Culinary Change

In what ways will the 21st Century sustainable diet prompt shifts in tastes, culinary traditions and food consumption habits – in North America and globally?
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Panel Video

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PANEL EXPERTS

Jodi Koberinski

Former Executive Director, Organic Council of Ontario, and 2015 Oak Fellow, Oak Institute for the Study of International Human Rights at Colby College

Jodi Koberinski is in the last hours of her Master’s studies at University of Waterloo investigating sustainability of Canada’s pulses sector with Dr. Steffanie Scott. Mentored over the decades by Dr. Vandana Shiva, Dr. Shiv Chopra, and the late Cathleen Kneen, Jodi has worked as an entrepreneur, an advocate an activist on food and climate issues. In January, she begins her PhD work at Waterloo investigating Food Commons: designing a Transition Pathway for Sustaining Food Systems. Jodi is co- founder of the Dangerous Ideas Festival in Canada, the Praxis Project Permaculture-Inspired Art Festival in New Brunswick. and an original signatory of the global Seed Freedom Campaign. Jodi Koberinski, the Oak Fellow in 2015, is known as an unflagging source of innovation, an activist who tirelessly helps others and furthers the cause of food sovereignty. She is a global leader on this issue and is recognized for her vital work transforming—not just reforming—agriculture to provide sustainable, safe, and secure food systems around the world” – The Oak Insitute for Human Rights.


Lenore Newman

Co-Director, Food and Agriculture Institute, Canada Research Chair and Associate Professor with the Department of Geography and the Environment, University of the Fraser Valley

Lenore Newman’s love affair with food began on her family’s fishing boats, where she gained an early introduction into the world of direct marketing of local products. She holds a Canada Research Chair in Food Security and Environment at the University of the Fraser Valley, where she is an associate professor in the department of Geography and the Environment. She runs a research program focused on Canadian regional cuisines, local food sovereignty, culturally preferred foods, and agricultural land use. Dr. Newman is a member of the Royal Society of Canada’a New College, and holds a PhD in Environmental Studies from York University. She has written extensively on the resurgence of farmers’ markets in Canada, and is a strong advocate for fresh, local food. Her first book is Speaking in Cod Tongues: A Canadian Culinary Journey.


Toolika Rastogi

Policy and Research Manager, Humane Canada

Dr. Toolika Rastogi leads the Humane Canada research program, including the national shelter statistics program and various animal welfare research projects. She represents Humane Canada on the Canadian Council on Animal Care (CCAC) and on Nature Canada’s Keep Cats Safe and Save Bird Lives campaign, as well as a number of other multi-stakeholder committees, on which she advocates for animals. From 2015 to 2018, Toolika was the national animal welfare Representative on the National Farm Animal Care Council’s Executive committee. Toolika also managed the National Centre for the Prosecution of Animal Cruelty, a Humane Canada program that advances the effective and efficient prosecution of animal cruelty cases, from its inception in 2015 until 2017. Toolika holds a PhD in Molecular and Medical Genetics, a postdoctoral certificate in Conservation Genetics and a Master’s in Ecological Economics and Sustainable Development Policy. Prior to joining Humane Canada, she worked in the areas of biodiversity conservation and environmental safety, both internationally with the OECD, and in Canada with Environment Canada and the Canadian Food Inspection Agency (CFIA). Her policy work in these areas allowed her to contribute to the development of international environmental agreements and drafting of federal legislation for environmental protection.


Paul Uys

Senior Director, External, the Arrell Food Institute of the University of
Guelph

Paul Uys’ professional experience spans 40 years in retail, much of that at Loblaw Companies Limited, where he headed the product development department responsible for the company’s emerging Control labels. Later, as Vice President, Innovation, Uys was responsible for many successful branding initiatives, most notably the President’s Choice Organics, PC Blue Menu and PC Free From lineup. He was also tasked with the creation and management of the Loblaw Sustainable Seafood Commitment, as well as other sustainable procurement initiatives. Uys retired from Loblaw Companies in 2013, and accepted the role as Director, External, the Arrell Food Institute of the University of Guelph. He is a member of the board of Trustees for The Marine Stewardship Council and a member of the” International Panel of Experts for Sustainable Foods” (iPES-Foods), as well as holding a number of director positions, including at the Livestock Research Innovation Corporation.