Arva Flour Mill, in operation for over 200 years, continues a long tradition of working with local farmers and cooperatives to produce artisanal flours loved by both amateur and professional bakers alike. Owned and operated by the Rinker family, the mill continues to use antique Goldie and McCullough cold rollers to produce a variety of all natural, chemical, and preservative free, high quality flours available for sale at the Mill Store or on line, and used by numerous local restaurants and bakeries.

Dustin Blackall takes great pride in maintaining close ties with local growers, distributors, and clients looking for a reliable high quality product. The large majority of milled grains come from the local community with Mill products going back into the same community.  Numerous local stores sell Arva Flour Mill products, such as flour, bread, and scone mixes, and many local food artisans are featured at the Mill Store. 

A visit to the Mill itself is always an enjoyable outing.  The Mill Store, on the banks of the Medway Creek in Arva, just north of London, sells a vast array of organic, natural, and locally sourced products. The new Red River Cafe, adjacent to the Mill, offers a take-out service for freshly baked goods, showcasing the potential of the flour milled on site and the beauty of the creek and park area. It’s a great way to feel good all around!

Forest City Microgreens… a great addition to any holiday table!

As the holidays approach, Forest City Microgreens (a 2025 MLFPC Food Systems Champion) offers a simple and meaningful way to support local while celebrating good food. Their colourful microgreens make a beautiful and thoughtful hostess gift, add colour and freshness to holiday meals, and elevate everything from appetizers to mains. Forest City Microgreens has become a trusted name among both home cooks and professional chefs. You’ll find their products at The Market at Western Fair District, Unger’s Market, Common Ground Farm, Havaris Market (Covent Garden Market), Foodland Komoka, Komoka Community Market and Quartermaster. Their subscription service delivers rotating blends and recipe inspiration right to customers’ doors, making it simple to keep healthy greens in the kitchen at all times. They also deliver to local restaurants in London!

Let’s take a closer look at the story behind Forest City Microgreens.

For Cristina and Jaime Ramirez, food has always been more than fuel. It’s a way of life. Originally from Colombia, they’ve called Canada home for more than 30 years, bringing with them a love for fresh and local foods. They enjoyed buying produce at farmers’ markets, knowing where it came from and how it was grown. Over time, they saw an opportunity to complement what was already available by offering greens grown in the fresh, natural way they cherished.

With the encouragement of their son Santiago, the Ramirezes started a family experiment in growing their own nutrient-rich greens and this soon became a passion project. 

When the COVID-19 pandemic hit, Santiago saw an opportunity to turn that passion into something bigger. While others were scaling back, he was building up (literally) and launched Forest City Microgreens at The Grove which is located in Western Fair District in London, Ontario, Santiago embraced vertical farming, a method that grows plants upward instead of outward. Inside an environmentally controlled space, trays of vibrant greens stretch toward the ceiling, maximizing every inch. This approach allows them to grow up to ten times more than a traditional farm on the same footprint, producing fresh, high-quality microgreens all year round, no matter the weather.

The innovation doesn’t stop with space. Forest City Microgreens is deeply committed to sustainability. Their closed-loop recirculating watering system uses up to 95% less water than conventional farming. Virtually no water is lost to evaporation or drainage, and no chemicals ever touch the plants. There are no pesticides, herbicides, fungicides, or preservatives. 

Over the years, their offerings have increased to more than 15 varieties of microgreens, each with its own fresh flavour and dense nutritional value. Whether it’s peppery radish microgreens, sweet sunflower shoots, or delicate pea tendrils, there’s something to suit every plate and palate.

And for everyday eaters, the appeal is simple: greens that taste like they were just picked (because they practically were). Grown locally, their microgreens stay fresher longer than imported produce, helping reduce food waste while elevating everyday meals. A handful on a salad, a sprinkle over tacos, or a garnish for soup — small touches that pack a big punch in both nutrition and flavour.

From their Colombian roots to their innovative vertical farm in London, the Ramirez family has stayed true to one mission: delivering food that’s fresh, pure, and bursting with life. With Forest City Microgreens, that mission is as tall as their growing racks and just as green.  

Forest City Microgreens is one of our 2025 Food Champions — recognized for their leadership in building a healthier, more sustainable local food system. Discover more about their work and other Food Champions at mlfpc.ca/foodchampions.

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Written by: Matthew Kang 

For over a decade, Chantel Crockett has worked to strengthen the relationship between Ontario’s agri-food sector and the communities it feeds. Her career spans special events, stakeholder engagement, and strategic partnerships, all aimed at building meaningful connections between producers and the public.

Chantel believes in the power of local food and local voices. In 2022, she was elected to Thames Centre municipal council, where she represents a predominantly rural ward. Her role has deepened her commitment to amplifying rural perspectives and advocating for agriculture and food priorities at the local level.

Throughout her work, Chantel is motivated by a desire to educate and connect, especially as more people grow up removed from farm life. She’s motivated by helping people understand where their food comes from, especially as they make the connection between what they see in a barn, field, or at a fair and the food on their plate.

“There’s nothing quite like seeing that ‘ah-ha’ moment,” she says, “when someone connects the animal in a barn to the food on their plate, or realizes something produced locally can be on their table in just a few days.”

Chantel has also seen the power of collaboration in agriculture firsthand. One of her proudest accomplishments has been initiating community gardens in Thames Centre, which support both the local food bank and active living centre. Thanks to dedicated volunteers, these gardens continue to grow each year, expanding access to fresh produce and offering hands-on learning opportunities for residents.

She credits producers and volunteers as the driving force behind so much positive change.

“It’s so beneficial when producers support local events and share their stories,” Chantel says. “They’re the true champions of the sector.”

Whether she’s planning an event, participating to a council meeting, or planting a seed in the garden, Chantel brings her passion for agriculture and community to every initiative she touches.

Read more in the Thames Centre Post’s feature on Chantel.

By: Siobhan Watters

This month, the MLFPC is heeding the call for Truth and Reconciliation with Indigenous Peoples in Canada. 

So far, we learned about the historical role that food played and continues to play in the colonization of Indigenous Peoples (blog 1), and how access to traditional foods and medicines are integral to healing for Indigenous communities (blog 2). To round out this series, we are sharing what we learned in conversation with Indigenous researchers and community organizers about the importance of Indigenous food sovereignty. 

For genuine truth and reconciliation to occur, action is needed, and that means supporting our Indigenous peers in their struggle for autonomy and self-determination in relation to health care and food systems. 

