Thematic day
December 2, 2025
WHO recognizes institutional food as a key lever to reduce chronic diseases and the transition of the food system1. However, the food supply within school environments and health establishments does not always guarantee equitable access to healthy and sustainable foods2. Although interesting initiatives are established, challenges for applying food policies persist.
In a context where various issues influence food supply, public health is a key partner to support and mobilize school environments (schools, school service centers, school boards) and health establishments (CISSS/CIUSSS, Hospitals) to set up a healthier, sustainable and equitable food offer. Several levers of action, including food policies, make it possible to strengthen accessibility to quality food, to optimize food environments and to encourage a sustainable and local supply.
This thematic day will make it possible to become aware of the possibilities of collaboration between public health and institutional (school, health) media to improve the food supply.
This training is aimed at stakeholders and public health workers supporting schools and health in the application of food policies and the establishment of food interventions. Professional staff working within these public institutions (school, health) will also be invited to participate, as well as those who contribute to ministerial guidelines and programs.
1World Health Organization (2022). Healthy Public Food Provides and Service Policies.
2 Informmas (2025). An in -depth look at food environments in Canada. Informmas Canada results.
Educational objectives
At the end of this activity, the participating people will be able to:
- Determine the challenges linked to the socio -political and economic context on food supply within school circles and health establishments;
- Recognize positive repercussions linked to a healthy, sustainable and equitable food supply in these institutional environments;
- Explore levers to support institutional circles in the application of food policies and the offer of a healthy, sustainable and fair food.
8 H 30 à 9 H 30
Plenary conference
9 H 30 à 10 h
Break – Visit of presentations by posters and exhibitors
Beforenoted schedule
Bertious animation
Charlène Blanchette, dt. P., Manager of files on food policies, Association for Public Health of Quebec
Beforenoon focuses on the context and challenges of food supply in school and health circles.
10 H à 10 H 20
Window break – When policies are invited to the menu
Charlène Blanchette, dt. P., Manager of files on food policies, Association for Public Health of Quebec
This activity includes a period of interactivity of 15 minutes.
The activity makes it possible to meet the following objective: to determine the challenges linked to the socio -political and economic context on the food supply within school environments and health establishments.
10 H 20 à 11 h
Conference – Look at food environments in school and health environments
Lana Vanderlee, Ph. D., researcher at the institute on nutrition and functional foods; Deputy professor at the Center for Nutrition, Health and Society at Laval University
This activity includes a period of interactivity of 10 minutes.
The activity makes it possible to meet the following objective: to determine the challenges linked to the socio -political and economic context on the food supply within school environments and health establishments.
11 H à 11 H 30
Conference – The challenges of institutional food: rethink practices in the light of ethics
Bryn Williams-Jones, Ph. D., professor of bioethics; Director of the Department of Social and Preventive Medicine, Public Health School of the University of Montreal
This activity includes a period of interactivity of 10 minutes.
The activity makes it possible to meet the following objective: to explore levers to support institutional environments in the application of food policies and the offer of a healthy, sustainable and fair food.
11 H 30 à 12 h
Workshop – The challenge of the challenges
This workshop invites participants to work together in a series of stations so as to respond to four challenges of food and health circles that will have been explained above. A summary of the proposals of the participating persons is planned after dinner.
This activity includes a 30 -minute interactivity period.
The activity makes it possible to meet the following objective: to explore levers to support institutional environments in the application of food policies and the offer of a healthy, sustainable and fair food.
12 H à 13 H 45
Dinner – Visit presentations by posters and exhibitors
Afternoon
Afternoon animation
Gladys Droin, Mr. Sc., Event manager, Quebec Public Health Association
The afternoon is devoted to the benefits of a healthy, sustainable and equitable diet in an institutional environment, as well as to levers of public health action to promote adoption.
13 H 45 à 13 H 50
Summary of conferences and the Atelier de l’Enli
Gladys Droin, Mr. Sc., Event manager, Quebec Public Health Association
The activity makes it possible to meet the following objective: to explore levers to support institutional environments in the application of food policies and the offer of a healthy, sustainable and fair food.
13 H 50 à 14 H 15
Conference – at table with communities: towards intercultural food equity
Laurence Hamel-Charest, Ph. D., anthropologist
This activity includes a period of interactivity of 5 minutes.
