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Ontario farm to school challenge webinar; Unemployed Help Centre of Windsor


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These slides were a part of a webinar featuring Stephanie Segave and Jillian McCallum of VON Canada, along with chef Robert Catherine and Mike Turnbull from the Unemployed Help Centre of Windsor. They present their exciting pilot farm-to-school projects in Windsor and southwestern Ontario that include a team of secondary students preparing food for the Meals on Wheels and Student Nutrition Programs as part of a culinary, co-operative learning program.

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Ontario farm to school challenge webinar; Unemployed Help Centre of Windsor

  1. 1. Food Rescue Program Food For Thought !
  2. 2. The Unemployed Help Centre has operated as a Food Bank Hub since 19771977 in Windsor and Essex County with great success
  3. 3. Besides the services we offer to Windsor and Essex County residents we are also the hub of the Windsor Essex Food bank Association. We work very hard to keep the shelves full But there is always more that can be done……..
  4. 4. So, a dedicated group of people with a common goal met to address the nutritional needs of the community From this came the idea for Plentiful Harvest……..
  5. 5.  The Food Rescue Program consists of three key strategies and resources which allowed us to establish a comprehensive program to rescue large quantities of food (fresh/prepared) to package, distribute, feed, educate, and make more accessible food resources to individuals/families in need and enhance food security. WHAT IS PLENTIFUL HARVEST?
  6. 6. 1. 26’ Refrigerated Truck/Food Rescue 2. Mobile Food Bank/Community Garden 3. State of the Art Community Kitchen STRATEGIES
  7. 7. First We secured a 26’ Refrigerated Truck with support from Russell A. FarrowRussell A. Farrow and The United Way’sUnited Way’s Major Gifts Program This allowed us to gather fresh produce around the county……
  8. 8. Next Through our Mobile Food BankMobile Food Bank we could distribute fresh produce to disadvantaged neighourhoods Our truck is always a welcome sight…………….
  9. 9. Our Community Garden, helping our clients grow their own produce Our garden also grows smiles………
  10. 10. Our Community Garden provides 144144 plots free to our clients fondly named after two of our founding members
  11. 11. Finally We had a very ambitious plan for our Community Kitchen Thanks to our community partners, it became a reality….
  12. 12. Our Community Partners
  13. 13.  The mission of the UHC Food Rescue Program is to reduce hunger by rescuing large quantities of food; fresh and prepared for packaging and distribution to the hungry of our community. OUR MISSION
  14. 14.  Increased quantity of food available for distribution  Increased nutritional quality of food for distribution  Equitable distribution of food across Windsor Essex County  To rescue food that would otherwise be wasted  To repackage food proportionally for distribution  To provide nutritious foods for hungry people through social agencies  To produce nutritious meals for hungry people  To preserve nutritious food for future distribution  To support knowledge and understanding of healthy eating through workshops, and demonstrations. GOALS OF THE PROJECT
  15. 15. Natrel Nature Fresh Farms Nickles Orchard Policella Farms Public Royal Foods LTD. Salvation Army Serkka Farms St. Andrews Garden Sun Parlour Greenhouse Growers Sun-Brite Foods INC. Sunquest Farms Target Topline Farms Van Kampen Farms WalMart Windsor Salt Wright Land Farms Adamson's Farms Bedells Bonduelle Ontario INC Caboto Club Cavendish Farms Clifford Produce CNR Dainty's Rice Tinjen Farms DT Enterprise Farms Fogolar Furlan Windsor Jem D Farms Joe Colosantis Farms Lafferty Farms Lakeshore Veggie Lee and Marias Market M&M Meats Meleg's Lakeview Orchard Mucci Farms Food Donors/Community Partners
  16. 16. 1,700,000 lbs of Food Rescued since June of 2012 and distributed equitably to sixteen area food bank, over 50 community agencies, after school programs and summer programs. RESCUED FOOD
  17. 17. With the Windsor and Essex County District School Board we began training Grade twelve students in the culinary arts The students have learned a great deal from Chef Robert…
  18. 18. We began a very successful partnership with the Victorian Order of Nurses Chef Robert and VON’s Stephanie Segave enjoy fresh produce
  19. 19. With the VON our students prepare over fifty thousand healthy meals, that are sent out daily to hundreds seniors in our community After school meals are also prepared for Windsor and Essex County Schools…
  20. 20. The VON Student Nutrition Program provides 26002600 healthy after school snacks each month All prepared in our state-of-the-art kitchen…