In July 2025, we were welcomed to meet the team behind “Planting Seeds for Urban Indigenous Food Sovereignty: Growing SOAHAC’s Traditional Food Bag Program,” a collaborative research project between Western University and the Southwest Ontario Aboriginal Health Access Centre (SOAHAC) in London, Ontario. The project is unique for focusing on urban Indigenous food sovereignty and is sensitive to the diversity of Indigenous peoples represented by SOAHAC’s clientele, including people who identify as Ojibway, Lenape, Haudenosaunee, Metis, and Inuit. 

To understand more about the work done at SOAHAC and what food sovereignty means for our local Indigenous communities, I spoke with “Planting Seeds” team members Colton Hart (Tuscarora, Six Nations) and Danya Carroll, PhD (Navajo, White Mountain Apache).

Cooking and Sharing at SOAHAC

Colton Hart is SOAHAC’s first Indigenous Food Sovereignty Coordinator. Prior to his start at SOAHAC in early 2025, he made the transition from working in fine dining (he is a classically trained chef), to long-term care, then to Indigenous food programming through his work at Standing Stone elementary school on Oneida Nation of the Thames. There, he encouraged the adoption of traditional Indigenous foods like venison and bison in the school’s food program. Hart also led the creation of a community garden, built with the school’s children, to contribute fresh produce to traditional recipes, prepared at the school without settler ingredients like salt, dairy, or flour. 

Hart takes a slightly different approach with food programming at SOAHAC, introducing local youth to traditional foods by incorporating them into nontraditional but familiar dishes, like substituting ground bison for ground beef in spaghetti and meatballs or meatloaf.  With this approach, Hart and SOAHAC’s registered dietitian Jocelyn Zurbrigg aim to promote food literacy for participants without introducing more barriers, when access to traditional foods is already difficult and expensive. 

Just as important, says Hart, is the need to link traditional foods with Indigenous ceremonies and storytelling, connecting SOAHAC’s clientele with not just food but their ancestral knowledge and culture. This includes developing seasonal programming that marks the arrival of sacred and traditional foods like strawberries and the three sisters—corn, beans, and squash. Cooking classes are led by Indigenous chefs and Knowledge Keepers like Mary Lou Smoke (Ojibway), who joined SOAHAC’s spring cooking class celebrating maple syrup.

In addition to cooking classes, Hart and Zurbrigg oversee SOAHAC’s weekly Food Hub and pantry program, where clients have access to fresh food received from the London Food Coalition, and the bi-weekly Farm Box program featuring produce from Turner Farms, made possible with funding from United Way. These programs go a long way towards addressing food access for the urban Indigenous population of London, but supporting food sovereignty is far more complex. Rather than treating food as a necessary input for healthy lifestyles, food sovereignty projects pursue the health and longevity of the community by incorporating traditional food practices and knowledge in holistic ways. 

In this sense, Indigenous food sovereignty projects move the needle from supporting access to food, to promoting autonomy over the systems that provide it.

Traditional Food Bag Program and “Planting Seeds”

Beginning as a year-long pilot project in 2023 for distributing traditional Indigenous foods like white corn, pickerel, and wild rice, the Traditional Food Bag program at SOAHAC inspired the Centre’s collaboration with Western University researchers. Led by Dr. Chantell Richmond (Biigtigong Anishinaabe), the CIHR-funded ”Planting Seeds” project seeks to support and extend SOAHAC’s traditional food bag program to include land-based activities that are integral to Indigenous food sovereignty. 

Moreover, the original food bag program was funded by a non-renewable London Community Foundation grant, meaning more sustainable solutions for food programming are needed at SOAHAC. Slated to take place over five years, the project’s first goal is to support SOAHAC’s hands-on cooking classes and the development of a cookbook, activities made possible by the Centre’s move to a new facility at 493 Dundas St, complete with a kitchen, food-preparation, and dining space. The MLFPC was welcomed to this very table to hear about the work of “Planting Seeds.”

In subsequent years, SOAHAC and “Planting Seeds” will develop programs focused on growing and storing food, food gathering and hunting, as well as the traditional ceremonies that accompany nearly all seasonal food events. In addition, the research team is developing ways to measure the cultural impact of SOAHAC programs informed by Indigenous methods, such as map-making and storytelling. Hart explained that storytelling is very important for connecting Indigenous Peoples with their food and culture, stating that “there’s always a process, a story, a reason” that goes along with the foods Indigenous peoples prepare and call sacred. 

Hart is eager to see SOAHAC extend its facilities to include land on which to garden or engage in other Indigenous land-based activities, looking to organizations like 13 Moons Land-Based Learning as a model. This September saw SOAHAC and 13 Moons partner for a day camp where participants joined the harvesting activities at the site’s garden, ate lunch prepared from produce supplied by the garden and local hunters, and made fresh salsa in 13 Moon’s open-air kitchen. 

Events like these highlight what “Planting Seeds” researcher Dr. Danya Carroll (Navajo, White Mountain Apache) said is so important about land-based learning for Indigenous food sovereignty. During her community-based work with the “The People’s Farm” on White Mountain Apache homelands in northeastern Arizona, she observed how the farm was much more than a point of access for food. 

The Tribal farm supplied education, connection, and community through youth apprenticeship programs, behavioural health programs, and supported intergenerational learning by bringing Indigenous Elders and school youth together. Carroll says this is why there needs to be a “system shift” to greater emphasis on food production and Indigenous autonomy over food systems as a whole, not only the endpoint of accessing food.

How Can You Plant Seeds for Indigenous Sovereignty?

Carroll says there is space for sharing and collaboration between Indigenous and non-Indigenous Peoples in the pursuit of better food systems for all. She emphasized, however, that “the word ally is a verb not a noun”—to be an ally requires action. For example, if you consider yourself an Indigenous ally and work with the land or water, how can you put that allyship into practice? Carroll suggests that non-Indigenous Peoples can demonstrate allyship by working with Indigenous communities to address federal and provincial policy barriers to food sovereignty. She asks, what existing farm policies create barriers to Indigenous communities to growing their own food, or using traditional methods to do so? How can we work together to see these barriers be removed? Familiarizing yourself with the Land Back movement and recent Indigenous opposition to federal Bill C-5 (the “One Canadian Economy Act”) are other steps you can take towards understanding and acting in support of Indigenous land rights, which are foundational to food sovereignty.  

The MLFPC is putting the verb in allyship this month by educating ourselves about Indigenous histories, cultures, and struggles for sovereignty instead of placing that burden on Indigenous Knowledge Keepers. And where we were welcomed to the table or had knowledge shared with us by Indigenous researchers and community organizers, we reciprocated with gratitude and gifts, as is traditional. We hope you will join us in continuing to work towards Truth and Reconciliation beyond September 30, demonstrating allyship everyday through consultation and collaboration with Indigenous communities—especially where food is concerned. 

