Symposium Program

Symposium Program

Ambition Nutrition Symposium Program: Wednesday June 28, 2017, 7:15 a.m. – 7:00 p.m.

7:30 a.m. –
8:00 a.m.

Registration and Breakfast

8:15 a.m. –
8:30 a.m.

Welcome and Opening Remarks
Anne Sado, President, George Brown College
Lorraine Trotter, Dean, Centre for Hospitality and Culinary Arts

8:35 a.m. –
9:30 a.m.

KEYNOTE SPEAKER
Processed Food: An experiment that failed
Dr. Robert Lustig

9:45 a.m. –
10:30 a.m.

The Case Against Sugar
Gary Taubes

10:30 a.m. –
11:00 a.m.

Healthy Break

11:00 a.m. –
11:45 a.m.

Embrace Your Inner Caveman: Understanding how ancient human nature influences todays food lifestyle
Chef Michael Smith

12:00 a.m. –
1:30 p.m.

Lunch, Exhibition and Networking

1:30 p.m. –
2:15 p.m.

Beyond Shame and Blame: the case for an integrated approach to prevent Obesity
Carol Timmings

2:15 p.m. –
3:00 p.m.

Discussion Panel with Chef David Lee, Dr. Linda Gillis RD, and Dr. Rickey Yada

3:15 p.m. –
5:15 p.m.

Kitchen Sessions –
From Print to Plate: Interactive Cooking Classes

Attendees will attend a culinary workshop which they have selected from these choices:

  • The Protein Flip — Tastes of Mexico: Learn culinary techniques with an emphasis on plant-based foods that are easy on the budget, by preparing such items as fresh tortillas, fish tacos, jicama and mango slaw
  • The Protein Flip — Flavours from the Mediterranean: Explore healthful plant-based ingredients by preparing Mediterranean-themed dishes such as roasted root vegetables, cauliflower “couscous”, falafel with yogurt tahini sauce, and oven roasted eggplant baba ghanouj
  • Fermentation for Health — Savouring Korea: Learn about fermentation techniques and their benefits for a healthy gut microbiome in this workshop featuring Korean dishes such as bulgogi, kimchi, pickled sprouts, and japchae
  • Healthy Baking: Participants will learn skills for baking using a variety of healthy ingredients, focusing on healthy fats, sugar alternatives, and gluten-free baking

5:30 p.m. –
7:00 p.m.

Closing Remarks, Reception