1. Urban
Agriculture
Expansion
Team
The
Stop
Community
Food
Centre
1884
Davenport
Road
Toronto,
ON
M6H
4E1
1
Building
Strong
Neighbourhoods
Funding
Committee
United
Way
of
Toronto
&
York
Region
26
Wellington
Street
East,
12th
Floor
Toronto,
ON
M5E1S2
December
20,
2015
RE:
Request
for
Funding
Dear
Committee
Members,
Thank
you
for
your
consideration
of
our
attached
proposal.
The
Stop,
in
partnership
with
Rosalie
Hall,
present
a
request
for
funding
in
the
amount
of
$30,087.05
over
two
years
to
support
us
in
tackling
the
issue
of
food
insecurity
and
food
illiteracy
among
at-­‐risk,
young
mothers
in
priority
neighbours
in
Scarborough.
With
food
prices
rising
steadily,
and
the
landscape
of
our
city’s
poverty
shifting
out
towards
the
inner
suburbs,
we
are
seeing
a
disturbing
trend
where
more
and
more
families
are
living
in
food
deserts
where
they
have
inadequate
or
unaffordable
access
to
healthy
food.
Our
proposal
offers
a
strategy
to
increase
food
security
for
at-­‐risk
young
families
through
a
16-­‐week
workshop
series
to
teach
food
literacy
and
to
address
the
stigma
associated
with
being
a
young
mother
and
trying
to
feed
one’s
family
on
a
restricted
budget.
Where
many
food
security
programs
aim
only
to
address
the
immediate
need,
as
in
the
example
of
food
banks
or
meal
programs,
we
aim
instead
to
build
up
young
women
through
skills-­‐based
and
group-­‐based
experiential
learning
to
be
more
confident
in
navigating
and
challenging
the
food
systems
in
their
communities.
They
will
leave
our
program
with
tangible
skills
in
budgeting,
meal
planning,
cooking
and
accessing
resources,
which
will
empower
them
to
prepare
healthy,
nutritious
food
for
themselves
and
their
families
on
limited
resources,
and
will
increase
their
capacity
overall
as
role
models,
community
members
and
leaders.
Thank
you
for
your
generous
consideration
of
our
proposal.
We
welcome
your
questions
and
look
forward
to
making
you
partners
in
our
mission
to
address
this
important
area
of
need.
Sincerely
Kathryn
Desormeaux,
Project
Manager
Urban
Agriculture
Expansion
Team

2. Urban
Agriculture
Expansion
Team
The
Stop
Community
Food
Centre
1884
Davenport
Road
Toronto,
ON
M6H
4E1
2
Funding
Proposal
The
Stop’s
Urban
Agriculture
Expansion
Project
In
Partnership
with
Rosalie
Hall’s
Women’s
Residence
Kathryn Desormeaux
Jena McTavish
Deqa Osman
Rachel Paris
Kathleen Slater

3. Urban
Agriculture
Expansion
Team
The
Stop
Community
Food
Centre
1884
Davenport
Road
Toronto,
ON
M6H
4E1
3
Table
of
Contents
Executive
Summary
………………………………………………………………
4
About
Us
Our
Past
.………………………………………………………………………..
5
Our
Present………………………………………………………..…………
5-­‐6
Our
Partnership……………………………………………………………….
6
Our
Future
……………………………………………………………………
6-­‐7
The
Need
The
Community………..………………………………………………………
7
The
Barriers…..…………………………………………………..………….
7-­‐8
Similar
Projects
and
Gaps
in
Service…………………………….....
8-­‐9
The
Solution
Our
Objectives
……………………………..………………………………..
10
Program
Structure
…………………………………………………….
10-­‐11
Methods
and
specific
examples………………………………………..
11
The
Garden
.…………………………………………………………….
11-­‐12
Ensuring
Cultural
Competency………………………………...………
12
Reporting
Success
(M
&
E)
………………………………………………..
12-­‐13
Budget……………………………………………………………………………...
14-­‐16
Resources………………………………………………………………………………
17
References……………………………………………………………………………..
18
Appendices
A.
Our
Team…………………………………………………………………...
19
B.
Map
of
The
Stop’s
Catchment………………………………………
20
C.
Testimonials……………………………………………………………….
20
D.
Key
Findings
from
LDCP
Report……………………………..
21-­‐22
E.
Project
Timeline………………………………………………………….
22
F.
Sample
Workshop
Outline…………………………………………...
23
G.
List
of
funding
sources……………………………………………..….
24

4. Urban
Agriculture
Expansion
Project
Body
of
Proposal
4
Executive
Summary
The
Stop
Community
Food
Centre
has
been
combatting
the
root
causes
of
poverty
and
hunger
in
downtown
Toronto
for
over
30
years.
What
began
as
a
food
bank
has
expanded
into
a
multi-­‐dimensional
agency
providing
a
myriad
of
programs
which
are
improving
food
literacy
and
building
capacity
in
marginalized
communities.
With
our
Urban
Agriculture
Expansion
Project,
we
aim
to
build
on
our
legacy
and
expand
The
Stop’s
reach
to
match
the
shifting
landscape
of
poverty
in
Toronto.
We
will
be
working
in
partnership
with
Rosalie
Hall’s
residential
program:
a
home
for
at-­‐risk
young
mothers
in
the
priority
neighbourhoods
of
Woburn
and
Scarborough
village.
Not
only
do
these
young
women
face
a
combination
of
social,
structural
and
geographic
barriers
which
limit
their
access
to
healthy
and
affordable
food,
recent
reports
have
shown
that
they
are
also
experiencing
a
phenomenon
of
food
deskilling
that
is
perpetuating
the
cycle
of
poverty
in
their
homes
and
communities.
As
it
stands,
there
is
both
a
lack
of
role
models
and
a
lack
of
appropriately
tailored
resources
for
this
specific
population.
We
intend
to
address
this
by
implementing
a
program
that
would
run
seasonally,
for
16
weeks,
and
involve
the
creation
and
maintenance
of
a
community
garden
that
will
generate
fresh
food
for
the
residence
while
serving
as
a
site
for
the
provision
of
a
series
of
capacity-­‐building
and
food
literacy
workshops.
Ultimately,
our
goal
is
to
develop
and
build
capacity
in
the
client
population
at
Rosalie
Hall
through
a
series
of
food-­‐focused,
participatory,
skills-­‐based
workshops.
We
will
do
this
using
the
Life
Skills
model
for
group
facilitation,
which
has
also
demonstrated
success
in
building
self-­‐esteem,
self-­‐efficacy
and
confidence
in
groups.
To
monitor
our
success,
we
intend
to
qualitatively
measure
the
changes
in
participants’
knowledge
and
feelings
of
preparedness
to
navigate
food
systems
for
themselves
and
their
families.
We
are
requesting
a
total
of
$30,087.05
for
a
two-­‐year
pilot
of
this
project.
The
initial
startup
cost
of
our
project
will
be
$24,927.91,
while
the
annual
cost
of
second
and
future
years
will
be
approximately
$13,159.14.
We
are
expecting
$8000
from
other
funders
and
in-­‐kind
donation,
and
will
be
eligible
in
our
second
year
for
a
TD
Friends
of
the
Environment
grant
for
$2500.

