Connections 2025 Food Forum - GOOD FOOD WORKS! Video!
Connections 2025 Food Forum took place at Acadia University on November 16th and 17th. We connected to start putting the pieces together - support for providers, food security, health, finance, keeping farmland, saving food, education, environment, localization, innovation, sustainability. We will keep in touch as together we plan a January meeting - critical issues require inspired people so please join us!
The event was sponsored by Friends of Agriculture in Nova Scotia (FANS) and supported by The Valley Regional Enterprise Network and Acadia University and Donors. Information lbest@ns.sympatico.ca
Note- links to additional resources at the bottom of the page.
Program Overview - transcripts and videos will follow as soon as available
Opening Keynote - Irena Knezevic
Sunday, November 16th – 10 am
10:30 am - Ideas & Issues - Overview of the many challenges that affect the food system, and opportunities to effect solutions by positioning food relative to individuals and community - considering health, economy, climate change, and other quality of life factors. Dr. Irena Knezevic, Carleton University Link to Presentation
11:00 am - Acknowledging Crisis, Building Resilience - This keynote explores how climate extremes, economic pressures, and social challenges are reshaping Nova Scotia’s and other food system—and how producers, communities, and consumers can build resilience together. Stephen Anderson, Food Economy Group
11:30 am - Panel and Discussion: Protecting Food Providers, Land, and Local Resilience - The critical importance of protecting producers and the land, building infrastructure, and distribution systems to ensure the availability and accessibility of local food which is central to individual and community wellbeing. Linda Best with Richard Melvin – Melvin Family Farm, Mel Jacques – Second Harvest, Dr. Phoebe Stevens – Dalhousie Agriculture, Evan Wilson – PEARL, St. FX University
12:30 pm -Keynote and Lunch: Connecting the People and the Pieces - This keynote will explore how stronger connections can create shared priorities across health, agriculture, environment, education, and the economy. During lunch everyone is invited to become acquainted with people they don’t already know, and to add ideas to the posters. Dr. Karen Foster, Dalhousie University and Common Grounds
2:00 pm - Panel and Discussion: Food, Climate, and Culture - Exploring how past and present food traditions can strengthen community resilience and knowledge transfer, and how connecting research and innovation to practical tools will ensure resilience in the face of climate change and geopolitical challenges that impact local food systems. Linda Best with Kirsten Lawrence – Acadia Launchbox, Dr. Edith Callaghan – Department of Business, Acadia University, Ken Byrka - Revival Seeds, Georgia Lewis - Perennia
3:30 pm - Panel and Discussion: Food as Medicine: Nourishing Health and Communities - Food and nutrition affect health outcomes and this session will highlight the role of producers, schools, and healthcare leaders in addressing chronic disease, food insecurity, and reliance on ultra-processed foods. Lindsay Reid - FarmWorks with Gregg Curwin - SPERRI, Robert MacEachern – Health Policy Advisor, Confederacy of Mainland Mi'kmaq, Shawn Crouse – Moth and Moon Farm, Chartwell Acadia Dining, Jenny Osburn - Nourish
Fall Flavours Dinner – Delicious Local Food & Beverages
Honorable John Lohr, Minister of Finance, MLA for Kings North.
Keynote Speaker - Lil MacPherson, The Wooden Monkey.
Monday, November 17th – 9:00 am to 4;00 pm
8:30 am Breakfast & Networking – Meet more new friends
9:00 am - Panel and Discussion: Food from Land and Sea for the Present and Future – Exploring how Nova Scotian producers across land and sea can build capacity for a stronger, more resilient food system. Discussion of what’s required to facilitate changes to assist producers to build on present strengths - finance, innovation, demand. Danny Martin - FarmWorks with Sheena Russell – Made with Local, Brianna Hagell – Vessel Meats, Ann Huntley - Moontide Farm
10:30 am - Panel and Discussion: Localizing Food – Local production provides numerous benefits across the whole spectrum of our lives. Raising awareness of the individual, community, health, economic, and environmental benefits of local production requires communication of impacts to everyone who makes purchasing decisions. This session raises awareness of the departments and organizations that are identifying and celebrating our food and invites suggestions that will help tell the story of Nova Scotian food and beverages producers and providers. Emily Boucher – Valley REN with Justin Cantafio – Farmers’ Markets of NS, Krista Tobin – Institutional Procurement NSDA, Charlie MacLean - FarmWorks, Olivia Langille – Centre for Local Prosperity, Rebecca Tran – The Station Food Hub Company, Amber MacLean - Taste of Nova Scotia
12:00 pm - Lunch and Networking
1:00 pm - Panel and Discussion: The Way Forward, From Vision to Action - Nova Scotia’s food future depends on bridging silos and building networks that connect producers, financiers, innovators, policymakers, individuals and communities. Together we can design food systems, with policies and investments that nourish our people, reward our producers, and secure a resilient food future. Charlie MacLean - FarmWorks with Amy Melmock – NS Department of Agriculture, Richelle Brown Redden – Valley Enterprise Network, Jacqui Quigg - Food and Beverage Atlantic, Ferial Touati - Nova Scotia Loyal, Matthew Roy - Coastal Grove Farm and NS Federation of Agriculture, David Eisnor - Futurpreneur
3:30 pm Summary and Next Steps – Linda, Kirsten, Richelle, Edith
4:00 pm Student Presentations – Experience Ventures Environmental Sustainability Challenge - Jada Joseph, (She/Her), Project Manager, Experience Ventures, Arthur L. Irving Entrepreneurship Centre, Saint Mary’s University and Linda Best
In the Challenge, student teams explored innovative solutions to pressing environmental issues, including climate change, waste reduction, and sustainable resource management. Over four weeks students have worked toward solution development focused on research and ideation, gaining insights from the real-world experiences of an environmentally driven organization. Today the students will present their recommendations, strategies, or prototypes designed to promote sustainability in impactful and measurable ways.
This Challenge is in partnership with FarmWorks, an organization that provides loans to operators of food-related businesses, supporting initiatives that enhance the economic, health, social, and environmental benefits of producing and consuming Nova Scotian food.