Improved Efficiency, Safety, Nutrition, and Cost: The Case for a Plant-Based Menu in Child Care: A Case Study
Date: Friday, Febuary 19, 2021
Time: 12:00 - 13:00 ET
To register, CLICK HERE
Speakers:
Valerie Trew, MA (Leadership), RECE (University of Guelph)
Abby Galvez, BASc - Universtiy of Guelph
Moderated by:
Jess Haines, PhD, MHSc, RD - University of Guelph
Learning Objectives:
- Understand the benefits of a plant-based menu for kitchen safety and efficiency
- Understand the benefits of a plant-based menu for nutrition (with sample menu and nutritional analysis)
- Understand the unanticipated benefits of a plant-based menu for child care food budgets and community connections
- Understand the responsibility of early learning programs to reduce their environmental impact and how this can be achieved through a plant-based menu
- Learn the steps to implementing a plant-based menu in your centre or facility
About the Speakers:
Valerie Trew, MA (Leadership), RECE (University of Guelph)
Valerie Trew is the director at the University of Guelph Child Care and
Learning Centre in Guelph, Ontario, Canada. She also teaches in the
Bachelor of Applied Science program at the University of Guelph and
Guelph-Humber with a focus on public policy, administration, and
leadership. Valerie has spent 20 years working in children’s services
through postsecondary education, regional government, early
intervention, and early learning and child care. Valerie is passionate
about transforming our food systems for human and planetary health and
to end oppression. She obtained a Certificate in Plant-Based Nutrition
Abby Galvez, BASc - Universtiy of Guelph
Abby Galvez is a graduate of the Applied Human Nutrition major at the
University of Guelph. Her interest in nutrition as a teenager developed
into a passion for helping others attain a healthy relationship with
food and body image. She completed a practicum at the University of
Guelph Child Care and Learning Centre where she supported the transition
to a plant-based menu through menu development and nutritional
analysis. She is currently working as a Meal Coordinator in a school
setting and as a Dietary Aide in a clinical setting in Guelph. Abby is
looking forward to furthering her knowledge and experience on her path
to becoming a Registered Dietitian.