5. Urban
Agriculture
Expansion
Project
Body
of
Proposal
5
About
Us
Our
Past
The
Stop
Community
Food
Centre
operates
as
an
alternative
to
traditional
methods
of
charitable
food
giving.
Our
organization
was
founded
by
Reverend
Cam
Russell
and
his
wife
Shirley
in
the
early
1970’s.
In
its
infancy,
The
Stop
was
a
food
bank
tucked
away
in
the
Rectory
of
a
church
in
Toronto’s
Kensington
Market.
While
they
provided
as
much
as
they
could
to
those
who
accessed
the
food
bank,
Cam
and
Shirley
began
to
recognize
that
it
wasn’t
enough.
Cam
began
to
expand
the
reach
of
the
food
bank
by
doing
advocacy
work
for
and
with
his
clients;
he
would
act
as
a
liaison
between
agencies,
speak
to
landlords,
and
make
referrals.
“Anything
he
could
do,”
he
said,
to
“fill
in
the
gaps
whenever
possible
–
attempting
to
break
through
those
barriers
to
communication
that
relegated
our
friends
to
the
margins
of
the
page.”
(Community
Food
Centres
Canada,
2015).
This
advocacy
work
transformed
the
organization
from
a
food
bank
into
The
Stop
103,
which
officially
was
registered
as
a
non-­‐profit
organization
in
1982.
The
Stop
was
able
to
run
with
this
agenda
up
until
the
early
1990s,
when
funding
was
drying
out
and
their
small
staff
were
exhausted
of
both
human
and
financial
resources.
At
this
time,
The
Stop
was
still
able
to
provide
their
food
bank
and
a
peri-­‐natal
nutrition
program
for
low-­‐income,
but
they
were
no
longer
focused
on
advocacy
or
systemic
policy
change
(Saul
&
Curtis,
2013).
This
changed
after
the
1998
arrival
of
Nick
Saul,
the
Stop’s
executive
director,
who
was
hired
to
re-­‐structure
the
organization.
He
implemented
policies
which
moved
the
Stop
away
from
the
charitable
giving
framework
and
created
what
we
now
recognize
as
the
first
ever
Community
Food
Centre.
One
of
the
very
first
things
he
did
as
E.D.
was
to
organize
the
planting
of
a
community
garden
which,
to
this
day
serves
as
“a
way
to
build
community,
engage
people
with
their
food,
and
foster
new
skills”
(Saul
&
Curtis,
2013).
Our
Present
For
over
30
years,
The
Stop
Community
Food
Centre
has
been
at
the
forefront
of
dignified,
innovative
programs
that
provide
access
to
healthy
food;
build
skills,
health,
hope,
and
community;
and
confront
the
underlying
issues
that
lead
to
poverty
and
hunger.
Our
wide
range
of
programs
include
drop-­‐in
meals,
a
food
bank,
community
kitchens
and
gardens,
perinatal
and
family
support,
civic
engagement,
and
children
and
youth
education
(The
Stop
Community
Food
Centre,
2015)
Ultimately,
we
strive
to
strengthen
marginalized
communities
through
improved
food
access
and
programming
focused
on
food
literacy
and
community
engagement
(Community
Food
Centres
Canada,
2015).
Currently,
The
Stop
serves
the
Davenport-­‐Perth
neighbourhood,
with
our
catchment
area
being
north
of
Bloor,
south
of
St.
Clair
West,
west
of
Dovercourt,
east
of

6. Urban
Agriculture
Expansion
Project
Body
of
Proposal
6
Runnymede
(The
Stop
Community
Food
Centre,
2015)1.
Our
goal
with
this
program
is
to
expand
our
reach
beyond
downtown
Toronto
and
into
the
priority
neighbourhoods
of
Woburn
and
Scarborough
village.
We
are
proposing
programming
that
is
modelled
after
two
of
our
successful
existing
programs.
Firstly,
we
will
pull
from
our
Medicine
Wheel
Garden
project
with
Na
Ma
Res,
a
local
native
men’s
residence.
The
garden
we
have
built
with
Na
Ma
Res
has
met
a
need
unique
to
this
community,
providing
the
men
of
the
Apaenmowinneen
(Having
Confidence
in
Oneself)
program
with
the
opportunity
to
share
teachings
and
learn
more
about
plant
medicine,
gardening,
and
healthy
living.
We
will
also
be
using
our
Healthy
Beginnings
program
as
a
guideline.
Healthy
Beginnings
is
a
pre
and
post-­‐natal
nutrition
and
support
program
that
has
been
an
important
part
of
the
Stop
since
its
inception
(The
Stop
Community
Food
Centre,
2015).
Our
Partnership
With
our
proposed
program,
we
will
be
partnering
with
Rosalie
Hall’s
residential
program,
which
provides
both
a
home
and
capacity
building
services
for
young,
at
risk
mothers
and
their
babies.
Rosalie
Hall’s
residential
program
is
designed
to
assist
young
mothers
in
developing
skills
to
adjust
and
adapt
to
their
individual
life
situations.
[Our]
values
are
based
on
a
holistic,
client-­‐focused,
shared
decision-­‐making
philosophy.
Service
interventions
are
designed
to
enhance
motivation
and
promote
behavioural
and
life
change.
We
at
The
Stop
recognize
the
innate
connection
between
healthy
babies,
healthy
parents
and
healthy
communities.
Food
security
plays
a
fundamentally
important
role
within
that
relationship.
Our
goal
with
this
partnership
is
to
extend
our
reach
and
address
the
phenomenon
of
food
deskilling,
lack
of
role
models
and
lack
of
appropriately
tailored
resources
that
is
the
reality
for
this
population.
The
Stop’s
mission
has
always
been
to
reduce
hunger,
improve
health,
and
create
real
social
change
with
a
visionary
program
mix
that
has
food
at
its
core.
Rosalie
Hall’s
mission
is
to,
with
compassion
and
respect,
assist
young
parents
in
need
and
their
children
to
realize
their
potential
through
the
provision
of
a
wide
range
services.
Our
partnership
is
a
natural
fit
(Rosalie
Hall,
2014).
Our
Future
Cam
and
Shirley
Russell
sought
to
reduce
poverty
and
marginalization
by
breaking
down
the
systemic
barriers
they
saw
their
clients
facing.
Nick
Saul
built
on
this
goal
by
incorporating
a
radical
approach
to
food
justice
through
community
engagement.
We
would
like
to
build
on
this
even
further
by
expanding
the
reach
and
impact
of
the
Stop’s
programming
to
match
the
shift
of
poverty
within
the
City
of
Toronto
away
from
the
core
and
towards
the
inner
suburbs.
1
map
available
in
Appendix
B
2
Images
of
the
testimonials
in
full
can
be
found
in
Appendix
C

7. Urban
Agriculture
Expansion
Project
Body
of
Proposal
7
The
Need
The
Community
There
are
currently
twenty-­‐two
‘priority
neighbourhoods’
located
in
Toronto.
The
areas
of
Woburn
and
Scarborough
Village
are
among
these
areas
with
extremely
high
poverty
rates
(45%
and
42.4%)
(Doolittle,
R.
2014).
Most
people
in
these
neighbourhoods
live
farther
than
1,500
metres
from
a
supermarket.
Areas
meeting
this
description
can
be
termed
food
deserts,
with
limited
public
transportation
options.
For
those
who
don’t
have
a
vehicle,
this
creates
an
added
barrier
to
accessing
healthy
food.
In
2015,
it
is
estimated
a
family
of
four’s
weekly
cost
of
groceries
is
$195.65
per
week
(City
of
Toronto,
2015).
Food
prices
have
increased
by
1.3%
from
2014
(City
of
Toronto,
2015).
Price
is
a
significant
factor
for
lower
income
families
when
it
comes
to
purchasing
food,
many
families
are
likely
to
prioritize
the
cost
of
food
when
the
selecting
foods
to
purchase
and
value
is
often
defined
by
the
ability
to
“fill
up”
rather
than
getting
the
most
nutritious
choices.
Rosalie
Hall
serves
the
populations
of
Woburn
and
Scarborough
Village,
particularly
at-­‐risk
young
parents
and
pregnant
women.
The
issues
that
this
population
face
around
food
security
are
a
priority
to
us;
they
face
a
combination
of
social,
structural
and
geographic
barriers
to
accessing
healthy
and
affordable
food
options,
and
this
limited
access
can
have
a
domino
effect
downwards
through
families
and
subsequently
into
their
communities.
The
Barriers
All
parents
have
a
concern
for
their
children,
and
feel
a
sense
of
responsibility
for
their
child’s
welfare;
this
is
no
different
for
young
parents.
They
also
see
knowing
how
to
cook
as
a
life
skill,
one
they
can
pass
onto
their
children.
It
is
hard
trying
to
accomplish
this
as
well
as
many
other
daily
life
responsibilities
while
living
on
a
fixed
income.
Young
parents
can
feel
ashamed
in
accessing
services,
especially
when
they
feel
they’re
being
continuously
scrutinized
by
someone
in
a
higher
authoritative
position.
“Food
banks
are
intended
to
provide
short
–
term
relief
from
hunger,
they
do
not
offer
the
necessary
changes
needed
to
address
food
insecurity”
(City
of
Toronto,
2015).
It
is
easy
to
feel
isolated
as
parents,
even
more
so
due
to
the
stigma
attached
to
‘teen
parents’.
Our
program
will
help
to
develop
confidence
while
navigating
the
food
systems
and
accessing
food-­‐based
resources.
In
the
Ellen
Desjardins’
LDCP
Food
Skills
Report
(2013)
it
was
noted
that
participants
(young
parents)
felt
more
often
than
not
recipes
were
too
complicated
and
required
ingredients
that
are
not
always
accessible
to
lower
income
families.
Without
having
learned
the
skills
to
follow
a
typical
recipe,
or
having
the
knowledge
of
which
foods
can
be
supplemented
for
the
items
you
have
on
hand,
it
can
be
hard
to
provide
for
their
own
and
their
child/ren’s
dietary
needs.
The
Food
Skills
Report
(2013)
also
showed
a
connection
between
food
insecurity
and
an
increased
risk
of
dropping
out
of
school.
It
showed
that
amongst
pregnant
women

