrators\, food service professionals\, sustainability advo
 cates\, and students interested in the intersection of food\, ethics\, and
  institutional change.
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LOCATION:4th Space\, 1400 Blvd. De Maisonneuve Ouest\, Montreal\, Quebec\, 
 H3G 1M8\, Canada
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