Food for Thought with “Food Professor” Sylvain Charlebois

The pandemic is spurring positive lifestyle changes — such as the transition away from restaurant eating, and toward home cooking. In this episode, guest host Leslie Beck, Medcan’s director of food and nutrition, interviews Prof. Sylvain Charlebois, an expert in food trends and eating patterns. Based on surveys Charlebois has conducted at the Agri-Food Analytics Lab at Dalhousie University, the so-called “Food Professor” argues that the pandemic has triggered long-term changes in the way that people consume, prepare and procure their food. He also discusses his forthcoming book about poutine—and where the best plate of cheese curds and fries are found.