8. Urban
Agriculture
Expansion
Project
Body
of
Proposal
8
and
young
parents,
42%
of
the
participants
had
dropped
out
of
high
school
and
43%
lived
alone
with
their
children.
We
should
consider
this
because
when
thinking
through
the
struggle
of
trying
to
cover
the
cost
of
living
independently,
it
adds
another
dimension
of
difficulty
to
juggle
school
with
work
and
parenting
responsibility.
If
young
parents
had
the
tools
and
confidence
to
implement
a
weekly
meal
plan
to
fit
their
income,
they
would
have
more
time
and
energy
to
contribute
towards
their
self-­‐actualization
(for
example,
through
academic
achievement).
The
cost
of
nutritional
food
is
extremely
high
and
could
seem
unattainable
for
young
parents.
Particularly
when
living
on
a
fixed
income
and
below
the
poverty
line,
the
lack
of
access
to
fresh
and
healthy
foods
can
lead
to
a
steady
diet
of
processed
and
easy-­‐to-­‐cook,
boxed
meals,
which
can
cause
or
exacerbate
medical
conditions
like
diabetes.
This
has
a
ripple
effect
into
managing
the
cost
of
health
issues
from
a
‘poor
diet’,
both
to
the
individual
and
the
health
care
system.
“The
more
food
insecure
a
household
is,
the
higher
the
cost
of
the
health
care
of
the
adults
that
live
there.”
(City
of
Toronto,
2013).
This
program
is
a
necessary
asset
to
this
specific
community
and
has
the
potential
to
change
lives.
It
could
help
young
parents
build
their
confidence
and
skill
set
when
considering
learning
how
to
cook
healthy
and
affordable
meals
for
themselves
and
their
families.
The
program
will
also
offer
the
participants
a
sense
of
community
connection
with
the
other
members
of
the
group.
By
sharing
the
workload
with
each
other,
they
will
share
the
benefits
of
working
together
for
a
common
goal
of
achieving
and
sustaining
a
community
garden
for
the
residents
of
Rosalie
Hall.
A
number
of
people
will
benefit
from
this
program.
Firstly,
the
participants
for
the
above
stated
reasons,
but
additionally,
it
will
cause
a
ripple
effect
into
the
community
as
the
participants
achieve
the
goals
set
out
in
the
program.
Moving
forward,
they
will
be
the
ones
facilitating
and
delivering
the
program
to
future
participants,
thus
building
up
leaders
with
the
necessary
lived
experience
from
within
the
community
to
stand
as
role
models
for
other
young
parents.
This
program
will
also
help
to
reduce
some
of
the
stress
and
hardship
experienced
by
young
parents
so
they
can
start
working
towards
other
goals.
If
they
are
able
to
go
back
to
school
and/or
maintain
stable
employment,
they
will
be
able
to
provide
for
their
family,
ultimately
increasing
their
self-­‐
confidence
and
reducing
the
risk
of
continuing
the
cycle
of
poverty
within
their
families.
Similar
Projects
and
Gaps
in
Service
While
we
mentioned
the
Healing
Garden
at
Na
Ma
Res
and
our
Healthy
Beginnings
program
earlier
as
projects
we
are
drawing
inspiration
from,
it
is
important
to
understand
why
we
believe
that
The
Urban
Agriculture
Expansion
Project
is
not
only
different,
but
necessary.
Currently,
there
are
no
programs
available
specifically
tailored
to
this
at-­‐risk
population
with
the
goals
of
capacity
building
around
food,
rather
than
band-­‐aid
solutions
and
handout
programs
like
food
banks
and
meal
programs.
While
we
see
the
value
in
providing
for
the
immediate
need,
we
also
don’t
see
these
solutions
breaking
the
cycle
of
food
insecurity,
so
we
propose
a
solution
that
inspires
change
beginning
at
the
individual
level.

9. Urban
Agriculture
Expansion
Project
Body
of
Proposal
9
We
operate
from
a
feminist
perspective
that
focuses
on
skill
building
and
promoting
self-­‐confidence
and
self-­‐determination,
both
of
which
are
essential
to
the
development
of
young
women
as
caring
and
able
role-­‐models
for
their
families
and
communities.
The
emphasis
on
skill
building
in
the
specific
areas
of
food
literacy
and
food
justice
set
us
apart
from
more
generalized
parenting
programs,
which
are
also
not
usually
targeted
at
communities
of
just
women,
for
whom
food
plays
a
large
role
in
nurturing
and
taking
care
of
children,
and
therefore
we
address
our
programming
to
the
specific
meaning
that
food
plays
in
being
a
mother.
Our
decision
to
implement
this
kind
of
project
in
a
residential
setting
is
strategic
as
well.
There
is
an
often
overlooked
and
severely
underreported
issue
surrounding
the
quality
of
food
available
to
individuals
living
in
group
homes
and
other
residential
facilities.
The
majority
of
the
food
available
to
the
residents
is
donated
and,
as
a
result,
tends
to
be
of
poor
nutritional
quality.
When
relying
on
food
donations
from
the
public,
a
charity
mindset
tends
to
suggest
to
donors
that
any
contribution
is
better
than
nothing,
but
this
does
not
always
reflect
the
needs
or
preferences
of
recipients.
Donations
are
heavily
skewed
towards
what
is
cheap,
available
and
non-­‐perishable.
Larger
bodies,
like
the
Daily
Bread
Food
Bank
or
Second
Harvest,
can
acquire
other
items
in
mass
quantity,
but
only
when
those
items
are
unpopular
or
about
to
expire
and
therefore
need
to
be
cleared
from
retailers'
and
distributors'
shelves
(Tarasuk,
Dachner,
&
Loopstra,
2014).
Aside
from
having
a
tremendous
impact
on
one’s
physical
health,
this
also
takes
a
toll
on
recipients’
mental
health,
as
this
kind
of
donation
implies
that
they
are
less
worthy
of
high-­‐quality,
nutritious
food.
Changing
this
narrative
can
be
transformative.
George
Herman
House,
a
residential
facility
for
women
transitioning
from
institutional
psychiatric
care
to
independent
living,
has
adopted
a
program
similar
to
ours
which
focuses
on
holistic,
food-­‐related
capacity
building
workshops
and
activities.
Their
testimonials
say
it
all2.
I
have
become
more
independent,
and
confident
in
my
abilities.
I
learn
every
day
about
the
benefits
of
eating
well…
I
have
positive
and
supportive
role
models
everywhere
I
turn.
–
L
With
such
an
emphasis
on
healthy
eating
and
all
around
healthy
living,
it’s
not
like
living
in
a
group
home-­‐
i’m
living
in
a
community
of
women
I’ve
come
to
love…
GHH
was
my
first
taste
of
stability.
-­‐
J
2
Images
of
the
testimonials
in
full
can
be
found
in
Appendix
C

