CFCC’s 1st annual FOOD SUMMIT growing a movement together

Presented by cfccanada.ca

2 01 5 PR O G R A M WELCOME SCHEDULE

We couldn’t be more thrilled to be welcoming you to Communiy Food Centres Canada’s first Food Summit — a gathering of Community Food Centres and Good Food Organizations representing seven provinces and thirty cities and towns across Canada! Thank you to everyone who has taken the time out of their busy schedules to join us! We have a packed weekend in store, with 15 exciting workshops, a thought-provoking panel, and lots of opportunities to get to SATURDAY FEBRUARY 28 know your fellow travellers in this movement. We also have some really fun social outings lined up — we hope you’ll join us on Saturday evening at Park to stretch your legs on the skating rink and huddle around a cozy campfire, followed by drinks and snacks at The Steady. 8:00-9:00 Registration, coffee & breakfast Ground floor

Thanks for joining us, and we hope you have an inspiring and productive weekend! 9:00-9:40 Welcome address Ground floor 9:45-11:00 Concurrent Session 1 CFC Managers’ meeting THE VENUE p. 5 p. 4 CFCC’s Food Summit is taking place at the Centre for Social Innovation’s 11:10-12:40 Concurrent Session 2 Annex location. p. 6

CSI is a social enterprise with a mission to catalyze social innovation in 12:40-1:40 Lunch Ground floor and around the world. It’s a co-working space, community, and launchpad for socially-minded businesses, non-profits, artists, and activists. Learn more at www.socialinnovation.ca/about 1:40-3:00 Concurrent Session 3 CFC CAP action planning p. 7 p. 4

Getting to CSI Annex: 3:20-5:00 [Panel] GROUNDSHIFT: How community food programs can CSI is centrally located, just a short walk from the Bathurst subway station on the Bloor line. It is also accessible via the create change on a personal, community, and political level 511 streetcar, and is about a 15-minute walk from the Holiday Inn Bloor-Yorkville. p. 8

CSI Annex does not have its own parking facilities. However, metered on-street parking and residential street parking 7:00 onwards Saturday night social exist nearby. If you are driving to the venue, your best bet is to park at a municipal Green P lot. p. 4

See page 13 for a map of the vicinity which includes information on parking. SUNDAY MARCH 1

Meeting Telus CSI Coffee Pub room 5 room & kitchen 8:30-9:30 Coffee & breakfast Ground floor Bathurst St. The garage To 2 nd-floor 9:30-10:30 Concurrent Session 1 Windows CFC Manager & Fundraiser meeting room (Group meetings) meeting GFO & CFC programs p. 9 p. 4 Ground floor 10:45-12:00 Concurrent Session 2 p. 5

desk Welcome Photo booth Ground floor Meeting 12:00-1:00 Lunch room 6 Chalkboard 1:00-2:15 Concurrent Session 3 p. 6

Breakout sessions are being held 2:30-3:00 Closing Ground floor in the purple spaces

1 2 WORKING MEETINGS

TOUR OF THE STOP There are several working meetings for Community Food Centre staff taking place over the course of the weekend. Attendees of these meetings will have received an email invitation in advance. Friday, February 27 3:30-4:30

At its two locations in Toronto’s west end, The Stop Community Food Centre CFC MANAGERS’ MEETING SATURDAY strives to increase access to healthy food in a manner that maintains dignity, nd 9:45-11:00 builds health and community, and challenges inequality. Their dynamic team 2 -floor meeting room provides an array of programs including community drop-in meals, a healthy This session will be an opportunity for Managers and Executive Directors from all Community Food Centres to food bank, a Good Food Market, community kitchens, peri-natal support, meet one another, share lessons learned, and discuss some collective challenges. food systems education, peer advocacy, Community Action, community gardens, and urban agriculture. The Stop is CFCC’s founding partner.

