Applications opening February 2027

Presented by Food Day Canada & the Arrell Food Institute

Good FoodInnovationAwards

Name: Good Food Innovation Awards
Start: 2027-02
Location: Canada

Recognizing the people doing the real work of Canadian food — across soil, kitchen, community, and story. Founded on one question: “How local can we be?”

Become a Partner Meet the 2026 Recipients Applying in 2027? Get on the list →

Anita Stewart — founder of Food Day Canada

About the Awards

The real work of Canadian food.

“How local can we go?” — the question Anita Stewart spent a lifetime asking, and the one these awards were founded on.

The Good Food Innovation Awards bring together chefs, farmers, educators, Indigenous food leaders, community builders, entrepreneurs, and advocates to recognize the people doing the real work of Canadian food. Founded on Anita Stewart's legacy, the awards are presented by Food Day Canada and the Arrell Food Institute at the University of Guelph.

They shine light on leadership in soil protection, local food access, cultural storytelling, culinary innovation, and human sustainability in food — the quiet, essential work that decides what ends up on Canadian tables, and who gets to put it there.

Recipients in the 2026 cohort

Fields of food leadership recognized

Founding partner — the Arrell Food Institute

2026 Good Food Innovation Awards recipients gathered in the Anita Stewart Memorial Food Lab at the University of Guelph, beside a tribute banner to Anita Stewart — The 2026 recipients in the Anita Stewart Memorial Food Lab · University of Guelph

2026 Award Recipients

Meet the 2026 recipients.

Ten leaders whose work spans soil protection, local food access, Indigenous foodways, culinary innovation, community food work, mental health in hospitality, and food storytelling — from coast to coast to coast.

The 2026 Good Food Innovation Awards cohort gathered together at the University of Guelph, in front of a tribute to Anita Stewart and a Food Day Canada banner — The 2026 recipient cohort · University of Guelph

2026 Recipient · 01

Elisabeth Burrows

Founder, Jewels Under the Kilt

Helping Canadians rediscover the remarkable diversity of ingredients that can thrive in our own backyards. Through innovative cultivation of specialty crops such as saffron and other high-value botanicals, she demonstrates how Canadian agriculture can be both regenerative and economically resilient. Her work challenges assumptions about what can be grown in Canada while creating new opportunities for farmers and food producers.

2026 Recipient · 02

Imrun Texeira

Ambassador, The Burnt Chef Project

A champion for mental health and sustainable careers in the hospitality industry. Through his cooking, mentorship, and leadership, he highlights Canadian ingredients, sourcing locally and seasonally to showcase the diversity of our regions. His dishes celebrate Canada's evolving culinary landscape, connecting guests to local farmers, fishers, and producers while reflecting the unique flavours, stories, and heritage of place.

2026 Recipient · 03

Ashley Swan

Founder, Portapique Market

Created a vibrant community hub that strengthens local food systems while supporting farmers, producers, and rural economic development. Her work demonstrates the power of food to build resilience, foster community connection, and improve access to local products. Through entrepreneurship and leadership, she is helping shape a more sustainable future for rural Canada.

2026 Recipient · 04

Connie Powers

Food writer, educator, and creator of Farm to Fork

One of Canada's most effective champions for local food storytelling. By connecting consumers with farmers, producers, and culinary traditions, she helps build greater appreciation for the people and places behind our food. Her work strengthens food literacy while celebrating the diversity and richness of Canada's food culture.

2026 Recipient · 05

Warren Barr

Chef and owner, Pluvio Restaurant + Rooms — Ucluelet, British Columbia

Established one of Canada's most compelling expressions of hyper-local cuisine. His commitment to sourcing from local farmers, fishers, foragers, and producers demonstrates what is possible when a restaurant fully embraces its region. His work showcases the extraordinary abundance of Canada's coastal ecosystems while advancing a distinctly Canadian culinary identity.

2026 Recipient · 06

Ajoa Mintah

Founder, Four All Ice Cream

Built an innovative food business combining entrepreneurship, inclusion, and community impact. By incorporating local ingredients, supporting community initiatives, and creating welcoming spaces for diverse audiences, she demonstrates how food businesses can be both commercially successful and socially meaningful.

Freshly baked heritage-grain loaves stacked on the counter at RPM Bakehouse in Niagara

2026 Recipient · 07

Restaurant Pearl Morissette & RPM Bakehouse

International ambassadors for Canadian terroir

Through regenerative agriculture, thoughtful sourcing, heritage grains, fermentation, and an unwavering commitment to local ingredients, they have redefined what Canadian cuisine can be. Their work celebrates the unique flavours of Niagara while creating a model for how restaurants and bakeries can support local agriculture, biodiversity, and regional food identity.

2026 Recipient · 08

Stephanie Baryluk

Founder, Nihkhah

A leader in Indigenous food sovereignty advancing a powerful vision for the future of food in northern and Indigenous communities. Through education, mentorship, community engagement, and cultural revitalization, she is helping reconnect people with traditional foods, knowledge systems, and relationships to the land.

2026 Recipient · 09

Qwustenuxun (Jared) Williams

Leading voice for Indigenous food sovereignty, cultural revitalization, and language preservation

Through his work with Elders, youth, communities, and Indigenous food systems, he is helping ensure that traditional knowledge, harvesting practices, and foodways continue to thrive for future generations. His leadership demonstrates how food can strengthen identity, culture, and community while building pathways toward reconciliation.

2026 Recipient · 10

Culinary Tourism Alliance

Storytelling, destination development, and industry leadership

For more than two decades, has helped Canadians discover, celebrate, and support local food through storytelling, destination development, and industry leadership. Through initiatives such as Feast On and numerous regional tourism programs, the organization has connected farmers, producers, chefs, destinations, and visitors while strengthening local economies.

Applications · February 2027

Be first to know when applications open.

Thinking of applying — or nominating someone doing remarkable work in Canadian food? Leave your email and we'll write the moment the 2027 window opens. One email, no noise.

Presenting Partner

The Arrell Food Institute at the University of Guelph

The Arrell Food Institute works at the intersection of agriculture, food, and community — supporting the research and leadership that move Canadian food systems toward sustainability, resilience, and equity. As co-presenter, the Institute helps deliver the Good Food Innovation Awards and anchors them in Canada's leading food-systems scholarship.

Visit arrellfoodinstitute.ca

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Good FoodInnovationAwards

The real work of Canadian food.