As Hart says, “food is healing” for Indigenous Peoples; “it creates connections …and brings out stories.” From the conversations we had with the team at SOAHAC and “Planting Seeds,” it’s clear to see that supporting Indigenous food sovereignty may just be the best recipe for reconciliation.

By: Siobhan Watters 

In 2016, Western University released its first ever Indigenous Strategic Plan. Six years later, the university announced the opening of Wampum Learning Lodge in fulfillment of the Plan’s call for an Indigenous learning space on campus. Members of MLFPC were invited to tour the Lodge and surrounding medicine garden this summer. As we shared in last week’s article, food is medicine for many Indigenous cultures in North America and is an important part of any project supporting Truth and Reconciliation. Today, we share some of the work being done at Wampum Learning Lodge to revitalize Indigenous medicinal knowledge and agriculture.

Local farmer Laura Ramirez-Sanchez (Taíno Métis) and the space’s director, Paula Cornelius-Hedgepeth (Oneida), worked together to design the medicine garden at Wampum Learning Lodge. Indigenous wisdom is woven into the very design of the site, which includes no fencing to separate humans and local wildlife from the food and medicine plants that Ramirez-Sanchez refers to as relatives. Indigenous students and visitors are encouraged to respectfully engage with their surroundings—just to be in the garden and near sacred plants is considered an act of healing. The garden, sited on a gully, is also naturally irrigated. Perhaps this means that some plants do not flourish as reliably as they would on irrigated land, but it also welcomes a far more attentive relationship to the plants and soil in the garden.

Ramirez-Sanchez introduced us to a few of her relatives. The garden includes horsetail, a plant often characterized as a weed but which has known medicinal qualities and is used by Indigenous peoples across North America in the form of tea. Bee balm (or wild bergamot) flourishes in the garden, a welcoming plant for pollinators and an edible herb that some compare to mint or thyme. Sacred plants are located near the center of the garden. A curved walkway creates a border for the swaying green-gold leaves of sweetgrass. This sacred plant is said to symbolize the hair of Mother Earth and is used in ceremony to dispel negative energy, as well as for a fragrant tea. The act of braiding sweetgrass is said to bring together the body, mind, and spirit. As an advocate for the plants themselves, as beings deserving of respect and care, Ramirez-Sanchez asks that visitors approach plants like sweetgrass mindfully and with positive energy.

On the border overlooking the Lodge’s sunken firepit is another storied and sacred plant, strawberries, which Ramirez-Sanchez said had a bumper crop this year. Strawberries are called ‘heart berry’ in the Anishinaabe language and play a central role in local Indigenous creation stories, as gifts from Skywoman. In her account of this powerful story, renowned botanist and author Robin Wall Kimmerer (Potawatomi) even says she “was raised by strawberries,” that they provided her a “sense of the world, [and her] place in it.” Nestled in the grounds of an academic institution, the garden is indeed an exercise in land-based learning, where plants do as much teaching as people.

The reach of Wampum Learning Lodge goes far beyond Western University, as seeds harvested from the garden are shared out to other organizations seeking to create similar spaces. Ramirez-Sanchez only asks that these seeds be planted with intention and active care, not as mere symbols of Truth and Reconciliation. Such gardens must be maintained and respected, so that strawberry and sweetgrass may continue to teach and provide medicine for generations to come. On our tour of the garden, our guides also offered us seeds from the garden, a clear sign of the Lodge’s mission to share Indigenous knowledge and gifts with the broader community.

We are very grateful to the team at Wampum Learning Lodge for sharing their space and knowledge with us!

Written by Joud Ibraheem.  Edited by Ginette Blake. 

Food insecurity, defined as inadequate or insecure access to food due to a lack of money, remains a prominent community issue despite broader economic growth (Middlesex-London Health Unit, 2025). For example, in 2023, one in four households in London-Middlesex experienced food insecurity, even though the local agri-food industry contributed $1.2 billion to the economy the previous year (Summers & Williams, 2024; Palmer, 2024).

 In response, food security and nutrition educators have developed an alternative framework: community food security, first proposed by Sattanno et al. (2007) and discussed more recently in Middlesex London’s 2022 Community Food Assessment. This concept emphasizes interconnected pillars of a sustainable and equitable food system. By addressing each aspect, communities can develop more comprehensive strategies to reduce food insecurity.  Below, each pillar of community food security is explored, first through a visual infographic, followed by a detailed written description that expands on its significance and impact.

Equitable Food Access

Food access refers to the availability of safe, nutritious and adequate foods, often challenged by food deserts and poor living wages (Middlesex London Community Food Assessment, 2022). In Middlesex-London, factors such as distance to grocery stores, access to public transit, and income levels all influence a person’s ability to access food.

 Food Safety

Food safety involves both the quality of the food and the knowledge needed to prepare and handle it safely (Sattanno et al., 2007).  Locally, the Middlesex-London Health Unit (MLHU) plays a critical role through food safety inspections, food handler training programs and the distribution of educational materials for food service providers and consumers.

Nutrition

Community nutrition goes beyond individual dietary choices and addresses the social, cultural and environmental factors that influence how people eat. Nutrition-related policies and programs that offer public support are essential in building food literacy, and healthier, more resilient communities (Carlsson et al., 2020).

 Sustainable Food Production

Sustainable agriculture aims to save farmland, increase opportunities for urban agriculture all year round, and raise immigration and the use of technology to assist with labour demands (Middlesex London Community Food Assessment, 2022). While farmers lead the way, community organizations like the Middlesex-London Food Policy Council and London Environmental Network help amplify their efforts (Braden, 2020).

Community Food Systems

Community food systems support strong, self-reliant local food economies, and encourage cooperative community partnerships. For instance, farmers’ markets across the region help circulate money within the community and create connections between producers and consumers (Visit Middlesex County, n.d.).

Culturally Acceptable Foods

Food plays a functional, emotional, and social role in our lives, thus requiring a holistic approach  that maintains dignity (Middlesex London Community Food Assessment, 2022). For example, cultural acceptability refers to both the types of food available and the ways in which they are procured (Sattanno et al., 2007).  A major indicator of food insecurity is eating culturally-inadequate foods. To address this, the presence of ethnic grocers in London-Middlesex, such as T&T Supermarket, helps meet culturally diverse dietary needs.

 Social Justice

A justice agenda provides community support for food programs, strengthens community connections between food system members, and builds political will to spark change (Middlesex London Community Food Assessment, 2022). Additionally, by emphasizing the social welfare of community members operating our food system, we can create a more equitable system that benefits every participant, from farm to fork.

