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Framing Food Systems Thinking  

Objec'ves:  •  To  bring  together  cross-­‐sector  stakeholders  in  the  BC  food  system  to  

develop  rela'onships    •  To  daylight  the  system  in  the  room  and  jointly  learn  about  [food]  systems  

thinking  •  To  employ  food  systems  thinking  to  create  a  shared  understanding  of  the  

BC  food  system    •  To  employ  food  systems  thinking  to  iden'fy  strategic  leverage  points  in  

the  BC  food  system  for  collec've  impact  

Framing Food Systems Thinking  

An'cipated  outcomes:  •  The  development  of  new  and/or  strengthened  cross  sector  rela'onships  –  

making  connec'ons  •  The  development  of  a  systems  map  for  the  BC  food  system  –  shared  

understandings  •  The  iden'fica'on  of  opportuni'es  for  collec've  impact  –  leverage  points  

and  strategies  

Framing Food Systems Thinking  “Food  system  thinking  is  a  way  of  seeing  the  bigger  picture,  of  developing  solu'ons  to  food  problems  by  seeing  and  leveraging  their  connec'ons  to  other  issues.”  

Toronto  Public  Health,  Cul'va'ng  Food  Connec'ons,  2010  

Framing Food Systems Thinking  “Food system thinking” recognizes that: •  complex issues are linked •  there are multiple actors in the system

and they are connected •  integrated solutions are required MacRae  &  Donahue,  Municipal  Food  Policy  Entrepeneurs,  2013  

Framing Food Systems Thinking  “Food system thinking” is a means to: •  Express and act on strategy •  Engage and align diverse actors •  Link health, environment and justice

concerns with economic issues MacRae  &  Donahue,  Municipal  Food  Policy  Entrepeneurs,  2013  

www.vitalsignscanada.ca/en/fer'leground  

www.nourishlife.org/teach/curriculum/  

www.nourishlife.org/teach/curriculum/  

www.metrovancouver.org/PLANNING/DEVELOPMENT/AGRICULTUREANDFOOD/Pages/RegionalFoodSystemStrategy.aspx  

From  Heidi  Bohan,  The  People  of  Cascadia  

Video: Where Does Our Food Come From?

By Herb Barbolet https://vimeo.com/37324389

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A Collaborative Roadmap for Achieving Community Food Security in the Capital Regional District – Final Version

01 06 14 17 18 19 20 21 22 23 24 25 26

COMMUNITY FOOD NETWORK

ASSETS, RESOURCES AND

INVESTMENTS

An up-to-date inventory of all food network assets and resources is maintained

AR 02Develop a public-private

investment strategy

AR 01Create a database of food

network assets

IMPACTS

Food Literacy and Knowledge

FL 05Develop a program to build

public awareness of the benefits of local food

production

FL 03Develop a communication

program to build public understanding of the food

network

People know the value of and support local food production

FL 06Incorporate the health connection into food

literacy programs

People have convenient

access to food preparation tools and facilities

Food Access and Consumption

AC 02Encourage and promote

production and availability of a variety of culturally

appropriate foods

Foods consistent with

cultural traditions are readily accessible

AC 07Expand community kitchen

programs

People know where to obtain

healthy, affordable food,

e.g. local markets

AC 01Develop strategy for

communicating locations of healthy foods, e.g., web,

social media

Food cooperatives and

buying clubs provide

affordable access to

healthy food

Appropriate food programs are in place for food insecure

people

AC 03Increase involvement of food insecure people in

defining emergency food programs

AC 05Expand cooperative food

buying options

Welcoming community

kitchens are established

Emergency food programs reliably

and equitably provide sufficient healthy food to food insecure

people

AC 04Increase emergency food

capacity

Locally produced food

is readily accessible

AC 12Increase promotion of local food in food retail industry

and markets

10 11 12 13

Food Recovery and Waste Management

Food recovery resources and infrastructure are in place, e.g. gleaning

Legal safeguards protect food contributors

against liability

FR 03Ensure food recovery practices meet legal

requirements

FR 01Enhance food recovery

programs

FR 10Increase composting support and training

programs

Non commercial excess food is

recovered efficiently and

reliably for distribution

FR 02Enhance food recovery

support programs

Community supports

food recovery

Bylaws, policies and guidelines

support food composting

FR 09Enhance bylaws and

policies that encourage and support composting

07 08 09

Food for the food insecure population is

effectively distributed

There is a safe, efficient and effective food delivery infrastructure, e.g. vehicles

