On World Health Day, join Colleges and Institutes Canada (CICan) for 21st Century Cooking: Making Meals Delicious, Nutritious and Sustainable!
We will cook with Chef Tania Ganassini of Top Chef Canada season 7!
The 21st Century Cooking Summit will highlight the role that culinary and food service professionals can play in creating a more nutritious, sustainable food system in Canada which will contribute to meeting Canada’s commitment to the United Nations’ 2030 Agenda and the 17 Sustainable Development Goals (SDGs).
Who should attend?
Come together with students and instructors in culinary, hospitality, agriculture and nutrition programs as well as foodservice professionals including chefs, managers, dietitians, nutritionists from Canada’s nearly 140 colleges and institutes.
What will you learn?
Build 21st century cooking skills and knowledge, re-imagine the foodservice industry after COVID-19 and position yourself for the future of food in Canada, including:
- How and why to make delectable plant-forward, low sodium options that your guests will love in line with the Canada Food Guide
- Understand the growing and projected demand for sustainable food options
- Leverage this demand for sustainable food in building for a post-pandemic economy
- The role of the foodservice industry in building a sustainable and healthy future for Canada and accomplishing SDG 3 Good Health and Well-Being for all Canadians.
|2.||Bringing Food Forward for a Better Future - Riana Topan, Forward Food, Humane Society International/Canada.
This presentation will review the profound impact of our food choices on the world around us and the key reasons why changing the way we eat is critical to sustainability.
|3.||Impacting future chefs: CICan’ s Beyond Salt Project
Get the panels’ first-hand experience creating and testing sodium-reduction teaching material and its impact on cooking techniques and healthier ingredient selection. Moderated by Rima Hatoum from the Food Processing Skills Canada, faculty from Collège La Cité, George Brown College and Nova Scotia Community College, who participated in CICan’s Beyond Salt Project, will discuss colleges and institute’s role in reducing sodium levels in the current food supply.
|4.||Cook with Chef Tania Ganassini of Top Chef Canada season 7!|
|5.||Talk Show – Chef’s Table: The Role of the Chef in a Sustainable Future
Moderated by Amy Symington
|6.||Results of student cooking challenge & Recipe competition brought to you by Salt-Free Canada
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