Local Food represents an economic development opportunity that municipalities may want to support. But where to start? Hear from jurisdictions that have developed good local food programs in keeping with the municipal role. Learn about resources that exist to guide your efforts and help evaluate your programs.
The municipal role in local food - Danielle CollinsLocal Food
Local Food represents an economic development opportunity that municipalities may want to support. But where to start? Hear from jurisdictions that have developed good local food programs in keeping with the municipal role. Learn about resources that exist to guide your efforts and help evaluate your programs.
Hub or not to hub - Alison Blay-Palmer & Philip MountLocal Food
This session will help organizations and communities better understand the Ontario food hub sector as a whole, and the preparation work that is required to plan and implement a successful food hub. For the first time, a survey of food hubs in Ontario has been completed, and results of that survey will be presented. Then, hear a practical example about one hub’s journey from the feasibility stage to the opportunities and challenges in the first two years of operation. The session will conclude with an overview of best practices for planning food hub projects and resources available to support that stage.
This session will help organizations and communities better understand the Ontario food hub sector as a whole, and the preparation work that is required to plan and implement a successful food hub. For the first time, a survey of food hubs in Ontario has been completed, and results of that survey will be presented. Then, hear a practical example about one hub’s journey from the feasibility stage to the opportunities and challenges in the first two years of operation. The session will conclude with an overview of best practices for planning food hub projects and resources available to support that stage.
Economic resilience for local food - Steve DuffLocal Food
How does a local food system create economic value both for its consumers and its producers? How does a shifting global trade environment affect our local food systems? Join this presentation and discussion with OMAFRA’s senior economist.
The municipal role in local food - Danielle CollinsLocal Food
Local Food represents an economic development opportunity that municipalities may want to support. But where to start? Hear from jurisdictions that have developed good local food programs in keeping with the municipal role. Learn about resources that exist to guide your efforts and help evaluate your programs.
Hub or not to hub - Alison Blay-Palmer & Philip MountLocal Food
This session will help organizations and communities better understand the Ontario food hub sector as a whole, and the preparation work that is required to plan and implement a successful food hub. For the first time, a survey of food hubs in Ontario has been completed, and results of that survey will be presented. Then, hear a practical example about one hub’s journey from the feasibility stage to the opportunities and challenges in the first two years of operation. The session will conclude with an overview of best practices for planning food hub projects and resources available to support that stage.
This session will help organizations and communities better understand the Ontario food hub sector as a whole, and the preparation work that is required to plan and implement a successful food hub. For the first time, a survey of food hubs in Ontario has been completed, and results of that survey will be presented. Then, hear a practical example about one hub’s journey from the feasibility stage to the opportunities and challenges in the first two years of operation. The session will conclude with an overview of best practices for planning food hub projects and resources available to support that stage.
Economic resilience for local food - Steve DuffLocal Food
How does a local food system create economic value both for its consumers and its producers? How does a shifting global trade environment affect our local food systems? Join this presentation and discussion with OMAFRA’s senior economist.
New Orleans Food & Farm Network's strategic plan for advancing food justice in New Orleans, increasing food growing in the NOLA foodshed, and supporting the development of the local food supply chain.
Food. Farms. Communities.
Healthy Food Access: Lessons From The Field, CCMA 2013NFCACoops
Get the latest on what New England food co-ops are doing to make healthy food more accessible and affordable through the “Food Co-ops and Healthy Food Access” project, a collaboration between the Neighboring
Food Co-op Association and the Cooperative Fund of New England. This presentation shares the lessons learned to date, plans for future development, and resources so other food co-ops can more easily start healthy food access
programs at their co-ops.
From Soil to Sovereignty—Good Food for AllNFCACoops
This keynote presentation was given by Ruth Tyson, Coalitions Coordinator for the Food & Environment program at Union of Concerned Scientists, from Neighboring Food Co-op Association's Eighth Annual Meeting & Celebration. Tyson facilitates the Good Food for All Coalition, which unites grassroots and national organizations around a vision for a just, equitable, and sustainable food system. Tyson asked NFCA's member food co-ops to consider: "How well does your Co-op’s Membership, Staff, and Board represent your community’s demographics? What are you doing to increase this representation and participation, and how can you, as an association of Co-ops, use your collective purchasing power and policy advocacy to support racial equity in the food system?”