For more about The Stop go to www.thestop.org. COMMUNITY ACTION: Note that participation on the tour is limited to those who have already registered. SATURDAY Community Food Centre planning meeting 1:40-3:00 2nd-floor meeting room

An opportunity for Community Action Coordinators at CFCs to brainstorm and strategize around a joint action across Community Food Centres. SATURDAY NIGHT SOCIAL

SKATING, CAMPFIRE & BAKE OVEN DRINKS AT THE STEADY SUSTAINABLE COLLABORATIVE FUNDRAISING: SUNDAY DEMO AT DUFFERIN GROVE PARK A working meeting for CFC managers and fundraisers 9:30-12:00 2nd-floor meeting room After dinner, meet up with us at Dufferin Grove After our park visit, we’ll travel up the street to — a gem of a public park — for a campfire, a free The Steady for snacks and drinks (cash bar). Find us in This session will provide an opportunity for CFC managers and fundraising staff to work with CFCC staff to explore skate (skate rentals available for $2), and a tasty the back room from 8:30 until around 10, when a dance ways of maximizing fundraising resources to ensure we’re successfully raising funds to fulfill our annual program demonstration of their community bake oven! party is set to roll in! Feel free to stay late and boogie. requirements and longer-term ambitions. We’ll be taking a look at what’s working, what’s not, and how we can best meet our local and national fundraising goals. A document will be circulated in advance of the session to 8:30-10:00 p.m. highlight key challenges and opportunities for discussion. 7:00-9:00 p.m. 1051 Bloor St. W. (Dufferin subway) 875 Dufferin St. (Dufferin subway)

MAKE HEADLINES IN OUR PHOTO BOOTH !

It’s a “choose-your-own-headline” adventure! Grab some friends, strike a pose, and snap a photo that’ll go down in history.

Find your photo fame by the front entrance.

+ Share your picture on social media using the hashtag #CFCCfoodsummit or email it to us at [email protected]!

Both events are FREE to attend!

3 4 KICK OFF: 9:00-9:40 a.m. SATURDAY SESSION 2: 11:10 a.m.-12:40 p.m. SATURDAY

WELCOME ADDRESS TRANSFORMING FOOD BANKS: Challenging the traditional charity model FOOD ACCESS Nick Saul, Community Food Centres Canada Rekha Cherian, The Stop Community Food Centre Join us as we kick off the Food Summit! CFCC’s President and CEO, Nick Saul, will provide a Wendy Quarrington, The Table Community Food Centre hearty welcome and set the tone for an amazing weekend! Karen Secord, Parkdale Food Centre Moderator: Kathryn Scharf, Community Food Centres Canada

How do you take the traditional food bank model and transform it into something that is grounded in progressive policies and practices that promote healthy food choices, dignified service, and multiple food programs that go beyond emergency food provisioning? This session will feature the work of three organizations who have tackled SESSION 1: 9:45-11:00 a.m. this issue from different angles. We’ll cover creating (and transitioning to) a healthy food policy in your food bank, the policies and procedures that have been implemented to support respect for food bank users; and the complementary programs that have been developed to augment the food bank’s impact. COMMUNITY KITCHENS: Improving cooking skills, enriching lives FOOD SKILLS Hussein Bernardo SIlva, The Stop Community Food Centre Sarah Keyes, Loving Spoonful FROM GOOD TO GREAT: Liz Mountain, The Local Community Food Centre How to improve your grants strategy ORG SKILLS Moderator: Sasha McNicoll, Community Food Centres Canada Danielle Goldfinger, Community Food Centres Canada Find out what’s cooking in the kitchens of Community Food Centres and Good Food Organizations as we explore Kristina McMillan, Norwest Co-op Community Food Centre successes and challenges, tips on program development, favourite recipes and stories, and more. This session is Steve Stacey, The Local Community Food Centre geared toward food skills coordinators and anyone with an interest in transformative food programming. Geared towards anyone who writes (or helps write) funding proposals, including managers, fundraisers, and program staff, this presentation will cover best practices for getting small and large grants from institutions like foundations, government, and businesses. We’ll discuss how to build relationships with funders, how and when to involve multiple staff members in the writing process, how to identify prospective funders, and how to research VOLUNTEERS IN COMMUNITY FOOD ORGANIZATIONS: and write compelling proposals. Join this session to hear from experienced proposal writers, ask questions, and share stories. A two-way street ORG SKILLS Jennifer Woodill, Centennial College

Volunteers have an unquestionably important role throughout our sector, but progressive community food organizations face several unique opportunities and challenges when it comes to working with volunteers. In WHAT’S ART GOT TO DO WITH IT? COMMUNITY addition to providing a brief overview of the fundamentals of effective volunteer management, this session will Sparking community conversations on food security through art ACTION offer an opportunity to discuss how to best support low-income volunteers and their goals/objectives; how to provide opportunities for leadership; how to build authentic staff-volunteer relationships; and how to bring Malikah Awe:ri, Community educator, artist, and activist volunteers along in your organization’s journey. Linor David, Community Food Centres Canada Sarah Switzer, Community educator, artist, and activist

