The jury is made up of some 30 personalities who hold various expertise in the health promotion and agribusiness sectors (a jury composed of a minimum of 8 people per category). The chairman of each jury has the right to seek the opinion of experts to clarify or specify technical concepts essential and critical for the proper understanding of the project presented to the jury.


Dominique Claveau, M.SC.

Director of Prevention at the Conseil québécois sur le tabac et la santé

With twenty years of experience in health promotion, Ms. Claveau acts as Director of Prevention at the Conseil québécois sur le tabac et la santé. Until recently, she was Director, Cancer Prevention and Health Promotion at the Canadian Cancer Society, where she and her team set up several projects promoting healthy lifestyle habits and detection.

She holds a bachelor’s degree and a master’s degree in nutrition and keeps up-to-date of new developments in the field of nutrition, health and behavior change.

David Côté

Co-founder of Crudessence, Rise Kombucha et Loop

Often portrayed as a hyperactive, David likes to do it all. Between cofounding RISE Kombucha and the organic food chain Crudessence, teaching acroyoga and writing 6 books on living foods, David still managed to find time to build LOOP Mission, a circular economy project that aims at reducing food waste.

Mario Lalancette, DT.P.


Marie-Paule Leblanc


Public health nutritionist for more than 20 years, Marie-Paule Leblanc has mainly developed her expertise in promoting environments conducive to healthy eating. Already in 1987, she helps promote food policies in schools and assesses the effects of implementing a program to change the food supply in workplaces. She has also collaborated on several provincial committees, notably in the project of food policy in schools and the Provincial Working Group on Weight Issues (GTPPP) of the Quebec Association for Public Health from 2000 to 2006. Today, Marie-Paule Leblanc works to foster partnerships between public health and agri-food industries.

Catherine Lefebvre

nutritionist and the author

Catherine Lefebvre is a nutritionist and the author of Sucre, vérités et conséquences. She was awarded the 2017 DUX Award in the Communications category. She is also co-hosting On s’appelle et on déjeune, a food podcast on Radio-Canada OHdio. Passionate about travel and culinary culture, she is particularly interested in the history behind farming /agriculture and the typical dishes of each country.

Andréane Tardif, DT.P., M.SC.


With a degree in nutrition and a master’s degree in public nutrition, Andréane has worked in various areas of expertise in nutrition in private and public hospitals to international nutrition. Andréane has been working for more than 7 years at Cœur et AVC to promote recovery and improve the quality of life for people with heart diseases and stroke. It develops and implements, in partnership with the MSSS, various self-management programs for the disease, such as the Life after stroke program. As the mother of a new born with a major congenital heart defect, she is actively involved with Ste-Justine CHU as a patient partner.

CarolineJury – Projects