This presentation from the afternoon of Neighboring Food Co-op Association's Eighth Annual Meeting & Celebration includes the Neighboring Co-operator Awardee (Patrice Lockert Anthony), presentation on Addressing Climate Change:, and important upcoming event dates.
The "Addressing Climate Change: From Advocacy to Operations" workshop covers how co-ops and their members can work together to differentiate ourselves as more sustainable, community-based businesses?
Panelists include:
• Terry Bowling, NCG, Facilitator
• Cat Buxton, Board, Upper Valley Food Co-op
• Kari Bradley, GM, Hunger Mountain Co-op
• Ed Fox, GM, Co-op Food Stores
This is a project aimed to (a) help farmers get a fair price for their produce and (b) provide urban households value-for-money access to fresh farm produce.
Healthy Food Access: Creating a Welcoming Food Co-op, NFCA Fall Gathering, 9....NFCACoops
The roots of the co-operative movement are in food security. Faye Conte from Hunger Free Vermont presents the challenges around access to healthy, affordable food in New England, and how can our food co-ops be a part of the solution, inviting more people to be a part of our movement?
Integrating Nutrition in Agriculture in SenegalTeresa Borelli
The project aims to reduce malnutrition by adopting a multi-pronged approach that addresses sustainable agricultural production, access to safe drinking water and improving markets and food governance
Co-operatives: Resiliency in Action, NOFA NH Winter Conference 2013NFCACoops
The co-operative business model is, by definition, resilient. Co-ops have fared well during the economic downturn. Why? Because they are developed for and accountable to the needs of members rather than outside investors. We’ll share stories of how food co-ops in New Hampshire and throughout New England are meeting the needs of their communities, and a specific example of how food co-ops have used their unique structure to respond to changing community needs through the Food Co-ops & Healthy Food Access Project. Learn how neighboring New England food co-ops are making wholesome, nutritious food more accessible to families with limited food budgets.
This year’s report looks at the impact of rapid urban growth on food security and nutrition, and considers how food systems can be reshaped to benefit both urban and rural populations.
Thirty New England food co-ops are collaborating to make wholesome, nutritious food more accessible to all community members. This workshop explores the barriers to healthy food access and the capacity of food co-ops to address these barriers and increase access to healthy food for individuals/families with limited food budgets. Learn about the “Food Co-ops and Healthy Food Access” project, its goals and challenges, and specific stories of programs that co-ops have created to make their food more accessible.
The Eastern Ontario Local Food Conference (EOLFC 2013) provided a great opportunity to share information, learn about success stories and gather information on innovative local food businesses, projects and best practices. The conference was organized by KEDCO (Kingston Economic Development Corporation) and the Ministry of Agriculture and Food and the Ministry of Rural Affairs. The theme of the conference was Innovation Driving Local Food and it was held December 3, 2013 at the Ambassador Hotel in Kingston, Ontario, Canada. Marc LeBerge from OMAF and MRA on local food strategy and funding opportunities.
Since 1967, the Federation of Southern Co-operatives (FSC) has worked to increase incomes, support economic development, and assist in land retention, especially for African Americans but essentially for all family farmers in the Southern US. This presentation focuses on efforts to develop regional marketing and food distribution systems that can link co-operative communities in the South with those in other parts of the country through trade.
Growing Agriculture: A Strategy for your Municipality - Municipal Ag Ec Dev F...Carolyn Puterbough
Resources and Tools to Support Agriculture Economic Development
Danielle Collins, Ontario Federation of Agriculture’s - Agriculture Economic Development
Checklist
Feed & Seed is a company located in Greenville, South Carolina. It's a collaborative effort from farmers, educators, policy makers, health experts, and many more to connect food from the farms to our tables.