The activity makes it possible to meet the following objective: to recognize positive repercussions linked to a healthy, sustainable and equitable food supply in institutional environments.
14 H 15 à 14 H 35
Workshop – healthy, durable and fair institutional food: to unite around fallout that mobilizes
Animation
Annie Marquez, Dt. P., M. SC., Coordinator of food services, Integrated University Center for Health and Social Services at Center-Sud-de-l’île de Montréal
Caroline Benoit, Dt. P., Planning, programming and research agent, Regional Directorate of Public Health, Integrated University Health and Social Services Center of Saguenay-Lac-Saint-Jean
Thanks to an interactive application, this workshop invites participants to think together on the benefits of a healthy, durable and fair food offer. It will be a moment of co-construction to inspire action in school and health circles, supported by convincing data and the concrete experience of the animators.
This activity includes a period of interactivity of 20 minutes.
The activity makes it possible to meet the following objective: to recognize positive repercussions linked to a healthy, sustainable and fair food supply in these institutional environments.
14 H 35 à 15 H 15
Conference – Support a healthy and sustainable supply in a local purchase context
Anick-Marie Boivin, B. éd., MBA, Business development councilor on public procurement, Ministry of Economy, Innovation and Energy
This activity includes a period of interactivity of 10 minutes.
The activity makes it possible to meet the following objective: to explore levers to support institutional environments in the application of food policies and the offer of a healthy, sustainable and fair food.
15 H 15 à 15 H 30
Short break
15 H 30 à 16 H 10
Panel – Collaboration at the heart of success
Animation
Bryn Williams-Jones, Ph. D., professor of bioethics; Director of the Department of Social and Preventive Medicine, Public Health School of the University of Montreal
Panelists
A diversity of actresses and actors will share their experience of collaboration between public health and school and health circles. The role of public health in the mobilization, preparation and support of environments to implant public policies will also be explored.
This activity includes a period of interactivity of 15 minutes.
The activity makes it possible to meet the following objective: to explore levers to support institutional environments in the application of food policies and the offer of a healthy, sustainable and fair food.
16 H 10 à 17 H
Workshop – Action dumplings: Put the table for changes
This workshop makes it possible to make a storm of ideas aimed at identifying what professionals and professionals in public health can do differently to promote access to a healthy, sustainable and fair food in institutions. Then, the participating people will have to prioritize some, to be able to “launch” their key ideas at another table, so that it develops them.
This activity includes a period of interactivity of 45 minutes.
The activity makes it possible to meet the following objective: to explore levers to support institutional environments in the application of food policies and the offer of a healthy, sustainable and fair food.
17 H à 17 H 05
Interactive activity – What do we go back to?
In addition to promoting introspection, this activity will allow participating people to share their reflections and leave with application ideas in their practice.
This activity includes a period of interactivity of 5 minutes.
The activity makes it possible to meet the following objective: to become aware of the possibilities of collaboration between public health and the institutional circles (school, health) to improve the food offer.
Scientific committee
Responsible
Gladys Droin, Mr. Sc., Event manager, Quebec Public Health Association
Charlène Blanchette, dt. P., Manager of files on food policies, Association for Public Health of Quebec
Members
Caroline Benoit, Dt. P., Planning, programming and research agent, Regional Directorate of Public Health, Integrated University Health and Social Services Center of Saguenay-Lac-Saint-Jean
Marie-Pierre Drolet, dt. P., Food advisor in school context, support management in school environment and education partners, Directorate General for Students Support Services, Ministry of Education of Quebec
Sarah Dutilly-Simard, Dt. P., M. SC., Planning, programming and research agent, Regional Directorate of Public Health, Integrated Health and Social Services of Montérégie-Center
Annie Marquez, Dt. P., M. SC., Coordinator of food services, Integrated University Center for Health and Social Services at Center-Sud-de-l’île de Montréal
Mireille Morin, Dt. P., M. Sc., Planning, programming and research agent, regional nutrition respondent, regional public health department, integrated university and social services center in Center-Sud-de-l’île-de-Montréal
Audrey Vanslette, Dt. P., Food services coordinator, Montreal School Service Center