Using creative and artistic tools to talk about challenging topics like food insecurity can help people open up and express themselves in ways that may not be easy using traditional communication. This session is geared LEAVING A MESSAGE: to organizations with social justice clubs or who work closely and consistently with a small group of community ORG SKILLS members. Participants will come away with their tool kits stocked with three fun and thought-provoking activities Answering tough questions, tackling issues head on, and they can easily implement in community programs — photo-voice, muraling, and creative collaborative storytelling. gaining new supporters while you’re at it Come prepared to participate! Christina Palassio, Community Food Centres Canada

This interactive, tongue-loosening session will get you talking about what you do, why you do it, and why other people should care. We’ll work on how to answer tough questions from everyone from volunteers to the media; how to communicate how your organization is different, and the difference it makes; and how to give people the tools and language they need to communicate on your behalf. Recommended for fundraisers and anyone who wants to practice talking about what they do.

5 6 SESSION 3: 1:40-3:00 p.m. SATURDAY PANEL: 3:20-5:00 p.m. SATURDAY

MEALS & MARKETS: GROUNDSHIFT: Two routes to building healthy communities FOOD ACCESS How community food programs can create change on a PANEL personal, community, and political level Scott MacNeil and Amanda Montgomery, The Stop Community Food Centre Judy Dempsey, The Table Community Food Centre Dr. Mike Evans, physician at St. Michael’s Hospital and multi-media healthcare educator Stefanie Fulford, Norwest Co-op Community Food Centre Damian Adjodha, farmer and community organizer Moderator: Rekha Cherian, Community Food Centres Canada Valerie Tarasuk, professor at the University of Toronto, principal investigator on the PROOF research program

One of the three program pillars at every Community Food Centre is access to healthy food at low or no cost. As staff at Community Food Centres and Good Food Organizations, we all share a mandate to create changes Affordable produce markets, where community members can come out and purchase fresh fruits and vegetables at multiple levels. In this session, panellists will share their ideas on how community food organizations can be at below-market rate, can help improve access to healthy foods where incomes are low or where other viable the site of transformational change across the spectrum, from the individual to societal levels. Dr. Mike Evans purchasing opportunities are scarce. Another model is the drop-in meal program, where community members will unpack what makes people change their attitudes and behaviours around healthy food and exercise and the are welcomed for a free healthy meal in a warm and welcoming setting. Through mini-presentations and ample science behind it; Damian Adjodha will draw on his experience as a farmer and grassroots organizer to share discussion, this session will explore the two program models and how they can each be adapted to various his stories and best practices on how urban agriculture can support community development in low-income contexts on the ground. neighbourhoods; and Valerie Tarasuk will look at what works and what doesn’t work at a policy level to reduce food insecurity, and how community groups can help make positive policy change.

MOBILIZING PEOPLE THROUGH STORIES Dr. Mike Evans is a physician at St. Michael’s Hospital, an Associate Professor of ORG SKILLS Family Medicine and Public Health, and a Scientist at the Li Ka Shing Knowledge Christina Palassio, Community Food Centres Canada Institute. He has built a media lab that brings together filmmakers, designers, patients, and social media mavens to communicate innovative health messaging to Stories show us how we live, and what other worlds are possible. They’re also one of the the public. More than 10 million people have seen his famous whiteboard lectures most effective ways of translating knowledge and values into action and change. In this session, we’ll talk about on YouTube. You can learn more about Mike’s work at evanshealthlab.com or you how people connect to stories, and how to build a story to maximize that connection and attract more supporters can follow him on Twitter @docmikeevans. for your organization. We’ll look at the anatomy of a successful story, how to build a story for different audiences and platforms, and how to foster a culture of storytelling in your organization. And we’ll find a bit of time to tell each other stories, too. Great for managers and program staff of all stripes. Damian Adjodha is an Agroecologist and community grower in North Toronto. He instructs a course at York University called ‘Growing Good: Community engaged action learning in Agroecology’ where he grows culturally appropriate food with, and for, the community. He also supports the Youth Empowerment Program for GROWING YOUNG CHEFS, GARDENERS, AND ADVOCATES: community food justice and the Toronto Black Farmers Collective. Damian uses A discussion on child and youth programming FOOD SKILLS agroecological approaches and indigenous land management from around the globe to engage marginalized communities in their environment in the hopes they Ayal Dinner, Greenest City connect to something, and share their stories. Deborah Dickey, Dartmouth North Community Food Centre Kanaka Kulendran, The Stop Community Food Centre Moderator: Bronwyn Whyte, Community Food Centres Canada Valerie Tarasuk is a Professor in the Department of Nutritional Sciences With a high demand for child and youth programs and innumerable ways to run them, this session will delve into at the University of Toronto. She is also the Principal Investigator of several models and frameworks that have won young hearts while making a real difference in kids’ lives. By hearing PROOF, a collaborative research project identifying policy options to case studies from The Stop CFC, Dartmouth North CFC, and Greenest City, we’ll explore programming lenses such reduce food insecurity in Canada. Learn more about the PROOF project at as anti-oppression and early childhood development, and get into some of the nitty gritty of how to best structure nutritionalsciences.lamp.utoronto.ca. programs and keep the day to day running smoothly. Through a panel discussion, show & tell, and group activity, participants will come away with ideas they can employ in their current programs or use in developing new ones.

