In this workshop we will explore reducing food waste and energy waste in our food systems, and building sustainability practices for food production. We’d go hands on and try using culinary techniques and small scale technology made of objects you’ve got around you to make tasty treats. Some examples would include building a home solar dryer to make fruit snacks or kale chips, growing a kombucha scooby to turn tired fruit into tangy sodas, building a zero energy refrigerator out of clay pots using evaporative heat loss as the coolant, or trying out a solar cooker for energy efficiency.
About the Speaker
Dr. Amy Proulx is Professor of Food Innovation in the Culinary, Tourism and Beverage Division, as well as Global Research and Innovation Lead for Niagara College’s Global Education and Training Division. She joined Niagara College in 2011 to create the Culinary Innovation and Food Technology academic programs, as well as create the NSERC funded Food and Beverage Innovation Centre at Niagara College. She has been a program specialist inspector with the Canadian Food Inspection Agency, and a scientist with Agriculture and Agrifood Canada and the United States Department of Agriculture – Agricultural Research Service. She is a graduate of the UNESCO UNEVOC Technical and Vocational Education and Training Leadership School, and an education and innovation systems advisor for the United Nations Food and Agriculture Organization’s World Food Forum. She is past President of the Canadian Institute of Food Science and Technology, and serves on the Board of Directors for Food Processing Skills Canada. She has an agroforestry operation that she runs with her family, and she keeps a large permaculture garden. She loves riding her bike, hiking through the forest, and swimming in the Welland Canal
Presented by Niagara College