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Sustainable Food Systems: From theory to practice

Date of event: December 10, 2020, 1 pm - 4:30 pm EST

Organized in collaboration with the Sustainable Food Systems Network, this event was developed to provide dietitians with new ideas and practical tools to bring to their practice settings. 
Specifically, the event will:
  • Provide a forum to enrich understanding within the dietetic/nutrition profession on sustainable food systems
  • Showcase innovative ideas and practices related sustainable food systems
  • Create an opportunity for dietitians to engage in dialogue on sustainable food systems
This half day event features 3 sessions, a panel discussion and structured networking groups all in one easy to navigate virtual environment. 


1:00 to 1:45 pm EST - Systemic Solutions for Healthy Food Systems

The focus of this session will be to:
  • Build understanding about the interconnections between human, ecological, and animal health and well-being
  • Foster dialogue about how to achieve health and sustainability goals through food systems policy, practice, and new business models
Speaker: Lauren Baker, PhD, has more than 20 years of experience leading cross-sectoral research, policy and advocacy for sustainable food systems in non-profit, academic, business, policy and philanthropic contexts. Lauren is currently Director of Programs with the Global Alliance for the Future of Food, an alliance of philanthropic foundations working to transform global food systems. At the Global Alliance, Lauren’s work is focused on the intersections between food systems and health, climate change, agroecology and true cost accounting. Previously, Lauren led the Toronto Food Policy Council, a citizen advisory group embedded within the City of Toronto’s Public Health Division. She was the Founding Director of Sustain Ontario — the Alliance for Healthy Food and Farming. Lauren lectures and teaches at the University of Toronto and at Ryerson University. 

1:50 to 2:35 pm EST - Guide to a sustainable menu - a step by step approach to sustainability

At the end of this presentation, participants will be able to:

  • Determine which foods are the better sustainable choices
  • Use a step by step approach to implement small to big change towards sustainability and develop an action plan (for a foodservice or at home)
  • Use the tools to analyse a menu or a food choice to reduce the environmental impact of the food we eat

Speaker: Annie Marquez is a Registered Dietitian and Manager of Menu Management and Nutritional Information System at the CIUSSS Centre-Sud-de-l’ile-de-Montréal in Quebec. She graduated in 2008 and has worked as a dietitian while studying Sustainable Development in Nutrition. Her studies have taught her the importance of making food choices that have less of an impact on the environment and that are good for her health and the health of others. She has been manager for 11 years now and has tried to introduce new products and ways of reducing waste and energy consumption, while maintaining meal quality and client satisfaction. She has been part of the Nourish Healthcare Initiative and has been able to create the Sustainable menu guide with the help of the innovator’s team.

2:45 to 3:15 pm EST - Advancing Sustainable Food Systems in University Food Services

This session will identify practices that can move large food services operations towards a more sustainable model and how to influence others in the process.

Speaker: Melissa Baker-Wilson is a Registered Dietitian and the Manager of Nutrition and Wellbeing with UBC Food Services. She has a passion for health and wellbeing and strongly believes in promoting food choices that are healthful, sustainable, and delicious! Melissa has worked in many different practice areas including clinical, retail, media, consulting, health promotion and food services. She also completed a Master of Health Science in Nutrition Communication from Ryerson University. At UBC, Melissa loves working with the outstanding culinary team that is embracing the shift to more sustainable, plant-based diets.

3:20 to 3:45 pm EST  Panel Q&A

Join all our speakers for a panel discussion about thier sessions.

3:50 to 4:20 pm EST -  Networking session

Attendees will be placed into small groups of up to 10 attendees, in thier area of practice, to discuss:

  1. How do I plan on applying learnings from today’s event to my practice?
  2. What tools are most useful for me to move towards a more sustainable practice?

Thank you to Danone Canada and Upfield Canada for providing an unrestricted grant for this event.*

* The content, planning and execution of this event is protected by DC’s Guidelines for Advertising to Members and the principle of unrestricted grants, which does not impose any restrictions on the use of the support/funding/grant obtained. Find out more about DC's guidelines and policies for advertising and sponsorship to members.


Fees are plus HST.

DC Sustainable Food Systems Network Member

(with code provided by network)*

DC Member


DC Student Member  $25

Non Member


*if you are not currently a member of the SFS network, you can join now to get complimentary registration code.

The event will be recorded and those registered will have access to the recording for 30 days.

Register here Register Here

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