Disruptive innovation and operationalization in local and sustainable food systems: Examining the University of Toronto-Local Food Plus partnership

2025-03-19 22:03:34 | Report | Contributor(s): Lori Stahlbrand | https://doi.org/10.15353/cfs-rcea.v6i1.269

This paper traces the partnership between the University of Toronto and the non-profit Local Food Plus (LFP) to bring local sustainable food to its St. George campus. At its launch, the partnership represented the largest purchase of local sustainable food at a Canadian university, as well as...

Gleaning in the 21st Century: Urban food recovery and community food security in Ontario, Canada

2025-03-19 22:03:33 | Article | Contributor(s): Jennifer Marshman, Steffanie Scott | https://doi.org/10.15353/cfs-rcea.v6i1.264

Historic gleaning activities in Europe took place in farmers’ fields where gleaners could collect the leftovers of the harvest. One of the primary motivations for modern gleaning in Canadian cities is to donate fresh food to local organizations such as food banks. As there is currently little...

Food procurement in English-language Canadian public schools: Opportunities and challenges

2025-03-19 22:03:33 | Article | Contributor(s): Shawna Holmes | https://doi.org/10.15353/cfs-rcea.v6i1.265

This paper examines the changes to procurement for school food environments in Canada as a response to changes to nutrition regulations at the provincial level. Interviews with those working in school food environments across Canada revealed how changes to the nutrition requirements of foods...

Self-operated vs. corporate contract: A study of food procurement at two universities in Manitoba

2025-03-19 22:03:33 | Article | Contributor(s): Michaela Bohunicky, Annette Aurélie Desmarais, Meghan Entz | https://doi.org/10.15353/cfs-rcea.v6i1.280

Public institutions are increasingly being pressured to demonstrate how they are meeting their responsibilities and obligations to sustainability. Yet there is little academic research on food procurement at universities in Canada. This article examines issues related to procurement of local...

The public plate in the transnational city: Tensions among food procurement, global trade and local legislation

2025-03-19 22:03:33 | Article | Contributor(s): Jennifer Sumner, Hayley Lapalme | https://doi.org/10.15353/cfs-rcea.v6i1.268

Local food systems are crucial to sustainability, and one of the most effective ways to develop them is to harness the buying power of large public institutions, such as hospitals and universities.  Steering public funds toward local food systems, however, is not as easy as it might...

From contracts to culture: Exploring how to leverage local, sustainable food purchasing by institutions for food systems change

2025-03-19 22:03:33 | Review | Contributor(s): Jennifer Reynolds, Beth Hunter | https://doi.org/10.15353/cfs-rcea.v6i1.285

In recent years, certain hospitals, schools, and campuses across Canada have shown that they can transform their practices to serve more local and sustainable food. These changes have often been led by visionary champions, and in some cases aided by supportive public policies or programs. Yet...

Introduction to the special issue on food procurement

2025-03-19 22:03:32 | Essay | Contributor(s): Jennifer Sumner, Lori Stahlbrand | https://doi.org/10.15353/cfs-rcea.v6i1.350

A Foodie’s Guide to Capitalism: Understanding the Political Economy of What We Eat by Eric Holt-Giménez

2025-03-19 22:03:32 | Review | Contributor(s): Jennifer Sumner | https://doi.org/10.15353/cfs-rcea.v6i2.329

Book Review.

Concentration and Power in the Food System: Who Controls What We Eat? by Philip H. Howard

2025-03-19 22:03:32 | Review | Contributor(s): Chloé Poitevin-DesRivières | https://doi.org/10.15353/cfs-rcea.v6i2.209

book review

The Eating Instinct: Food Culture, Body Image, and Guilt in America by Virginia Sole-Smith

2025-03-19 22:03:32 | Review | Contributor(s): Meredith Bessey | https://doi.org/10.15353/cfs-rcea.v6i2.364

Book Review

The role of alcohol in Canadian family food practices: Commensality, identity, and everyday tastes

2025-03-19 22:03:32 | Article | Contributor(s): Brent Hammer, Helen Vallianatos | https://doi.org/10.15353/cfs-rcea.v6i2.334

The authors use an anthropological lens to examine the role of alcoholic beverages and their consumption within everyday food practices of contemporary Canadian families. Anthropology and anthropologists have a long history of interest and fascination in the ceremonial and ritual use of...

