Research Award

One award will recognize 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. Likely themes include: food science, the environmental impact of agriculture, crop or livestock genetics, agro-ecology, soil health, food animal health and production, pest management, supply chain management, food processing, food packaging, food safety, food consumption, human nutrition, food retail/marketing.

Community Award

The other award will recognize an individual, or group of individuals, who has contributed to improved nutritional health and/or food security, with a focus on strengthening disadvantaged communities. Likely themes include: food sovereignty, food production, food distribution/access, food insecurity, community development and governance, household nutrition, urban poverty, Aboriginal food security, non-traditional food systems, socioeconomic policy, empowerment of under-served communities, food and nutrition literacy.

Nomination Procedure

Academic institutions, governmental units or private / public organisations may submit a nomination for theArrell Food Innovation Awards. Each organization may submit one application to each award. Nominationpackages are strictly confidential and the identities of nominators, nominating organizations and nominees are kept in strict confidence, except for the winners. Self-identified demographic information will be collectedto monitor our ongoing efforts to consider the full range of human achievement. The nomination packagemust clearly demonstrate how the individual or group being nominated played a critical leadership role inachieving the outcomes, and must include the following:

• Information on the nomination (suggested length – up to one page):
  • Nominee’s name(s), current position, mailing address, e-mail address and telephone number.
  • Which award (“research” or “community”) they are being nominated for.
  • The name and contact details of the organization submitting the nomination.
  • An endorsement by a senior official (President, Vice-President, Managing Director, ChiefExecutive, Chair, Dean) of the nominating organization, verifying the accuracy of the information and endorsing the nominee(s) as the only nomination from the organization.
• Nomination statement (suggested length 3-5 pages):
  • Description of the nominee’s achievement in terms of the science of food or for contributions at the community level.
  • Description of the impact of the nominee’s contribution.
  • Cross referencing to the letters of support and additional documents as described in the next two points.
• Letters of support from up to 3 individuals and/or organizations who know the nominee’s work, but are not directly associated with the nominee’s work or organization (suggested length up to 4 pages).
• Additional documents that could include: articles describing the nominee’s contributions and/or the impact of her/his/their work; other awards and recognitions; publications by or about the nominee that directly relate to their contribution (suggested length up to 5 pages).

Additional requirements:

• In total, nomination packages must be no longer than 15 pages, and should be presented as one document. Cover emails will not be considered by the adjudicators.
• All documents must be submitted by March 5, 2021 in adobe (.pdf) format to afiawards@uoguelph.ca . All nominations packages will be acknowledged.
• This is also the address for any inquiries.

Timelines

We reserve the right to make changes to process as necessary. We will make any changes transparently and without giving advantage to any nominees or groups. Our expected timeline is as follows:

December 1, 2020: Open nominations

March 5, 2021: Nominations close

March 2021: Administrative checks, then eligible nominations to Adjudicators for consideration

April 2021: Adjudication Panel meets to select winners

Late Spring 2021: Winners contacted; travel arrangements made