We are in the midst of a massive social revolution, recreational cannabis becomes legal on October 17, 2018.  This conference is about the new environment and focus on cannabis-infused edibles and beverages.  Although we are a year away from edibles being legalized, entrepreneurs want to be ready. They need the legal, food safety, product definition and dosing help.  The Infused Innovations Initiative  was created by a team of experts in the food industry to assist food and beverage processors on their processing journey. Join us on October 15, 2018 at George Brown College's Food Innovation and Research Studio to learn how you can be part of this billion dollar industry.

7:30 am - 6:00 pm

215 King St E. 2nd Floor Toronto

Full list of speakers: 

Chris Sayegh, The Herbal Chef

Mark Whitmore, Vice Chair & Global Leader for Deloitte Private, Deloitte Canada

Chad Finkelstein, Partner, Dale & Lessmann LLP

Lisa Campbell, CEO, Lifford Cannabis Solutions

Sarah Bain, VP External Affairs, Auxly Cannabis Group

Paul Valder, President, The Allergen Control Group

Winnie Chiu, Food Scientist, Food Innovation & Research Studio GBC

Robyn Rabinovich, Vice President of Business Strategy, TerrAscend Corp

Dooma Wendschuh, CEO, Province Brands

Shanna Munro, President, Restaurants Canada

Petra Kassun-Mutch, Director, Food Starter

James (Sandy) Hershaw, Director, Capital Markets & CCO

Tricia Ryan, Director, Food Innovation & Research Studio GBC