A "greener, healthier and more equitable future."
That's one of many goals an upcoming conference in Burnaby next month will look to pledge in exploring the benefits of plant-based foods grown, sold and prepared in the local community.
Simon Fraser University (SFU) and its Ancillary Services' "Roots" program is organizing Nov. 1 and 2, bringing in a slate of food service professionals to talk about sustainable dining.
The theme of "deepening local roots" is also set to encourage and explore the integration of plant-based foods into menus to drive a more locally grown food system, as well as their impact on human health and social justice.
More than 250 experts are set to make an appearance at SFU's Burnaby campus for the event, including 15 guest speakers from the food service industry, such as chefs, nutritionists, restaurateurs and political advocates.
According to a release from SFU, the discussions will include tips and insights on effectively incorporating more plant-based foods that align with Canada's food guide.
The trade show will feature 25 industry innovators showcasing plant-based product samples for participants and providing networking opportunities for food service professionals.
SFU is collaborating with Humane Society International/Canada's program to host the summit.
"They [Forward Food] offer culinary training, recipe, and menu development support, guidance on marketing and communications, educational sessions, and greenhouse gas impact assessments to help foodservice professionals meet the increasing demand for delicious, accessible plant-based options," the prorgam's description reads.
"To date, Forward Food has run 29 successful training events in Canada with nearly 400 food service professionals and has co-hosted 4 summits, between 2017-2020."
The SFU and Forward Food Summit is scheduled for Nov. 1, 9 a.m. to 6 p.m., and Nov. 2, 8:30 a.m. to 4:30 p.m., at the Burnaby post-secondary's Diamond Family Auditorium.
For more information, full schedules and to register for the conference, you can .
