COMMUNITY FOOD SECURITYAND

FOOD EDUCATION PROGRAM Application Guidelines, 2017

Submit application to: agr-feedback@gov.pe.ca

File No. 2603

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PROGRAM NAMECommunity Food Security and Food Education Program

INTRODUCTIONThe PEI Department of Agriculture and Fisheries has been mandated to work towards building a prosperous society for the people of Prince Edward Island, enhancing the quality of life, and building strong communities across the province (PEI, Agriculture & Fisheries Mandate Letter, 2015; Speech from the Throne, 2016).

In the 2017 Budget Address, Government committed $100,000 to establishing a community food security and food education program (PEI, 2017). The DAF supports the agri-food system primarily through projects which contribute to its long-term resiliency. The DAF also recognizes that the food system impacts residents of PEI through an agricultural and agri-food value chain that stretches from the farm to the consumer.

BACKGROUNDThere are already several existing community-based food education and food security initiatives on PEI. The program adopts a broad position on Community Food Security as an outcome and process for achieving food security for residents of PEI. Issues such as household food security are embedded within the context of community food security (Dietitians of Canada, 2017). The Dietitians of Canada (2007, p.6) recognizes that strategies and activities such as: healthy food education; multi-sector partnerships; community kitchens; community gardens; school gardens; and local food campaigns play a role in fostering community food security.

The Community Food Security concept suggests that food security includes all the steps in the food production cycle, and the ability of communities to control and influence those steps to ensure their long-term health and wellbeing with respect to healthy, safe and nutritious foods. It is a concept that raises questions about how to support local farmers and how to support the local food industries in one’s community (Ontario Public Health Association, 2011, p. 21).

PROGRAM OBJECTIVESThe primary objective of the program is to increase the amount of fresh local food on menus in schools and/or licensed early childhood centres. Other objectives are to:

Promote good nutrition and healthy food choices;

Build community self-reliance and collaboration;

Link farmers to consumers;

Enhance the pride and joy of growing, preparing, and eating food;

Build the capacity for people to create change through education and empowerment;

Create multi-sector partnerships and networks that work toward community food security

Targeted ParticipantsProjects should aim to be explicitly inclusive of one or more of the following groups of people:

Aboriginal people

Newcomers to Canada

Refugees

Children (pre-school)

Students (K-12)

University/College students

Urban residents

Rural residents

Senior citizens (55+)

Individuals with a disability

Individuals with a low income

Activities and ProjectsApplicants are encouraged to suggest projects and activities which work towards the program objectives. Example activities include, but are not limited to:

Implement local food literacy training for foodservices and/or procurement staff;

Develop a sustainable seasonal lunch menu for schools or early childhood centres that uses primarily local ingredients;

Host a vendor fair to facilitate connections between food services operators and local food suppliers/producers;

Identify and implement changes to current menu portals that support local food procurement;

Develop and trial a local food literacy workshop or course module that is tailored for one or more of the targeted participant groups.

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ELIGIBILITYEligible Applicants

Non-profit organizations, community-based coalitions, networks, municipal governments, schools, early

childhood centres, band/tribal councils and other Aboriginal organizations, in PEI, are eligible for funding.

Organizations must have capacity to enter into a legal agreement to receive funding (i.e. a charitable organization number or a provincial incorporation number).

Projects brought forward by individuals not affiliated with an organization are not eligible.

Eligible ExpensesMaterials, supplies and small equipment

Training delivery costs (e.g., room rental, training supplies, printing and photocopying)

Professional fees (related to the project only)

Product Development

Promotion and Marketing initiatives

Travel (in province only)

Facility rental (excludes space already owned by organizations involved in the project)

Other reasonable project-related expenses as identified in the project application and approved by the program

committee and/or the DAF.

Non-Eligible ExpensesResearch activities (excludes community needs assessments)

Costs of ongoing activities for an organization (i.e., core operations)

Individual conference attendance costs including registration, out-of-province travel, accommodations, etc.

Capital and infrastructure costs

Prizes or contest money

Scholarships or bursaries

FUNDING AMOUNTProjects are eligible to receive up to $10,000. As these are one-time only grants, projects that require multi-year funding will not be considered.

The number of projects that can be supported and the degree of support a project receives will be determined by the program budget. As determined by the Chairperson of the review committee, approved funding amounts may be different from proposal amounts.