Linking small scale agroecological producers to market ExternalEvents
http://www.fao.org/about/meetings/agroecology-symposium-china/en/
Presentation of Sokharith Touch, from GRET Cambodia, on linking small scale agroecological producers to markets in Siem Reap province in Cambodia. The presentation was prepared and delivered in occasion of the International Symposium on Agroecology in China, held in Kunming, China on 29-31 August 2016.
Integrating Impact Into Co-op Planning: The Balanced Score CardNFCACoops
This presentation from NFCA’s Eighth Annual Meeting features methods our Food Co-ops can use to integrate our identity and impact into strategic planning and reporting. Professor Daniel Cote of Saint Mary’s University Co-operative Management Education program offered an introduction to the topics to be covered in the next Executive Education co-op business training planned for this October 24-25th in Greenfield, MA, and facilitated sharing of lessons learned from co-op leaders who participated in the training last fall.
• Erbin Crowell, NFCA, Facilitator
• Daniel Côté, Saint Mary’s University
• Lexa Juhre, GM, Fiddleheads Food Co-op
• Patty Smith, Operations Mgr, Willimantic Food Co-op
• Danny Spurr, Board President, Fiddleheads Food
Co-op
Eastern ontario local food 2050 - Allan DouglasLocal Food
This session will provide an overview of what climate change means for agriculture in Eastern Ontario. What does current scientific understanding predict for this region when it comes to growing conditions in the coming years? Concepts of adaptation and mitigation will be discussed, providing producers with practical suggestions to meet challenges and access opportunities that might arise from climate change. Current research and policy initiatives, designed to contribute to the resilience of the agriculture sector, will be introduced.
New Orleans Food & Farm Network's strategic plan for advancing food justice in New Orleans, increasing food growing in the NOLA foodshed, and supporting the development of the local food supply chain.
Food. Farms. Communities.
Healthy Food Access: Lessons From The Field, CCMA 2013NFCACoops
Get the latest on what New England food co-ops are doing to make healthy food more accessible and affordable through the “Food Co-ops and Healthy Food Access” project, a collaboration between the Neighboring
Food Co-op Association and the Cooperative Fund of New England. This presentation shares the lessons learned to date, plans for future development, and resources so other food co-ops can more easily start healthy food access
programs at their co-ops.
From Soil to Sovereignty—Good Food for AllNFCACoops
This keynote presentation was given by Ruth Tyson, Coalitions Coordinator for the Food & Environment program at Union of Concerned Scientists, from Neighboring Food Co-op Association's Eighth Annual Meeting & Celebration. Tyson facilitates the Good Food for All Coalition, which unites grassroots and national organizations around a vision for a just, equitable, and sustainable food system. Tyson asked NFCA's member food co-ops to consider: "How well does your Co-op’s Membership, Staff, and Board represent your community’s demographics? What are you doing to increase this representation and participation, and how can you, as an association of Co-ops, use your collective purchasing power and policy advocacy to support racial equity in the food system?”
This presentation from the afternoon of Neighboring Food Co-op Association's Eighth Annual Meeting & Celebration includes the Neighboring Co-operator Awardee (Patrice Lockert Anthony), presentation on Addressing Climate Change:, and important upcoming event dates.
The "Addressing Climate Change: From Advocacy to Operations" workshop covers how co-ops and their members can work together to differentiate ourselves as more sustainable, community-based businesses?
Panelists include:
• Terry Bowling, NCG, Facilitator
• Cat Buxton, Board, Upper Valley Food Co-op
• Kari Bradley, GM, Hunger Mountain Co-op
• Ed Fox, GM, Co-op Food Stores
This is a project aimed to (a) help farmers get a fair price for their produce and (b) provide urban households value-for-money access to fresh farm produce.
Healthy Food Access: Creating a Welcoming Food Co-op, NFCA Fall Gathering, 9....NFCACoops
The roots of the co-operative movement are in food security. Faye Conte from Hunger Free Vermont presents the challenges around access to healthy, affordable food in New England, and how can our food co-ops be a part of the solution, inviting more people to be a part of our movement?
