What are you looking for

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.

For the 2023 awards round, prize funds in the research impact category were split to reward two deserving winners. Congratulations to all of the Arrell Global Food Innovation Awards winners – their innovation and leadership supports significant impacts on food systems worldwide.

Two prizes of $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
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.


2023 Arrell Global Food Innovation Award Winners

2023 Community Engagement Award Recipient

Câm Dairy Foods Limited

Câm Dairy Foods is a female-owned and led pastoralist-driven dairy social enterprise in Nigeria. Its aim is to establish a dairy industry to support Nigeria’s food sovereignty by transforming the country from a net importer to net producer of milk by 2050. It is centred on pastoralist communities, including a grazing reserve area with a sizable pastoralist and cattle population, and recently launched an entrepreneurship-led model to create employment opportunities for youth in rural communities, providing a viable career that respects traditional values, and culture. Câm’s work has had economic, nutritional, employment, and capacity-building impact.

2023 Research Impact Award Recipient

NASA Harvest

NASA Harvest scientists use satellite data to monitor the impact of the war in Ukraine on its agricultural land and food production. Analyses are conducted rapidly and resulting information covers areas not accessible by ground. The team works with Ukraine’s Ministry of Agriculture to analyze crop planting, harvest, and yields. As Ukraine is a significant contributor to global food production, the information NASA Harvest gathers is significantly useful as it helps evaluate the impact of the ongoing conflict on the country’s crops and farmland, and ultimately contributes to global market stability. In service to the consortium’s overarching mission, NASA Harvest regularly develops tools and products to make agriculture-relevant Earth observation information available all over the world.

2023 Research Impact Award Recipient

Sara Bonham

Sara Bonham is a scientist who has made breakthroughs in food research throughout her career. She advanced the sensory and functionality of “milk from plants” (non-dairy milk) for consumers, and in her more recent work over the past five years, developed a novel, plant-based beverage which helped to improve the health of older adults particularly during the COVID-19 pandemic. As a food technology innovator, Bonham uses her unique understanding of food science, agricultural chemistry, and biological engineering to research ingredients and develop scalable food solutions. Most recently she founded the food technology company Sweet Health, where she consults, innovates novel food ingredients, and develops brands for human and planetary health.