Organizations with approved projects will be required to sign a project contract. Successful applications will receive 80% of the total grant at the beginning of their project. The final 20% will be released when the final report and final expenditure report (with receipts) has been received by the Department of Agriculture and Fisheries.

Financial claims, supporting documentation and final report must be submitted no later than March 15, 2018.

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ASSESSMENT CRITERIAGrant applications will be assessed and graded by a committee of government and community representatives based on the applicant’s ability to communicate how the project meets the objectives of the funding program as expressed by the following criteria:

Does the project intend to increase fresh local food on school and/or licensed early childhood centres?Does the project strongly align with the program objectives?

Is the educational objective clear and apparent?

Are the objectives and benefits specifically stated and measurable?

Are the goals well articulated, attainable, and measurable?

Is the budget complete, realistic and appropriate?

Is the evaluation plan complete, realistic, and does it include measurable indicators of success?

The Committee will recommend projects to the Chairperson of the Committee for final approval. The Chairperson is the Deputy Minister of Agriculture and Fisheries who maintains the authority to review and approve projects for funding.

APPLICATION PROCESS

Deadline for submissionApplications must be received by the committee by October 16, 2017 and must meet the eligibility requirements (see PROGRAM OBJECTIVES and ELIGIBILITY above). All applications must be received, in full, by this date/time to be considered in the first intake process. Applications may be accepted after this deadline, however, those received by October 16, 2017 will be assessed first. Applications received after October 16, 2017 will be held for consideration and assessment at a later date; pending funds remaining.

All applications will be acknowledged by email. Applicants will be notified of project funding status in November, 2017. Please ensure your email address is included in your application so we may contact you.

Any proposals that do not meet the eligibility requirements (including the scope of the program) will be immediately disqualified. Proposals will be assessed and graded on a point system based on the applicant’s ability to communicate how their project meets the objectives of the funding program as expressed by the assessment criteria. A review committee with government and non-government representatives will assess all eligible proposals (please note that all committee members will be required to declare any real or perceived conflict of interests and to abstain from reviewing applications where a conflict of interest exists).

A final public communication of successful funding decisions will be made by the PEI Department of Agriculture and Fisheries.

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Submitting your application

The application must include:Fully completed application form

Once you have completed this application please e-mail a signed copy in PDF to: agr-feedback@gov.pe.ca Subject line: CFSFE Program Application

Submitting a proposal does not guarantee funding. Not all qualified applications are guaranteed to receive funding. The number of projects that can be supported and the degree of support a project receives will be determined by the program budget. These are one-time only grants. Projects that require multi-year funding will not be considered. As determined by the committee and upon final decision of the PEI Department of Agriculture and Fisheries, approved funding amounts may be different from proposal amounts. Organizations with approved projects will be required to sign a project contract with the PEI Department of Agriculture and Fisheries. Financial claims, supporting documentation and final report must be submitted no later than March 15, 2018.

Applicants are encouraged to contact the PEI Department of Agriculture and Fisheries with any questions regarding the application process:agr-feedback@gov.pe.ca

(902) 368-4880

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AppendicesAPPENDIX A: Key TermsAPPENDIX B: Program Logic Model

APPENDIX A: Key Terms

Community Capacity Building - Community capacity building initiatives typically focus on engaging a wide range of stakeholders in developing program goals, improving resource utilization, strengthening linkages between organizations, and building on a community history of collective action. Collaboration is widely recognized as a key factor in community capacity building initiatives (Langille et al, 2008 p. 30).

Community Food Security (CFS) - Despite many of the benefits of the dominant food production system, there are unintended negative consequences; these can be addressed by focusing on food system components in which ecological, health, and economic considerations share equal importance. CFS involves a consideration of the underlying community social, economic and institutional factors that affect these components, and emphasizes sustainability in community food systems through a variety of elements (Dietitians of Canada, 2007, p. 03).

Food Education - Food education involves understanding the “story” of food: where it comes from, how it was produced, and what it means for personal and public health (Center for Science in the Public Interest, 2017).