Integrating Nutrition in Agriculture in SenegalTeresa Borelli
The project aims to reduce malnutrition by adopting a multi-pronged approach that addresses sustainable agricultural production, access to safe drinking water and improving markets and food governance
Co-operatives: Resiliency in Action, NOFA NH Winter Conference 2013NFCACoops
The co-operative business model is, by definition, resilient. Co-ops have fared well during the economic downturn. Why? Because they are developed for and accountable to the needs of members rather than outside investors. We’ll share stories of how food co-ops in New Hampshire and throughout New England are meeting the needs of their communities, and a specific example of how food co-ops have used their unique structure to respond to changing community needs through the Food Co-ops & Healthy Food Access Project. Learn how neighboring New England food co-ops are making wholesome, nutritious food more accessible to families with limited food budgets.
This year’s report looks at the impact of rapid urban growth on food security and nutrition, and considers how food systems can be reshaped to benefit both urban and rural populations.
Thirty New England food co-ops are collaborating to make wholesome, nutritious food more accessible to all community members. This workshop explores the barriers to healthy food access and the capacity of food co-ops to address these barriers and increase access to healthy food for individuals/families with limited food budgets. Learn about the “Food Co-ops and Healthy Food Access” project, its goals and challenges, and specific stories of programs that co-ops have created to make their food more accessible.
The Eastern Ontario Local Food Conference (EOLFC 2013) provided a great opportunity to share information, learn about success stories and gather information on innovative local food businesses, projects and best practices. The conference was organized by KEDCO (Kingston Economic Development Corporation) and the Ministry of Agriculture and Food and the Ministry of Rural Affairs. The theme of the conference was Innovation Driving Local Food and it was held December 3, 2013 at the Ambassador Hotel in Kingston, Ontario, Canada. Marc LeBerge from OMAF and MRA on local food strategy and funding opportunities.
Since 1967, the Federation of Southern Co-operatives (FSC) has worked to increase incomes, support economic development, and assist in land retention, especially for African Americans but essentially for all family farmers in the Southern US. This presentation focuses on efforts to develop regional marketing and food distribution systems that can link co-operative communities in the South with those in other parts of the country through trade.
Growing Agriculture: A Strategy for your Municipality - Municipal Ag Ec Dev F...Carolyn Puterbough
Resources and Tools to Support Agriculture Economic Development
Danielle Collins, Ontario Federation of Agriculture’s - Agriculture Economic Development
Checklist
Feed & Seed is a company located in Greenville, South Carolina. It's a collaborative effort from farmers, educators, policy makers, health experts, and many more to connect food from the farms to our tables.
Linking small scale agroecological producers to market ExternalEvents
http://www.fao.org/about/meetings/agroecology-symposium-china/en/
Presentation of Sokharith Touch, from GRET Cambodia, on linking small scale agroecological producers to markets in Siem Reap province in Cambodia. The presentation was prepared and delivered in occasion of the International Symposium on Agroecology in China, held in Kunming, China on 29-31 August 2016.
Integrating Impact Into Co-op Planning: The Balanced Score CardNFCACoops
This presentation from NFCA’s Eighth Annual Meeting features methods our Food Co-ops can use to integrate our identity and impact into strategic planning and reporting. Professor Daniel Cote of Saint Mary’s University Co-operative Management Education program offered an introduction to the topics to be covered in the next Executive Education co-op business training planned for this October 24-25th in Greenfield, MA, and facilitated sharing of lessons learned from co-op leaders who participated in the training last fall.
• Erbin Crowell, NFCA, Facilitator
• Daniel Côté, Saint Mary’s University
• Lexa Juhre, GM, Fiddleheads Food Co-op
• Patty Smith, Operations Mgr, Willimantic Food Co-op
• Danny Spurr, Board President, Fiddleheads Food
Co-op
Eastern ontario local food 2050 - Allan DouglasLocal Food
This session will provide an overview of what climate change means for agriculture in Eastern Ontario. What does current scientific understanding predict for this region when it comes to growing conditions in the coming years? Concepts of adaptation and mitigation will be discussed, providing producers with practical suggestions to meet challenges and access opportunities that might arise from climate change. Current research and policy initiatives, designed to contribute to the resilience of the agriculture sector, will be introduced.
