Gingerbread House Competition

gingerbread house
Tuesday, December 4, 2007 - 5:00pm to 8:30pm

It's time to get festive and full of holiday cheer. Teams of three are needed to participate in this construction and decorating competition. Gingerbread kits and decorations will be provided but teams are welcome to "get creative" and bake their own architectural creations if they wish.

Finished houses will be judged and you could win some great prizes!

To sign-up, please e-mail Amelia at

COST: Free, but each member of your team is asked to bring a non-perishable food item for donation to the Food Bank.

Non-perishable food examples: canned milk or milk powder, canned tuna, mac and cheese, canned stew, canned chili, canned pork and beans, canned vegetables, canned fruit cocktail, peanut butter, jelly, boxed sugar...

Another great student initiative supported by Campus Life & Career Services!

Venue & Address: 
Great Hall Level 2, 100 McCaul Street, Toronto, Ontario

Open Mic Night!

Friday, November 9, 2007 - 1:30am to 5:00am

OCADSU invites all fellow members of the OCAD community to Open Mic Night. Come and enjoy food, drinks, performances, goodies and more! A fun night to remember.

Spread the word to all your friends!

Venue & Address: 
Auditorium 100 McCaul Street, Toronto, Ontario

Welcome Back Barbeque

Thursday, September 6, 2007 - 8:00pm to Friday, September 7, 2007 - 12:00am

All students, faculty and staff are invited to celebrate the beginning of the year at OCAD's second annual Welcome Back Barbeque in Butterfield Park, generously supported by George and Martha Butterfield.

Venue & Address: 
Butterfield Park 100 McCaul St., Toronto, Ontario

Designing a new food future

“Design can change the world, if design helps people change,” says Jessye Grundlingh. That’s the philosophy Grundlingh — a Toronto-based, Cape Town-born product designer and cofounder of Area 91 — brought to her fourth-year thesis project in OCAD University’s Industrial Design program.

Felicia Semiawan Victoria Milley Jessye Grundlingh (by Martin Iskander) Felicia Semiawan Victoria Milley Jessye Grundlingh (by Martin Iskander)

Recently, InStudio met with Grundlingh and two other Industrial Design graduates: Felicia Semiawan and Victoria Milley. All three devoted their thesis projects to reimagining — and then redesigning — the ways people interact with food.

Alō: a sustainable eating toolkit

Alo’s four main components: a base of ash wood, leather lunchbox carry-case, three prep bowls and an app (by Jessye Grundlingh) Alō’s four main components: a base of ash wood, leather lunchbox carry-case, three prep bowls and an app (by Jessye Grundlingh)

We recorded two short videos with Grundlingh, in which she discusses:

In his book Design Thinking in Making, OCAD U professor Job Rutgers notes, “good designers are true scavengers of experience: they observe how the world works around them because it is up to them to create things to make this world function” (119). As Grundlingh looked around at her world, she was struck by “a big issue: the food crisis. By 2050, there will not be enough food to feed the planet if we keep eating the way we do now — meatcentrically, with waste to spare.”

Working within the broad domain of “sustainability,” Grundlingh devoted much of her thesis year to developing a product that would both encourage a shift to consuming plant-based protein and help to reimagine household food waste.


Alo’s app: for tracking daily nutritional servings (by Jessye Grundlingh)
Alō’s app: for tracking daily nutritional servings (by Jessye Grundlingh)

Alō’s leather case: for nomadic dining (by Jessye Grundlingh)
Alō’s leather case: for nomadic dining (by Jessye Grundlingh)

At the end of a lengthy process involving multiple steps — including theorization, stakeholder and market analysis, brand development and costing — Grundlingh arrived at a “sustainable eating toolkit” she calls Alō. Made of wood (ash), ceramic and leather (and supported by a digital recipe app), Alō is a “nomadic” set that enables one to measure, prepare, store and carry plant-based, protein-rich meals without relying on plastic containers. Grundlingh’s work on Alō garnered her a 2016 OCAD U medal.


Kompakt: tools for food storage and composting

Kompakt is a set of tools that enables us to strengthen our relationship and experience with food. ​ (by Victoria Milley and Felicia Semiawan) Kompakt is a set of tools that enables us to strengthen our relationship and experience with food. ​ (by Victoria Milley and Felicia Semiawan)

Taking a related path, fellow 2016 Industrial Design graduates Semiawan and Milley spent their fourth year in the program pondering food-related sustainability. In their case, the focus was primarily on how food is stored and then how we dispose of food waste.

Documenting “relationships” (their own and others’) with food, Semiawan and Milley realized that food storage and disposal were especially challenging for people who live in small spaces (e.g., Toronto’s teeming population of tiny condo-dwellers).

We recorded two videos with Semiawan and Milley, in which they discuss:

One of the most unique insights arising from their research concerned the “ritual” component of people’s food relationships. Essentially, this boils down to a lack of “consciousness” concerning our relationships with food. Drawing inspiration from the “ritual culture” embedded in Japanese tea ceremonies and North American coffee culture, Semiawan and Milley sought “to transform everyday actions into something with great meaning, thereby increasing the value of the food being stored, prepared and disposed of.”