FD 05Define transportation needs and obtain needed funding

Up-to-date information is

available on the food insecure

population

FD 02Continuously assess

demand of food insecure population

FD 04Create network of food

distribution HUBS

Food Distribution

Network Up-to-date

information is available on emergency

food sources

FD 01Create information

database on emergency food availability

02 03 04 05

Local Food Storage and Processing

SP 08Review and amend bylaws

to support urban food storage and food

processing facilities

SP 04Establish cost effective

food hubs, e.g., a community owned and

operated food hub

SP 01Develop a public

communication program to build public support for storage

and processing facilities

There is political and community

support for local storage and processing

facilities

Local or mobile

abattoirs are available to

local farmers

SP 03Establish local or mobile

abattoirs for small farmers and food processors

Small food processors

receive technical & business support

SP 05Establish food business

incubators

AR 06Establish an effective

volunteer recruitment and retention strategy

Food network models support

financial sustainability

AR 03Implement financially sustainable business

models for the food network

Food network is financially self

sustaining

AR 04Establish cost effective

food hubs, e.g., a community owned and

operated food hub

Shared food infrastructure

decreases food network costs

D

E

F

G

H

I

Poverty is alleviated

Adequate affordable housing is available

Strong sense of community

Adequate employment opportunities are available

Environment is healthy

Nutritious food is contributing to a

healthy population

A local food network contributes to the

social and economic health of the community

A sustainable food network that fosters resilience to climate

variability and supports long term

environmental health

A food network that supports and

celebrates cultural diversity & food

choices

A healthy food network that

contributes to a resilient community

A food secure community provides healthy, sufficient and

affordable food for everyone in a coordinated,

environmentally responsible and financially sustainable

manner

The need for emergency food by

food insecure people is eliminated

The health and quality of life for people in the

Capital Region is enhanced

ENABLING CAPABILITIES

Food is distributed

according to good

environmental practices

FD 07Coordinate distribution of

food to decrease environmental impacts

FL 07Enhance relationships with

institutions that provide education programs

There is an efficient network of food storage and distribution

facilities

Investments in the food

network support financial

sustainability

Guidelines & training exist

for food recovery

FR 05Establish guidelines and

training for commercial food recovery

Food insecure people have reliable and affordable access to

healthy food

There is a variety of options

for people to grow their own

food

Appropriate food safety

standards and practices are in

place

SP 07Establish appropriate food safety standards, practices,

policies and regulations

Standards, practices and controls are in

place to ensure food is fresh

and safe

Food waste is minimized

Food storage & processing facilities and equipment are accessible to small farmers and food processors at low

cost

Local zoning and policies

support storage and processing

facilities

The shelf life of local food is increased

Small farmers and food processors

have the knowledge and

skills to store and process food safely

SP 02Provide small farmers &

processors with training on safe food storage and

processing

More food is processed

locally

There are more

businesses processing local food

Small food processors

have access to affordable

capital

SP 06Establish private and public

food processor loan and grant programs

Food is distributed

effectively and quickly in a community emergency

FD 08Incorporate food

distribution into community emergency preparedness

plans

Food distribution practices

ensure food safety

FD 06Implement appropriate food

distribution safety standards, practices and

regulations

Food is distributed in a timely and cost effective way to

minimize spoilage and

waste

FD 03Establish cost effective &

timely food distribution methods for small farmers

and food processors

Local food is distributed cost

effectively

Household kitchen waste is composted

People support and know how to

compost

Convenient and efficient composting

infrastructure is in place

FR 08Increase network of composting facilities

Non recoverable compostable

food is composted

FR 07Establish composting

guidelines and support for non-recoverable food

Commercial food providers

efficiently and reliably recover

food for distribution

Food contributors

receive public recognition

and appreciation

FR 04Enhance public recognition

programs for food contributors

There are sufficient people

resources in place to effectively maintain the

community food network

Food network utilizes, shares and recognizes

volunteers effectively

AR 05Enhance programs to

supplement wages where needed to ensure a living

wage

People have a choice of

healthy foods & meals when eating out

People have the knowledge and skills to choose

healthy foods and prepare healthy

meals

AC 11Increase accessible food

literacy education programs including school curricula

See local food

production

People have convenient access to a

choice of healthy, affordable foods

People have affordable, convenient and reliable access to a variety of healthy,

culturally appropriate foods, including local food, to meet dietary

needs

AC 08Create/amend bylaws and policies to support access to healthy food and food

literacy

Bylaws and policies support access to and

consumption of healthy and local food

Public institutions, e.g.