7 8 SESSION 1: 9:30-10:30 a.m. SUNDAY SESSION 3: 1:00-2:15 p.m. SUNDAY

A series of concurrent meetings for CFC staff by program area, and a gathering of all delegates from the Good Food Organizations program. It’s a chance to share stories and find support among peers. GARDENS PECHA KUCHA FOOD SKILLS Mandy Ridley, The Stop Community Food Centre Community Action Kitchens Gardens April Mallett, The Table Community Food Centre Clare Wagner, Neighbour to Neighbour Centre Space: Meeting room 5 Space: by the windows Space: by the chalkboard Wendy Trylinski, Nishnawbe Aski Nation Moderator: Emily Van Halem, Community Food Centres Canada

Food Banks Chefs Good Food Orgs Pecha kucha is a fun, fast-paced presentation style in which 20 photo-based slides are shown for 20 seconds each. Here we’ll apply the presentation style to gardens where you’ll get the quick and dirty on five exciting community Space: Meeting room 6 Space: Telus room Space: the Garage garden / urban agriculture initiatives across Canada — their model, their approach, their successes, and their challenges. Then, in true pecha kucha form, we’ll have time for audience questions. SESSION 2: 10:45 a.m.-noon

EVALUATION: USING AN EQUITY & EMPOWERMENT APPROACH Collecting great program-level data & putting the data to work ORG SKILLS to break down barriers and cultivate leadership ORG SKILLS Meredith Davis, Community Food Centres Canada Linor David, Community Food Centres Canada Once you’ve got your theory of change, key indicators, and desired outcomes in place, how do you go about Who feels comfortable accessing your programs? Who doesn’t? What would meaningful participation look like collecting valuable data? In this participatory workshop, we’ll focus on developing and administering strong surveys; in your organization? Drawing on tools such as the Good Food Principles and Ontario’s Health Equity Impact gathering meaningful participant feedback; analyzing data; setting targets; and measuring their achievement. Plus Assessment, this workshop will use an equity and empowerment lens to look at barriers to participation and ways we’ll look at how to use data to improve programs and, of course, communicate your results to stakeholders. programs can cultivate leadership among participants. We’ll also examine common challenges such as how to best foreground community members’ voices, and balancing cross-class participation. This will be an interactive and practical session geared towards those creating new programs or making changes to current ones.

COMMUNITY ACTION PROGRAMS: COMMUNITY What are they and how you can start one? ACTION EVALUATION: ORG SKILLS Mark Woodnutt, The Stop Community Food Centre Developing programs with outcomes in mind Samantha Davidson, The Table Community Food Centre Meredith Davis, Community Food Centres Canada Moderator: Kathryn Scharf, Community Food Centres Canada