The municipal role in local food - Anne Marie YoungLocal Food
Local Food represents an economic development opportunity that municipalities may want to support. But where to start? Hear from jurisdictions that have developed good local food programs in keeping with the municipal role. Learn about resources that exist to guide your efforts and help evaluate your programs.
This session will help organizations and communities better understand the Ontario food hub sector as a whole, and the preparation work that is required to plan and implement a successful food hub. For the first time, a survey of food hubs in Ontario has been completed, and results of that survey will be presented. Then, hear a practical example about one hub’s journey from the feasibility stage to the opportunities and challenges in the first two years of operation. The session will conclude with an overview of best practices for planning food hub projects and resources available to support that stage.
Lily is the editor-in-chief of Yimishiji, an ecommerce grocery platform that promotes the concept of farm-to-table and provides healthy, safe produce with documented growth records. Lily is a big believer in, and practitioner of eco-friendly lifestyle. Prior to joining Yimishiji, Lily was the assistant publisher for LOHAS magazine. With more than 10 years of experience in media, Lily writes for multiple magazines and publications as a novelist and contributor.
In this presentation, Lily will talk about Yimishiji on its food safety.
Jane is currently the director of business development department of BIOFarm (China) Co. Ltd, focusing on business development of a local organic certified farms and ethical food education. 7 years ago Jane unexpectedly quit her job at a law firm in Taiwan to work as a farmer at BIOFarm, Shanghai. She began as a volunteer but soon became a devoted activist promoting both domestic as well as international organic movements, often teaming up with biofarmers with distinct backgrounds. Jane has further actively promoted various grassroots projects including, school organic gardens, social service with CSR partners, biofarmers’ training, slow food, community-supported agriculture (CSA)-based farmers’ market promotion, etc.
In this presentation, Jane will talk about Biofarm.
Andrew Sigfrids is a American designer and is the founder of ASIG Design, a multi-discipline boutique design studio based in Shanghai. ASIG Design designs a range of projects and works with a range of clients primarily focusing on architecture, interior design and furniture design. Andrew started the studio in 2010 as a furniture retailer with a store located in the French Concession that gave customers a unique experience of designing bespoke in-store and seeing the results within a month after being manufactured in Shanghai. From there, ASIG Design has spun off the retail sector and now focuses on project work doing architecture and interior design projects for Chinese and international clients like Yershari, Starbucks and ABInbev. In addition, a team within the studio focuses soley on industrial and furniture design for domestic and international companies that are seeking marketable products manufactured in China, which reinforces the notion of 'designed in China'.
In this presentation, Andrew will introduces how it works with a well designed reusable delivery package.
Yu Luting (Laban) is Marketing Group Leader of ZigBee Alliance. ZigBee Alliance is a high-growth non-profit industry organizations, including members of the world's leading semiconductor manufacturers, technology providers, OEM manufacturers and end-users. Members are developing a network based on IEEE802.15.4, reliable, cost-effective, low-power network application specifications. Mr. Yu is Marketing Group Leader of ZigBee Alliance.
In this presentation, he will focus on smart home, and talk about more.
The Power of Insights for Startups & Small BusinessWaterfields LLC
From ProductCamp Cincy 2015. In this workshop, attendees learned why they should value research for their startup or small business and why they should stop spending time and resources collecting 'scientific' data.
Subject: Alex will talk about his social venture ‘The Verdura’ where they have built their growing systems from the ground up so that the produce is tastier, healthier and more sustainable.
Background: Alex is the founder of The Verdura, a new business that integrates zero waste farming practices with the latest advances in soilless technology to grow high quality greens for local restaurants. He is passionate about gathering together like-minded people to sustainably improve the way food is grown and consumed in China.
