Last week I had a great day at the University of Guelph that included exploring research questions for CFCC, a permaculture farm site visit, a food procurement discussion and tour, and speaking on the panel of a third-year geography class.
"Buying local supports farmers and fosters a more sustainable food system for everyone.
Check out this timeline of the history of emergency food in the US put together by our friends at WhyHunger.
We're proud to give you our inaugural Progress Report, which features milestones from our first year, stories and impacts from our partner Community Food Centres, profiles of our new CFCs and much more!
Last month we held the Community Food Centres Manager’s Meeting. This two-day event was the first of many Manager’s Meetings that CFCC plans to host in the coming years.
We’ve been talking about starting a Good Food Club at The Local Community Food Centre. Our vision is a nutritionist’s support group; a place to share stories of our work, recipes, challenges and debate knowledge and approaches in the field.
"Over the years, out of the work at The Stop Community Food Centre and new food centres we have helped to found, we have developed some straightforward approaches to healthy food and healthy eating that are intended to have a positive impact on the health of the people we work with, the environment and other players in the food system. We un
"Manitoba has cultivated a strong food movement over the past decade, illustrated by an increasing interest in local food, revival of farmers’ markets and community supported agriculture, urban chickens and organic home vegetable gardening.
After a long process of collecting user feedback, updating and improving learning modules, designing the site, and uploading new resources, we’re now proud to be launching The Pod Knowledge Exchange, a project of Community Food Centres Canada!
Last week I joined the Men’s Cooking Group for a Monday evening session at The Stop. For months, I had been smelling the amazing dishes coming out of the kitchen and hearing about the day’s meal while giving monthly tours of The Stop (which happens to coincide with the cooking group).