How do we design programs to achieve the greatest impact in communities? How do we measure success? What The Community Action Program is a core part of Community Food Centres, embodying the “engagement” pillar of is the role of existing research in informing the outcomes we are trying to achieve? Come to this participatory the model. The program is a way to empower community members to get involved in the issues that affect them workshop to delve into the often intimidating realm of evaluation. We’ll cover how to identify desired outcomes, and to take action both in practical local ways and with the larger systems that create poverty and food insecurity. how to attach good indicators to these outcomes, and why and how to develop program logic models and clear There are three parts to the program: Community Action training, a series of ~12 workshops on locally determined theories of change. Plus participants will be able to ask plenty of questions and share their knowledge. topics to build skills and grow political and economic literacy; Community Action offices, where peer advocates are hired to support fellow community members; and social justice clubs/campaigns, wherein those with lived experience with poverty take action on relevant issues. Come learn about the Community Action Program at CFCs and find out how your Good Food Organization could start one, or grow what has already been started. PUTTING KNOWLEDGE INTO ACTION: Supporting program participants to make healthier choices FOOD SKILLS Kate Van, The Local Community Food Centre ground floor Trace MacKay, Community Food Centres Canada CLOSING: 2:30-3:00 p.m.

We all know we should eat better and move more, but what motivates us to make change? Come for an interactive session to learn about behaviour change theory and how to inspire program participants to make lasting positive Join us for a final hurrah as we wrap up a whirlwind two days together! We’ll recap highlights from the Food Summit changes towards a healthier lifestyle. You’ll come away with helpful programming tools and facilitation techniques, and share final thoughts as we return to our work on the ground. and discover what we’ve learned from CFCC’s 2014 FoodFit pilot program. (Hint: some amazing results!) This session is geared towards directors, managers, or anyone who develops or implements hands-on food programs.

9 10 PRESENTER BIOS PRESENTER BIOS

Amanda Montgomery is the Community Programs Manager at The Stop Community Food Centre where she oversees Linor David is the Program Manager at Community Food Centres Canada where she supports the development of partner emergency, food skills, and advocacy and engagement programs. Over her nine years at The Stop, she has developed Community Food Centres. She brings over seven years experience working in the areas of community food programming, and delivered a range of food programs, including community gardens, community kitchens, and good food markets. health, and early years. Most recently she has worked at The Stop and Central Toronto Community Health Centres.

April Mallett has been the Garden Coordinator for The Table Community Food Centre since March 2013, where she Liz Mountain is the Food Skills Coordinator at The Local Community Food Centre in Stratford, ON where she has has enjoyed working with a committed team of volunteers and garden members. Over the past two seasons they have worked since it opened in 2012. She enjoys motivating others to empower themselves in the area of cooking, hence doubled their garden space, added a greenhouse, and planted a food forest. She is also an instructor of Social Service promoting self-reliance and creativity. Sharing good food with friends and community inspires much of Liz’s work. Work and Child and Youth Work at Algonquin College. At home April loves all things fibre art. Mahlikah Awe:ri is a drum talk poetic rapologist, arts educator, and activist. While her spoken word poetry and activism Ayal Dinner is the Executive Director of Greenest City — an organization based in Toronto’s Parkdale neighbourhood. brings her across the country, here in Toronto she is the Artistic Director for indigenous centered arts initiatives at Ayal helped found the West End Food Co-op which, in addition to being a co-op grocery store, launched a farmers’ Daniels Centre for Learning Regent Park, and producer/host for RadioRegent’s monthly broadcast OneVoice. market and a Community Cannery project. He has also worked as a community food animator with FoodShare where he supported community projects in marginalized communities. Mandy Ridley has a background in social work and a passion for food, from garden to table. She was the Community Gardens Coordinator at The Stop Community Food Centre for five years and is here today to share her knowledge and Christina Palassio is the Director of Communications at Community Food Centres Canada. She has a graduate degree in experience about gardens and why she believes community gardens are a place for everyone. journalism from Concordia University and more than ten years of communications experience. She was the co-editor of several books, including The Edible City: Toronto’s Food from Farm to Fork and Local Motion: The Art of Civic Engagement. Mark Woodnutt is the Community Advocacy Coordinator at The Stop Community Food Centre. With over a decade of anti-poverty activism experience, Mark has worked in dynamic international and local spaces, from Guatemalan Clare Wagner is the Manager of Community Food at Hamilton’s Neighbour to Neighbour Centre. After graduating ex-Guerrilla communities, to Vancouver’s Downtown Eastside, and currently, Ontario’s Put Food In The Budget. Mark from Penn State with a B. Sc. in Agroecology and doing internships at botanical gardens, Clare spent three years as the holds a Masters of Social Work with a specialization in Diversity & Social Justice from the University of Toronto. Garden Program Coordinator at Green Venture where she also coordinated the Hamilton Community Garden Network. She is excited to be currently shifting her focus to social services and community development through food. Meredith Davis is the Research and Evaluation Manager at Community Food Centres Canada. Meredith did a Masters of Rural Planning & Development at the University of Guelph and has worked in the non-profit sector for ten years on Danielle Goldfinger is the Partner Fundraising Manager at Community Food Centres Canada. In her eight years of various local food and anti-poverty initiatives. She loves gathering stories, making sense of data, and then making it fundraising experience, she has worked as Executive Director at Not Far From the Tree, a fruit tree gleaning project in interesting for different audiences. Toronto, and at The Stop where she ran fundraising events such as their popular Night Market and What’s On the Table. Rekha Cherian is the Food Bank Coordinator at The Stop Community Food Centre. She has worked in the social Deborah Dickey is the Community Food Project Developer at Dartmouth North Community Food Centre. She joined services for 15 years with a range of vulnerable populations. Over her five years at The Stop, she has evolved the food Dartmouth Family Centre in 2001 as an Early Childhood Educator and has since worked extensively with parents through bank and the Good Food Market into more accessible, less stigmatizing, and healthier food programs. Currently, she is groups and one-on-one. With a strong passion for food and food justice, she is excited to be part of the new CFC. also working with CFCC to develop resources for food banks wanting to offer healthier, more dignified programs.

