Forward Food: Plant-based culinary training
Summit participants learned about the growing interest in plant-based foods, opportunities and challenges that exist in this space.
By Bakers Journal
HSI/Canada’s Forward Food program, in collaboration with Fleming College and Trent University, proudly hosted two events in Peterborough, Ontario in late October: a two-day plant-based culinary training, and a one-day Forward Food Leadership Summit.
The summit was the first of its kind in Ontario and the largest in Canada to date, with nearly 130 participants. Attendees included chefs, foodservice directors and managers, dietitians, higher education, healthcare, restaurants, food distributors, food manufacturers.
During the culinary training chefs from both Fleming College and Trent University learned how to make dozens of creative plant-based dishes, from breakfast through dessert. Summit participants learned about the growing interest in plant-based foods, opportunities and challenges that exist in this space, and what they can do to elevate the plant-based options in their businesses or institutions. The event included presentations, a panel discussion, cooking demonstrations and delicious plant-based meals.
Riana Topan, program manager for Forward Food, stated in a press release: “The foodservice industry has seen a huge growth in the demand for more plant-based food options in recent years, as consumers across Canada adopt more sustainable, nutritious and compassionate eating habits. It was a pleasure to work with Fleming College and Trent University to co-host this free leadership summit to bring together professionals who want to improve the food system. Our team is very optimistic about the changes that attendees will make in their personal and professional lives to put plants at the centre of the plate, where they belong.”