GAME CHANGERS–Chefs & Producers Making a Difference in the Global Food Sphere

We need to rethink the food system! This thought-provoking panel brings together chefs and food producers who are deeply committed to both understanding food sustainability and traditional foodways from around different cultures, as well as new foods that are more environmentally friendly. Join us for a discussion on how we can make a positive impact on the planet through our food choices. Hosted by Sylvain Charlebois and featuring Fil Bucchino (sustainable olive oil), Robert Clark (sustainable seafood), Frances Ward (kelp farmer), and Jenni Lessard (Indigenous Foodways)

Ticket Price: $15.00 regular, $12.00 student/senior
Sponsored by Agri-Food Analytics Lab, Community Partner: Ecology Action Centre

Featuring a kelp tasting by Chef Pamela Leonforde, Canaan’s Plant-Based Alternatives 

Moderator Sylvain Charlebois 

One of the world’s most cited scholars in food supply-chain management, food value chains, and traceability, Dr. Sylvain Charlebois is Professor in Food Distribution and Policy at Dalhousie University in Halifax. Referred to as “The Food Professor”, Dr. Charlebois focuses his research on food distribution, security, and safety. Since 2020, he has co-hosted The Food Professor Podcast—delving into topics within the food, food service, grocery, and restaurant sectors. With seven published books on global food systems, his most recent work, Food Safety, Risk Intelligence and Benchmarking, highlights his commitment to advancing food safety practices. Dr. Charlebois’ extensive body of work includes over 750 peer-reviewed articles and frequent appearances in media outlets such as The Economist, The New York Times, The Washington Post, BBC, NBC, ABC, and The Globe & Mail. @sylvain.charlebois

Fil Bucchino 

Fil Bucchino is an international olive oil expert, educator, speaker, and passionate advocate for extra virgin olive oil’s contribution to culinary excellence, sustainability, and health. He founded Abandoned Grove to combat the negative effects of olive oil commoditization on quality, community, and the environment. This initiative has rejuvenated over 5,000 trees in Tuscany, using premium olive oil as a force for positive change. Bucchino co-produced and hosted the acclaimed documentary Obsessed with Olive Oil, and collaborates with institutions like Yale University, PBS, and Chianti Classico. He is the only Canadian in the Italian Directory of Virgin and Extra Virgin Olive Oil Experts, a sought-after olive oil judge across four continents, and the recipient of the “Olive Oil Personality of the Year” and Pentola d’Oro’ awards. @filbucchino @abandonedgrove

Robert Clark

Renowned as a chef, author, and disrupter, Robert Clark gained national acclaim as Executive Chef of C Restaurant, earning induction into the BC Restaurant Hall of Fame for his innovative approach to local seafood. Currently serving as Chief Culinary Officer at Organic Ocean Seafood and Co-Host of TV series “Your Nations Table,” Chef Clark advocates for sustainable seafood and local food systems. Co-founder of Ocean Wise and appointed to the Order of Canada, he has teamed up with Chef Julian Bond to launch Aramé, a hospitality consultancy. Aramé aims to promote responsible and sustainable practices, enhancing profitability and success in the industry. @robert_clark_64 and @arameculinary.

Frances Ward

Frances Ward grew up in Alberta. She followed her love of adventure into the province’s mountainous backcountry, where she wrangled horses and whitewater kayaked. She obtained a degree in Law and a Master’s in Art History. She took a good horse across the Mongolian steppe and volunteered on coral and sea turtle conservation projects in Greece and Curacao. Her determination to fight the climate crisis led her to the rugged coast of British Columbia, where she started an experimental kelp farm.

Jenni Lessard

Jenni Lessard is a chef, culinary consultant and Interim Executive Director of the Indigenous Culinary of Associated Nations (ICAN). Based in Lumsden, Saskatchewan, she works across the province delivering immersive culinary experiences such as the Field to Shield Tour and the Han Wi Dinner Series. You can find Jenni on traplines, at culture camps and in kitchens teaching, learning and collaborating. She was a judge on Season 5 of Food Network Canada’s Fire Masters and loves outdoor cooking. She’s an active citizen of the Métis Nation of Saskatchewan, working with Batoche National Historic Site’s culinary team and developing a land based menu for the soon to be launched Riel Scouts program at Dumont Lodge. If you turn her upside down, wolf willow seeds and dried rose hips will likely fall out of her pockets! @chefjenni