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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Nutrition Resource Centre

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The following are resources tagged with Food skills .

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Part of the Food-EPI Canada 2017 research, a panel of experts gathered from across Canada to comprehensively assess Canadian food environment policies compared to international benchmarks of current best practices. This evidence document in one of a series for the Canadian provinces, territories and for federal level evidence to support the experts’ assessment of current food environment policy actions and infrastructure supports.
This Executive Summary outlines research aimed to evaluate policies and actions that federal, provincial and territorial governments are taking to create a healthier food environment in Canada. A set of prioritized recommendations for federal government actions emerged, and specific policy recommendations for each participating province and territory were made to improve the food environment and provide the infrastructure necessary to support implementing effective policy.
This report summarizes research by the University of Toronto which aimed to evaluate policies and actions that federal, provincial and territorial governments are taking to create a healthier food environment in Canada. Prioritized recommendations for federal government actions emerged, and specific policy recommendations for each participating province and territory were made to improve the food environment and provide the infrastructure necessary to support implementing effective policy.
This aim of this US-based evidence summary is to summarize the literature on the impact of front-of-package, shelf, and menu labeling, with the goal of informing policy action for obesity and chronic disease prevention. A number of reviews highlighted menu labeling as a cost-effective and feasible policy option.
This US-based guide presents innovative strategies to increase the accessibility of nutritious foods and beverages, and to limit the prevalence or visibility of tobacco products, non-nutritious foods and beverages, and alcohol in the retail environment.
This activity guide provides practical information to launch the Great Big Crunch event, healthy eating information, school activities and links to edible education videos related to the event.
This evaluation report, from the Healthier Recreation Concession Pilot Project in Blandford –Blenheim, assesses the financial feasibility of introducing and promoting healthier food and beverage sales in recreation facilities and describes the ways that a healthier food environment can be achieved.
The purpose of this US-based webinar is to 1) gain an understanding of how beverage policies can increase access to drinking water and decrease consumption of sugar sweetened beverages, 2) identify policies and standards that can be implemented in communities that fullfill PSE (Policy, Systems and Environmental) strategies in water consumption, and 3) provide resources for existing policy/standards for varying PSE initiatives.
This UK-based report provides evidence on the future trends of overweight and obesity over the next 20 years, alongside the benefits to society that reducing weight can have on avoiding chronic diseases and costs to the health care system and wider society.
A toolkit used to support the implementation of “The Guidelines for Food and Beverage Sale in BC Schools” (the Guidelines) across the school setting. In Ontario, schools must comply with PPM 150: school food and beverage policy

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