Hussein Bernard Silva is the Food & Community Development Worker at The Stop Community Food Centre where he Samantha Davidson is the Volunteer/Advocacy Coordinator at The Table Community Food Centre in Perth, ON where has worked since 2010. In his native Colombia, Hussein owned a restaurant and catering company where he developed a she coordinates the Community Action Training and oversees their Advocacy Office. She is passionate about engaging particular culinary style — a fusion of all Latin-American cuisine. He has a post-graduate degree in Human Rights and a participants in taking an interest in social justice. Outside of work, Samatha raises chickens and keeps bees. passion for working with vulnerable communities. Sarah Keyes is the Community Kitchen Coordinator at Loving Spoonful in Kingston, ON. Her background includes Jennifer Woodill is a Program Manager and Faculty at Centennial College, for the Social Service Worker and Community coordinating a youth food camp in Revelstoke B.C., working on organic farms, and volunteering in various food Development Work Programs. For ten years, Jennifer has championed the importance of volunteer engagement through programs. Drawing on these experiences, as well as her Master’s of Environmental Studies, she strives to inspire positive volunteer coordination roles at community-based non-profits and, most recently, at the Heart & Stroke Foundation of relationships with food among community members in her kitchen programs. Ontario. Her 2007 paper, “Questioning Volunteer Management,” proposes a model that is rooted in community engagement. Sarah Switzer is a local community educator, artist, and activist living in Toronto. Her work straddles the fields of Judy Dempsey is the Community Chef at The Table Community Food Centre. Ten years catering in Toronto and twelve community arts, curriculum design, HIV, and community-based research. She is a newly-appointed University Without years as chef/owner of The Hungry Planet in Perth prepared her for the happy rigours of The Table’s community kitchen. Walls fellow and is pursuing doctoral work at York University where she uses the arts to critically explore processes of As a supporter of Slow Food and a delegate in 2006, her world has always been about food that is “good, clean and fair.” engagement and participation in the context of HIV, sexual health, and harm reduction work.