Food Insecurity - At an individual and household level, Food Insecurity is understood to be a dynamic process, which can range in severity from anxiety and uncertainty regarding food supplies, to compromises in the quantity and quality of food intakes and damaging self-worth when there is a need to acquire foods in socially unacceptable ways. Food Insecurity is directly related to income, and with household expenses such as rent and utilities often taking priority over food, this can lead to a range of strategies that can impact nutritional status, such as meal skipping, food coupon use and consumption of less expensive food items (Kirk, et al, 2014, pp. 2943-4).

Food Security – Food security exists when all people, at all times, have physical and economic access to sufficient, safe and nutritious food to meet their dietary needs and food preferences for an active and healthy life (Kirk, et al, 2014, p. 2943; UN Rome Declaration on World Food Security, 1996).

Food Literacy – A highly contextual term which describes a collection of inter-related knowledge, skills and behaviours required to plan, manage, select, prepare and eat food to meet needs and determine intake. This can simply be interpreted as the tools needed for a healthy lifelong relationship with food (Vidgen & Gallegos, 2014, p. 54).

Food Sovereignty – Food sovereignty is the right of peoples to healthy and culturally appropriate food produced through ecologically sound and sustainable methods (Nyélélni, 2007; Schiavonie, 2017). Food sovereignty is also viewed as a process (Edelman et al. 2014). The use of the term provokes new ways of thinking about ideas and movements related to food, making it a part of a social movement (Schiavonie, 2017, p. 2).

Food Systems - The food system encompasses a broad range of food chain components, including agriculture, fishing, hunting, gathering, other food production, manufacturing, distribution, marketing, the availability of affordable outlets for quality food, the involvement of citizens, food producers and various organization and governmental food-related policies. (Dietitians of Canada, 2007, p. 02).

Food Loss - The reduction of edible food during production, postharvest, and processing is considered as food loss, whereas food waste is considered food discarded by the consumer (Hiç et al, 2016, p. 4269).

Food Waste - As the scale of food waste’s negative environmental, social and economic impacts are becoming more apparent, and global food security is becoming more pressing, food waste is increasingly recognized as being central to a more sustainable resolution of the global waste challenge (Papargyropoulou et al, 2014).

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Healthy Food – Minimally processed, whole foods from the four food groups that promote nutrition, feeling good and maintaining health (Canada, 2016, paraphrased).

Household Food Insecurity - Is defined as “the inadequate or insecure access to adequate food due to financial constraints” (Tarasuk et al, 2012). It is often referred to as “income-related household food insecurity” (Dietitians of Canada, 2016, p. 4). Similar definitions include: “a condition in which a household’s access to food is inadequate or precarious because of insufficient income or inconsistent financial resources” (McIntyre, 2011; Tarasuk et al, 2011; Tarasuk et al, 2012).

Hunger - More than an uneasy or painful sensation caused by lack of food. Hunger is indicative of social, environmental and economic problems. Hunger is a situation in which someone cannot obtain adequate amounts of food, even if the shortage is not prolonged enough to cause physical health problems (Community Nutritionists Council of BC, 2004).

Local Food – Local food means different things to different people (ACT for CFS, 2014, p. 23). There is great variability in how local food is defined and a number of factors considered in the definition assigned by various community groups, organizations or other entities: such as, geography; political boundary; availability, time or distance traveled; traceability; sustainability; social distance; and other social, economic, and environmental elements of food or food systems (PEI, DAF, 2017 Jurisdictional Scan).

Learning Experiences – Refers to any interaction, course, program, or other experience in which learning takes place, whether it occurs in traditional academic settings (e.g., schools, classrooms) or nontraditional settings (e.g., outside-of-school locations, outdoor environments), or whether it includes traditional educational interactions (e.g., students learning from teachers and professors) or nontraditional interactions (e.g., students learning through games and interactive software applications) (Abbott, 2014).

Low-income cut-offs - The low income cut-offs (LICOs) are income thresholds below which a family will likely devote a larger share of its income on the necessities of food, shelter and clothing than the average family. The approach is essentially to estimate an income threshold at which families are expected to spend 20 percentage points more than the average family on food, shelter and clothing (Statistics Canada, 2015).

Vulnerable/Marginalized Populations – Vulnerable/marginalized populations are those excluded from mainstream social, economic, cultural, or political life. Examples of marginalized populations include, but are by no means limited to, groups excluded due to race, religion, political or cultural group, age, gender and gender identity, sexual orientation or financial status. To what extent such populations are marginalized, however, is context specific and reliant on the cultural organization of the social site in question (Cook, 2012).

