Who we are

Board of Directors

Want to talk with the Board? Board@justfood.ca

Sheila Rao, Chair

Sheila Rao is an Assistant Professor at the Department of Anthropology and Sociology at Concordia University. Her research and professional work with civil society centres on food justice issues both here in Canada and in East Africa. Her current research and teaching focuses on collaborative, applied research that supports seed sovereignty, agroecological approaches to nutrient-rich food production and supporting women’s leadership in these efforts. Sheila has extensive experience in managing a range of projects, initiatives and policy advocacy with international research centres, international non-governmental organizations and municipal and federal agencies.  Before shifting to international work and moving to Ottawa, she coordinated community initiatives around urban food security and environmental management in Southern Ontario with the City of Toronto, and Green Venture based in Hamilton. As an experiential gardener, Sheila has a keen interest in supporting sustainable, locally-based food initiatives; and in finding creative ways of bringing people with diverse backgrounds and experiences together for a meal and a conversation. Sheila is seeking her second 3-year term on the Just Food board and election to the Secretary role.

Alexander Carmenzind, Secretary 

Alex is a lawyer living and working in Ottawa. Prior to law, Alex worked as a research scientist in the field of biochemistry and proteomics in BC. Alex has lived in Northern BC, Vancouver Island, and Alberta, but now calls Ottawa home.

In his spare time, Alex enjoys cooking with local food from Ottawa’s farmer’s market and CSA farms, alongside whatever he can coax out of his back garden. He also enjoys hiking, camping, and spending time in the outdoors. 

Alex’s goal is to help people understand and access local food options, while also appreciating how local food fits into the broader provincial and national picture.

Ramsey Wright, Treasurer

Ramsey is a federal public servant with experience in energy, environmental and agricultural policy and programs. He served on the board of directors of the Ecology Action Centre in Halifax in the past, and worked with the organization to promote sustainable production of and access to local food. He has a graduate degree in environmental studies and is skilled in writing, analysis, planning and program design. He shares his home garden with his wife and kids and loves experimenting with heirloom vegetable varieties from local seed banks. Ramsey is seeking his second 3-year term on the Just Food board.

Scott Warrick, C.C.C.

Chef Scott Warrick began teaching at Algonquin College in 2005 as a part-time Professor, and currently teaches full-time in the Culinary Arts Program where he is Coordinator of the Culinary Programs.

In 2009, Chef Warrick received Algonquin College’s highest annual honour for part-time faculty members… the Dianne Bloor Part-Time Faculty Award.

Outside of the College, Chef Warrick works as a Food Service Consultant and has in the past provided food stylist services to McCain International Foods, Loblaw’s & the LCBO. Chef Warrick was for many years Executive Chef and food consultant to Ottawa Bluesfest, Culinary Advisor for the Ottawa Wine & Food Show and was part of the City of Ottawa’s Street Food / Food Truck Selection Panel as well as sitting as a founding member of the Ottawa Food Policy Council.

Prior to working at the College, Chef Warrick worked as a Chef for the House of Commons in Ottawa, Canada. At the House of Commons Chef Warrick played an active role in all areas of food production and distribution.

Along with teaching culinary students in the full-time Culinary Arts program Chef Warrick also teaches both high school dual credit students and student apprentices participating in the Ontario Apprenticeship Program.

Chef Warrick is a member of the Canadian Culinary Federation of Chefs and Cooks (C.C.F.C.C.), a former longtime member of the local CCFCC Executive, a Red Seal Chef and holds his CCC designation (Canadian Culinary Certification). Scott is seeking his second 3-year term on the Just Food board.

Karina LaBelle

Karina is perfectly bilingual (French and English). She grew up in small town, Embrun, Ontario, and comes from a farming family. Although Karina never lived on a farm, her mother grew up on the family farm in Embrun, which her brother inherited. Karina was brought up in a family that was very focused on health and well-being and that sourced its produce directly from a local organic farm nearby, whenever possible. Karina has always been health conscious, but it is only in recent years that she been focusing more on “going back to basics” and making more conscious choices in selecting local produce, not only for her own well-being but also to encourage local businesses and connect with her community.

Karina Labelle is an associate in Gowling WLG’s Ottawa office, practising in the Advocacy Group. Her practice focuses on commercial and civil litigation, with an emphasis on construction matters and commercial disputes.

Prior to joining Gowling WLG, Karina worked at two Ottawa law firms where she worked on a variety of litigation matters, in insurance law and family law, and conducted workplace harassment investigations for large corporations and associations.