The end result of their intense year of design thinking is kompakt — a modular, adaptable series of fruit-and-vegetable storage and composting containers (stoneware and glass) that fit into a sleek maple cart. In honour of their hard work and ingenuity, Semiawan received the Eugene Yao Award, while Milley was presented with the Tucker Award.


Kompakt is a set of tools that enables us to strengthen our relationship and experience with food. ​ (by Victoria Milley and Felicia Semiawan)
Kitchen cart top functions as both cutting board and lid to in-cart compost collector (by Victoria Milley and Felicia Semiawan)

Kompakt is a set of tools that enables us to strengthen our relationship and experience with food. ​ (by Victoria Milley and Felicia Semiawan)
Herb keeper made of hand-thrown stoneware ceramic, glass and cork used for storing herbs (by Victoria Milley and Felicia Semiawan)

Work cited

Job Rutgers, Design Thinking in Making: Industrial Design at OCAD University. Toronto: OCAD University, 2015. (For a quick video glimpse, check out the accompanying Design Thinking in Making video.)




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Cheap Eats: Healthy Budget-friendly Snacks

Tuesday, May 24, 2016 - 6:00pm to 7:00pm

Learn to make healthy, budget-friendly snacks for FREE with Jen, the nurse!*

Cheap Eats is a new initiative of the Health & Wellness Centre to help OCADU students choose, make and eat healthy food.

*Nut allergy alert - peanuts and cashews will be used at this event.

Venue & Address: 
Lambert Lounge, rm 187, 100 McCaul St.
416.977.6000 ext.1253
Come make and eat budget-friendly healthy snacks!

Self-Care Hot Lunch

Thursday, March 31, 2016 - 6:30pm to 8:00pm

Get Grounded at this Special Edition Hot Lunch!

Take a few minutes for a nutritious meal (PWYC) and some self-care strategies (free) courtesy of the Student Union and the Health & Wellness Centre.  

Venue & Address: 
Lambert Lounge (rm 187) 100 McCaul, first floor
416.977.6000 x260
PWYC hot food, free relaxation activities
Get Grounded! Take A Break! Thursday March 31, 2:30pm in Lambert Lounge. Free/PWYC.


Poster with soup can
Wednesday, February 24, 2016 - 12:00am to 3:00am

Please join us for our first CRITICAL SOUP, on Tuesday Feb 23, from 7 pm to 10 pm, at That Place at the Second Floor, OCAD U. 

CRITICAL SOUP (CS) is a student-run healthy, delicious and free dinner option and an interdisciplinary art initiative that opens a space for dialogue about the devastating impacts of Canadian extractive companies in communities and territories of periphery nations. 

CS welcomes OCAD U students, alumni, staff, faculty and peers to share food and be engaged in building a community that looks critically and acts responsibly in relation to the current politics of food. 

On our first event, members of Mining Injustice Solidarity Network will be sharing their experience and facilitating critical dialogues about social and environmental Justice. 


We want to send huge thanks to all the project supporters and collaborators.

CRITICAL SOUP was made possible with the collaboration the Art and Social Change Student Committee, the Indigenous Student Association and the generous support of Indigenous Visual Culture Office, Office of Diversity, Equity and Sustainability Initiatives, Faculty of Art, Art and Social Change Program, and OCAD U Student Union.


Venue & Address: 
That Place at the Second Floor, OCAD U
Poster with soup can

Movies for Mental Health

Thursday, January 21, 2016 - 10:00pm to Friday, January 22, 2016 - 12:00am

Please join Art with Impact and OCAD U for dinner, short film, & discussion.

5:00-7:00 Movies for Mental Health
Location: Great Hall
Pizza (vegan & gluten free options), Cupcakes, Ice Tea

For accessibility-related accommodations please contact

Venue & Address: 
OCAD University The Great Hall, 100 McCaul St.
Movies for mental health banner with event info and illustrations of a face and film camera

Winter Feast

Friday, December 18, 2015 - 11:00pm to Saturday, December 19, 2015 - 3:00am

Join the Student Union for its 3rd Annual Winter Feast!
Grab your tacky holiday sweaters and get ready to join us for a night of food, music and activities. We're hosting a dinner to bring everyone together for the holidays at their "home away from home." Here's what you have to look forward to:

Photo Wall
Board Games
Amazing Food*
Tacky Sweater Contest

*While the event is catered, we encourage everyone to bring a favourite holiday dish to share. Please ensure that you bring a full ingredient list.

Please RSVP via the ticket link or by filling out the form here:

Venue & Address: 
The Great Hall, 100 McCaul St.
416-977-6000, ex 241

Weekly Buffalo Stew Lunch

Red poster with black graphics and white text
Wednesday, September 30, 2015 - 4:00pm to 6:45pm

Join INVC students, staff, and faculty for a free hot lunch!


Venue & Address: 
113 McCaul Street, Room 410