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REFERENCES

Abbott, S. (Ed.). (2014). The glossary of education reform. Retrieved from http://tinyurl.com/kgp3k2p

Activating Change Together for Community Food Security (ACT for CFS). (2014). Making food matter: strategies for activating change together. Community University Research Alliance. Retrieved from: https://tinyurl. com/lfoe44t

Bell, E., Rose, M., Roll, C. & Dupont, S. (2014). The good food box pilot project as a contribution to addressing food accessibility in the elderly. Canadian Journal of Dietetic Practice and Research, 75 (4), 191-194.

Canada. (2016). Canada. (2016). What is healthy eating? Retrieved from http://tinyurl.com/l4r73yg

CBC PEI. (2017, Apr 11). Fresh, local food planned at 3 P.E.I. schools under new $100K program. Retrieved from http://tinyurl.com/l4zwy2h

Center for Science in the Public Interest. (2017). Food day: Food education. Retrieved from http://www.foodday.org/foodeducation

Chu, Y., Farmer, A., Fung, C., Kuhle, S., Storey, K. & Veugelers, P. (2013). Involvement in home meal preparation is associated with food preference and self-efficacy among Canadian children. Public Health Nutrition, 16 (1), 108-112.

Cook, K. (2012). Marginalized populations. In L. Given (Ed.) The SAGE Encyclopedia of Qualitative Research Methods (p. 496). Thousand Oaks: SAGE Publications, Inc.

Community Nutritionists Council of BC (2004). Making the connection – Food security and public health. Retrieved from http://tinyurl.com/y7wh5gzw

Community Voices Consulting Group. (2011). Making the business case for good food box programs. Retrieved from http://www.ohcc-ccso.ca/en/webfm_send/501

Condrasky, M. & Hegler, M. (2010). How culinary nutrition can save the health of a nation. Journal of Extension, 48 (2). Retrieved from http://tinyurl.com/mraf2s7

Cunningham-Sabo, L. and Lohse, B. (2013). Cooking with kids positively affects fourth graders’ vegetable preferences and attitudes and self-efficacy for food and cooking. Childhood Obesity, 9(6), 549-556.

Dietitians of Canada. (2016). Addressing household food insecurity in Canada: Position statement and recommendations from Dietitians of Canada. Retrieved from http://tinyurl.com/y8v24atb

Dietitians of Canada. (2007). Food insecurity in Canada: Position of Dietitians of Canada. Retrieved from: https://tinyurl.com/mdnnzko

Dietitians of Canada. (2016). Prevalence, security and impact of household food insecurity: A serious public health issue. Background Paper. Retrieved from https://tinyurl.com/kan9728

Edelman, M., T. Weis, A. Baviskar, S. Borras Jr., E. Holt-Giménez, D. Kandiyoti, and W. Wolford. (2014). Introduction: Critical perspectives on food sovereignty. Journal of Peasant Studies, 41 (6), 911–31.

Hiç C., Pradhan, P., Rybski, D. & Kropp, J. (2016). Food surplus and its climate burdens. Environmental Science and Technology, 50, 4269-4277.

Ottawa Food Policy Council. (2017). Community programming for food security, food education and awareness. Available at http://tinyurl.com/mtjosmv

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Kirk, et al. (2014). Food security status among grade 5 students in Nova Scotia, Canada and its association with health outcomes. Public Health Nutrition, 18 (16): 2943-2951.

Kirkpatrick, S. & Tarasuk, V. (2008). Food insecurity is associated with nutrient inadequacies among Canadian adults and adolescents. The Journal of Nutrition, 138 (3), 604-612.

Langille, et al. (2008). Building Collaborative capacity for research and influencing policy: The rural communities impacting policy project. Journal of Rural and Community Development, 3, 23-55.

McIntyre, L. (2011 Aug 01). Food insecurity policy is not the flipside of food security policy. Policy Options. Retrieved from https://tinyurl.com/kgta2zg

Nyéléni. (2007, February). Synthesis report. Forum for food sovereignty. Conference in Sélingué, Mali.

