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These slides were a part of a webinar featuring Stephanie Segave and Jillian McCallum of VON Canada, along with chef Robert Catherine and Mike Turnbull from the Unemployed Help Centre of Windsor. They present their exciting pilot farm-to-school projects in Windsor and southwestern Ontario that include a team of secondary students preparing food for the Meals on Wheels and Student Nutrition Programs as part of a culinary, co-operative learning program.
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Food Rescue Program
Food For Thought !
The Unemployed Help Centre has operated as a Food Bank Hub since 19771977 in Windsor and Essex County with great
success
Besides the services we offer to Windsor and Essex County residents we are also the hub of the Windsor Essex Food bank
Association. We work very hard to keep the shelves full
But there is always more that can be done……..
So, a dedicated group of people with a common goal met to address the nutritional needs of the community
From this came the idea for Plentiful Harvest……..
The Food Rescue Program consists of three key strategies and resources which allowed us to establish a comprehensive program to rescue large quantities of food (fresh/prepared) to package, distribute, feed, educate, and make more accessible food resources to individuals/families in need and enhance food security.
WHAT IS PLENTIFUL HARVEST?
1. 26’ Refrigerated Truck/Food Rescue
2. Mobile Food Bank/Community Garden
3. State of the Art Community Kitchen
STRATEGIES
FirstWe secured a 26’ Refrigerated Truck with support from
Russell A. Farrow Russell A. Farrow and The United Way’s United Way’s Major Gifts Program
This allowed us to gather fresh produce around the county……
Next Through our Mobile Food BankMobile Food Bank
we could distribute fresh produce to disadvantaged neighourhoods
Our truck is always a welcome sight…………….
Our Community Garden, helping our clients grow their own produce
Our garden also grows smiles………
Our Community Garden provides 144 144 plots free to our clients
fondly named after two of our founding members
Finally We had a very ambitious plan for our Community Kitchen
Thanks to our community partners, it became a reality….
Our Community Partners
The mission of the UHC Food Rescue Program is to reduce hunger by rescuing large quantities of food; fresh and prepared for packaging and distribution to the hungry of our community.
OUR MISSION
Increased quantity of food available for distribution Increased nutritional quality of food for distribution Equitable distribution of food across Windsor Essex County To rescue food that would otherwise be wasted To repackage food proportionally for distribution To provide nutritious foods for hungry people through social
agencies To produce nutritious meals for hungry people To preserve nutritious food for future distribution To support knowledge and understanding of healthy eating through
workshops, and demonstrations.
GOALS OF THE PROJECT
NatrelNature Fresh Farms
Nickles OrchardPolicella Farms
PublicRoyal Foods LTD.Salvation Army
Serkka FarmsSt. Andrews Garden
Sun Parlour Greenhouse GrowersSun-Brite Foods INC.
Sunquest FarmsTarget
Topline FarmsVan Kampen Farms
WalMartWindsor Salt
Wright Land Farms
Adamson's FarmsBedells
Bonduelle Ontario INCCaboto Club
Cavendish FarmsClifford Produce
CNRDainty's RiceTinjen Farms
DT Enterprise FarmsFogolar Furlan Windsor
Jem D FarmsJoe Colosantis Farms
Lafferty FarmsLakeshore Veggie
Lee and Marias MarketM&M Meats
Meleg's Lakeview OrchardMucci Farms
Food Donors/Community Partners
1,700,000 lbs of Food Rescued since June of 2012 and distributed equitably to sixteen area food bank, over 50 community agencies, after school programs and summer programs.
RESCUED FOOD
With the Windsor and Essex County District School Board we began training Grade twelve
students in the culinary arts
The students have learned a great deal from Chef Robert…
We began a very successful partnership with theVictorian Order of Nurses
Chef Robert and VON’s Stephanie Segave enjoy fresh produce
With the VON our students prepare over fifty thousand healthy meals, that are sent out daily to
hundreds seniors in our community
After school meals are also prepared for Windsor and Essex County Schools…
The VON Student Nutrition Program provides 26002600 healthy after school snacks each month
All prepared in our state-of-the-art kitchen…
Current SNP Model
• Schools apply for funding
• VON flows limited grant money to individual schools
• Volunteers (i.e. parents, principals, teachers) purchase food at traditional retail outlets (i.e. grocery stores)
Current SNP Model Cont’d
• When purchasing food for SNP, nutritional guidelines are to be followed, as well as a strict budget and time often become an issue
• Additional Funds - programs also rely heavily on donations from parents, local fundraising, and community partners.