Karina graduated from the University of Ottawa’s French common law program. During her studies, she volunteered for Pro Bono Students Canada, and acted as a teacher’s assistant for the Alternative Dispute Resolution course. Prior to attending law school, she completed an undergraduate degree in social sciences, with a minor in biology, at the University of Ottawa.

Lauren Brach

 Lauren is a dynamic professional with a strong academic foundation and a deep interest in sustainability. She holds a dual degree in Business Administration and Agriculture, with a sustainability minor, from Dalhousie University, where she actively participated in pitch competitions focused on circular food systems in Canada. Beginning her career in supply chain management, Lauren took on sustainability projects, laying the foundation for her future endeavors. She pursued a Master’s in Environmental Management and Policy at Lund University in Sweden.

During her master’s studies, Lauren became the President of 180 Degrees Consulting Lund, a prominent student 

consulting firm dedicated to environmentally and socially driven organizations. Lauren joined the Sustainable Agriculture Initiative, crafting an implementation guidance for regenerative agriculture in supply chains. Her work then shifted toward decarbonization and net-zero strategies.

Lauren joined the sustainability team at a leading technology company in Copenhagen, where she supported their sustainability reporting, carbon accounting, circularity projects, and biodiversity risk mapping. While doing her Masters  thesis she worked with a leading company to develop a comprehensive framework and roadmap, outlining a path to achieve fossil fuel free transportation, contributing to the company’s GlobalNet Zero Roadmap. She now works as Climate Associate at Climate and Nature Solutions supporting organizations scale practical solutions to accelerate toward a net zero transition and clean future.

Lauren is a dedicated advocate for sustainability focused on making a lasting impact.

Meagan Mcveigh

Meagan McVeigh is currently a Government of Canada employee working in Communications.  Meagan has a Bachelor of Social Work degree from Toronto Metropolitan University and a Post Graduate Diploma in Policy and Program evaluation from Carleton University. Her skills are centralized in Program development and evaluation.  Meagan recently transitioned from Parkdale Food Centre where she managed 2 youth programs. These programs were focused on the development of social emotional skills using social enterprise and solutionary thinking as tools to engage youth. Meagan has experience in entrepreneurship going through JUST FOOD FARM start up farmer program in 2017. Her favourite things to grow are heirloom tomatoes, cucumber and Arugula. The perfect summer Salad.

Kyle Cruickshank

Kyle’s journey is deeply rooted in family agriculture,  local food systems, and the foodservice and hospitality industry. Kyle grew up and was shaped by his upbringing on a family dairy farm in southern Ontario.

Kyle holds a graduate degree in political science, where he focused on international political economy and forms of private governance to best ensure environmental sustainability. While his academic pursuits initially led him to Ottawa, he found community and purpose working as a cook and service manager in Ottawa’s food service industry.   Later, with his business partners, Kyle, with his wife, Olivia  co-founded Pure Kitchen restaurant,  which has since become a cornerstone of Ottawa’s culinary community.

Through his role in Ottawa’s hospitality industry,  Kyle strives to lead with his values and actively works  to partner with local farms and food artisans to  sourcing locally where possible. Pure Kitchen has also worked to build and maintain supportive relationships with community charities whose work supports  food security for communities  in need across Ottawa.. These charitable partnerships, through Pure Kitchen Extra Setting Program,  include The Kanata Food Cupboard, the Parkdale Food Centre, the Ottawa Mission and Operation Come Home. 

Prior to opening Pure Kitchen,  he had a short tenure with Just Food,  as an intern and later with a  short contract, supporting the work of Savour Ottawa and the Ottawa Region Food Hub project.  As Kyle looks ahead, he is excited  to further his impact in the Ottawa community  and  to again have the opportunity to work with the team at  Just Food’s as a member of the Board of Directors.

Danielle Daviau 

Danielle Daviau is a dedicated advocate for sustainable food systems and community development with a strong commitment to creating safe spaces for growing organic, nutritious food. She holds credentials in Environmental Technician and Environmental Studies from Algonquin College, providing her with a deep understanding of environmental issues and sustainable practices. At the Debra Dynes Family House, Danielle successfully coordinated their community gardens,  connecting children and families with fresh produce, enhancing their overall well-being. She is passionate about the broader benefits of food growing, including mental health improvement, creating a safe and accessible opportunities for teaching children, and fostering community connections. Danielle’s experience in managing volunteers and her proficiency with digital tools make her a valuable asset to community-driven initiatives. Her dedication to equity and inclusivity drives her efforts to address barriers faced by diverse communities in Ottawa.

Fiona Glaetti

Coming soon!