schools, provide healthy foods including

local food

AC 09Encourage institutions to

promote and provide healthy food options and

local food

Restaurants provide healthy food options, including local

food

AC 10Encourage restaurants to

promote and provide healthy food options and

local food

See local food

production

Healthy food and meals are

delivered to those who are

unable to access or prepare food

Meal delivery infrastructure

is in place

AC 06Enhance meal delivery

programs

People understand how

their food network operates

People share knowledge and experience to increase food

literacy

FL 02Enhance formal and

informal networks to share and exchange food

knowledge and experience

FL 08Incorporate a food literacy perspective in government

planning and policy frameworks

Food literacy is supported by government

policies

People learn the health benefits of

healthy, nutritious food

People increase food literacy

through education programs

There is a wide range of

accessible food literacy education

programs

People are food literate and understand and apply the benefits

of a secure food network to personal

and community health and well being

Communication technologies

support knowledge

sharing

FL 01Utilize communication

technologies, e.g., Internet and social media for knowledge sharing

People understand the food network and the links to

personal health and community wellbeing

People understand the linkage of the

food network to community wellbeing

FL 04Develop a program to build

public understanding of the link between the food network &

wellbeing

15 16

15 16

COORDINATION, COLLABORATION &

PARTNERSHIPS

Accountability to community

for food network

performance is enhanced

Mechanisms are in place to monitor food

network performance

Activities in the community food

network are coordinated effectively

The food network

performance is monitored

and managed effectively

CP 07Provide CR-FAIR with long

term  core  ‘secretariat’  funding

CP 04Establish a coordinated

advocacy strategy

CP 02Develop a Strategy

Roadmap setting strategic direction and priorities

CP 03Establish a community

based Food Policy Council

Priorities are established for

strategic community investments

Food network obtains needed

political and community support and investments

All food network stakeholders

are engaged in defining needs and priorities

Community food network

communication to stakeholders

is effective

Researchers effectively

undertake food network studies

and projects

CP 06Establish partnerships to

conduct studies and projects

A community food network

communication strategy exists

CP 08Establish collaboration

strategy, training & coaching programs

A food network coordination & communication function exists

Key performance targets are

established for the community food network

CP 09Establish food network key

performance monitoring processes

Information sharing supports

partnerships and

collaboration Organizations have the

capabilities to collaborate effectively

Community food network is

an effective food

advocate

Municipal and provincial

legislation, bylaws and policies

support the food network

CP 05Incorporate a food security perspective in government

planning and policy frameworks

There is a coordinated and consistent food security focus to all government

policies

CP 01Create a community-driven

process for the food network strategy

All stakeholders participate in setting the

strategy, goals & priorities for the community food

networkCommunity food network

has the means to agree

strategy and priorities

Food network is guided by a

strategic vision, action plan and

targets

The resources, assets and

investments are in place to build

sustainable food network capabilities

The community food network is strategically lead, coordinated and guided by community based strategic action

