Introducing: Margo Riebe-Butt, RD
Executive Director, Nourish Nova Scotia
Margo is a registered dietitian and food advocate who is working and living to promote a culture of real food, local food and good food. She has practiced dietetics and nutrition for 15 years, focusing on the development, growth and leadership of school-based nutrition programs in Nova Scotia school communities since 2005. As a former consultant at the Department of Health and Wellness, Margo facilitated and led the transition of the provincial school breakfast program into a non-profit registered charitable organization, Nourish Nova Scotia. As the organization’s Executive Director, she collaborates with dedicated stakeholders and partners to co-create meaningful change to support sustainability for both program delivery & diversity.
Margo is active with the Food and Nutrition Policy for Nova Scotia Public Schools Advisory Group because creating supportive, healthy environments for children and youth to grow, learn and thrive are incredibly important—not only to the future health and education outcomes of students, but for the social and economic prosperity of Nova Scotia as a whole. Margo lives in Bedford with her wonderful husband. A lover of nature and the great outdoors, she spends the summer endeavoring to upkeep an old 1876 one-room schoolhouse on the Bay of Fundy. She also loves to challenge herself in the kitchen and garden with new recipes, and gardening techniques.
What is your favorite place to find new recipes?
Online (Epicurous is my long-time favorite) and from TV shows like America’s Test Kitchen…I also collect recipe books-old, new, and historical.
What has been the proudest moment in your career?
The launch of Nourish Nova Scotia in 2013. The idea for Nourish was conceived by a group of dedicated, passionate individuals in 2008 and I had the honour of guiding that work to fruition.
What is the best adventure you’ve been on?
Trips to Italy and participation in the international Terra Madre conference/Salone del Gusto held in Torino every 2 years. I was fortunate to go in 2010 as part of a NS Slow Food delegation, and again in 2012 on vacation with my sister. The culture of food is so much different there, and the trips were wonderful learning opportunities as well as amazing culinary experiences.