  21. 21. Current SNP Model • Schools apply for funding • VON flows limited grant money to individual schools • Volunteers (i.e. parents, principals, teachers) purchase food at traditional retail outlets (i.e. grocery stores)
  22. 22. Current SNP Model Cont’d • When purchasing food for SNP, nutritional guidelines are to be followed, as well as a strict budget and time often become an issue • Additional Funds - programs also rely heavily on donations from parents, local fundraising, and community partners. • Accountability - Schools are required to keep detailed records of program service and financial data on the online data system.
  23. 23. Goals and Objectives of Central Procurement Pilot • 1.) Reduce challenges associated with the current service delivery model for school nutrition programs • Examples - limited volunteer, program quality/accountability, limited resources, etc. 2.) Research & evaluation opportunities to build evidence to inform the evolution of the regional & local service delivery model • Examples – youth engagement, student successes and learning, health promotion and dietary changes, etc.
  24. 24. Goals and Objectives of Central Procurement Pilot Cont’d • 3.) Acts as a catalyst for local food movement and related opportunities for community development • Example – provide market opportunities for local farmers, provide New Canadians meaningful volunteer opportunities, etc 4.) Promote opportunities for youth engagement whereby local youth for example can: • take leadership roles in preparing, packing and coordinating delivery of food • access to healthy meals to bring home and share with their
  25. 25. Central Procurement: Farm to School Strategy • Launched in February of 2013 • 14 week pilot – 2 days/week, 114 classrooms, 6 schools (3 city & 3 county schools) • Each snack would include: a fresh fruit or vegetable and an additional food group • Partnered with Unemployed Help Centre in Windsor, Plentiful Harvest and The Greater Windsor Essex District School Board • This pilot is the first central procurement strategy where we are preparing and packaging food for local SNP’s • Budget - $20,000
  26. 26. Sample Menu Week Tuesday’s Snack Thursday’s Snack Week 1 Carrots & Granola Pucks Cucumbers & Spinach Muffins Week 2 Oranges & Cheese Oranges & Cereal Week 3 Pickles & Goldfish Apples & Brenton Crackers Week 4 Baby Carrots & Cheerios Banana & Wise Crackers Week 5 Cucumbers & Spinach Muffins Clementine & Triscuits Week 6 Cherry Tomatoes & Popcorn Peppers & Goldfish Week 7 Strawberries & Pita Bites Watermelon & Naan Thins Week 8 Oranges & Cheese Veggie Pizza Rolls Week 9 Bananas & Cheerios Baby Carrots & Bannock Week 10 Strawberries & Baked Flatbread Cucumbers & Cheese Week 11 Oranges & Pita Bites Mexican Tortillas Week 12 No Delivery – Holiday Monday Strawberries & Yogurt Week 13 Mini Cucumbers & Brenton Crackers Vegetable Sushi Week 14 Strawberries & Trail Mix Pears & Spinach Muffins
  27. 27. Bulk Purchasing
  28. 28. Food Preparation
  29. 29. Storage
  30. 30. Delivery
  31. 31. Conclusion of Central Procurement Pilot Average food cost to provide a healthy snack to one student in the south west: Formula: (0.14/snack) x 190 days of school year = $28. Using central procurement delivery model (F2S Model): Formula: (0.25/snack) x 190 days of school year = $48
  32. 32. Next Steps… EXPANSION into OTHER REGIONS
  33. 33. Steps in getting started 1.) Written permission from school board(s), partnerships, etc for the approval of the scope for the program and to begin the planning process. 3.) Meet with the planning committee and brainstorm: timeline, facilities, who the volunteers would be, what the scope of the project would be, etc. 2.) Select a planning committee – School boards, health unit, contacts at schools, members from the community, etc. 4.) Apply for funding.
  34. 34. Social Enterprise VON transferred their Meals on Wheels program contract to The Community Kitchen Program at UHC in 2013. This social enterprise reduced the per meal cost by $3/unit. 200 meals are produced per day. This provides nearly $600 profit daily that is reinvested into the production of additional meals for social programs.
  35. 35. Building Partnerships • Provincial Student Nutrition Programs • Government (Education, Health, OMAF, MCYS) • Private Sector (producers, growers, distributors, marketing boards and corporate sponsors) • Funders • Research
  36. 36. Our efforts have been rewarded with many awards, including Ontario Food Banks ‘Innovator of the Year’
  37. 37. The Victorian Order of Nurses ‘Award of Excellence 2013’ to Chef Robert Catherine
  38. 38. The Windsor and Essex County District School Board’s CHAMPIONS OFCHAMPIONS OF EDUCATION AWARDEDUCATION AWARD
  39. 39. We owe our success to the hard work of our staff, students and volunteers And to the tremendous support we receive from the community.
  41. 41. Ontario Student Nutrition Program Contact