Brigitte Gemme

Do you need a better system in the kitchen? Yes, you can cook smarter, eat better and be happier. Ask me how.

I support hungry and busy people who want to eat more plant-based vegan meals for their health, the planet, and the animals, even if they don’t have much time to cook. Learn more on my coaching profile: https://www.coach.me/brigitte?ref=XggMw

The Low Impact Lab is dedicated to supporting people who know they want to reduce their environmental impact and make a positive contribution to their community, but somehow haven’t quite yet managed to be the change they want to see in the world. The Lab's experiments include events organized in the Vancouver area and the Smart Vegan Kitchen project.

Conducting a study of the economic impact of Victoria's technology sector, examining human resources and compensation practices, and exploring ways to improve recruitment and retention of highly-skilled workers.

Working with the editorial team led by professor Lesley Andres, managing the French manuscripts from submission to peer-review to publication.

Staff researcher and project coordinator: Graduate research training and university-industry partnerships Under the supervision of professor Yves Gingras Graduate student researcher and project coordinator: The trajectories of science and technology students in college Under the supervision of professor Pierre Doray Research assistant: Bulletin de l’enseignement supérieur Under the supervision of professor Yves Gingras

Teaching introduction to social studies of sciences and social sciences methods to first-year undergraduates of the Science, Technology & Society program. (SHM1210 - STS: Atelier de méthodologie générale)

Served as secretary to the sub-committee on "Strategic Sectors" of the "Perspectives STS" project, phase I. Prepared the sub-committee's report in collaboration with the chair (Camille Limoges). The sub-committee's role was to identify strategic areas for R&D investments, economic development, and training based on the Province of Québec's existing strengths and emerging sectors.

Publishing a monthly, tongue-in-cheek column co-written with Bernard Arcand, professor of Anthropology at Université Laval, about the social aspects of science and technology.

I studied the training researchers through Master's and PhD programs at UBC's Faculty of Forestry. I was particularly interested in how the research trainees and their supervisors were involved in partnerships with government, industry, NGOs, and community organizations.

This 6-week course is designed for those interested in improving their knowledge and expertise in the field plant-based nutrition. The course covers the main dietary determinants of disease, disability and death, reviewing the role of nutrition in promoting optimal health and wellbeing. The course includes an in-depth review of the scientific literature supporting the role of plant-based nutrition in the prevention and treatment of chronic disease including cardiovascular diseases, diabetes, cancer, dementia, obesity, bone health, women's health and gastrointestinal disorders. Comparisons are made with other popular diet patterns such as 'low-carb' and 'Paleo' and national and international nutrition guidelines are reviewed with analysis of their strengths and weaknesses. The connection between our diet choices and the impact on the environment is explored and a model of sustainable farming is presented.

I examined the social representations and career trajectories of new students of computer technology at the post-secondary level at the crest of the IT boom.

The STS program aims at a critical understanding of science and technology from the diverse disciplinary perspectives of the humanities and social sciences (philosophy, history, sociology, political science, management, etc.). It also provides basic training in the main scientific disciplines.