Concurrent Sessions B

November 13th | Concurrent Sessions B

November 13th 2015 | 14:30 - 15:30

B1 - As the menu changes: Tools and examples to demystify evaluation

You’ve planned a change, but does it happen the way you expected? You think a program is terrific, but how do you collect evidence to prove it? Evaluations help programs build capacity and attract resources. Learn more about evaluation practices, diverse examples, and lessons learned. Get acquainted with new tools for evaluating school food programs, environments, and systems.

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  National   |     Le Grand Salon   |    EN & FR (simultaneous translation)

Michael Robidoux, PhD, Associate Professor, University of Ottawa, Indigenous Health Research Group
Judith Barry, Director, National Programs, Breakfast Clubs of Canada
Jessie-Lee McIsaac, PhD, Applied Research Collaborations for Health, Dalhousie University
Jennifer Yessis, PhD, Scientist, Propel Centre for Population Health Impact

B2 - Procurement and private partnerships

This session will include presentations from the Lunch Lady Group Inc. and their partners, Food Matters Manitoba and the regional abattoirs (slaughterhouses) they work with and La Mauve Cooperative, a hub agricultural producers in Quebec.

  National   |     Hochelaga 3  |    EN & FR (simultaneous translation)

Making the case for carrots: Collaboration as a catalyst for change

Devon Peart, RD, Consulting Dietitian
Ruthie Burd, Founder, The Lunch Lady Group Inc.

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Within the context of public/private partnerships, this presentation describes the journey of The Lunch Lady with the Nourishing School Communities initiative and its impact on organizational culture. Challenges of making healthy menu changes are explored, as well as the importance of school environments, principals as gatekeepers, and the need for a multi-faceted approach to get parents and children to embrace better nutrition at school.

Case study: Doing better than whole grain pizza and chocolate milk

Katie Jessop, RD, Consulting Dietitian

This case study describes the experience of working to affect change in the school food environment by working with a private food caterer in a school setting. It will explore the impact on school community food systems and provides a roadmap for future private food suppliers looking to offer healthier foods to schools.

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Provincially inspected abattoirs: A key piece to the local food puzzle

Leanne Dunne, Manitoba on the Menu Coordinator, Food Matters Manitoba

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Provincially inspected abattoirs (slaughterhouses) are integral to our local food system, but they have been disappearing from our landscape. This presentation explores the reasons for this change and why it’s important to recognize their role in the local food system. It also reflects conversations with institutions across rural Manitoba on understanding why some food buyers are currently choosing to support their local abattoirs.

Sowing cooperation in order to build food autonomy

Catherine Avard, Education activities, Coopérative La Mauve
Dominique Legendre, Education activities, Coopérative La Mauve

The La Mauve cooperative which counts 40 agricultural producers developed its educational component ‘’Semer la cooperation’’ in order to improve access for youth and their families to quality, affordable and local food while promoting regional development. The cooperative has been active in some twenty schools in the Quebec City area engaging youth in the production of fruits and vegetables and helping them develop the habit of buying local.

B3 - Students stepping up to the plate

Hands-on, student-led session on food justice and literacy through empowering youth as leaders.
Youth participation is encouraged.

  ON   |     Mackenzie   |    EN

School Grown Student Farmers, FoodShare Toronto: Cali Wilson, Deshanel Evans, Kamaria Mjomba, Katelynn Harker and Russell Speares
Gita Madan, Field to Table Schools Educator, FoodShare Toronto
Katie German, School Grown Senior Coordinator, FoodShare Toronto

This hands-on, student-led session will use engaging theatre techniques to explore food justice issues within the context of youth experience (school food, community access, cultural foodways, unjust food systems of distribution, poverty, etc.). We’ll look at expanding food literacy education through empowering youth as leaders in the food movement and what ingredients you’ll need to whet your school’s appetite for change.

B4 - Growing food literacy: From farmyard to schoolyard

This session will include presentations on the farm based education network in Vermont, USA and Growing up Organic garden-based education program from the greater Outaouais region.

  Vermont (USA), ON   |     Matapedia   |    EN

Growing educational programming on farms

Vera Simon-Nobes, Farm-Based Education Network Coordinator; Vermont Farms Agritourism Project Coordinator, Shelburne Farms

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Farms can be inspiring places where students study food, agriculture, wellness, the environment and community! This workshop explores strategies for connecting with farms and farmers. Discover hands-on activities for kids of all ages and ideas for assessing programs; gather best practices for marketing farm field trips; and take home resources that illustrate connections between farm-based activities, food literacy, sustainability and communities.

Let the garden grow: Making the most of school gardens

Amanda Wilson, Project Manager, Growing Up Organic, Canadian Organic Growers  

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This participatory workshop will share reflections from Growing Up Organic's garden-based education program, identifying best practices in sustainability and student engagement. Participants will explore how to integrate multiple functions of edible school gardens, as sites of learning, in-house food production, and fundraising. Presenters will also address the importance of partnerships with community organizations, particularly in branching beyond schools.

B5 - Learning labs and circles: Shifting food procurement and food service practices

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  BC, NL   |     Hochelaga 4   |    EN

Amber Cowie, Manager of Partnership and Development, FarmFolk CityFolk
Ken Hopkins, Executive Director, School Lunch Association
Kiku Dhanwant, Local Food to School Learning Circle Coordinator for Haida Gwaii
Sarah Ferber, Education Manager, Food First NL
Shelly Crack, RD, Community Dietitian for Haida Gwaii, CDM Program Coordinator

There is a growing movement in Canadian schools and institutions to procure more healthy, local and sustainable food. Innovative Learning Labs and Circles are uniting institutions, food service providers, wholesalers, producers, harvesters and communities to collectively create place-based goals and foster action. Hear about successes and challenges from St. John’s, Haida Gwaii, and Vancouver and discuss your own experiences changing purchasing culture.