Alex is from Singapore and has been based in China since 2006. He is also currently the China General Manager for the Taiko Group, where he is responsible for risk management and structuring of agri-commodity trade flows between China and Southeast Asia. Prior to joining Taiko Group, Alex served on the Asia Pacific Strategy and Business Development team of Cargill Incorporated, an international producer and marketer of food, agricultural and financial products and services. Alex holds a bachelor’s degree in computer engineering from the University of Adelaide, Australia and a master’s degree in business administration from China Europe International Business School (CEIBS).
This PolicyLink presentation goes over the basics of food policy councils: what they are, how they function, what they're good at, and what's challenging for them.
Addressing Obesity In The Latino Community Through Community-based Advocacy In Baldwin Park
Alfred Mata, Local Policy Specialist, California Center for Public Health Advocacy.
Greening Commodity Agriculture: Agri-environmental policy in East and Southea...EcoAgriculture Partners
On September 15th, 2015, EcoAgriculture Partners, The World Bank, and Clarmondial launched their newest research, published in the book Steps Toward Green. This PowerPoint overviews learnings and conclusions drawn from analysis of six commodity landscapes in East and Southeast Asia, and recommendations for national policy action around integrated landscape management to green agricultural sectors.
What is the Dubuque Eats Well? Intro to the Local Food Systems Working GroupCarolyn Scherf
Dubuque Eats Well:
Part of the Regional Food Systems Working Group - Working to create resilient local food systems in Dubuque, Deleware, and Jackson County
Eastern ontario local food 2050 - Shereen PanesarLocal Food
This session will provide an overview of what climate change means for agriculture in Eastern Ontario. What does current scientific understanding predict for this region when it comes to growing conditions in the coming years? Concepts of adaptation and mitigation will be discussed, providing producers with practical suggestions to meet challenges and access opportunities that might arise from climate change. Current research and policy initiatives, designed to contribute to the resilience of the agriculture sector, will be introduced.
Eastern ontario local food 2050 - Sara PeckfordLocal Food
This session will provide an overview of what climate change means for agriculture in Eastern Ontario. What does current scientific understanding predict for this region when it comes to growing conditions in the coming years? Concepts of adaptation and mitigation will be discussed, providing producers with practical suggestions to meet challenges and access opportunities that might arise from climate change. Current research and policy initiatives, designed to contribute to the resilience of the agriculture sector, will be introduced.
Eastern ontario local food 2050 - Allan DouglasLocal Food
This session will provide an overview of what climate change means for agriculture in Eastern Ontario. What does current scientific understanding predict for this region when it comes to growing conditions in the coming years? Concepts of adaptation and mitigation will be discussed, providing producers with practical suggestions to meet challenges and access opportunities that might arise from climate change. Current research and policy initiatives, designed to contribute to the resilience of the agriculture sector, will be introduced.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
1. Engaging Municipalities & Other
Key Stakeholders to Work
Together on Local Food Policies
Moving from Talk to Action
2. Land
Environmental
Degradation
Soil
Erosion/Loss
Overproduction
Financial Viability
Loss of Agricultural
Land
Food System
Assessment,
Planning,
Action &
Policy
Production
Skill Loss
Pesticides & Fertilizers
Climate
Globalization
Greenhouse
Gas Emissions
Fossil Fuels
& Peak Oil
Food Disruption
Vulnerability
Food Supply
Chain vs. Web
Packaging
Processing
Distribution
Pollution
Infrastructure
Safety
Consumer-Producer
barriers (conflicting
regulations)
Business
Costs
Energy-dense
foods
Buying
Selling
Rising Food
Prices
Manufacturing Claims/Menu
Labels
Hunger
Food Banks
Food
Deserts
Acces
s
Consumption
Waste
Poverty
Social
Isolation
Food Insecurity
Nutrition
Disease
Skill Loss
Education
Overconsumption
Excess Packaging
Infrastructure
Recovery
Transportation
& Storage
Land value/speculation
Development
Complexity of the
Food System
Note: Based on work by Jennifer
Parker (UofT) for the City of
Hamilton in 2013
3.