What to Take Away

Community food security is about more than providing food. It reflects a commitment to health, sustainability and meeting the unique needs of every community member.

 “Community food security exists when all community residents obtain a safe, personally acceptable, nutritious diet through a sustainable food system that maximizes healthy choices, community self-reliance and equal access for everyone” (Carlsson et al., 2020)

 As community partners, we encourage you to reflect on these pillars. Consider how you can contribute to building a food system that is nourishing, safe, and just.

 References

1. Braden, N. (2020, November 26). Urban Agriculture. London Environmental Network. https://www.londonenvironment.net/urban_agriculture
2. Carlsson, L., Seed, B., & Yeudal, F. (2020). The Role of Dietitians in Sustainable Food Systems and Sustainable Diets. Dietitians of Canada. https://www.dietitians.ca/DietitiansOfCanada/media/Documents/Resources/Sustainable-Food-Systems-Dietitians-Roles-(Role-Paper).pdf
3. Middlesex-London Health Unit. (n.d.). Community Health Status Resource. https://www.healthunit.com/community-health-status-resource
4. Middlesex-London Health Unit. (2025, January 8). Food Insecurity. https://www.healthunit.com/food-insecurity
5. Middlesex London Food Policy Council (2022). Middlesex London Community Food Assessment Report. https://mlfpc.ca/wp-content/uploads/2023/11/Middlesex-London-Community-Food-Assessment-_2022.pdf 
6. Palmer, L. (2024, May 7). The Cost of Farming. Middlesex London Food Policy Council. https://mlfpc.ca/2024/05/07/the-cost-of-farming/
7. Sattanno, K., Swisher, M. E., & Moore, K. N. (2007, May). Defining Community Food Security (Report AEC 383). UF/IFAS Extension. https://projects.sare.org/wp-content/uploads/Defining-Community-Food-Security-.pdf
8. Summers, A., & Williams, E. (2024). Monitoring Food Affordability and Implications for Public Policy and Action (Report No. 82-24). Middlesex-London Board of Health. https://www.healthunit.com/uploads/82-24_-_monitoring_food_affordability_and_implications_for_public_policy_and_action_2024.pdf
9. Visit Middlesex County. (n.d.). Farm to Fork & More. https://visitmiddlesex.ca/shop/farm-fork-more

Written by Ellen Lakusiak.  Edited by Ginette Blake, Kathy MacKay, and Matthew Wang

The desire to buy Canadian products has never been stronger. When it comes to food, however, it can be a bit more challenging. Much of our food, especially produce, comes from other countries, particularly in the winter and spring. On top of that, food labeling can be confusing.

Product of Canada vs. Made in Canada

The Government of Canada provides guidance on origin claims on food labels. The use of “Product of Canada” and “Made in Canada” statements is voluntary, but once a company chooses to use either, the product must meet specific criteria (Canadian Food Inspection Agency [CFIA], n.d.-a).

A “Product of Canada“ label means that virtually all major ingredients, processing and labour used to make the food product are Canadian. Less than 2% of the ingredients (e.g. spices, coffee) are from elsewhere (CFIA, n.d.-a).

A “Made in Canada” claim can be used on a food product when the last substantial transformation of the product occurred in Canada, even if some ingredients are from other countries. There always has to be a qualifying statement that provides more details (CFIA, n.d.-b).

To qualify for either label, the food must undergo its “last substantial transformation” in Canada. For example, turning dough, sauce and cheese into pizza or mixing grains and ingredients to create breakfast cereal.

If you see a Canadian flag on a product without a qualifying statement, it still must  meet the “Made in Canada” standards (CFIA, n.d.-b).

Other Canadian Food Claims Explained

Beyond “Product of Canada” and “Made in Canada,” many foods highlight Canadian involvement in other ways. These claims are allowed as long as they are truthful and not misleading.

Some common examples include:

• Roasted and blended in Canada – imported coffee beans roasted or blended here.
• Distilled in Canada – water distilled in Canada.
• Canned in Canada – vegetables or beans canned here.
• Refined in Canada – imported sugar refined in Canada.
• Processed or prepared in Canada – food fully processed or prepared locally.
• Packaged in Canada – bulk or imported food packaged into retail containers here.

You’ll also see claims about specific Canadian ingredients, like “Canadian cheddar cheese” or “Contains Canadian blueberries.” These mean that all of that ingredients, include including any derivatives like cheese sauce or blueberry juice concentrate, is Canadian.

These statements help you identify Canadian value added, even if the entire product isn’t fully made in Canada. Always check the label for qualifying details to know exactly how Canadian the product is.

What About Using an App?

Several free apps have been developed to help consumers identify truly Canadian products. These tools simplify the search by evaluating  how Canadian a product is based on sourcing, processing and labeling. Try one to see which suits your shopping habits best: .

• BuyBeaver – rates products on Canadian content (ingredients, manufacturing, ownership). (BuyBeaver, n.d.)
• Maple Scan – barcode/photo scanner with Canadian alternatives. (Maple Scan, n.d.)
• CanMade – barcode/photo scanner, iPhone only, highlights Canadian-owned brands and local sourcing. (Farooq, 2025)
• Is this Canadian – photo scan or search for Canadian-made. (Is this Canadian, 2025)

Can Buying Canadian Fit in Your Food Budget?

Food prices have risen significantly in recent years, but buying Canadian does not always mean paying more. Consider the following tips:

• Buy frozen foods instead of fresh, especially fruits and vegetables. Look for “Product of Canada” on the packaging. If avoiding U.S. produce, seek items from Mexico, Chile, Spain or Egypt). Many Canadian-grown foods, such as blueberries, strawberries, squash, sweet potatoes, peas and beans, are frozen at peak freshness and are often more affordable than buying fresh options.
• Canned foods like lentils, dried beans, corn and some fruits are Canadian grown and typically cost less than fresh alternatives.
• Stock up when items are on sale. Products such as breakfast cereals, crackers, canned goods and frozen items often have long shelf lives. Purchasing in bulk during promotions can save money.
• Shop local for greenhouse-grown produce. Tomatoes and leafy greens are available year-round from Canadian greenhouses and are often competitively priced compared to imported produce. 

Final Thoughts

It has become easier than ever to identify food that is truly made in Canada. With this new access to clear labeling and helpful digital tools, we are now better equipped to support Canadian farmers, processors and food producers. Let’s take advantage of these resources and make informed choices that benefit both our communities and the national economy.  