10. Urban
Agriculture
Expansion
Project
Body
of
Proposal
10
The
Solution
Our
Objectives
At
its
core,
our
program
aims
to
develop
and
build
capacity
in
the
client
population
at
Rosalie
Hall
through
training
in
food
literacy
skills
as
defined
in
the
research
of
Ellen
Desjardin
(2013).
Through
a
series
of
participatory,
skills-­‐based
workshops,
we
will
provide
opportunities
for
participants
to
share
knowledge
and
address
the
specific
barriers
of
their
community
to
acquiring
&
preparing
healthy
meals
for
themselves
and
their
families
on
a
restrictive
budget.
We
will
do
this
using
the
Life
Skills
model
for
group
facilitation,
which
has
also
demonstrated
success
in
building
self-­‐esteem,
self-­‐efficacy
and
confidence
in
groups.
At
the
end
of
this
program,
participants
will
have
developed
greater
food
literacy
and
skills
in
the
procurement,
planning
and
preparation
of
nutritious
meals.
They
will
have
developed
more
confidence
navigating
food
systems,
accessing
food-­‐based
resources
and
engaging
with
social
justice
initiatives
in
food
security.
They
will
build
capacity
and
connection
with
their
fellow
participants
through
shared
work,
shared
goals
and
by
seeing/eating
the
literal
fruits
of
their
labour.
They
will
be
able
to
build
on
these
successes
in
their
own
lives
and
families
and
will
be
offered
opportunities
to
become
role
models
in
the
sustainable
plan
for
future
sessions
of
the
program.
As
a
secondary
set
of
activities,
we
will
construct
a
community
garden
plot
which
residents
and
local
volunteers
can
plant,
sow
and
harvest
to
provide
fresh
food
supplements
to
the
kitchen
at
Rosalie
Hall.
This
will
help
ease
budgetary
constraints
on
the
host
organization
as
well
as
provide
opportunities
for
community
connection,
engagement,
and
light
physical
activity
for
residents.
Program
Structure
We
propose
a
16-­‐week
workshop
series
to
be
conducted
with
approximately
20
women
living
at
Rosalie
Hall,
using
a
Life
Skills
model
of
group
facilitation
and
employing
a
feminist,
anti-­‐oppressive
framework
to
address
the
structural
and
social
barriers
faced
by
this
client
population.
Trained
co-­‐facilitators
will
conduct
the
once-­‐weekly
sessions
in
a
variety
of
experiential
learning
environments
within
the
residence,
including
the
kitchen
and
garden
plot
we
will
construct
on
site,
engaging
the
participants
in
direct
skill-­‐building
as
well
as
group
discussion
around
the
core
skills
to
navigating
food
systems.
In
identifying
these
skills,
we
have
drawn
from
the
specific
recommendations
outlined
in
the
LDCP
report
(2013),
including
creating
space
to
discuss
such
issues
as
the
impact
of
food
access
on
women’s
understandings
of
their
bodies
and
self
image,
building
confidence
in
the
skill
of
improvisation
surrounding
food,
and
providing
opportunities
for
women
to
practice
skills
within
a
safe
and
supportive
environment.
A
sample
workshop
outline
is
included
in
Appendix
C
to
illustrate
ways
to
apply
these
learning
principles
within
a
food-­‐based
conversation.
A
feminist
workshop
format
allows
the
freedom
to
tackle
certain
stigmatized
topics
such
as
body
image,
self-­‐esteem
and
poverty
(which
are
notable
barriers
to
food
literacy)
without
framing
these
as
the
primary
objectives
of
the
programming.
We
believe
women
will
sign
up
for
and
participate
with
less
hesitation
in
an

11. Urban
Agriculture
Expansion
Project
Body
of
Proposal
11
ostensibly
skills
and
knowledge-­‐based
program,
and
would
further
incentivize
participation
by
offering
a
lottery
draw
for
a
prize
package
of
kitchen
starter
essentials
to
women
who
meet
a
minimum
attendance
record.
After
the
first
workshop
cycle,
we
would
track
the
success
of
program
graduates;
we
would
seek
to
hire
participants
from
within
the
program
to
facilitate
the
second
cycle
of
workshops,
both
to
create
opportunities
for
these
women
to
demonstrate
the
leadership
they
have
built,
and
also
because
we
believe
in
the
value
to
future
program
participants
of
having
shared
lived
experience
with
their
facilitators
and
role
models
who
reflect
the
success
they
can
achieve
once
they
leave
the
program
and
Rosalie
Hall.
Methods
and
specific
examples
Some
concrete
examples
of
learning
activities
would
include
a
guided
tour
of
a
supermarket
led
by
a
registered
dietician,
offering
the
opportunity
for
the
group
to
ask
questions
about
food
labeling,
healthy
food
choices
and
balanced
nutrition
for
special
diets
(e.g.
diabetes
or
food
allergies),
as
well
as
hands-­‐on
workshops
in
the
garden
plots
to
explore
ways
to
convert
small
spaces
to
generate
food
and/or
herbs,
save
money
and
live
more
sustainably.
To
ensure
that
the
project
includes
a
tangible
benefit
to
participants’
future
employability,
we
will
be
building
in
certification
in
Food
Handling,
so
that
graduates
of
the
program
will
leave
our
group
not
only
with
new
skills
and
knowledge,
but
a
marketable
certification
as
proof
of
their
learning.
We
would
also
propose
to
engage
the
group
in
developing
a
resource
together
over
the
course
of
the
16
week
program,
which
they
could
take
away
as
a
record
of
their
accomplishment
and
as
a
reference
tool
to
consult
when
navigating
food
systems.
We
would
decide
the
format
of
this
project
in
collaboration
with
the
group,
but
ideas
we
might
recommend
would
include
a
recipe
book
(including
photos
of
the
dishes
we
prepare
within
the
cooking
sessions
in
the
program),
or
a
Young
Mom’s
Survival
Guide
to
Food,
which
might
include
templates
we
would
develop
for
weekly
budgeting,
meal
plans,
or
shopping
lists.
By
introducing
a
group
project
within
the
format
of
the
workshop
series,
we
would
hope
to
reinforce
collaboration
and
teamwork
between
residents,
and
would
ideally
see
this
reflected
in
the
culture
and
interactions
between
residents
outside
of
workshop
hours.
The
Garden
Community
gardening
offers
myriad
benefits,
including
opportunities
to
introduce
light
exercise,
reduce
stress
and
practice
nurturing
and
caring
for
living
things,
which
with
our
particular
target
population
can
be
hugely
affirming.
There
are
long-­‐term
health
benefits
to
gardening
(TCGN,
2015),
and
it
has
been
supported
by
doctors
like
James
Clapp,
M.D.,
that
exercise
such
as
gardening,
which
emphasizes
stretching,
mobility,
and
light
cardiovascular
work,
can
reduce
birthing
complications
and
improve
post-­‐natal
recovery
times
(2002).
Developing
these
activities
as
part
of
a
stress-­‐management
and
wellness
plan
builds
healthy
habits
and
tools
which
our
participants
can
take
with
them
after
the
close
of
our
program
and
their
discharge
from
Rosalie
Hall.

12. Urban
Agriculture
Expansion
Project
Body
of
Proposal
12
In
addition
to
the
health
benefits,
the
ability
to
see
things
grow
as
a
result
of
one’s
effort
is
reinforcement
and
positive
proof
of
self-­‐efficacy,
which
will
directly
support
the
goals
of
our
workshop
program;
to
be
able
to
cook
with
and
eat
the
literal
“fruits
of
one’s
labour”
is
a
profound
experience,
and
one
that
our
participants
can
look
at
as
a
source
of
personal
pride.
Additionally,
learning
the
skills
to
grow
food
for
oneself
and
one’s
family
builds
and
supports
feelings
of
self-­‐reliance
and
can
be
used
to
supplement
their
access
to
nutritious
food
once
they
are
living
independently;
it
represents
one
small
way
in
which
these
women
can
reduce
their
dependence
on
dominant
food
systems
and
create
something
entirely
of
their
own.
Ensuring
Cultural
Competency
Our
model
is
firmly
built
on
the
inclusion
of
the
perspectives
and
lived
experiences
of
young
mothers,
and
ensuring
that
the
programming
and
the
way
it
is
delivered
is
accessible
and
responsive
to
the
needs
of
the
women
who
will
be
participating.
In
the
second
program
cycle,
where
we
will
be
able
to
hire
past
participants
to
facilitate,
there
will
be
a
built-­‐in
peer
support
network
that
allows
participants
to
see
strong
role
models
with
experiences
reflective
of
their
own,
which
evidence
proves
invaluable
to
developing
strong
group
connection
and
alleviating
social
isolation
(O’Hagan
et
al,
2010).
In
the
first
program
cycle,
we
will
be
targeting
schools
and
organizations
that
offer
Life
Skills
Coaching
programs
to
post
the
on-­‐site
staff
positions,
and
would
give
priority
to
candidates
with
lived
experience
as
young
mothers
as
well
as
past
professional
experience
facilitating
support
groups
or
topic-­‐based
workshops
for
women.
As
an
additional
safeguard,
we
will
request
that
a
representative
of
Rosalie
Hall
sit
on
the
interview
panel
along
with
the
Stop’s
Coordinator
to
ensure
that
the
successful
candidates
will
be
a
suitable
fit
for
the
culture
and
community
at
the
residence.
Because
it
is
a
feminist
and
peer-­‐based
model,
we
will
only
be
looking
to
hire
woman-­‐identified
facilitators.
Reporting
Success
(M&E)
Since
our
program
objectives
are
more
directed
towards
building
up
the
program
participants
in
terms
of
confidence,
capacity
and
food
literacy,
there
exist
fewer
opportunities
to
measure
the
impact
of
this
programming,
but
we
propose
a
number
of
ways
to
qualitatively
measure
the
changes
in
participants’
knowledge
and
feelings
of
preparedness
to
navigate
food
systems
for
themselves
and
their
families.
The
following
table
outlines
the
ways
that
feedback
from
self-­‐reporting
questionnaires,
and
observations
from
our
facilitators
and
staff
at
Rosalie
Hall
can
be
collected
to
demonstrate
this
impact,
and
help
us
to
identify
ways
to
improve
this
program
for
future
sessions.
The
vast
majority
of
the
residents
at
Rosalie
Hall
continue
to
access
services
and
supports
within
this
organization
after
discharge
(2011);
we
therefore
anticipate
being
able
to
gather
usable
follow-­‐up
feedback
at
checkpoints
of
6
months
and
1
year,
the
first
of
which
will
also
serve
as
an
excellent
opportunity
to
begin
fielding
applications
from
past
participants
to
facilitate
the
second
program
cycle.

