Webinar - How to tackle Food Waste and Food Insecurity as separate problems.

Join us for a webinar this Friday, Nov. 30 on how to tackle food waste and food insecurity as separate problems

Canadians are increasingly coming to terms with how colossal a problem food waste is. If it were a country, food waste would be the fourth largest emitter of greenhouse gases. In Canada, where we waste 40 per cent of the food we produce, it’s a $31-billion problem.

As this problem comes more and more onto the environmental agenda, there is an increasing push to find “win-win” solutions that either build on existing charitable initiatives or look at new innovations that will divert waste to low-income people as a way to alleviate poverty and food insecurity.

This webinar will take a critical look at these responses and ask whether they are really a win for the health and dignity of the people they are aimed at benefiting.

Food insecurity researcher Dr. Valerie Tarasuk will discuss why redirecting food waste to charities should not be touted as a solution to food insecurity, and food waste expert Dr. Ralph Martin will propose alternate solutions that disentangle the issues of food waste and hunger and provide responses that are appropriate to the problem. The webinar will be moderated by Community Food Centres Canada’s Chief Operating Officer, Kathryn Scharf.

The High Cost of Free Food: How to tackle food waste and food insecurity as separate problems

Friday, Nov. 30

1:00-2:00 PM Eastern   (That's 10-11 am PST)

FREE

Register today:

https://events-na11.adobeconnect.com/content/connect/c1/1335630601/en/events/event/shared/1343712834/event_landing.html?sco-id=2022601046

Hope to see you this Friday at our webinar!

Emily Van Halem

Knowledge Exchange Senior Manager

Community Food Centres Canada

Teach children health cooking techniques

We are looking for someone with a nutrition profile to help us teach our healthy cooking classes to kids. Could you please pass on the message:

Graines de Chefs is looking for someone with a nutritionist profile / interest in nutrition, to do a 4 months contract with us (December to March). 35 hours / week, paid $15/hour (hours are quite flexible and some will be done from home).

It's a government funded position, so there are strict conditions: 

• person needs to be under 31 yo, 
• Canadian, permanent resident or refugee,
• francophone/francophile (needs to understand French at least).

They will help us teach healthy cooking to kids in schools and after school programs (some in French and some in English), choose recipes to teach to kids, organize our supply of ingredients (buying and delivering system), and prepare teaching material based on food and nutrition, amongst a few other things.

Send resume to info@grainesdechefs.ca before November 16, if interested. Thanks

WEBINAR - Taking the Fear out of IDDSI

Share this amongst your CSNM and RD colleagues - there are 3 opportunities left to participate! 

Webinar: Taking the Fear out of IDDSI
from Science to Practical Application
(Available dates: November 5th, 7th, 19th & 23rd)


Join us for an upcoming webinar this November featuring Carol Donovan RD, President of Seasons Care Dietitian Network and Chair Elect of Dietitians of Canada. In this webinar, we will forcus on key strategies to consider in your facility to help initiate this change at the home level and not specifically on the IDDSI framework and testing tools. We recommend you go online to www.iddsi.org and review the literature and resources to prepare for this webinar.
The goals of this webinar will be to:

• Outline the similarities of IDDSI and current industry standards
• Outline the differences and how to handle them
• Make menu recommendations and offer creative recipe ideas
• Simplify IDDSI Implementation for use in your workplace in a manner that all will understand

Carol will be joined by Peter Lam, RD or Dr. Julie Cichero, co-chairs from IDDSI, to answer your IDDSI specific questions and help foster a great dialogue.
Be prepared to challenge your thinking about IDDSI and to come away with confidence to use these tools in your workplace.
CSNM Members will receive a CE Point in Competency 4.0
Choose a single date and time that best fits your location and schedule. This webinar is repeating on multiple dates to best accommodate all geographic locations.