Want to Learn more: 

https://inspection.canada.ca/en/food-labels/labelling/consumers/canadian-food

References 

BuyBeaver. (n.d.). BuyBeaver: Find Canadian-made products easily. https://www.buybeaver.ca/

Canadian Food Inspection Agency. (n.d.-a). Origin claims. Government of Canada. https://inspection.canada.ca/en/food-labels/labelling/industry/origin-claims

Canadian Food Inspection Agency. (n.d.-b). Made in Canada and Product of Canada claims. Government of Canada. https://inspection.canada.ca/en/food-labels/labelling/industry/origin-claims#c5

Farooq, H. (2025, February 15). Brandonite develops app to help shoppers buy Canadian. Brandon Sun. https://www.brandonsun.com/local/2025/02/15/brandonite-develops-app-to-help-shoppers-buy-canadian

Is this Canadian? (2025). Is this Canadian: Scan & check. App Store. https://apps.apple.com/ca/app/is-this-canadian-scan-check/id6741718092

Maple Scan. (n.d.). Maple Scan: Buy Canadian. https://maplescan.ca/

Toneguzzi, M. (2023, November 23). Made in Canada? Here’s what to know about misleading product labels. CBC News.https://www.cbc.ca/news/canada/made-in-canada-product-of-canada-1.7451556

Written by Aida Zhang and edited by Matthew Kang

At the heart of London-Middlesex’s local food movement is Amy Ford, a true Food Champion whose passion and expertise are driving our region toward a more sustainable and equitable food future.

As Director of Planetary Health at Nourish, a national non-profit transforming food in healthcare, Amy brings intention and energy to every project. Her work focuses on aligning values, removing roadblocks, and helping mission-driven groups take bold steps toward improved planetary health. With over a decade of leadership in sustainable inpatient food services, she understands what it takes for teams to achieve meaningful change — from local procurement and waste reduction to culturally mindful, low-carbon menus.

Graduating from Western University with a degree in Food and Nutritional Science and holding an MBA, Amy has spent her career at the intersection of food and health. She believes food is far more than a basic need – it’s a powerful force that connects communities, preserves culture, and protects the environment. With strong foundations in both nutrition and strategic leadership, Amy is deeply committed to improving the health of both the planet and its people.

Amy supports local and national healthcare organizations by developing practical tools that promote greener food procurement and systemic change. With a deep understanding of the complexities of local food systems, she excels at building bridges and uniting diverse groups to create healthier, more resilient food networks.

Amy also contributes her expertise to several key committees, including the Environmental Action and Stewardship Committee, the PEACH Healthy Food Committee, and the EAT-Lancet Health Professionals Community. As Chair of the Board of Urban Roots,she champions urban agriculture, and her experience as co-chair of Ark Aid reflects her deep commitment to addressing food insecurity in London.

Beyond formal leadership, Amy mentors graduate students, advises on food security projects, and works with networks from the local to the international level. Her spirit of collaboration and systems thinking drives real, lasting impact.

In her personal life, Amy demonstrates her values by prioritizing local food and involving her children in gardening and food initiatives, planting seeds of hope for the next generation. She enjoys writing, volunteering, and advocating for environmental and social justice, and she values teamwork and bold, collective dreams.

In her own words:

“I’m always excited to highlight the power of food for communities, culture & climate action, and the special role public institutions have to be anchors in food systems transformation!”

Amy’s story reminds us that every choice to support local, sustainable food is a step toward a healthier and more vibrant food future for London-Middlesex. Let’s keep growing this vision together.

Written by Kathy MacKay and edited by Matthew Kang

Every day in London, food that could feed families ends up in landfills. The London Food Coalition (LFC) is working to change that. 

The London Food Coalition is made up of 27 local agencies, including ANOVA, Ark Aid Mission, Atlosha Family Health Services, Meals on Wheels London, and more. Together, they form a powerful network working to make sure good food reaches those who need it most.

From Waste to Plates

At the core of LFC’s work is a simple but impactful system: collecting high-quality surplus food from farms, suppliers, and retailers across London, then redistributing it to 27 member agencies that support meal programs, shelters, community centres, Indigenous organizations, and more.

This system not only saves good food from going to waste, but it supports the people and programs that feed Londoners every single day. In 2024 alone, LFC recovered 375,000 pounds of healthy surplus food from the waste stream, which resulted in thousands of meals and measurable environmental benefits.

More Than Just Moving Food

The work of the London Food Coalition goes far beyond food logistics. At a broader level, LFC serves as a genuine example of building a better and more just food system. As the coalition states, they are proud to be part of “a national shift towards food systems that nourish, respect, and uplift.” Their efforts also help reduce greenhouse gas emissions and contribute to creating a just, ecological, and relational food system.

Visiting the LFC

I had the pleasure of visiting the London Food Coalition twice in the spring of 2025, and both visits left me with a strong sense of community and dedication. Quentin Ball, the Food Hub Coordinator, was impressive to watch as he actively unloaded a large shipment and supported all aspects of sorting and handling food. Matt Wannan, the Manager, was equally inspiring, providing hands-on assistance to volunteers in the food area and ensuring operations ran smoothly. Their leadership clearly creates a welcoming environment where everyone feels valued and connected.

The LFC is in the same building as the Glen Cairn Community Resource Centre, and I observed a close, collaborative relationship between the two organizations. While at the LFC, I also had the chance to speak with some volunteers from Glen Cairn who utilize the recovered food from the LFC. One volunteer, Carmela, who cooks with the food supplied by LFC, shared beautiful insights that capture the spirit of this work.

Voices From Community

“All of us [the volunteers] have the same food value philosophy. Nothing gets thrown in the garbage,” Carmela told me. “If we’re making broth, we’re keeping all the parts of the broth to use for other menus that might be coming up.”

She went on to say, “It definitely relates to my family value system and food. My parents are both landed immigrants from Italy. They lived off the land and nothing went in the garbage. They were composting and recycling before it was cool to do it.”

Carmela’s connection to the work goes beyond food. It’s deeply personal. “I feel like I’m giving back because I’m cooking with love to help people. And that is the philosophy they [my parents] lived on. If they had three pieces of bread, they would keep one and share two. That’s the philosophy they grew up with … helping people … and that has stemmed down to me and my siblings and their families. So it’s who we are, and doing this fulfills and satisfies my heart.”

She described the social aspect of volunteering, too: “I’ve made lots of friends. Yeah, so it’s also that, like social fun. Although we’re working hard, we’re [also] laughing.”

These voices reveal that LFC’s work is not just about moving food, it’s about people coming together over a shared mission to nourish the city with dignity, love, and community.

