Arrell Global Food Innovation Awards

Awarded annually since 2018, the Arrell Global Food Innovation Awards recognize unique approaches and achievements of individuals and organizations around the globe. The two prizes of $100,000 are awarded in these categories: research innovation and community engagement innovation.

Nominations for the 2023 Arrell Global Food Innovation Awards are now open

More information including how to nominate are available in the nomination instructions. Nominations close March 10, 2023.

Nomination Instructions (PDF)

Two prizes, of at least $100,000 CAD each, are awarded annually.

Arrell Food Institute recognizes global leaders who are ensuring future food security for the planet, and hopes to inspire new leaders to take bold steps towards change. Scientific excellence and community engagement are necessary to overcome the challenges our world will face in feeding 9 billion people and beyond.

See past winners

This first award recognizes a researcher, or group of researchers, who has advanced understanding of food production, processing, distribution, consumption, safety and/or human nutrition, with a significant positive impact on society.

It Includes, but are not limited to, food science, crop or livestock genetics, agro-ecology, pest management, supply chain management, soil health, human nutrition, food processing, food packaging, or food safety.

This second award recognizes an individual, or group of individuals, who has contributed to improved nutritional health and/or food security, with a focus on strengthening disadvantaged communities.

It Includes, but are not limited to, household nutrition, urban poverty, Aboriginal food security, traditional food systems, socioeconomic policy, poverty elimination, or community development.

AWARDS

2022 Arrell Global Food Innovation Award Winners

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In conversation with Access Agriculture

Rene Van Acker, Dean, Ontario Agriculture College, University of Guelph and Abdul-Rahim Abdulai, PhD student and Arrell Food Scholar talk to Josephine, Jane and Paul from Access Agriculture about the organization’s work as part of the Arrell Global Food Innovation Awards.

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In conversation with Dr. Delia Grace Randolph

Jeff Wichtel, Dean, Ontario Veterinary College and Sugandha Raj, PhD student and Arrell Scholar talk to Dr. Delia Grace Randolph, Professor of Food Safety Systems at the Natural Resources Institute at the University of Greenwich and Joint Appointed Scientist, Animal and Human Health Program at the International Livestock Research Institute, about her work as part of the Arrell Global Food Innovation Awards.

Adjudicators

The Arrell Global Food Innovation Awards are adjudicated by a group of internationally recognized scientists and community activists.

Nadia Theodore
Senior Vice President, Global Government and Industry Relations, Maple Leaf Foods

Florence Lasbennes
Managing Director, 4SD

Lawrence Haddad
Executive Director, GAIN

Adrianne Xavier
Acting Director of the Indigenous Studies Program, McMaster University

Api’soomaahka (Running Coyote) – William Singer III
Artist and Operator, Naapi’s Garden and Katoyiss Seed Bank

Danielle Nierenberg
Co-founder, Food Tank

Rattan Lal
Distinguished University Professor of Soil Science, Director of the Carbon Management & Sequestration Center, The Ohio State University

Deidre Adams
Fund Development Manager, FoodForward South Africa

Kevin Groh
Senior Vice President, Corporate Affairs, Loblaw Companies Limited

Maria Andrade
Principal Scientist of the International Potato Center

Joseph LeBlanc
Director of Indigenous Affairs at the Northern Ontario School of Medicine

Christine Daugherty
Vice President Global Sustainable Agriculture & Responsible Sourcing, PepsiCo

Sheila Watt-Cloutier
Adjudicator of the Arrell Global Food Innovation Awards

Sir Charles Godfray
Director of the Oxford Martin School and Professor of Population Biology at Oxford University

Pamela Ronald
Distinguished Professor, Department of Plant Pathology and the Genome Center, UC Davis