BEGIN:VCALENDAR VERSION:2.0 PRODID:-//wp-events-plugin.com//7.2.3.1//EN TZID:America/Halifax X-WR-TIMEZONE:America/Halifax BEGIN:VEVENT UID:938@devourfest.com DTSTART;TZID=America/Halifax:20241024T093000 DTEND;TZID=America/Halifax:20241024T103000 DTSTAMP:20241022T130121Z URL:https://devourfest.com/program/game-changers-chefs-producers-making-a- difference-in-the-global-food-sphere/ SUMMARY:GAME CHANGERS–Chefs & Producers Making a Difference in the Global Food Sphere DESCRIPTION:We need to rethink the food system! This thought-provoking pane l brings together chefs and food producers who are deeply committed to bot h understanding food sustainability and traditional foodways from around d ifferent cultures\, as well as new foods that are more environmentally fri endly. Join us for a discussion on how we can make a positive impact on th e planet through our food choices. Hosted by Sylvain Charlebois and featur ing Fil Bucchino (sustainable olive oil)\, Robert Clark (sustainable seafo od)\, Frances Ward (kelp farmer)\, and Jenni Lessard (Indigenous Foodways) \n\nTicket Price: $15.00 regular\, $12.00 student/senior\nSponsored by Agr i-Food Analytics Lab\, Community Partner: Ecology Action Centre\n\nFeaturi ng a kelp tasting by Chef Pamela Leonforde\, Canaan's Plant-Based Alternat ives \n\nModerator Sylvain Charlebois \n\nOne of the world’s most cite d scholars in food supply-chain management\, food value chains\, and trace ability\, Dr. Sylvain Charlebois is Professor in Food Distribution and Pol icy at Dalhousie University in Halifax. Referred to as “The Food Profess or”\, Dr. Charlebois focuses his research on food distribution\, securit y\, and safety. Since 2020\, he has co-hosted The Food Professor Podcast —delving into topics within the food\, food service\, grocery\, and rest aurant sectors. With seven published books on global food systems\, his mo st recent work\, Food Safety\, Risk Intelligence and Benchmarking\, highli ghts his commitment to advancing food safety practices. Dr. Charlebois’ extensive body of work includes over 750 peer-reviewed articles and freque nt appearances in media outlets such as The Economist\, The New York Times \, The Washington Post\, BBC\, NBC\, ABC\, and The Globe &\; Mail. @syl vain.charlebois\n\nFil Bucchino \n\nFil Bucchino is an international oliv e oil expert\, educator\, speaker\, and passionate advocate for extra virg in olive oil’s contribution to culinary excellence\, sustainability\, an d health. He founded Abandoned Grove to combat the negative effects of oli ve oil commoditization on quality\, community\, and the environment. This initiative has rejuvenated over 5\,000 trees in Tuscany\, using premium ol ive oil as a force for positive change. Bucchino co-produced and hosted th e acclaimed documentary Obsessed with Olive Oil\, and collaborates with in stitutions like Yale University\, PBS\, and Chianti Classico. He is the on ly 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’O ro’ awards. @filbucchino @abandonedgrove\n\nRobert Clark\n\nRenowned 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 servi ng as Chief Culinary Officer at Organic Ocean Seafood and Co-Host of TV se ries "Your Nations Table\," Chef Clark advocates for sustainable seafood a nd 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 h ospitality consultancy. Aramé aims to promote responsible and sustainable practices\, enhancing profitability and success in the industry. @robert_ clark_64 and @arameculinary.\n\nFrances Ward\n\nFrances Ward grew up in Al berta. She followed her love of adventure into the province’s mountainou s backcountry\, where she wrangled horses and whitewater kayaked. She obta ined a degree in Law and a Master’s in Art History. She took a good hors e across the Mongolian steppe and volunteered on coral and sea turtle cons ervation projects in Greece and Curacao. Her determination to fight the cl imate crisis led her to the rugged coast of British Columbia\, where she s tarted an experimental kelp farm.\n\nJenni Lessard\n\nJenni Lessard is a c hef\, 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 su ch 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 M étis Nation of Saskatchewan\, working with Batoche National Historic Site ’s culinary team and developing a land based menu for the soon to be lau nched Riel Scouts program at Dumont Lodge. If you turn her upside down\, w olf willow seeds and dried rose hips will likely fall out of her pockets! @chefjenni ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/Devour-Placeholding-Slide.png CATEGORIES:EVENT,PANEL LOCATION:Devour! Studios C\, 360 Main Street\, Wolfville\, Nova Scotia\, B4 P1C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s C:geo:45.091942,-64.359045 END:VEVENT BEGIN:VTIMEZONE TZID:America/Halifax X-LIC-LOCATION:America/Halifax BEGIN:DAYLIGHT DTSTART:20240310T030000 TZOFFSETFROM:-0400 TZOFFSETTO:-0300 TZNAME:ADT END:DAYLIGHT END:VTIMEZONE END:VCALENDAR