How to Get Involved

The London Food Coalition thrives on community support. Here’s how you can get involved:

• • Volunteer: Help sort and deliver recovered food to local agencies
  • Donate: Support storage, vehicles, and logistics that keep food moving
  • Spread the Word: Share LFC’s mission with your network

By getting involved, you help reduce food waste, support emergency food programs, and build a healthier, more connected, and sustainable London. And maybe make some new friends too!

By: Kathy MacKay and Edited by: Matthew Kang

Greenfields Therapy Farm is rooted in  the belief that healing happens through connection. Located on the grounds of Mazak Farms, it offers a calm, grounded environment where nature, animals, and therapy come together to support emotional well-being.

“Growing up surrounded by horses and given the ability to roam free set the groundwork for Greenfields,” says Sarah Harrison, owner and therapist, on her webpage. “The farm setting allows me to integrate the power of horses and nature into my therapy practice.”

At Greenfields, therapy is a client-focused experience. “Each session is unique and tailored to what the client needs,” says Harrison. Activities might include grooming or walking a horse, observing the herd, interacting with other farm animals such as bunnies or chickens, or taking part in other farm routines.

Sarah believes healing happens through connection. She uses experiential techniques that involve  movement, nature, animals, and a strong client-therapist relationship. The farm welcomes clients of all ages, from children (8+) to adults, seeking support with anxiety, depression, confidence building, sensory challenges, and more. The farm offers a place to reconnect with oneself, with others, and with the natural world. 

Visitors are encouraged to come and experience the farm, whether for therapy or to stop by the Mazak Farms stand, where organic garlic is now in season.

About Sarah Harrison, R/TRO, E.A.T., BRLS, TRec Diplm

Sarah Harrison is a Registered Therapeutic Recreation Therapist (R/TRO) with the Canadian Therapeutic Recreation Association. She holds a Bachelor of Therapeutic Recreation from Brock University and a Recreation Therapy Diploma from Niagara College. She is also a certified Equine Assisted Therapist through the Horse Therapy Centre of Canada and works as a professor and instructor in the field.

Harrison grew up on Mazak Farms, which her parents established in the 1970s. She now runs the farm with her husband and their three daughters. Mazak Farms has been certified organic since 1998 and produces asparagus, garlic, rhubarb and other seasonal vegetables. The farm remains focused on ecological sustainability and community connection, values that closely align with the therapy work practiced at Greenfields.

By: Alyssa Rush and Edited by: Matthew Kang

The local food movement matters now more than ever. 

But how can we change our spending habits to support our local communities? Have you heard of the “ten-dollar challenge, billion-dollar impact?” 

It’s a simple but powerful idea: if every family in Ontario shifted  just over $10 a week of their regular grocery budget towards local food, we could generate $2.4 billion in local economic impact each year.

This would create over 10,000 new jobs!

By making small changes in how we spend our grocery dollars, we can strengthen our local food systems and build more resilient communities.

What counts as local food?

Local food isn’t limited to one source. It can come from: 

• Community gardens 
• Local farms
• Neighbourhood farm markets
• Even your own backyard!

Eating locally also means enjoying the changing seasons, from fresh greens in spring to hearty root vegetables in the fall.

Want to get started?

One of the best ways to support local is by purchasing a CSA (Community-Supported Agriculture) box from a nearby farm.  (Check out this link to learn more about our 2024 Food Champion, Common Ground Farm and their CSA)

When you buy a CSA share, you commit to receiving part of a farm’s harvest throughout the season.

Shares often include:

• • Fresh vegetables and fruit
  • Eggs
  • Meat and poultry
  • Microgreens
  • Flowers

It’s a win-win.

Farmers gain reliable income, and you get fresh, local food delivered to your doorstep or a local pickup point.

Shifting $10 of your grocery budget  into your local food economy each week can spark real change. 

Share this challenge with your family and friends. Share it on social media. Take action. 

Support your local community and farmers. Starting with  just ten dollars.

By: Ginette Blake, RD

About half of all the food produced in Canada is wasted. That sure sounds absurd to me.  Some of that waste is avoidable (i.e. try to eat your leftovers), and some is unavoidable (i.e. nobody finds coffee grounds and tea bags very appetizing!)  While this waste happens at many levels of the food system (production, manufacturing, processing, distribution, restaurants, hotels, retail), we can all do something about the waste in our homes with a little planning.  Food is sometimes wasted when we lack inspiration.

Sometimes, we call leftovers “planned-overs” at our house because the extra food is intentional and wanted.  This can be super helpful on busy nights. This can simply be making enough of a particular meal to serve it for future lunches or dinners. The term “meal prepping” has become very popular.  I like to spread it out and skip a day, rather than eat the same food for 3-4 days in a row.  (If properly stored, leftovers are safe in the fridge for 3-4 days.)

1. Slow Cooker Staples: I still favour my slow cooker to make big batches of soups and mixed meals like chili or curry. Some of it is eaten for a few days and some of it gets frozen for later enjoyment. Labelling and dating is an extra step that is always appreciated when the food is later thawed.  
2. Scrap Wraps: Making wraps with a bit of meat, hummus or beans, leftover roasted or raw vegetables and your favorite condiment, dressing and/or cheese makes a quick meal.
3. Burritos: Burritos are a great way to use leftover rice. Add canned beans, salsa and your choice of fresh or frozen vegetables and spices.  I especially like how crispy they get in the air fryer but the oven or frying pan work well too. 
4. Veggies & Eggs: Leftover vegetables are so quick to use in an egg dish like scrambled eggs or frittata.
5. Fresh Finishes: A squeeze of lemon juice, a drizzle of olive oil or some fresh herbs can sometimes brighten up leftovers.
6. Soup Starters: Almost any leftover meat, vegetable or grain can be added to a soup.  Here are a couple of my favourites: Leftovers Soup and How to turn leftovers into soup
7. More Ideas: So many other great ideas to try: Five ways with commonly wasted foods. 
8. Cooking for One or Two people? This resource is for you! 
9. Mix & Match: I’m not afraid to mix leftovers.  A protein from one meal can sometimes be mixed with vegetables from another.  It keeps mealtime interesting.
10. Clear Storage: Finally, store leftovers safely in see-through containers when possible so they are easier to see.

Share your reimagined leftover tips at #WasteLesswithMLFPC

What a marvelous resource soup is for the thrifty cook –
it solves the ham-bone and lamb-bone problems,
the everlasting Thanksgiving turkey, the extra vegetables.

~ Julia Child

This week, we’re challenging you to create a delicious meal using only what you already have—no extra grocery trips needed! Check your fridge, pantry, and freezer for ingredients that need to be used up and get creative. Whether turning leftovers into something new, making a hearty soup, or whipping up a quick stir-fry, every small step helps reduce food waste.

