Leadership Centre

Supporting leadership capacity building within Ontario.

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Enhancing leadership competencies, facilitating thoughtful discussion and examination of leadership issues for public health professionals.

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Community Food Advisor

Promoting safe and nutritious food selection, preparation and storage practices.

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Community Food Advisors work in their community to improve and promote safe and healthy food selection, preparation, and storage practices.

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Learn about why public health plays a vital role in ensuring the health of communities across Ontario!

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Nutrition Resource Centre

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The following are resources tagged with local food .

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A toolkit compiled by a Locally Driven Collaborative Project (LDCP) funded by Public Health Ontario, to guide policy makers, planners, community leaders and health unit staff in healthy community planning in a rural setting.
This evidence summary highlights promising practices municipalities looking to: develop local food procurement policies to support local food systems; augment demand for locally produced and healthy food; and improve the availability of healthy foods
This report describes the current situation in Ontario with respect to local food use and local food literacy in meal and snack programs targeting young children. It also outlines the challenges, barriers and opportunities to support more local food use and local food literacy in child care and student nutrition programs.
This fact sheet outlines the impacts of the shift from a traditional diet, consisting of a wide variety of highly nutritious foods harvested and gathered from the land and water, to a nontraditional diet based on commercially processed and packaged foods that are low in nutritional value.
This report describes the results of research that was undertaken in Haliburton County to determine how Official Plans might be amended in order to support the food system.
The intention of this how-to manual is to share lessons learned by the London Community Health Resource Centre from their community-based cooking program for at-risk youth, age 13-18. The goal is to facilitate knowledge transfer to like-minded community agencies interested in enhancing food literacy.
Six organizations collaborated on this project, with the objective of increasing the capacity of local communities to create and strengthen local food systems in Ontario, through collaboration with diverse stakeholders.
This toolkit supports a Big Crunch event and provides a registration form, practical information to implement the event, and curriculum related resources. Note: these resources are based on school curriculum relevant to Saskatchewan, whereas Ontario’s Health and Education curriculum may vary.

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