In 2002 FoodShare and others sent invitations to over thousand people and fifty organizations to a series of meetings to answer the question: "What would it take for everyone in Ontario to have access to affordable, nutritious food by the year 2002?"
Several of the recommendations that were summarized were included in a revised report entitled: "Food 2020." There are 28 recommendations but I have highlighted ones that are particularly relevant to my line of investigation with the Looking Project. They include:
- Encourage governments to examine licensing of community-run food discount stores which would assure that excess or dented foods would be managed to meet the industry's need for quality control, while creating a non-stigmatizing alternative to food banks.
- Governments and foundations should finance community-based food programs (community kitchens and gardens, cooking groups and classes).
- Policies should be implemented to allow for wholesale prices, encouraging fresh food consumption.
The establishment of several food cooperatives has been inspiring and would continue to improve access to affordable, locally grown and/or organic, food. Examples of these food coops include Kharma Coop and the future launch of the West End Food Coop. Improving access and affordability of these fresh foods is key in neighbourhoods such as Parkdale where I live. Several community kitchens are available to serve the marginalized population including homeless youth or those that live in shelters. At Sketch their community kitchen supports the nutritional needs and mental welfare of homeless youth. Paid Community Artists and volunteers come in three days of the week to prepare a tasty, nutritious and cost-effective meal, that utilizes both fresh ingredients- organic and local whenever possible. They have to make do with less, as many of the food donations from Second Harvest may not provide everything they need. Fortunately this can be supplemented with a weekly budget to purchase other ingredients including protein, when it can be found on sale. Initially my investigation was to assess the program planning, implementation and evaluation. Bhavana, a social work graduate, leads the food preparation, cooking and organization of staff and volunteers, to get these meals prepared within a short amount of time. Many days, they are feeding 60 to 70 people, ranging in age from 16 to 30 and sometimes older.
Project Management:
(Funds, support staff)
- Bhavana heads the kitchen.
- Community Artists assist and are paid.
- Volunteering e.g., currently they have a chef volunteering expertise
Situational Assessment:
(consultation and community stories, review of guidelines)
Many of the youth get their meals at local community kitchens and food banks but the meals are not always nutritious. It is quite common for them to go to local grocery store dumpsters to get their food...there's a lot of great food wasted. The other complication is that meal planning is difficult because of the lack of scheduled, consistent fresh produce and protein. Many of the youth are concerned about where their food comes from and are discerning consumers.
Goal:
(statement with overall direction)
The overall goal of Sketch is to create opportunities for street involved and homeless people ages 15-29, to engage in the arts in a cross-discipline studio environment or int he community. Although not formally drafted, I felt that the overall goal of the kitchen was to provide nourishment for the youth's mental and physical well-being.
Objectives:
(specific, measurable, attainable, realistic, and time-limited)
Provide a space for self-expression and skill building through self-directed time in studio or instructional workshops. Three days per week they will provide nutritious lunches. To support their service, they will establish relationships with local farmers and develop sustainable food systems throughout the community. To improve healthy food options they will create an exchange of food for service. As an example, they recently produced a bill board in exchange for food from a farmer. They have also established and maintain several community gardens throughout the city. A seed exchange has been initiated. They raise funds through: grant writing, promoting talent of artists; developing and sustaining community partnerships.
References and Links:
Sketch
http://www.sketch.ca/
Food Share
FOOD 2002 Grassroots Actions to Help Build Greater Food Security
http://www.foodshare.net/foodpolicy03.htm, accessed March 31, 2010.
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