Need inspiration? Ellen Lakusiak, a former dietitian with the Food Policy Council, shares her experience and easy ways to transform leftovers into tasty meals! ⬇️

Ellen’s Go-To Zero-Waste Meal Ideas:

By:Ellen Lakusiak

I have been there. I have looked in my fridge and don’t know what to do with what’s there to make a meal, especially the leftover foods. None of us feel good about throwing out food we spent money on, or spent time preparing. Plus, the methane gas coming from food in our landfills is a major source of greenhouse gas emissions.

According to the National Zero Waste Council, h​alf of all food produced in Canada is not eaten​ and $49 billion worth of food is sent to landfill or composted each year. 

Fortunately, there are so many easy ways to use up the food in your fridge and pantry to make a meal.

Here are a few of my favorite ways to deal with leftovers and to prepare a meal.

1. Cooked rice combined with some stir fried veggies and scrambled eggs can be a meal at any time of the day.
2. Canned lentils or beans can be added to any vegetables (fresh or frozen) with some favorite spices or a dash of hot sauce to make a quick stew.
3. Dice or chop leftover cooked meats or fish, add some mayo or tzatziki and put it on bread or a bun. 
4. Any sad looking fresh vegetables can be made into a soup; add in some reduced- salt chicken or vegetable stock, some pasta or rice and even leftover cooked meat. Check out this recipe for a minestrone soup https://www.jamieoliver.com/recipes/soup/wholesome-minestrone-soup/
5. Throw together a hearty salad with greens, chop up other veggies you need to use up, boil a few eggs, grate some cheese and if you have fruit such as apples, pears, mango or pineapple that need using, add them and toss with your favorite dressing.
6. Make a vegetable stock by boiling up any vegetables you need to use up and freeze it in recipe-sized portions to use for a meal later.
7. Freeze leftover sauces, cooked pasta or rice, cooked meats, beans, and fresh or cooked vegetables to add to other recipes in future. Be sure to label what they are, how much there is and the date you froze them.

Check out these resources  5 Ways With Commonly Wasted Foods, Creative use of leftovers and recipes for using up food before it goes to waste.

Waste Not, Want Not Resources:

1. Simple ways to use leftovers https://www.unlockfood.ca/en/Articles/Cooking-And-Food/Recipe-Makeover/Easy-Meals-for-Great-Leftovers-e-book.aspx
2. Five ways with commonly wasted foods  https://lovefoodhatewaste.ca/5-ways/
3. Best Before Dates Second Harvest Table https://cdn.prod.website-files.com/6618114bae6895cc12d3dc1d/670ff2ef3f6b93fb01b11f7f_SH-BBD-Consumer-Timetable.pdf
4. Jamie Oliver Recipes to reduce food waste https://www.jamieoliver.com/inspiration/recipes-to-reduce-food-waste/ 

Throughout this series, we’ve explored the journeys of Ginette, Kathy, Ellen, and Susan—how they became dietitians, their connections to food beyond nutrients, and what has shaped their perspectives. Now, in our final installment, we look ahead: What is our vision for the food system?  

As dietitians, we see a future where food is more than just fuel—it’s a cornerstone of health, community, and sustainability. A just and resilient food system ensures that everyone has access to nourishing food, values cultural food traditions, and supports local producers. Here’s how each of us envisions a food system that works for all.

Ellen (former dietitian, retired licence in Dec 2024): “One change I would like to see in our food system is greater support for local production of food so that it is not only available in local stores, but is affordable. Perhaps local producers could be subsidized by provincial and federal governments and/or the food industry. Then perhaps they could have competitive pricing with food coming from elsewhere, which is often cheaper.”

Kathy: “I’d love to see stronger protections for farmland and natural spaces. With the growing need for affordable housing, we should focus on building within existing towns and cities rather than expanding outward and paving over farmland. Thoughtful urban development—like the kind outlined in Five Ways Home—can create housing that supports community, public transportation, accessibility, and sustainability while preserving the land that feeds us.”

Susan: “We should aim to eat for our health which in turn is a local and sustainable diet.  

Ironically, so much of the work we have been doing to promote this very thing, is now being sought with interest secondary to the recent changes in American politics. However, having people’s interest is not enough. Creating meaningful actions is where the real challenge lies, and the hard work begins. The ongoing research conducted through the MLFPC informs us of the needs in our community.  

One change I’d love to see is a growing interest in local food politics, inspired by the recent focus on tariffs. This would include greater support for urban agriculture, smallholder farmers and advocacy for fairly priced local foods.  

By promoting increased use of local protein crops such as legumes and peanuts, we would balance the nutrients and in turn optimize human health. This would also enhance the opportunity for food entrepreneurs to create products with plant proteins. Imagine local peanut butter. The other slightly overlooked local protein source comes from our Great Lakes fish, a resource well known to some and a mystery to others. 

The priority in any changes to our local food system, should be to provide the greatest benefit to individuals whose social determinants of health are most impacted. We will make a difference, one calorie at a time.”

Ginette: “I would love to see food security integrated into our community; where farmland is protected, local farmers and community members are thriving, and food security initiatives are addressed at a community level.  By integrating sustainability into these efforts, we can create a resilient food system that nourishes people while protecting the health of our planet for future generations.”

Read more

Part 1 of 4: Meet the Dietetic Team at the Middlesex London Food Policy Council (MLFPC)

Part 2 of 4: What Inspired You to Become a Dietitian?

Part 3 of 4: Seeing Food Beyond Nutrients

Part 4 of 4: Our Vision for the Food System

In Part 2, we explored what inspired Ginette, Kathy, Ellen, and Susan to become dietitians and how their backgrounds shaped their connection to the food system. Today, we dive deeper into how their work as dietitians has influenced the way they think about food—beyond just nutrients.

For many, food is more than just a collection of vitamins and minerals. It’s tied to culture, community, environment, and personal experiences. Whether through public health work, gardening, art, or food policy, these dietitians have developed a perspective that extends beyond numbers on a nutrition label. Let’s hear from them on how their careers have shaped a more holistic view of food.

Ginette: “Food is so much more than just nutrition and a tool to achieve personal well-being. Food has cultural, emotional and social significance. Food is what connects us all and allows up to express who we are and what is important to us. In society, food plays a central role in gatherings, celebrations, and traditions.”

Ellen (former dietitian, retired licence in Dec 2024): “I have learned throughout the various phases of my Dietitian career that nutrients matter but food choices matter more. And the food choices people make depend so much on how well our food system works. In order to make the best food choices, one of our main roles as dietitians is to ensure the most up-to-date, evidence-based information is readily available to everyone and explained in easy-to-understand language. There is so much misinformation about food and nutrition.”