13. Urban
Agriculture
Expansion
Project
Body
of
Proposal
13
Evaluation
Questions
Indicators
Source
of
Data
Method
of
Data
Collection
Who
Collects
this
Data
When
is
this
Data
Collected
Did
program
participants
learn
tangible
skills
and
tools
(cooking,
meal
planning,
budgeting,
etc.)?
-­‐
participant
knowledge
-­‐
participant
information
seeking
behaviours
-­‐
creation
of
program
artifact/records
Participants
Facilitators
Self-­‐report
(outtake
questionnaire)
Qualitative
Feedback
on
engagement
in
sessions
Physical
product
of
a
guidebook,
resource
Facilitators
STOP
Coordinator
End
of
Session
Do
participants
have
greater
confidence
in
navigating
food
systems?
-­‐
improved
self-­‐
efficacy
Participants
Self-­‐report
(outtake
questionnaire);
Check-­‐in
interviews
Facilitators
STOP
Coordinator
End
of
Session;
6
months
&
1
year
Has
the
program
strengthened
community
at
Rosalie
Hall/expanded
participants
support
network?
-­‐
attendance
&
active
participation
in
sessions
-­‐
increased
engagement
with
fellow
residents
-­‐
reduction
of
conflict
within
residence
Participants
Facilitators
Rosalie
Hall
Staff
Self-­‐report
(outtake
questionnaire);
Check-­‐in
interviews
Program
documents
(e.g.
attendance
records)
Qualitative
Feedback;
interviews,
check-­‐
ins
Facilitators
STOP
Coordinator
End
of
session
During
session
run
time
Do
participants
have
more
knowledge
of
community
supports
and
food
resources?
-­‐
participant
knowledge
-­‐
participant
information
seeking
behaviours
-­‐
participants
accessing
community
resources
Participants
Rosalie
Hall
Staff
Self-­‐report
questionnaires;
Check
in
Interviews
Qualitative
Feedback;
interviews,
check-­‐
ins;
Facilitators
STOP
Coordinator
End
of
Session;
6
months
&
1
year
6
mos
&
1
year
Is
the
garden
generating
a
useful
food
supply
for
the
kitchen
at
Rosalie
Hall?
-­‐
production
of
food
-­‐
reduction
in
budget
for
purchase
of
fresh
produce
Rosalie
Hall
Staff
Qualitative
Feedback,
periodic
check-­‐ins
RH
budget
STOP
Coordinator
During
growing
season;
periodically

14. Urban
Agriculture
Expansion
Project
Body
of
Proposal
14
Budget
Our
year
1
budget
is
made
up
of
$12,690.00
in
personnel
expenses
of
which
$8000
is
covered
in
kind
by
garden
coordinators
Jack
and
Margaret
Markham,
and
volunteers
from
St.
Georges-­‐on-­‐the-­‐hill
Anglican
Church,
and
the
residents
of
Rosalie
Hall.
A
total
of
$6768.82
is
budgeted
for
workshop
expenses
including
the
incentives
for
participants
to
receive
upon
completion
of
the
program.
Building
two
10’x4’x2’
raised
bed
gardens
will
initially
cost
$3,202.92
including
all
the
soil
and
soil
additives,
seeds/plants,
tools
and
equipment,
and
storage
shed.
We
chose
two
raised
bed
garden
because
they
heat
up
quicker
prolonging
the
growing
season,
and
require
less
soil
additives
to
grow
decent
sized
vegetables
(having
not
enough
nutrients
in
the
soil
will
result
in
smaller
vegetables
or
wilted
plants).
We
have
included
a
10%
overhead
expense
to
cover
the
resources
and
personnel
time
that
The
Stop
will
incur
by
launching
this
project.
In
year
2
and
beyond
we
will
not
have
the
costs
associated
with
the
initial
installation
of
the
garden
beds.
The
workshop
expenses
remain
the
same,
as
will
salaries
for
program
staff,
but
we
will
not
require
a
large
input
of
volunteer
hours
as
in
the
construction
of
the
garden.
Garden
expenses
will
also
go
down
by
$2,698.89,
requiring
only
$504.03
for
new
seeds,
transplants,
and
soil
additives,
which
will
be
necessary
each
year.
The
10%
overhead
expense
is
added
again
in
year
2,
bringing
the
second
year
total
to
$13,159.14.
In
this
year,
we
will
also
qualify
to
apply
for
TD’s
friends
of
the
Environment
$2,500.00
grant.
Year
1
Expenses
Salaries
#
Amount
In-­‐Kind
Justification
1
On-­‐site
Program
Coordinator
2010.00
One
(1)
On
site
Program
Coordinator
@$30.00/hour,
three
(3)
hours
a
week,
for
sixteen
(16)
weeks
plus
10
hours
paid
training/prep
&
3
hours
for
evaluation.
Total
67
hours@30.00=2010.00
2
On-­‐site
Program
Facilitators
2
2680.00
Two
(2)
On-­‐Site
Program
Facilitaors
to
facilitate
focus
group
three
(3)
hours
a
week,
for
sixteen
(16)
weeks
@20.00/hour,
plus
10
hours
paid
training/prep
&
3
hours
evaluation.
Total
hours
2x67=134@20.00/hour=2680.00
Garden
Coordinator
2
2000.00
2,000.00
Two
(2)
gardeners
have
offered
their
expertise
in
planning
the
garden.
1000.00x2
(In
Kind
Jack
and
Margaret
Markham)
Labourers
10
6000.00
6000.00
Ten
(10)
labourers@12.00/hour
x
50
hours
for
initial
building
of
the
garden.
(In
kind,
volunteers
from
St.
Georges-­‐on-­‐the-­‐hill)
Salaries
Subtotal
12690.00
8,000.00
Workshop
expenses
Amount
Justification
Food
1600.00
8
cooking
classes,
with
an
estimated
10.00
per
participant
for
food,
10.00
x
20
=
200
x
8
=
1600.00
Honoraria
400.00
$200
x
2;
one
(1)
each
for
a
Registered
Dietician
and
a
Culinary
instructor
Food
Handlers
Certification
20
1926.00
Cost
for
Twenty
(20)
Food
handlers
certificates
includes
6
hours
of
instruction
by
a
certified
Public
Health
Inspector,
and
an
exam.
20
x
96.30
=
1926.00
TTC
Tokens
138.00
$6
x
23;
participants
&
facilitators,
return
travel
for
field
trip
for
guided
tour
of
supermarket