Farm safety: A prerequisite for sustainable food production in Newfoundland and Labrador

2025-03-19 22:03:31 | Article | Contributor(s): Lesley Butler, Ewa M. Dabrowska, Barbara Neis | https://doi.org/10.15353/cfs-rcea.v6i2.317

A sustainable approach to food production must address both environmental sustainability and the wellbeing of food producers. Farming is one of the most dangerous occupations globally with high rates of injury, fatality, and occupational disease. However, occupational hazards and the practices...

Food Network’s food-career frenzy? An examination of students’ motivations to attend culinary school

2025-03-19 22:03:31 | Article | Contributor(s): Ryan Whibbs, Mark Holmes | https://doi.org/10.15353/cfs-rcea.v6i2.255

This research presents the findings of a year long study, undertaken between 2016 and 2017, seeking to understand the degree to which students are influenced to attend culinary school by food medias, social media, and the Food Network. The notion that food medias draw the majority of new cooks...

Nimíciwinán, nipimátisiwinán – “Our food is our way of life”: On-Reserve First Nation perspectives on community food security and sovereignty through oral history in Fisher River Cree Nation, Manitoba

2025-03-19 22:03:31 | Article | Contributor(s): Shailesh Shukla, Jazmin Alfaro, Carol Cochrane, Cindy Garson, Gerald Mason, Jason Dyck, Brielle Beudin-Reimer, Janna Barkman | https://doi.org/10.15353/cfs-rcea.v6i2.218

Food insecurity in Indigenous communities in Canada continue to gain increasing attention among scholars, community practitioners, and policy makers. Meanwhile, the role and importance of Indigenous foods, associated knowledges, and perspectives of Indigenous peoples (Council of Canadian...

Honouring the grandmothers through (re)membering, (re)learning, and (re)vitalizing Métis traditional foods and protocols

2025-03-19 22:03:30 | Article | Contributor(s): Monica Cyr, Joyce Slater | https://doi.org/10.15353/cfs-rcea.v6i2.339

In Canada, Métis cultural restoration continues to advance. Food practices and protocols, from the vantage point of Métis women who were traditionally responsible for domestic work, qualify as important subjects worthy of study because food and food work are integral components of family...

Supply management and the business activities of Ontario meat processors

2025-03-19 22:03:30 | Article | Contributor(s): Rita Hansen Sterne, Erna van Duren | https://doi.org/10.15353/cfs-rcea.v6i2.290

Canadian supply management policies in dairy, poultry and eggs have been hotly debated for over 50 years. During the most recent renegotiation of the North American Free Trade Agreement (NAFTA) in 2017-2018, the U.S. threatened to cancel NAFTA if concessions were not made to Canada’s supply...

Culinary tourism on Cape Breton Island

2025-03-19 22:03:30 | Article | Contributor(s): Erna MacLeod | https://doi.org/10.15353/cfs-rcea.v6i2.333

Cape Breton Island is a well-known North American tourism destination with long-standing attractions such as the Cabot Trail and more recently developed world-class offerings such as the Cabot Links Golf Course. Tourism contributes significantly to Cape Breton’s economy, particularly since the...

Canadian Food Studies evolves

2025-03-19 22:03:30 | Essay | Contributor(s): Ellen Desjardins, Wesley Tourangeau | https://doi.org/10.15353/cfs-rcea.v6i2.369

no abstract

Social economy of food initiatives that are nourishing communities through “power-with” practices

2025-03-19 22:03:29 | Article | Contributor(s): Mary Anne Martin, Irena Knezevic, Patricia Ballamingie | https://doi.org/10.15353/cfs-rcea.v6i3.362

From 2014 to 2019, Nourishing Communities: Sustainable Local Food Systems Research Group explored food initiatives in the social economy, many of which use practices like bartering, gifting, and self-provisioning, that remain under-recognized for their economic value. Nourishing Communities...

Community orchards and Hyde’s theory of the gift

2025-03-19 22:03:29 | Article | Contributor(s): Jennie K Barron | https://doi.org/10.15353/cfs-rcea.v6i3.358

Food scholars and advocates just have long asserted that commodification is one of the fundamental injustices of our dominant, industrial food system, as it stands in direct opposition to the notion of food as a human right. The informal social economy, with its concerns for solidarity,...