Kathy: “My work as a clinical dietitian opened my eyes to the fact that food is so much more than just nutrients—it’s connection, culture, livelihood, and deeply tied to socioeconomic status. I’ve seen how someone can follow every dietary recommendation, but if it means isolating themselves from family and friends, their well-being still suffers. Likewise, knowing what to eat doesn’t always mean having access to it—when food competes with rent or other basic needs, making the “right” choice isn’t so simple. Understanding these realities has shaped how I approach nutrition with compassion and a broader perspective.”

Susan: “My kids: ‘it’s not always about food’

Me: ‘yes, it is’ 

My husband and children think I am obsessed with food, and they are not wrong. 

Household and community food security is well studied, and much attention is devoted to this, but there is a long way to go. Ensuring school children are food secure by having adequate access to food everyday will promote optimal brain development. 

I think it’s important to respect food and its journey to reach us. We should do more to prevent wasting food and the related resources in the food system.  

Working in agriculture and food service is skilled work and should be compensated fairly. Small farms and urban agriculture have the potential to thrive, especially if they are connected to local food processors. Greater value needs to be placed on this work. Rural farmland is not a renewable resource, and it needs to be protected. We can’t underestimate the importance of this. 

There is a lot of misinformation about food and nutrition. I really want people to enjoy meaningful food literacy so they can make informed food choices to benefit their health and the environment. Learning to cook and having awareness of food safety are important life skills.”

Read more

Part 1 of 4: Meet the Dietetic Team at the Middlesex London Food Policy Council (MLFPC)

Part 2 of 4: What Inspired You to Become a Dietitian?

Part 3 of 4: Seeing Food Beyond Nutrients

Part 4 of 4: Our Vision for the Food System

In Part 1, you were introduced to Susan, Ginette, Ellen, and Kathy. Today, they share their response to the question: What inspired you to become a dietitian, and how has your background shaped your connection to the food system?

Susan: “Healthcare has always been a big part of my family, so I knew from an early age that I wanted to pursue a career in this field. My connection to food, however, started when I was very young. Growing up near Thunder Bay in the 1970s, family activities like fishing, berry-picking, and gardening, sparked a lifelong love of food. I was curious about food and enjoyed reading cookbooks and watching shows like Julia Child and The Galloping Gourmet. My parents often entertained, hosting dinner parties and going out to restaurants, which further nurtured my passion for food and its cultural significance. 

On my father’s side, my family were farmers in northern Alberta, raising goats for many years. While I didn’t live on the farm, I always felt a deep connection to that rural lifestyle. 

 At first, I didn’t know a profession like dietetics even existed. But once I discovered it, I immediately knew that was right for me and enrolled at Brescia to begin my path to becoming a registered dietitian. It was exciting to be surrounded by people who shared my enthusiasm for food and nutrition. 

 After spending many years working in clinical nutrition in a hospital setting, I became increasingly interested in food systems and procurement with questions like— where does our food come from and why is it so processed. This curiosity led me to join the MLFPC (Middlesex London Food Policy Council), and grateful to now be volunteering with individuals who are actively engaged in shaping the future of our food system.” 

Ginette: “My professional and personal experiences have instilled a strong sense of responsibility and motivation to work towards a more sustainable and connected food system. I deeply value both the land and community relationships.  As a vegetable gardener and a Master Gardner, I have a profound appreciation for the environment and the food I can produce for my family at home as well as support others to grow their own food.”

Ellen (former dietitian, retired licence in Dec 2024):  “I was inspired by another dietitian, to become a dietitian. She was the professor for my Intro to Nutrition class in my 3rd year at the University of Guelph. She was a public health dietitian and spoke with such passion about the work she was doing. Her work was of so much interest to me I switched my career goal of becoming a social worker to becoming a dietitian, and have never looked back. I chose community/public health nutrition as my focus for my entire career as an RD. My most recent role as Coordinator for the MLFPC is where I discovered how instrumental dietitians are in shaping and supporting our local food systems.”

Kathy: “When I chose to become a dietitian, I was a bit naïve—I simply thought I’d learn how to “eat healthy.” Growing up on a dairy farm, I hadn’t fully connected the dots between farming, food, and nutrition. As I’ve grown older, my appreciation for my rural roots has deepened. I have fond memories of being surrounded by animals and the rhythm of farm life. My parents had an inclusive approach to food—it was never about strict rules, but rather about enjoying home-cooked meals, often made with milk and meat from our farm. Over the past 19 years, my career has reshaped my understanding of food systems, but those deep roots in rural living continue to shape my perspective.”

Read more

Part 1 of 4: Meet the Dietetic Team at the Middlesex London Food Policy Council (MLFPC)

Part 2 of 4: What Inspired You to Become a Dietitian?

Part 3 of 4: Seeing Food Beyond Nutrients

Part 4 of 4: Our Vision for the Food System

To celebrate Dietitian’s Day, on March 19, 2025 – we are celebrating the dedicated group of dietetic experts who bring a wealth of knowledge in healthcare, food systems, and community engagement. Here’s a quick introduction to the work of three of our dietitians and one of our former (now retired) dietitians:

Ginette Blake, RD

Ginette is an RD at the Middlesex London Health Unit (MLHU), focusing on reproductive and infant nutrition, food literacy, and food systems. She is passionate about equitable food systems and serves as the MLFPC RD Coordinator, supporting the council’s work for a resilient, sustainable, economically viable, and just food system.

Kathy MacKay, RD, MSc
Kathy is the Food Systems Facilitator at MLFPC, supporting operations, admin duties, and communications. A registered dietitian with experience in healthcare and academia, Kathy is committed to advancing food system change and community health. She’s also pursuing a Graphic Design Certificate from OCAD University. 

Ellen Lakusiak (former dietitian, retired licence in Dec 2024):
As the former RD Coordinator for MLFPC, Ellen’s leadership helped shape the council’s work in fostering a sustainable and equitable food system. Ellen’s leadership and dedication in supporting food systems work earned her recognition as a 2024 Food System Champion. Ellen now supports MLFPC as a volunteer.

Susan Smith, RD
Susan has been an RD since 1997 and is a clinical dietitian at London Health Sciences Centre. She’s dedicated to promoting sustainable food systems and has volunteered with MLFPC for several years, contributing her expertise to food policy work.

Read the rest of the interview with our dietetic team: 

Part 1 of 4: Meet the Dietetic Team at the Middlesex London Food Policy Council (MLFPC)

Part 2 of 4: What Inspired You to Become a Dietitian?

Part 3 of 4: Seeing Food Beyond Nutrients

Part 4 of 4: Our Vision for the Food System