WEBINAR Tackling Misinformation: Tools for Evidence-Based Communication

Farm & Food Care in partnership with Canadian Food Focus are proud to host a guest webinar with the Food Truth Project.

Today’s online food and nutrition space is crowded with viral wellness claims and confusing food safety narratives. This webinar explores how social media algorithms can amplify misinformation and why it matters for public health, consumer trust, and the future of our food system. Participants will learn to recognize common misinfluencer tactics, including fear-based messaging, the appeal-to-nature fallacy, and selective use of science, while gaining practical, evidence-based tools to assess questionable claims, respond with confidence, and support more informed conversations about food and nutrition science.

📅 Date: Thursday, March 26, 2026 at 12PM EST

Veronica Jaramillo and Priscilla Leftakis, The Food Truth Project

Passionate about science communication, Veronica and Priscilla co-founded the Food Truth Project to tackle food and nutrition misinformation online. Since its launch in 2023, the initiative has delivered dozens of interactive workshops for both youth and professionals, empowering participants with tools to think critically, identify misinformation, and boost scientific literacy. Most recently, the Food Truth Project introduced an internship program aimed at helping emerging food science students in Quebec share their knowledge beyond the classroom and spark positive change in their communities. She’s passionate about making science open and understandable, ensuring that everyone has access to reliable, evidence-based information.

Veronica Jaramillo

Veronica Jaramillo is a Montreal-based food scientist and science communicator with a Master’s degree in Food Safety from McGill University. She has delivered 30+ workshops across North America, reaching and collaborates with the Unbiased Science podcast to bring an engaging, evidence-based approach to food and nutrition. With experience spanning academia, government, and public-facing communication, she is passionate about making scientific information accessible and strengthening trust in the food system.

Priscilla Leftakis

From a young age, Priscilla was fascinated by food production, often watching How It’s Made and developing a curiosity about how everyday foods are made. This interest led her to earn a Bachelor’s degree in Food Science and Agricultural Chemistry from McGill University in 2023. She has since gained hands-on experience in R&D, quality control, and quality assurance, and now serves as a Research Project Officer at the RITA Consortium. She’s passionate about making science open and understandable, ensuring that everyone has access to reliable, evidence-based information.