Ontario Public Health Association. (2011). Public health and land use planning: How ten public health units are working to create healthy and sustainable communities. Retrieved from http://tinyurl.com/y7spvhg3

Papargyropoulou, E., Lozano, R., Steinberger, J., Wright, N. & bin Ujang, Z. (2014). The food waste hierarchy as a framework for the management of food surplus and food waste. Journal of Cleaner Production, 76, 106-115.

Prince Edward Island, Agriculture and Fisheries. (2015). Mandate letter. Retrieved from http://tinyurl.com/zs624dx

Prince Edward Island Food Security Network. (2017). Growing food & education – getting more local food into our schools. Retrieved from https://peifoodsecurity.wordpress.com/

Prince Edward Island Home and School Federation. (2017). School food guiding principles. Retrieved from http://tinyurl.com/l4z2vul

Prince Edward Island. (2016). Speech from the throne. Retrieved from http://tinyurl.com/ljulccs

Prince Edward Island. (2017). Budget address 2017. Retrieved from http://tinyurl.com/k6m75jw

Schiavoni, C. (2017). The contested terrain of food sovereignty construction: toward a historical, relational and interactive approach. The Journal of Peasant Studies, 44 (1), 1-32.

Siipi, H. (2013). Is Natural Food Healthy? Journal of Agricultural and Environmental Ethics, 26 (4), 797-812.

Statistics Canada. (2015). Low income cut-offs. Retrieved from http://tinyurl.com/kzrlfwq

Tarasuk, V. & Beaton, G. (1999). Household food insecurity and hunger among families using food banks. Canadian Journal of Public Health, 90 (2), 109-113.

Tarasuk, V., Mitchell, A., & Dachner, N. (2011). Household food insecurity in Canada. Research to identify policy options to reduce food insecurity (PROOF). Retrieved from https://tinyurl.com/lh728cc

Tarasuk, V., Mitchell, A., & Dachner, N. (2012). Household food insecurity in Canada. Retrieved from https://tinyurl.com/n7yg8vp

United Nations. (1996). Rome Declaration on world food security. Retrieved from http://tinyurl.com/q4e77hb

Vidgen, H. & Gallegos, D. (2014). Defining food literacy and its components. Appetite, 76, 50-59

Walton, C. & Taylor, J. (2013). Prince Edward Island pilot food costing project report. University of Prince Edward Island and the PEI Food Security Network. Available at http://tinyurl.com/kbqt5wk

Wittman, H. & Desmarais, A. (2012 Sep 01). Food sovereignty in Canada: Movement growing to control our own food and agriculture. The Monitor. Retrieved from http://tinyurl.com/kvhm2ro

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APPENDIX B: Program Logic Model

INPUTS à OUTPUTS à OUTCOMES INDICATORS Activities Participation Immediate Long-Term Data

$ Budget

Program Advisory Committee (government and non-government representatives)

Community-based events and activities which provide learning opportunities related to the priority areas of community food security; access to local healthy food; food knowledge and food skills.

Partnerships among community and government organizations which provide learning opportunities related to the priority areas.

Projects which increase local food on school lunch menus.

Organizations, including: � Community-basedorganizationsservingmarginalizedpopulations� Municipalgovernments� Schools /licensed childcare centres

Individuals who are: � Newcomers� Refugees� Aboriginal� Children� Students� Senior citizens(55+)� Individuals witha disability� Individuals witha low income

� Increase access to localfood in schools

� Increase knowledgeabout local healthy foodand community foodsecurity.

� Increase partnershipsamong community-basedorganizations working incommunity foodsecurity.

� Increase opportunitiesfor communityorganizations to addresscommunity food securityissues specific tovulnerable ormarginalized people.

� Increasecommunication amonggovernment andnongovernmentorganizations related tocommunity food securityand food education.

� Improvenutritiouslocal foodchoices inschools andlicensedchildcarecentres.

� Strong andresilientcommunity,industry, andgovernmentnetworkscapable ofaddressingcommunityfood securityissues for thewell-being ofall residents ofPEI.

Pre/post surveys linked to program outcomes

General feedback from participants

# of participating organizations

# of participating individuals

# of local food items on school lunch menus

↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑Assumptions and External Factors↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑

� Household food insecurity is located within the context of ‘Community Food Security’.� There are several existing community-based food education and food security initiatives on PEI.