“I believe in the overwhelming, evidence-based, health and environmental benefits of whole food, plant-based diets and it has undoubtedly changed my life, health, and our planet for the better.”

Amy Symington is a nutrition professor, researcher and nutrition-focused chef in Toronto. She has over 12 years of teaching experience and 25 years experience in the food industry.

Amy has a Master of Science in Applied Human Nutrition and is currently a PhD Candidate in nutritional sciences at the University of Toronto. She runs the culinary nutrition programming at Gilda's Toronto, a not-for-profit cancer organization and is the culinary nutrition specialist for Humane World for Animals Canada's Forward Food team where she trains executive chefs across Canada in large food service operations like hospitals and universities regarding the implementation of Canada's Food Guide. She also works with the Toronto Vegetarian Food Bank (TVFB) as a chef, nutrition consultant, and culinary instructor.

She does health focused recipe development and food writing for various publications in Toronto and worldwide and has an award-winning cookbook called The Long Table Cookbook: Plant-based recipes for optimal health.

Amy believes in the evidence-based health and environmental benefits of plant-forward diets and is the author of the award-winning cookbook. She is also the mom of 2 healthy and happy vegan children.