The Stop and CFCC just wrapped up an in-depth evaluation of The Stop’s Community Advocacy Program, which is rooted in the belief that advocacy services are most effective when they are provided by and to people who share common experiences of poverty and marginalization.
The Public Health Agency of Canada (PHAC) has worked with the Guelph evaluation firm Taylor Newburry Consulting to publish “Evaluating Outcomes of Community Food Actions: A Guide.” This is an excellent resource for any organization engaged in food work, regardless of your comfort and capacity level with evaluation.
I watched the UN Special Rapporteur report on his mission to Canada with about 100 community members in The Stop’s Drop-in.
The Table Community Food Centre was honoured to be chosen as 1 of 50 locations across Canada to take part in the live stream event of the UN Special Rapporteur on the Right to Food, Olivier De Schutter, present the report from his mission visit to Canada.
On the afternoon of March 4th, a crowd of approximately 40 people gathered in the dining room at The Local Community Food Centre to watch a webcast report delivered by the UN Special Rapporteur, Olivier De Schutter, on the situation of food insecurity in Canada.
Another snowstorm, another reminder of how our living space become so compressed in the winter (die-hard skiers and skaters aside). It’s even more important for people struggling with isolation to get out of the four walls, and harder for them to do so.
It’s hard to believe that programming has been underway for a full year at The Table Community Food Centre in Perth, Ontario. Along the way, lots of lessons learned, and lots of great successes. Here are a few:
Last month I attended the Best Practices Session of the Gardening and Mental Health Knowledge Swap at the Central Toronto Community Health Centre.
In a conversation we had a few months back, when The Local’s community meal space was still a mess of dust and hanging wires and the Shovel to Spoon community kitchen group was cooking vats of veggie chili on a grill in the backyard, Director Steve Stacey smiled through the chaos and told me: “I think of a time in the future when Community Food
Last week I had the opportunity to co-facilitate a World Crops tour as part of the ‘Foodways: Diasporic Diners, Transnational Tables and Culinary Connections’ conference happening at the University of Toronto. The first destination was the McVean farm located 45 minutes northwest of Toronto.