• Accountability - Schools are required to keep detailed records of program service and financial data on the online data system.
Goals and Objectives of Central Procurement Pilot
• 1.) Reduce challenges associated with the current service delivery model for school nutrition programs
• Examples - limited volunteer, program quality/accountability, limited resources, etc.
2.) Research & evaluation opportunities to build evidence to inform the evolution of the regional & local service delivery model
• Examples – youth engagement, student successes and learning, health promotion and dietary changes, etc.
Goals and Objectives of Central Procurement Pilot Cont’d
• 3.) Acts as a catalyst for local food movement and related opportunities for community development
• Example – provide market opportunities for local farmers, provide New Canadians meaningful volunteer opportunities, etc
4.) Promote opportunities for youth engagement whereby local youth for example can:
• take leadership roles in preparing, packing and coordinating delivery of food
• access to healthy meals to bring home and share with their families, etc.
Central Procurement:Farm to School Strategy
• Launched in February of 2013• 14 week pilot – 2 days/week, 114
classrooms, 6 schools (3 city & 3 county schools)
• Each snack would include: a fresh fruit or vegetable and an additional food group
• Partnered with Unemployed Help Centre in Windsor, Plentiful Harvest and The Greater Windsor Essex District School Board
• This pilot is the first central procurement strategy where we are preparing and packaging food for local SNP’s
• Budget - $20,000
Sample MenuWeek Tuesday’s Snack Thursday’s Snack
Week 1 Carrots & Granola Pucks Cucumbers & Spinach Muffins
Week 2 Oranges & Cheese Oranges & Cereal
Week 3 Pickles & Goldfish Apples & Brenton Crackers
Week 4 Baby Carrots & Cheerios Banana & Wise Crackers
Week 5 Cucumbers & Spinach Muffins Clementine & Triscuits
Week 6 Cherry Tomatoes & Popcorn Peppers & Goldfish
Week 7 Strawberries & Pita Bites Watermelon & Naan Thins
Week 8 Oranges & Cheese Veggie Pizza Rolls
Week 9 Bananas & Cheerios Baby Carrots & Bannock
Week 10 Strawberries & Baked Flatbread Cucumbers & Cheese
Week 11 Oranges & Pita Bites Mexican Tortillas
Week 12 No Delivery – Holiday Monday Strawberries & Yogurt
Week 13 Mini Cucumbers & Brenton Crackers Vegetable Sushi
Week 14 Strawberries & Trail Mix Pears & Spinach Muffins
Bulk Purchasing
Food Preparation
Storage
Delivery
Conclusion of Central Procurement Pilot
Average food cost to provide a healthy snack to one student in the south west:
Formula: (0.14/snack) x 190 days of school year = $28.
Using central procurement delivery model (F2S Model):
Formula: (0.25/snack) x 190 days of school year = $48
Next Steps…
EXPANSION into OTHER
REGIONS
Steps in getting started
1.) Written permission from school board(s), partnerships, etc for the approval of the scope for the program and to begin the planning process.
3.) Meet with the planning committee and brainstorm: timeline, facilities, who the volunteers would be, what the scope of the project would be, etc.
2.) Select a planning committee – School boards, health unit, contacts at schools, members from the community, etc.
4.) Apply for funding.
Social EnterpriseVON transferred their Meals on Wheels program contract to The Community Kitchen Program at UHC in 2013. This social enterprise reduced the per meal cost by $3/unit. 200 meals are produced per day. This provides nearly $600 profit daily that is reinvested into the production of additional meals for social programs.
Building Partnerships
• Provincial Student Nutrition Programs• Government (Education, Health, OMAF,
MCYS)• Private Sector (producers, growers,
distributors, marketing boards and corporate sponsors)
• Funders • Research
Our efforts have been rewarded with many awards, including
Ontario Food Banks ‘Innovator of the Year’
The Victorian Order of Nurses ‘Award of Excellence 2013’
to Chef Robert Catherine
The Windsor and Essex County
District School Board’s
CHAMPIONS OF CHAMPIONS OF EDUCATION AWARDEDUCATION AWARD
We owe our success to the hard work of our staff, students and volunteers
And to the tremendous support we receive from the community.
THE FARMERS THE FARMERS GIVING BACKGIVING BACK
Ontario Student Nutrition Program Contact