Kanaka Kulendran is an Education Coordinator at The Stop Community Food Centre. She has been working in child and Steve Stacey is the Director of The Local Community Food Centre in Stratford, ON — one of CFCC’s two pilot youth education for over ten years, including as a classroom teacher and in non-profits in priority neighbourhoods. At Community Food Centres. For many years, Steve has been active in Slow Food Perth County, and in 2014, he published a The Stop, Kanaka develops and delivers innovative food education programs for children and youth from low income, book, Stratford Food: An Edible History, which recounts a growing town deeply rooted in food and farming. racialized communities with her dynamic work partner, Xuan-Yen Cao. Trace MacKay is the Program Development and Evaluation Consultant at Community Food Centres Canada. She holds Katrina Van facilitates the Food Fit program at The Local Community Food Centre in Stratford, ON. She is a Registered a Masters of Public Health from the University of Guelph and works as a veterinarian in the GTA. On the side, Trace plays Holistic Nutritionist with 20 years of experience in Canada’s health and wellness industry. Her passion is helping others fiddle and sings in her band Ingersoul and is on the management board for a Guinea Fowl food security project in Ghana. realize their forgotten potential! Wendy Trylinski is the Director of Public Health Education at Nishnawbe Aski Nation in northern Ontario. She has been Kristina McMillan is the Director of the Norwest Co-op Community Food Centre in Winnipeg, the newest CFC to open at NAN for almost ten years, and in the past five she has worked with community members and leaders to develop a its doors in Canada. Prior to leading the development of the CFC, she worked at Norwest Co-op Community Health comprehensive food strategy. There is a growing desire and vision for taking back and owning food sovereignty at the Centre as an immigrant settlement worker and at Food Matters Manitoba. community level, and she is honored to be a part of this exciting time.

11 12 GETTING AROUND RESTAURANTS WE RECOMMEND PUBLIC TRANSIT PARKING BLOORCOURT VILLAGE & KOREATOWN between Lansdowne and Ossington Bloor St. between Ossington and Spadina CSI Annex is located just south of Bathurst subway station Metered parking is available on most main streets, and (on the Bloor line). It is also accessible by the 511 streetcar free (although often time-limtied) parking is available on 1 Karelia Kitchen 5 Lim Ga Ne which runs between downtown and Bathurst station. most side streets. Be sure to check posted signs to avoid a 1194 Bloor St. W. (Dufferin subway) 692 Bloor St. W. (Christie subway) ticket! 647-748-1194 416-535-0345 Fares: Bright European-style smokehouse serving open-faced Traditional Korean food. Staff are happy to substitute Municipal Green P parking lots are easily found along sandwiches and twists on Nordic entrées. meat and/or eggs for tofu. Imonay, at 665 Bloor, is also - $3.00 cash fare, one ride Bloor Street and are your best bet for a day rate (~$7). delightful. - $8.10 for three tokens ($2.70 ea) Those closest to the Food Summit venue are shown on the 2 Hogtown Vegan - $11.00 day pass map. Visit www.parking.greenp.com to locate more. 1056 Bloor St. W. (Dufferin subway) 6 Kinton Ramen 416-901-9779 668 Bloor St. W. (Christie subway) Subway hours: Vegan Southern-style comfort food, with local beers on 416-551-8177 On weekdays and Saturdays, subways run from about tap, plus weekend brunch. One of TO’s best ramen joints. Can be busy. Open until 6:00 a.m. until 1:30 a.m. On Sundays they run from about 2 a.m. on weekends for late night noodle fixes. 9:00 a.m. to 1:30 a.m. 3 Mazz Sushi Frequent buses service subway routes overnight. 993 Bloor St. W. (Ossington subway, Delaware exit) 7 Victory Café 416-536-7631 581 Markham St. (Bathurst subway) Transit schedules are available at www.ttc.ca. Traditional space where a large sushi selection is offered 416-516-5787 alongside other Japanese and Korean dishes. Laid-back spot known for comfort fare and craft beers. Vegetarian food available. WALKING 4 Nazareth 969 Bloor St. W. (Ossington subway, Delaware exit) 8 Harvest Kitchen The area covered in the below map is very walkable. It will 416-535-0797 124 Harbord St. (Spadina subway) take about 15 minutes to walk between the Holiday Inn and Vibrant eatery offers generous, affordable platters of 416-901-5901 CSI Annex, and about 25 minutes between CSI Annex and Ethiopian fare in a cozy space. Vegetarian and meat dishes Diverse menu of tasty comfort food with a strong selection Dufferin Grove. available. If it’s full, check out another Ethiopian restaurant, of farm-sourced fare. Plenty of vegetarian options. African Palace, at 977 Bloor. 9 Fresh 326 Bloor St. W. (Spadina subway) 416-599-4442 NEIGHBOURHOOD MAP

1 2 5 6 9 3 4 7 Holiday Inn The Steady 280 Bloor St. W. 1051 Bloor St. W.

CSI Annex 720 Bathurst St. 8 Dufferin Grove

13 14 JOIN THE CONVERSATION @aplaceforfood #CFCCfoodsummit

CFCC’s 1st annual FOOD SUMMIT growing a movement together

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