Here are some of the fall 2013 highlights from our Campus Food Strategy groups
Tiare has played a very active role in RFP preparation and submitted 5 key values to represent student and campus community interest in the new food services contract. Companies that submit bids to Capilano will respond with detailed plans on how their services on campus will include: Nourishment and sustenance, Community engagement & evidence based decision making, effective resource management, connection to the regional food resources and ecosystem, education on healthy, fresh, sustainable food options. What a magical video montage for photos and Tiare sharing out garden tricks!
This fall, Carleton joined the Ontario Campus Food Systems Project. Wesley was able to gather with students from Ryerson, Trent and Waterloo at the OCFSP retreat and strategize about the year to come. Wesley has stayed busy coordinating Applied Student Research and serving up local and sustainable food through the Garden Spot and a Pickling and Picketing workshop!
Sammie and Jen connected National Kale Day to Aramark dining halls which served up delicious kale-inspired dishes. Aramark is looking forward to supporting more special food day events and features, for other 'alternative foods' like 'trash fish'. We're also looking forward to celebrating Dal's soon-to-be Fair Trade Campus certification, a process that's been sped up and helped along by Sam's connections with Chartwells.
Emma and Ethan coordinated with the Community Harvest Garden, Graduates Student Union, Aramark and the Sustainability Office celebrate the harvest and a new connection with a fishery focused on sustainable sourcing. The process brought together many individuals from across the community to focus on food and resulted in an event with 150 participants to share in good food and conversation!
St. Francis Xavier University
From the humble beginnings of a multi-stakeholder meeting, Rebecca, Lisa, and Sarah, along with their faculty advisor Jon, partnered with Sodexo to focus on local food procurement for Annapolis Valley Apples! Sodexo was excited about the opportunity to create student engagement and happily placed the order for local apples. A Valley apple giveaway took place during exam time - coordinators handed out 500 local apples(!) as nutritious snacks for studying students.
University of Northern British Columbia
This fall was all about sowing seeds for a food secure and just future at UNBC. Cam, Nitha and Mike worked diligently to finalize the RFP, and are now creating a Food Strategy, Food Vision and UNBC-specific Food Charter!
University of New Brunswick-St Thomas University
The UNB-STU CFSG partnered with the Fredericton Community Kitchen to put on a fantastic event called Fred-Talks that brought together students, staff, faculty and community members to discuss challenges and solutions to creating sustainable food systems. This event providing students at UNB-STU to connect with some of the amazing initiatives happening just down the hill from the University and spark a conversation of what is to come on campus!
University of Manitoba
With ongoing meetings and support from Julie and Allison, the Office of Sustainability has been turned onto the idea of developing a campus food strategy - the office will be dedicating 2 research analyst positions to work on food and specifically on creating a food strategy. The office and CFSG stakeholders will be working on engaging the campus in the creation of a food strategy and vision over the Winter semester.
Vancouver Island University
The team at VIU has kept very busy this fall! Megan and Pam brought their enlarged National Student Food Charter and their appetite for learning to conferences and event on campus and around the Cowichan Valley. The team welcomed Genevieve as a new co-coordinator and Celia has moved from CFM coordinator to a staff position as Healthy Communities Coordinator. The VIU Campus Food Movement collaborated with students from a Tourism course to execute and evaluate an event in the Community Peace Garden - take a look at the video!
Top 10 Highlights from the Campus Food Movement in 2013
- The Recognition of Food: A 2011 study done by Technomic found that 44% of students stated that "the dining hall scene factored into their decision of where to attend college." Maclean's showed that food is an essential factor to the University Experience in their 2014 University Rankings. The Campus Food Systems Project was highlighted and quoted in this issue.
- The National Student Food Summit took place in August with 100 students representing 30 Universities and Colleges across the country. The 15 Campus Food Strategy Group Coordinators in attendance demonstrated their expertise in campus food system organizing and represented the great work happening on each of their campuses. Students were also able to make connections across campuses and strengthen the role of the national network.
- Campus Tours: In the Winter and Spring of 2013, National Coordinators Sarah and Caitlin had the opportunity to visit the 9 original CFSP Campuses across the country. These visits provided us the opportunity to see the fantastic work of the CFSP network on the ground, support our coordinators in person and connect with stakeholders like yourselves. Find out more through our Exit Reports (East Coast, West Coast).
- Growth of the CFSP through the support of the Greenbelt Fund's Broader Public Sector Stream. The creation of the Ontario Campus Food Systems Project (O-CFSP) focuses on applied student research, local food celebrations and student engagement. Starting in January, the O-CFSP will be convening a cross-sectoral advisory committee to connect student, administration, faculty, staff, food service providers and distributor leaders from across Ontario to put their heads together on challenges and opportunities for campus food systems.
- Policy Change: Students in the CFSP network have made significant impacts on policy including researching and writing aspects of the campuses Request for Proposal for food services, evaluating food service provision proposals, and are working on broader campus food strategies and visions.
- The National Student Food Charter is a way for students to work together to identify the food issues that are important to them as members of their communities. This fall, many of our campuses made the NSFC their own. From sharing the charter at festivals around Vancouver Island, to having the Charter integrated into their requests for proposals, to creating a campus-specific Charter, student values towards food are starting an inclusive and important conversation that is mobilizing the national student food movement.
- Applied Student Research: Over the course of the Fall 2013 semester, over 50 students participated in food systems research connected to the CFSP. Students at Capilano helped dream up, organize and execute campus-community events while students at Ryerson University worked hard to uncover and help tell the story of the shift, lessons learned, and implications in the campus' food services contract. To discover more of the research and projects unfolding at Universities nation-wide visit the Sustainable Campus Database.
- Celebration: This fall, students were able to celebrate the harvest and local food knowledge on campus and in the community. Events this fall included over 150 students celebrating local sustainable fish procurement at Memorial University, Campus Garden tour at VIU, Local Food Days at the University of Manitoba, and a Community Conversation at UNB-STU.
- Systems-Thinking: This fall, our CFSP coordinators and their supporters embarked on journeys to provide greater understanding about our food system. This included field trips to distribution hubs, farms and even tours of on campus cooking facilities. These experience bring the food system to life and empower students to realize how food systems can become more equitable, sustainable, connected and healthy.
- Leveraging funding: Campuses are recognizing the importance of student coordination for food on campus and the role of the national network. Administration, Student Unions and Sustainability Offices alike are helping to support the work of the CFSP and ensuring they stay leaders in food work on campus.