15. Urban
Agriculture
Expansion
Project
Body
of
Proposal
15
Book
Binding
7
496.97
Twenty-­‐Two
(22)
participant-­‐designed
resource
guides.
21.99
+
tx
=
24.85
x
20
=
496.97
End
of
session
participation
package
20
2033.31
One
(1)
Handheld
blender
(for
homemade
baby
food)
39.99
+
tx
=
45.19
x
20
=
903.77,
One
Rice
cooker/slow
cooker
39.99
+
tx
=
45.19
x
20
=
903.77
,
One
(1)
cookbook
9.99
+
tx
=
11.28
x
20
=
225.77
(All
from
Kitchen
Stuff
Plus)
Misc.
expenses
174.54
Self
Stick
easel
paper
54.05
=
tx
=
61.08,
Sharpie
Flip
chart
markers
pack
of
(8)
10.99
+
tx
=
12.42,
Twenty
(20)
Hilroy
3-­‐subject
notebooks
3.85
+
tx
=
4.35
x
20
=
87.01
,
One
(1)
pack
Bic
pens
(60)
in
a
pack
9.02
+
tx
=
10.19,
One
(1)
pack
of
(48)
pencils
4.28
+
tx
=
4.84
(all
from
staples)
Workshop
subtotal
6768.82
0.00
Garden
Expenses
Amount
Justification
Lumber
Supplies
503.66
Two
(2)
10'x4'x2'
raised
bed
gardens.
336
linear
feet
of
lumber
is
required
to
build
the
beds.
Forty
two
(42)
4"x4"x8'
lumber
beams
@$10.43+tx
=
503.66
(Home
Depot)
Garden
Storage
957.11
One
(1)
7'x4.5'
Storage
Shed
model#
60057@
$847.00+tx=957.11
(Home
Depot)
Tools
250.17
Two
(2)
Kobalt
fiberglass
digging
shovels@
31.49+tx=71.17
(Lowes)
Two
(2)
Action
Tools
Shock
-­‐
Handler
garden
spade@
18.74+tx=42.35
(Lowes)
Two
(2)
True
Temper
garden
hoe@
$13.99+tx=31.62
(Lowes)
One
(1)
True
Temper
Professional
Spading
pitch
fork@32.99+tx=37.28
(Lowes)
Four
(4)
Scott's
Dual
Action
pruners@
$14.99+tx=$67.75
(Lowes)
One
(1)
True
Temper
Wheelbarrow@
69.99+tx=$79.80
(Lowes)
$250.17
Garden
Equipment
754.77
One
(1)
Gardena
Reel
Lawn
Mower
#4024@
199.00+tx=224.87
(Home
Depot)
Two
(2)
Miracle
Grow
50'
Hoses@29.98+tx=67.75
(Home
Depot)
Two
(2)
Gardena
Sprinklers@$39.99+tx=$90.38
(Home
Depot)
One
(1)
SUN-­‐MAR200
Composter@329.00+tx=371.77
(Home
Depot)
$754.77
Paint
&Paint
Supplies
71.86
Two
(2)
large
pails
of
paint,
plan
to
get
mis-­‐tint
at
reduced
price
from
Dulux
paints
on
St.
Clair
Ave
W.
budget
will
be
$60.00
Two
(2)
Paint
trays@1.25+tx=$2.82
(Dollarama)
Four
(4)
Large
paint
brushes@$2.00+tx=9.04
(Dollarama)
Plants
&
Transplants
75.00
Details
to
be
determined
by
garden
coordinators.
They
have
estimated
we
need
a
budget
of
$75.00
(Plant
World)
Soil,
and
soil
additives
499.85
Six
(6)
Bags
of
Vigoro
Triple
Mix
soil
@3.98+tx=53.97
(Home
Depot)
Six
(6)
bags
slow
release
potassium
green
sand@10.99+tx=74.51
(Fiesta
Farms)
Six(6)
bags
Kelp
Meal
@8.99+tx=60.95
(FiestaFarms)
Six
(6)
bags
of
Organic
Bone
Meal
@6.99+tx=47.36
(Lowes)
Six
(6)
bags
AG-­‐Global
Tomato
&
Vegetable
granule
@21.64+tx=146.72
(Lowes)
Twenty
four
(24)
bags
of
Limestone
Drainage
Gravel
@4.29+tx=116.34
(Lowes)
$499.85

16. Urban
Agriculture
Expansion
Project
Body
of
Proposal
16
Seeds
30
90.50
Two
(2)
packs
of
each
seed
(Amish
paste
Tomato,
Beefsteak
Tomato,
Scarlett
Nates
Carrot,
Bull's
Blood
Beet,
Tendergreen
Cucumber,
Black
Beauty
Eggplant,
Little
Gem
Lettuce,
Jupiter
Seet
Pepper,
Black
Beauty
Zucchini,
plus
an
additional
two
(2)
packs
of
six
(6)
different
types
of
seeds
undecided,
waiting
for
resident
input,
all
at
$3.25
per
pack.
2x15
=
30
packs@3.25=$90.50
(Urban
Harvest)
Garden
Expense
Subtotal
3202.92
Overhead
2266.17
Overhead
for
transportation,
use
of
utilities,
stationary,
photocopying,
legal
fees
and
insurance
Grand
Total
Year
1
24927.91
8,000.00
Funds
needed
to
complete
project
16927.91
Year
2
Expenses
Salaries
#
Amount
In-­‐kind
Justification
1
On-­‐site
Program
Coordinator
1
2010.00
See
Above
2
On-­‐site
Program
Facilitators
2
2680.00
See
Above
Salaries
Subtotal
4690.00
0.00
Workshop
expenses
Amount
Justification
Food
1600.00
See
Above
Food
Handlers
Certification
20
1926.00
See
Above
Honoraria
400.00
See
Above
Book
Binding
7
496.97
See
Above
TTC
Tokens
138.00
See
Above
End
of
session
participation
package
20
2033.31
See
Above
Misc.
expenses
174.54
See
Above
Workshop
subtotal
6768.82
0.00
Garden
Expenses
Amount
Justification
Plants
&
Transplants
75.00
Details
to
be
determined
by
garden
coordinators.
They
have
estimated
we
need
a
budget
of
$75.00.
(Plant
World)
Soil,
and
soil
additives
338.53
Two
(2)
bags
of
Vigoro
Triple
mix
@3.98+tx+8.99
(Home
Depot)
Six
(6)
bags
slow
release
potassium
green
sand
@10.99+tx=74.51
(Fiesta
Farms)
Six
(6)
bags
kelp
meal
@8.99+tx=60.95
(Fiesta
Farms)
Six
(6)
bags
Organic
Bone
Meal
@6.99+tx=47.36
(Lowes)
Six
(6)
bags
AG
Global
tomato
and
vegetable
granule
@21.64+tx=146.72
(Lowes)
338.53
Seeds
30
90.50
See
Above
Garden
Expense
Subtotal
504.03
0.00
Overhead
1196.29
Overhead
for
transportation,
use
of
utilities,
stationary,
photocopying,
transportation
as
needed,
legal
fees
and
insurance.
Calculated
at
10%
of
total
expenses.
Grand
Total
Year
2
13159.14
0.00
Funds
needed
to
complete
project
13159.14

17. Urban
Agriculture
Expansion
Project
Body
of
Proposal
17
Resources
A
our
partner
in
this
project
Rosalie
Hall
will
be
contributing
the
necessary
space
for
program
delivery;
the
kitchen
is
equipped
for
cooking,
prepping,
and
storing
fresh
and
cooked
food.
The
dining
hall
has
enough
seating
for
the
classes,
and
guest
speakers
to
present
in.
The
Stop
will
provide
staff
resources
in
developing
the
program
materials,
driven
by
evidence-­‐based
programming
we
already
offer.
The
Stop
will
also
be
the
home
base
in
the
early
planning
stages
where
we
will
have
access
to
an
office,
office
supplies,
a
van,
and
a
team
of
mentors
and
guides,
and
bookkeeper/accountant.
Dr.
Elizabeth
Brothers,
ND
is
a
homeopathic
doctor,
licensed
dietician
and
mom
based
out
of
Kingston,
Ontario
who
is
very
excited
to
join
us
here
in
Toronto
for
a
guided
tour
of
the
supermarket,
Rosalie
Halls
cupboards,
and
a
crash
course
on
body
cures
through
a
healthy
diet.
Loblaws
has
so
kindly
paired
us
with
Chef
Florence
Kwok
who
has
great
experience
in
both
western
and
eastern
cooking.
She
is
a
mom
and
has
developed
a
healthy
kid
friendly
menu
she
wants
to
share
with
the
moms
at
Rosalie
Hall.
She
will
also
be
our
main
contact
for
arranging
other
chefs
from
PC
Cooking
School
to
come
in
to
do
classes
for
gluten
free
cooking
and/or
classes
for
special
allergies.
There
are
several
resources
needed
to
build
the
garden
like
soil
and
soil
additives,
seeds,
transplants,
tools
and
equipment
that
will
be
purchased
from
Plant
World,
Home
Depot,
Lowes,
Urban
Harvest,
and
Fiesta
Farms.
We
also
need
to
purchase
the
items
for
the
end
of
session
gift
packages
which
will
all
come
Kitchen
Stuff
Plus.
By
the
time
we
are
ready
to
purchase
these
items
we
expect
to
be
able
to
get
about
five
of
each
item
donated
in
kind.
Our
facilitators
are
a
group
of
young
aspiring
Life
Skills
coaches
currently
finishing
a
Life
Skills
Certificate
program.
They
have
the
skills
needed
to
develop
interesting,
and
interactive
workshops
for
the
residents
of
Rosalie
Hall.
Certified
public
health
inspectors
of
The
City
of
Toronto
will
be
the
provider
of
the
accredited
Food
Handlers
Certificate
classes.
This
certificate
will
help
with
developing
a
social
enterprise
later
on
if
the
residents
should
choose
to
sell
their
harvest,
or
prepare
preserves
to
sell.

