From April 7-9, we brought together 180 people from more than 60 of our partner Community Food Centres and Good Food Organizations to learn, share, engage, and connect at the third annual Food Summit in Toronto. We heard so many inspirational stories of change happening in communities from coast to coast, and we’ve been buzzing with energy and motivation ever since. Here are some of the most memorable moments from the weekend.
Our 2017 Food Summit brought together 60+ food security organizations and 180 people from across the country to learn, engage, and build a movement around good food. We were so lucky to have four of our donors join us at the Food Summit to speak on an engaging panel, Joining Forces for Food. Our panelists spoke on what influences their support, the makings of a great charitable partnership, and what inspires them about the work of the good food movement.
March 29, 2017 — What will it take to build a future where access to healthy food is a basic right for every Canadian?
Our quarterly Research Roundup features research in the realm of food, health, and community belonging, published within the past few months at home and abroad.
In CFCC’s new food bank manual, Beyond the Emergency: How to evolve your food bank into a force for change, we make the case that food banks can and are well-positioned to work toward a broader mandate that is focused on health, dignity, and empowerment. The comprehensive document provides practical tools and examples that food banks can use to imagine change, inspire staff and volunteers, and create sites for community development.
We’re getting ready to kick off our third annual Food Summit on April 7 with a public keynote event: Fair Food Nation: Envisioning a future where food is a basic right. It'll be a chance to hear from leading voices in the food justice and Indigenous communities as they talk about their vision for a Canada where everyone has a right to healthy food.
Come April, four new organizations will be helping people living on limited incomes moving more and eating better through FoodFit, a 12-week health and wellness program.
By Nick Saul
I’ve been working in the world of food for nearly 20 years but I still can’t tell a grain from a legume. This realization came home to me, quite literally, when my 12-year-old son was doing a Canada Food Guide project for school and asked me what category chickpeas fall into—grains, or meat and alternatives.