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Webinar: A place for food in public spaces


One of the beliefs that underpins our work is that space matters. Through a diverse suite of food programs located in a multi-faceted hub, Community Food Centres work from a place-based approach and act as a much-needed free public place for low-income people to gather and connect. We believe that bridging diverse groups of people together in a shared, welcoming space leads to stronger and more resilient communities.

This video features three community placemaking leaders who are bringing their local parks to life through food: Jutta Mason has led the transformation of Toronto's Dufferin Grove Park to a vibrant, community-supported park; Sabina Ali co-founded a Women's Committee in her culturally diverse neighbourhood of Thorncliffe Park — a group that then went on to start a plein-air South Asian bazaar and community Tandoor oven; Liz Curran, former manager of the Regent Park Community Food Centre, which is developing a suite of food programs to animate the newly re-developed Regent Park neighbourhood, including gardens, a greenhouse, and bake ovens.

Together, the panelists explored how they are using food programs like edible gardens, markets, public suppers, and bake ovens to animate their local parks, while highlighting how the principles of placemaking can transform public spaces.


  1. Moments of inspiration and the role of markets in public parks

  2. Edible gardens in parks: different models and contexts

  3. Bake oven programs and Dufferin Grove's community suppers and snack bar

  4. Partnerships, the role of the city government in park programs and lessons learned

  5. Evaluating the impact of projects and programs

  6. Q&A Health regulations around serving food, bake ovens for commercial purposes, managing vandalism, and balancing diverging needs of park visitors

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