Outline
- Haliburton County & Harvest Haliburton
- Share Process for Official Plan Reviews
- Key to Success
- Helpful Resources
7. Community Food Assessment
(CFA)
“A CFA is a powerful way to tell the story of
what is happening with food in a community,
and to mobilize efforts to improve the food
system. Through such assessments, diverse
stakeholders work together to research local
food system, share findings, and implement
changes based on their findings &
recommendations.”
Community Food System Assessment Washington
State University Extension Service
8. Prior to CFA work need to focus on
diverse stakeholders work together
Educate Key Stakeholders & Decision Makers
Collaborative Process
Build Partnerships
Engage Community Members
Cultivate Trust
Establish a CFA Steering Committee
• pride & ownership
11. • Hired Consultant with Land Use
Planning expertise
• Reviewed local OPs
• Reviewed other municipalities’
OPs with similar features i.e. rural,
lack prime agricultural lands, seasonal
tourism major economic base
Municipal Food Policy Working Group
Fall 2014 - Winter 2015
12. • Environmental Scan
• Interviews with Key
Stakeholders
• Set Priorities and made
recommendations for policy
adoption as it relates to the
Official Plan
Municipal Food Policy Working Group
Fall 2014 - Winter 2015
14. Highlight Successes
• Involved with two OP reviews
+ supportive language change
• Representation from all municipalities
actively participating with decision making
• Retained 80% CFA committee members
• Request to assist with by-law amendments
for Backyard Hens
15. Key for Success
Collaborative Process
All decisions were made in a
collaborative fashion
“ Working together collaboratively
changes us from isolated units into
one voice; it breaks down barriers
and made us more effective”
16. Key for Success
Engaging Stakeholders, Building
Partnerships & Trust
“It strengthened those of us who care
about food security and sustainability to
work closely with one another -
especially working with Municipal
Councilors and staff - we have the
chance to influence municipal planning
in a really important way.”
17. “… community gardens leads have
expressed excitement in knowing that the
municipal planning group is working toward
supportive statements in county official
plans which will greatly support the work that
they are doing and aid in strengthening
community gardens across the county.”
Feedback on Collaboration
and Partnership
18. Tips for Success
• Initiator/Connector/Leader
• Identify and Engage Key Stakeholders
• Collaborate with a Common Vision
• Plan for Action and Measurable Outcomes
• Listen to your Community – identify needs
• Never stop building relationships
• Celebrate successes
19. CFA Tool Kits
Facilitator’s Guidebook 2011 Community-Based Food Assessment and Planning
http://www.pubs.ext.vt.edu/3108/3108-9029/3108-9029_pdf.pdf
What’s Cooking in Your Food System?
A GUIDE TO COMMUNITYFOOD ASSESSMENT
http://foodsecurecanada.org/sites/default/files/s_Cooking_Part_A.pdf
Community Food Assessment Guide
http://www.phsa.ca/Documents/communityfoodassessmentguide.pdf
Review of Best Practices and Model Programs to Improve Food System Resources
That Promote Public Health and Environmental Sustainability
https://marinfoodsystem.files.wordpress.com/2012/02/appendix-2-review-of-best-
practices-and-models.pdf
20. Official Plan Tool Kits
Ministry of Municipal Affairs and Housing Website
http://www.mah.gov.on.ca/Page1759.aspx
Building Complete and Sustainable Communities:
Healthy Policies for Official Plans – Hastings and
Prince Edward County Health Unit
http://www.pecounty.on.ca/pdf/HealthyPoliciesforOfficialPlans_Final_we
b_1.pdf
23. Supportive Agencies &
Organizations
• Local Health Unit
• OMAFRA
• Ontario Healthy
Communities Coalition
• Sustain Ontario- Municipal/Regional Food
Policy Group
24. Questions?
Rosie Kadwell,
Chair of Harvest Haliburton
Registered Dietitian
HKPR District Health Unit
www.harvesthaliburton.com
rkadwell@hkpr.on.ca
1 866- 888-4577 press 3
X 3238