Reimagining Campus Cuisine

The Concordia Food Coalition (CFC) presents an engaging lunch & learn panel discussion on the challenges and successes of transforming institutional food services to be more ethical, sustainable, and locally-focused.

This event brings together thought leaders who have been at the forefront of these important changes within university food services for the past decade. Join us for an insightful conversation that explores the complexities and rewards of changing institutional food practices.

Don’t miss the opportunity to learn from experts who are driving meaningful change in university food services!

How can you participate? Join us in person or online by registering for the Zoom Meeting or watching live on YouTube.

Have questions? Send them to info.4@concordia.ca

Joshna Maharaj

Renowned chef and food activist known for her groundbreaking work in transforming university dining services to embrace local, sustainable, and ethical food practices. Her approach integrates community engagement and innovative culinary solutions to foster systemic change.

Louis-Simon Larrivée

Executive Director of Projet Sol, a social enterprise that delivers socially responsible catering services while fostering workforce reintegration. He has led sustainable food initiatives in educational institutions, including the Solgourmand project at Collège Lionel-Groulx.

Erik Chevrier

Professor and Post-doctoral fellow with the Social Justice Centre. His research focuses on community and institutional food system transitions using a food sovereignty approach. 

Oliver de Volpi

A key figure in Concordia University’s efforts to overhaul its food services to be more sustainable and community-focused. Oliver will discuss the practical challenges and strategies involved in implementing these changes within a large educational institution.

Simona Bobrow

A member of the People’s Potato collective, a worker-run anti-capitalist soup kitchen providing free meals and food baskets to the Concordia community, Simona is an advocate and on-the-ground actor in the alternative food system on campus. 

Sabrina Lavoie

Executive Director of Budget, Planning & Business Development in the Office of the VP Services & Sustainability at Concordia University. With over 20 years of experience in higher education management, she has led strategic initiatives to optimize institutional planning and sustainability efforts.

Julianna Smith (moderator)

Campaigns Coordinator for the Concordia Student Union. She leads initiatives to amplify student voices on critical issues. Previously, she worked alongside activists and community groups to push for impactful campaigns like Concordia’s divestment from fossil fuels.