Cloverbelt Local Food Cooperative
Local food distribution successes and challenges in northwestern, Ontario with Jennifer Springett, President of Cloverbelt Local Food Cooperative (CLFC) based in Dryden, Ontario. CLFC’s innovative approach to local food distribution goes against traditional brick-and-mortar food hubs, and instead leverages a network of existing infrastructure and regional assets to distribute local food in a geographically expansive and sparsely populated region, which includes remote and isolated communities in Emo, Sioux Lookout, and Kenora. https://www.cloverbeltlocalfoodcoop.com/
Matawa Education Centre and Roots to Harvest
Matawa Learning Centre (MLC), a community based educational support centre for seven Matawa First Nation schools: Aroland, Eabametoong, Nibinamik, Long Lake #58, Ginoogaming, Neskantaga, and Webequie First Nations. MLC is a key collaborator and partner of Roots to Harvest - a not-for-profit organization and local food leader based in Thunder Bay. MLC partnered with Roots to Harvest to implement a “Forest Meets Farm” initiative to empower and increase First Nation youth awareness of traditional local food in the Thunder Bay region.
Sioux Lookout Meno Ya Win Health Centre - Nourish Initiative
Traditional food programs in northern Ontario and how traditional food can be a pathway to reconciliation. Kathy Loon, Program Manager of Sioux Lookout Meno Ya Win Health Centre and lead of traditional food programs in northern, Ontario was interviewed and shared the importance of local and traditional food on patient health, and the benefits of sourcing local food in health centres in the north.
Meno Ya Win Health Centre is the only hospital in Canada to have special legislation that allows them serve traditional and local uninspected food, like wild meat and game.
Many hubs have begun using key performance indicators (KPIs) to better understand the strengths and weaknesses of their unique businesses. KPIs are quantifiable measures used to evaluate the success of an organization, employee, etc., in meeting objectives for performance.
In this webinar, created in partnership with the Wallace Centre, you’ll hear from two different hubs who have leveraged their financial data to create and track their own KPIs. Although their markets and models are different (one hub sells wholesale, one direct to consumers), by actively monitoring and analyzing their financial data, they each have increased their efficiency, and thus their bottom lines.
Value-added food production has great potential for communities, as well as individual entrepreneurs. This is, in part, because food production can be profitable even at small scales. One key to smaller scale production success is shared equipment and space.
In this webinar, created in partnership with the Wallace Centre, we bring two traditional examples to the fore: La Cocina in San Francisco and Union Kitchen in Washington, DC. You will hear the impacts of these operations, as well as some of the challenges, and details of what it is like to actually run an incubator. We will also hear from The Food Corridor, a virtual food hub that connects food entrepreneurs to commercial kitchen space.
Value chains rely on multiple entities working together, even when their goals may not always align. One role of value chain coordination is to help these entities figure out how to collaborate. In this webinar we will look at how value chain coordinators engage in "policy thought leadership."
Vanessa Zajfen, of the Center for Good Food Purchasing, will share wisdom on working with institutions and look at which policies are effective for creating real impact on communities. Dan Hobbs, of the Rocky Mountain Farmers Union, will share ideas on how to create policies that respect the needs of all parties, while bringing them success. This webinar was created in partnership with the Wallace Centre.
A value chain is a set of linked businesses who work together to serve their customers' needs while also addressing larger societal goals.
In this webinar, created in partnership with the Wallace Centre, we look at how a third party goes about the work of linking the elements of the chain; a role we call “matchmaking.” Presenters from very different contexts—nonprofit, university, independent consulting—will illuminate the art of successful matchmaking.
For their local food literacy project, Forest Meets Farm, Roots to Harvest created and led a series of four hands-on, experiential workshops designed for four local high schools. The workshops explore the many aspects of our local food system, highlighting foraging, hunting and fishing, farming and preserving. The youth learned to celebrate the wild and cultivated foods of Northern Ontario as the project engaged community partners and indigenous knowledge keepers.
Whole Wheat Hearth, a Greenbelt Fund grantee, has made a video on how they make their red fife bread.
Packed with hands-on tips and resources from local food educators, Sustain Ontario’s series of 5 webinars provide:
- A wide range of ideas for how to get students (elementary and high school) excited about local food
- Curriculum connections for various grade levels and subject areas (including math, science, social studies, and health & physical education) and includes sample lesson plans and activities
- Tip sheets and access to high-quality, ready to use resources
See below for links and descriptions.Read more