plansSynergistic

and effective partnerships

are established

INNOVATION AND EFFECTIVE PRACTICES

Food network encourages

the sharing of innovations

and practices

The most appropriate

innovations and practices are

adopted, adapted or developed

IE 03Identify sources of food innovation investments

Food network’s  research

capacity is increased

IE 02Establish research

partnerships

IE 01Establish forums for

innovation and information/experience sharing

Food network has a culture of innovation and sharing

New ideas, innovations

and practices are identified

and evaluated

Investments are available for testing and

implementing innovations and

practices

The food network adopts, adapts and

develops innovations and

effective practices

A sustainable and adaptive community food

network is enabled through collaboration,

investments and innovation

A living wage is paid to those working in the food network

The food network provides

employment opportunities for

food insecure people

Food network assets &

resources are shared

whenever possible

Community food self-sufficiency and resilience are

increased

The community has an increased supply

of fresh and processed local

food

Food is distributed

efficiently, safely, and in an

environmentally sustainable

manner

People have access to a variety of healthy food

options through a reliable, safe and environmentally

responsible community food network

Food network provides volunteer

opportunities to the community

AR 07Enhance subsidy programs

for volunteers, e.g., transportation assistance,

childcare

Support programs are in place to allow

people to participate as

volunteers

The composting of household and non recoverable

food waste is maximized

Food supply is increased through effective, safe and

environmentally responsible food

recovery and waste management

FR 06Increase distribution of compost to local farms

Local retention of

soil nutrients is maximized

Other determinants of Quality of Life

Impact

Strategic outcome

Key enabling outcome

outcome

Action

LEGEND

Capability

Facilitated by the Victoria Integral Strategy PracticeMay 2013

Sponsored By

F

G

H

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Local Food Production

There are a variety of land

options for individuals to

grow and raise food

Small farmers have

access to affordable

capital

Individuals have the

knowledge and skills to grow

and raise food

Local food industries &

institutions use, sell & promote

local food products

FP 13Enhance promotion to local

businesses to buy local food

FP 08Amend local bylaws to

support & encourage urban agriculture

FP 07Enhance education and

training on food production practices

FP 16Establish private and public

farmer loan and grant programs

FP 15Establish and support food

business incubator programs

Food business incubators

encourage & support small

farmers

FP 11Increase education on

environmentally sustainable food production practices

Local food production is

environmentally sustainable

Local agricultural

land is protected

FP 04Establish community land trust to support local food

production

FP 10Educate people on

opportunities to obtain local food

Local food sources such as

hunting and fishing are better

utilized in a sustainable

manner

FP 02Establish farm succession

program

FP 11Identify priorities and

amend appropriate bylaws and policies

The  community’s  capacity to produce

local food is maximized

Local bylaws and policies

encourage and support urban

food production

Commercial urban

farming is increased

FP 05Increase community

support for urban farming

Individuals have the

resources to grow and raise

food

FP 09Increase affordable options for people to obtain/share food production resources,

e.g. tools

Non commercial local food

production is increased

More people want to grow

and raise their food

FP 06 Enhance public education programs to promote the

benefits of local food production

FP 01Enhance consumer

awareness campaigns for local foods

Consumers appreciate the value of local food

Local food production by small farmers is increased

Existing farms

remain in food

productionFP 14

Establish entrepreneurship, farmer skills and safety

training programsSmall

farmers have access to education

& training

There is an adequate supply of farmers

Sufficient land is

available at affordable

prices

FP 03Encourage landowners to rent land to small farmers

at affordable prices

More agricultural

land is brought into food

production

Small farming is a

viable business

Small farmers

obtain added value from

their produce

Priority Action

h^p://www.communitycouncil.ca/ini'a'ves/crfair/food-­‐systems.html  

blogs.worldwatch.org/nourishingtheplanet/infographics  

Seven Lessons for Leaders in Systems Change 1.  To promote systems change, foster community and

cultivate networks. 2.  Work at multiple levels of scale. 3.  Make space for self-organization. 4.  Seize breakthrough opportunities when they arise. 5.  Facilitate — but give up the illusion that you can direct

— change. 6.  Assume that change is going to take time. 7.  Be prepared to be surprised. Stone  and  Barlow  from  www.ecoliteracy.org/essays/seven-­‐lessons-­‐leaders-­‐systems-­‐change  

Mapping the System: Sector Strengths & Shadows

Identifying Innovation Bright Spots

Social Innovation: “Social  innova+on  is  any  ini+a+ve,  product,  program,  pla7orm  or  design  that  challenges  and  over  +me  

changes  the  defining  rou$nes,  resource  and  authority  flows,  or  beliefs  of  the  social  system  in  which  the  

innova+on  occurs.  Successful  social  innova+ons  have  durability,  scale  and  transforma+ve  impact.”    

                 -­‐Frances  Westley  

Social Innovation: •  Social  innova'ons  involve  ins'tu'onal  and  

social  system  change  •  They  contribute  to  overall  social-­‐ecological  

resilience  

Making Connections & Identifying Opportunities

Leverage Points for Collective Impact:

Open Space Discussions

Next Steps & Closing

THANK YOU