The one-day Food & Nutrition Forum is an exploration of trends and research in food science, nutrition, and health, connecting you with leading food researchers and experts in the field of agriculture and food production. The 2023 Forum will include an interactive presentation from a clinical researcher and professor in Nutritional Sciences, a tour of the Royal, and NEW in 2023, a session in the Culinary Academy to cook alongside your emcee and another celebrity chef.
Join a discussion of the scientific evidence behind the foods and dietary patterns that support our personal health, with a focus on prevention of diabetes and heart disease, which can also support current global challenges like climate change. All questions are welcome and encouraged!
About Dr. Chiavroli:
Dr. Laura Chiavaroli is an Assistant Professor in the Department of Nutritional Sciences, Temerty Faculty of Medicine, University of Toronto and Affiliate Scientist at the Li Ka Shing Knowledge Institute, St. Michael’s Hospital. Dr. Chiavaroli’s research focuses on developing tools and strategies to translate clinical practice guidelines on dietary patterns and Canadian Food Policy, including strategies to change food environments and health service delivery models. She uses a variety of methods to assess uptake, adherence and effectiveness of dietary patterns for the prevention and management of diabetes and cardiovascular disease in diverse communities. Her work includes strong collaboration with stakeholders and practices to address equity, diversity and inclusivity throughout.
As a passionate Holistic Nutritionist, Culinary and Media Personality – Rachels goal is to cook, showcase, teach and get YOU back into your kitchen and in love with real food. Rachel has appeared on Global Morning, CBC: The Fifth Estate, is a Wellness and Health Expert for National Publications, on stage host/moderator and a talented brand ambassador. Her passion projects include working with partners to highlight the importance of positivity, a healthy- balanced lifestyle.
Chef Charlotte Langley brings a background encompassing Product Development, Culinary Arts, Ocean Stewardship and Business. Chef Charlotte’s love for cooking and waterways stewardship is matched only by an unwavering commitment to sustainable practices and culinary innovation. As the Founder of Scout Canning, Chef Charlotte is at the forefront of promoting responsible food production and crafting exceptional culinary experiences.
It’s all well and good to discuss nutrition – but this nourishment comes from access to food, provided by the complex network of people that make up the food system. This year, guests of the Food and Nutrition Forum will be taken on a guided tour of The Royal, and introduced to local farmers and food producers.