As chefs gather to celebrate Canadian food and their role in shaping the nation’s culinary identity, this session looks deeper into the foundations of food systems on this land.

Chef Destiny Moser explores how Indigenous food philosophies - rooted in stewardship, seasonality, and hyper-local sourcing - offer timely insight into today’s most pressing challenges in professional kitchens. From rising food costs and supply chain instability to environmental strain and declining food literacy, she reframes Indigenous food not as a trend, but as a proven system built for resilience.

This talk invites chefs to expand their definition of value, beyond plate cost alone, and to see how everyday choices in sourcing, menu design, and storytelling can strengthen local economies, build guest trust, and contribute to a distinctly Canadian culinary future.