18. Urban
Agriculture
Expansion
Project
Body
of
Proposal
18
References
City
of
Toronto.
(2015,
October
6).
Retrieved
from
http://www.toronto.ca/legdocs/mmis/2015/hl/bgrd/backgroundfile-­‐84588.pdf
Clapp,
J.
(2002).
Exercising
Through
Your
Pregnancy.
Washington,
DC:
Atticus
Books.
Community
Food
Centres
Canada.
(2015).
Community
food
centres
canada
-­‐
history.
Retrieved
from
http://cfccanada.ca/history
Desjardins,
E.
(2013,
Nov.).
Making
Something
out
of
Nothing:
Food
literacy
among
youth,
young
pregnant
women
and
young
parents
who
are
at
risk
for
poor
health.
LDCP
Food
Skills
Ontario
report
to
Public
Health
Ontario.
[Technical
report].
Retrieved
from
http://foodsecurecanada.org/sites/default/files/report_ldcp_foodskills_dec2013.fina
l5_.pdf
Doolittle,
R.
(2014,
March).
Toronto
to
expand
‘priority’
neighbourhoods
to
31.
The
Star.
Retrieved
from
http://www.thestar.com/news/city_hall/toronto2014election/
2014/03/19/toronto
_to_expand_priority_neighbourhoods_to_31.html
Native
Men's
Residence.
(2015).
Medicine
Wheel
Garden
-­‐
Native
Men's
Residence.
Retrieved
from
http://www.nameres.org/residences-­‐programs/medicine-­‐wheel-­‐
garden/
O’Hagan,
M.,
Cyr,
C.
,
McKee,
H.
,
&
Priest,
R.
(2010,
Sep.).
Making
the
Case
for
Peer
Support.
Report
to
the
Peer
Support
Project
Committee
of
the
Mental
Health
Commission
of
Canada.
[Government
report].
Retrieved
from
http://www.mentalhealthcommission.ca/English/system/files/private/document/P
S_Making_the_Case_for_Peer_Support_Report_ENG.pdf
Rosalie
Hall.
(2011,
Sep.
21).
Residential
Program:
Outcomes
from
June
1st
2010
to
May
30th
2011.
[Research
data
summary].
Retrieved
from
http://www.rosaliehall.com/
downloads/residentialprogramoutcomes.pdf
Rosalie
Hall.
(2014).
Rosalie
Hall
::
About
Us.
Retrieved
from
http://www.rosaliehall.com/about.php
Saul,
N.,
&
Curtis,
A.
(2013).
The
Stop:
How
the
fight
for
good
food
transformed
a
community
and
inspired
a
movement.
Brooklyn,
NY:
Melville
House
Pub.
The
Stop
Community
Food
Centre.
(2015).
The
Stop
Community
Food
Centre.
Retrieved
from
http://thestop.org/
Tarasuk,
V.,
Dachner,
N.,
Loopstra,
R.
(2014).
Food
banks,
welfare
and
food
insecurity
in
Canada.
British
Food
Journal,
116(9)
pp
1405-­‐1417.
Retrieved
from
http://nutritionalsciences.lamp.utoronto.ca/wp-­‐content/uploads/2014/09/BFJ-­‐02-­‐
2014-­‐0077.pdf
Toronto
Community
Garden
Network.
(2015,
Jan
25).
Including
Everyone
in
the
Benefits
of
Community
Gardening.
[Web
page].
Retrieved
from
http://www.tcgn.ca/wiki/wiki.php?n=StartingAndSupportingCGs.FrontPage#introdu
ction

19. Urban
Agriculture
Expansion
Project
Appendices
19
Appendix
A
-­‐
Our
Team
Kathryn
Desormeaux
Kathryn
has
experience
in
workshop
development
and
delivery
in
both
local
and
international
settings.
She
also
has
a
background
in
culinary
arts.
Currently,
she
is
working
with
women
in
a
residential
facility
providing
food-­‐related
capacity
building
programming.
She
has
a
keen
interest
in
systemic
policy
reform.
With
this
project,
she
hopes
to
create
a
model
that
can
be
modified
to
fit
communities
with
similar
needs.
Jena
McTavish
Jena
McTavish
is
a
second
year
Social
Service
Worker
student
who
has
3
years
of
front
line
experience
working
with
homeless,
or
street
involved
youth
amongst
some
who
are
young
moms.
She
also
has
experience
in
health
and
safety
with
St.
John
Ambulance
as
an
instructor
starting
in
2005,
and
has
connections
with
experienced
community
garden
developers,
and
coordinators.
Deqa
Osman
Deqa
Osman,
a
graduate
from
the
International
Development
Studies
at
York
University
and
currently
a
student
taking
Social
Service
Worker
program
at
George
Brown
College.
She
has
always
had
a
profound
interest
in
urban
development,
the
use
and
regulation
of
space
in
cities.
Her
mission
is
to
provide
the
necessary
support
to
critically
understand
current
urban
dynamics
both
locally
and
globally,
and
the
professional
study
of
actual
sustainable
urban
development.
Rachel
Paris
Rachel
brings
experience
in
program
development
and
the
delivery
of
experiential
educational
programming.
She
has
facilitated
life-­‐skills
based
workshop
series
with
a
variety
of
populations
including
women,
children
and
youth.
As
a
volunteer
coach
for
women’s
sporting
organizations,
she
also
sees
the
benefit
of
creating
strong
community
networks
for
women
and
building
capacity
through
shared
goals,
incremental
successes
and
strong
role
models.
Her
vision
for
this
project
is
to
support
young
mothers
to
become
leaders
in
their
own
communities
and
role
models
for
their
children
by
applying
a
feminist
model
of
group
work
and
skills
development
training.
Kathleen
Slater
Kathleen
is
a
community
leader
in
the
neighbourhood
of
Scarborough
Village
and
an
example
of
the
positive
impact
of
Rosalie
Hall’s
programming;
as
a
young
mother
herself,
she
has
overcome
barriers
to
become
a
role
model
and
a
leader.
She
brings
training
in
the
field
of
social
services
and
direct
frontline
experience
in
a
food
security
setting,
and
is
therefore
well
positioned
to
ensure
our
programming
remains
relevant
and
accessible
to
the
community.
She
is
proud
to
return
to
Rosalie
Hall
using
her
knowledge
and
life
experience
to
help
new
mothers
find
their
potential.

