George Brown College

In November, 2014 a Gift Agreement with George Brown College Foundation was established. This Agreement enabled a partnership with the Centre for Hospitality & Culinary Arts at George Brown College to advance food nutrition in the Greater Toronto Area and, ultimately across Canada.

In December, 2018, a second major Gift Agreement was signed with the aims to infuse nutrition literacy within the culture and core course offerings of the Centre for Hospitality and Culinary Arts and to enhance the focus of nutrition literacy within the School of Early Childhood Education.

Centre for Hospitality and Culinary Arts / Chef’s School

Outputs & Outcomes To-Date

  • Completion of twelve Helderleigh Nutrition Application Fund projects with ten partners, providing food literacy guidance and solutions in the prevention, management and therapeutic care of chronic diseases and other conditions.

  • Increased capacity and scope for the Food Innovation and Research Studio (FIRSt).

  • Enhanced the core nutrition courses within the culinary curriculum.

  • Continuing Education on-line nutrition course as an elective for all students.

  • Faculty training & professional development in nutrition awareness and studies.

  • Twenty-eight scholarship awards for full time students in two nutrition- focused programs.

  • Presenting sponsor of three highly acclaimed Ambition Nutrition Symposiums.


The Way Forward

  • Develop a Food & Nutrition Literacy Certificate for industry, faculty and students.

  • A Nutrition Awards program focused on students involved in research and food literacy.

  • Professional development for core faculty, attending nutrition focused conferences and events.

  • Helping bridge the gap between nutrition science and the culinary arts.

  • Food Neophobia Research Study

School of Early Childhood Education (ECE)

  • Build confidence in early childhood educators food literacy knowledge and skills.

  • Broaden children’s interest, knowledge and consumption of fruits & vegetables.

  • Increase families’ food literacy knowledge, whose children are enrolled in ECE lab schools.

  • Build the ECE applied research capacity and scope, utilizing sensory based initiatives.

  • Enhance ECE’s existing social media platforms to share news and promote food literacy.


The Helderleigh relationship has supported leading edge collaboration, bringing the culinary world and nutrition science together, for the benefit of students, industry chefs and the broader community. We are particularly proud of the achievements made in the Food Innovation Research Studio ( FIRSt) and the broad adoption of nutrition driven values and goals across our chef team. With the addition of our colleagues in Early Childhood Education during the next two year term, we envision even more focused work in the area of early years nutrition and nutrition for families – critical work for the health of all Canadians.

Lorraine Trotter

Dean, Centre of Hospitality and Culinary Arts