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Canada and Europe - REGISTER

Monday November 19th, 2018 - duration 1.5 hours
1:00 PM Eastern Standard Time EST
6:00 PM London Greenwich Mean Time GMT
7:00 PM Central European Time CET

Tuesday November 20th, 2018 - duration 1.5 hours
6:00 AM Australian EST
5:00 AM Australian DST

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Canada and Europe - REGSTER

Friday November 23rd, 2018 - duration 1.5 hours
9:00 AM Eastern Standard Time EST
2:00 PM London Greenwich Mean Time GMT
3:00 PM Central European Time CET

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About Carol Donovan RD
Above all, Carol identifies as a foodie. Her hunger for combining excellent dining and hospitality experiences with her clinical nutritional expertise make Carol a unique, dynamic and innovative leader in the industry. As a Registered Dietitian for over 30 years, Carol's passion for seniors’ nutrition and her food first philosophy have put her at the forefront of her practice. It was her innovation and vision that led her to establish Seasons Care Dietitian Network 21 years ago. Today, Seasons Care is Canada’s Largest Dietitian Company and takes pride in putting Food First. The company continues to grow and excel under Carol’s leadership.
Carol is an industry leader who promotes advocacy for seniors and dietitians alike. Carol obtained her BA Sc at and Business Certificate at Ryerson University, and completed her dietetic internship at London Health Sciences. In addition to her role as President of Seasons Care she also serves as the Chair Elect for Dietitians of Canada.
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Part Time Support Services Manager - Tri-cities

Part-time Support Service Manager

Schedule: 3 days per week (22.5 hours per week).

Location: Tri-cities. (Must have access to a reliable vehicle)

Position Summary

Food Services
Reporting to the Site/Care Leader, the Support Services Manager is responsible for the coordination and management of an organized, safe, and cost effective Food Service Department. The manager will assess and evaluate the food preparation and safe food handling practices and procedures, in accordance with the established policies and procedures and licensing requirements, to ensure high quality, nutritious and appealing meals for the residents. Responsibilities also include hiring, scheduling/workload, supervising and evaluating Food Service, Laundry, Housekeeping staff, and administration preparation of the departmental budget.

Environmental Services
Reporting to the Site/Care Leader, the Support Services Manager is responsible for providing a clean, sanitary and safe environment at the facility and apartment in accordance with established policies and procedures and licensing requirements. The manager will regularly review Infection Control sanitation and disinfection procedures, chemical dilution solutions and preventative maintenance programs. Responsibility also include management of the laundry department and directing minor renovations/repair of the facility as well as hiring, scheduling/workload, supervising, and evaluating Housekeeping, laundry staff.
This position works in a fast-paced environment to promote a harmonious, high performance work culture that employs engaged and committed employees.

Scope of Responsibility
Develops, executes, controls, achieves and evaluates departmental goals, objectives, policies and procedures and ensure that the required standards, Food Safety and sanitation are met.
Identifies and implements systems and processes which ensure the facility remains fully operational with minimal “down-time” during regular and emergency situations.
Ensures licensing, client, CareCorp, and industry standards are met/exceeded in providing high quality meals and snacks to meet the nutritional needs of residents.
Collaborates with other departments, suppliers, and contractors to ensure service delivery needs meet strategic and operational needs.
Maintains communication and develops relationships with the CareCorp management team, professional organizations, suppliers, sales representatives, collaborative agencies, and the community as a whole.
Supervises all food and environmental services staff by performing duties such as interviewing, hiring, scheduling and coordinating work assignments, evaluating employee performance, disciplines employees and determining related training and orientation requirements.

Qualifications and Competencies
-Grade 12 plus graduation from a post-secondary accredited two-year program in Food Service and Nutrition Management

-Certified member of the Canadian Society of Nutrition Management, or eligibility for membership.
-Must have access to a reliable vehicle
-Minimum of three years experience in the food service industry.

-Experience in a complex care or assisted living setting preferred.

-Experience managing staff (required) including a unionized environment (preferred).

-Demonstrated ability to effectively, tactfully, courteously and professionally communicate verbally and in writing in English with residents, families, staff, other departments and contractors.

-Excellent active listening skills

-Must possess the personal qualities and attitudes that are respectful and that foster the spirit, dignity and individuality of the residents.

-Ability to operate related equipment

-Demonstrated ability to work collaboratively with a multidisciplinary team to implement change initiatives.

-Basic computer literacy with work processing, email application, spreadsheets, and/or database programs.

-Ability to manage multiple concurrent and sometimes conflicting priorities in a demanding environment.

-Established organizational skills.

Job Type: Part-time

Experience:

• food service industry: 3 years (Preferred)

Licence:

• CSNM (Preferred)

TO APPLY:   Click here