20. Urban
Agriculture
Expansion
Project
Appendices
20
Appendix
B
–
Map
of
The
Stop’s
Catchment
Appendix
C
–
Testimonials

21. Urban
Agriculture
Expansion
Project
Appendices
21
Appendix
D
-­‐
Summary
of
key
findings,
models
and
definitions
from
LDCP
Food
Skills
Report
(pp.61-­‐62)
• There
is
a
broad
range
of
food
skills
among
teens
and
young
parents,
both
male
and
female.
A
hierarchy
of
food
preparation
levels
was
developed,
based
on
the
meanings
of
food
skills
expressed
and
practiced
by
study
participants.
• Youth
grow
up
in
a
food
environment
that
normalizes
and
promotes
highly
processed
food,
and
they
learn
to
judge
and
navigate
this
environment
as
they
become
more
independent,
especially
when
they
move
to
places
where
they
pay
for
and
prepare
their
own
food
and
when
they
become
parents
themselves.
• Those
who
acquired
food
skills
at
a
young
age
have
an
advantage
in
terms
of
food
skills
and
confidence
in
preparing
food;
but
those
who
learn
later
display
a
high
degree
of
self-­‐directed
learning
–
mostly
from
people
they
know
or
live
with.
Youth
are
motivated
to
learn
food
literacy
skills
because
of:
• cost
–
when
they
realize
they
cannot
afford
to
eat
out
and
buy
pre-­‐prepared
meals
on
a
limited
income;
• taste
–
when
they
become
bored
with
the
lack
of
variety
among
their
regular
processed
food
choices;
• personal
health
–
when
they
link
a
steady
diet
of
processed
foods
(especially
those
high
in
fat
and
sugar)
with
weight
gain,
risk
during
pregnancy,
lethargy,
onset
of
diabetes
or
other
conditions;
• child
health
–
when
new
parents
realize
a
sense
of
responsibility
for
their
child’s
welfare
and
fear
that
undernourishment
may
be
perceived
as
negligence;
• feeling
independent
and
in
control,
often
in
opposition
to
their
own
upbringing;
• the
pleasure
of
creativity
and
cooking
for
and
with
others,
when
the
opportunity
arises.
The
majority
of
young
people
in
this
study:
• were
able
to
prepare
meals
at
a
moderate
or
advanced
level
• said
that
home
food
preparation
saves
money
• said
that
food
preparation
is
an
important
life
skill
for
everyone
• named
school
classes
and
community
programs
as
an
important
places
to
learn
these
skills.
What
young
people
know
how
to
prepare
and
what
they
actually
do
prepare
on
a
daily
basis
depends
upon
psychological,
social,
environmental
and
financial
circumstances.
These
are
determinants
which
can
influence
the
actual
practice
of
food
skills
once
they
are
acquired.
For
example:
• Stress,
poor
body
image,
depression
or
loneliness
may
deter
home
food
preparation.
• Youth
who
have
acquired
cooking
skills
at
home
(or
in
a
group
home
or
structured
setting
where
others
bought
the
food)
often
still
face
the
challenge
of
learning
to
budget,
plan
and
shop
for
food
when
they
live
independently.
• Without
money
for
food
or
access
to
an
adequately-­‐equipped
kitchen,
food
skills
cannot
be
applied.
• Most
young
people
in
this
study
named
basic
food
skills,
with
both
theory
and
practice,
as
essential
for
school
programs,
and
thought
it
should
be
regarded
as
a
mandatory
life
skill.
However,
existing
school
food
classes
were
often
found
lacking
or
inadequate.
Some
said
they
had
learned
about
Canada’s
Food
Guide
and
food
safety
in
school,
but
little
that
would
help
them
make
healthy
choices
in
the
grocery
store
and
in
the
kitchen.
Culinary
programs
leading
to
job
opportunities
were
welcomed
by
those
who
had
access
to
them.
• Community
cooking
programs
were
praised
by
all
who
had
access
to
them,
and
were
seen
as
positive
learning
opportunities
for
people
who
were
less
motivated
to
learn
food
skills
during
high
school
but
wanted
to
learn
later.
Direct
experiential
learning
was
the
preferred
way
of
learning
food
skills.
Learning
food
skills
at
an
early
age,
which
tends
to
be
experiential,
may
lead
to
greater
confidence
in
food
preparation
in
later
years.

22. Urban
Agriculture
Expansion
Project
Appendices
22
• The
internet
was
not
found
to
be
a
useful
substitute
for
the
inter-­‐personal
teaching
and
modeling
of
food
preparation
skills.
Recipes
were
not
a
learning
method
of
choice
for
novices
in
the
kitchen;
they
were
most
useful
for
those
who
already
had
experience
with
food
preparation.
Use
of
recipes
requires
math
and
reading
skills,
familiarity
with
and
availability
of
ingredients,
cooking
or
baking
utensils,
knowledge
of
techniques,
and
ability
to
visualize
the
outcome.
• Improvisation
in
the
kitchen
was
commonly
cited
as
a
highly
valuable
skill,
involving
flexibility,
adaptability
and
creativity
in
working
with
existing
resources.
These
attributes
also
enhance
resilience.
Kitchen
appliances
like
slow
cookers
and
blenders
were
seen
to
facilitate
improvisation.
• Young
people
in
this
study
articulated
a
broad
array
of
personal
strategies
for
managing
on
a
limited
income,
including
skills
for
food
shopping,
storage
and
preparation
as
well
as
building
social
networks.
Many
would
be
capable
of
leading
peer
cooking
programs;
some
were
already
doing
it,
and
several
others
agreed,
when
asked,
that
leading
a
cooking
program
would
be
something
they
would
like
to
try.
Knowledge
about
nutrition
seemed
to
be
limited
in
this
study
group,
and
reading
food
labels
was
not
common
practice.
Still,
there
was
a
general
understanding
that
“boxed
foods”
and
fast
foods
are
“not
healthy”
and
that
cooking
with
basic
ingredients
is
better.
Most
knew
that
vegetables
and
fruit
are
healthy,
and
young
parents
usually
prepared
it
for
their
children
although
they
often
avoided
it
themselves.
Whole
grains
were
not
mentioned
by
anyone,
but
high
cholesterol,
fat,
salt
and
sugar
content
was
commonly
given
as
a
reason
not
to
eat
fast
food
or
boxed
food
in
excess.
Most
participants
said
that
they
tried
to
prepare
healthier
foods
some
or
most
of
the
time,
but
that
convenience
foods
were
usually
an
acceptable
part
of
their
diet
as
well.
Appendix
E
–
Project
Timeline
Phase
one:
Focus
group
consultation
with
Rosalie
Hall
staff
&
residents
to
determine
exact
schedule
of
workshop
topics
–
early-­‐mid
April,
2016
Hiring
and
training
on-­‐site
facilitators
–
April
2016
Phase
two:
Construction
of
the
garden
–
April
25
to
May
6,
2016
Refinement
of
workshop
modules
&
program
resources
Phase
three:
On-­‐site
workshop
delivery
at
Rosalie
Hall
–
May
9
to
Sep
2,
2016
Planting
and
upkeep
of
the
garden
(into
perpetuity)
Phase
four:
Evaluation
&
refinement
of
program
–
at
closing
of
session,
at
6
months
(Mar
2017)
and
one
year
(Sep
2017)
Hiring
and
training
of
past
participants
as
on-­‐site
facilitators
-­‐
April
2017
Phase
five:
Repeating
adapted
workshop
series
with
program
graduates
as
facilitators
–
May
to
Sept
2017

23. Urban
Agriculture
Expansion
Project
Appendices
23
Appendix
F
–
Sample
Workshop
Outline
IMPROVISATION
Goals:
-­‐ To
explore
how
things
can
go
wrong
and
how
we
deal
with
it
-­‐ To
strategize
ways
to
improvise
with
food
-­‐ To
practice
responding
to
unexpected
situations
Stimulus:
Imagine
you
are
trapped
in
the
wilderness
for
48
hours,
and
in
addition
to
the
clothes
you’re
wearing,
you
only
have
the
following
10
items
(…)
What
can
you
use
them
for?
N.B.
none
of
the
items
listed
are
specifically
camping
or
survival
equipment.
Evocation:
How
did
that
feel?
Challenging?
Exciting?
Does
anyone
feel
proud
of
how
they
would
have
managed
in
that
situation?
Objective
Inquiry:
Explore
some
of
the
things
that
could
go
wrong
with
food
prep.
How
about
when
grocery
shopping
(e.g.
the
store
has
run
out
of
a
particular
thing)?
Sticking
to
a
budget?
What
about
with
recipes?
Do
you
always
need
to
use
the
exact
ingredients?
What
if
you
don’t
have
the
materials
for
cooking,
or
something
isn’t
going
the
way
it’s
supposed
to?
Skills
Practice:
Have
participants
work
in
pairs
to
complete
a
worksheet
with
scenario
questions
related
to
food
prep,
etc.
and
how
they
would
improvise.
Get
the
group
to
share
some
of
their
solutions
and
collect
the
brainstormed
ideas
onto
a
chart
paper
(to
be
developed
into
a
resource/handout/page
in
the
survival
guide).
Application:
Participants
are
asked
to
consider
ways
they
already
improvise
and
problem
solve
in
their
daily
lives.
They
are
asked
to
reflect
on
how
it
feels
to
manage
an
unexpected
scenario
in
a
new
way,
and
to
set
a
goal
for
how
they
might
respond
the
next
time
an
unexpected
event
comes
up
(short
term
goal
setting).
Evaluation:
Check
out
about
feelings
that
came
up
in
the
lesson,
moments
of
personal
learning.
Were
the
goals
met?
What
other
resources
might
participants
want
to
have
access
to
to
help
with
this?
Remind
group
to
use
their
notebooks
to
record
successes
they
have
practicing
this
skill,
and
bring
any
new
learning
to
group
next
week.

24. Urban
Agriculture
Expansion
Project
Appendices
24
Appendix
G
–
List
of
Funding
Sources
Government
Food
Security
Investment
Programs,
City
of
Toronto
Live
Green
Toronto
Grants
Environment
&
Energy
Division
Corporations
TD
Friends
of
the
Environment
Foundation
Home
Depot-­‐Evergreen
Rebuilding
Nature
Grant
Foundations
McLean
Foundation
Metcalf
Foundation
Zukerman
Family
Foundation
The
Junior
League
of
Toronto
Max
Bell
Foundation
George
Weston
Limited
Shoppers
Drug
Mart/Pharmaprix
WOMEN
Ontario
Trillium
Foundation
Community
Agencies
and
Organizations
Toronto
Food
Policy
Council
Community
Food
Centres
Canada