OCT 2nd, 12:30pm – 2:30pm 

Location: 4th Space, 1400 de Maisonneuve West (hybrid)

Reimagining Campus Cuisine: Bridging Transformative Ideas with Practical Solutions

The CFC and the 4th Space present an engaging lunch & learn panel discussion on the challenges and successes of transforming institutional food services to be more ethical, sustainable, and locally-focused. This event brings together thought leaders who have been at the forefront of these important changes within university food services for the past decade. Join us for an insightful conversation that explores the complexities and rewards of changing institutional food practices. Don’t miss the opportunity to learn from experts who are driving meaningful change in university food services.

REGISTER HERE

or LiveStream on YouTube here!

Key Guests: 

Joshna Maharaj: Renowned chef and food activist known for her groundbreaking work in transforming university dining services to embrace local, sustainable, and ethical food practices. Her approach integrates community engagement and innovative culinary solutions to foster systemic change.

Louis-Simon Larrivée: Executive Director of Projet Sol, a social enterprise that delivers socially responsible catering services while fostering workforce reintegration. He has led sustainable food initiatives in educational institutions, including the Solgourmand project at Collège Lionel-Groulx.

Oliver de Volpi: A key figure in Concordia University’s efforts to overhaul its food services to be more sustainable and community-focused. Oliver will discuss the practical challenges and strategies involved in implementing these changes within a large educational institution.

Erik Chevrier: Professor and Post-doctoral fellow with the Social Justice Centre. His research focuses on community and institutional food system transitions using a food sovereignty approach. 

Simona Bobrow: A member of the People’s Potato collective, a worker-run anti-capitalist soup kitchen providing free meals and food baskets to the Concordia community, Simona is an advocate and on-the-ground actor in the alternative food system on campus.

Key Discussion Points:

• • Ethical Sourcing: Challenges and solutions in sourcing food ethically within institutional settings.
  • Sustainability: Strategies for reducing environmental impact and enhancing sustainability in university food services.
  • Local Integration: The benefits and obstacles of incorporating local food sources into institutional menus.

• Local circular economies: The importance of community wealth creation by anchor institutions. 

• Diversity, Inclusion & Decolonization: Ensuring that food services are inclusive and reflect the diverse needs of the community.
• Real-world Examples: Lessons learned from panelists’ experiences and successful case studies of institutional food transformation.

Audience: This event is ideal for university administrators, food service professionals, sustainability advocates, and students interested in the intersection of food, ethics, and institutional change.