CHILD & YOUTH INNOVATION GRANTAPPLICATION FORM

Once you have thoroughly reviewed the Child & Youth Grant Guidelines, please complete the following application template and submit electronically to goodfoodorganizations@cfccanada.ca by Friday, November 16th 2018.

If you have any questions, please do not hesitate to contact CFCC’s Program Manager:

Bronwyn Whyte, Program ManagerCommunity Food Centres CanadaBronwyn@cfccanada.ca416-531-8826 ext. 242

ORGANIZATION PROFILE

Organization Name:

City:

Province/Territory:

Charitable #:

Contact Name:

Position:

Email Address:

Phone Number:

Annual Operating Budget:

[ ] Please check here if you have already, or intend to submit a FoodFit application during the Fall 2018 application period.

Community Food Centres Canada • 80 Ward St. Suite 100, Toronto ON M6H 4A6 • 416 531 8826 www.cfccanada.ca • @aplaceforfood

BACKGROUND INFORMATION

PLEASE NOTE: Please answer the background questions in point form. We do not require lengthy answers, it is simply a quick snapshot of your organization and its previous child & youth programming.

1. Describe your organization’s scope of work.

2. Describe your organization’s target population/the community you operate in.

3. Which children & youth programs have you offered in the past? What are the main target groups, key outcomes of each? If you have never offered children & youth programs at your organization, please explain why now is a good time to begin offering them.

PROJECT DESCRIPTION

PLEASE NOTE: We do not require you to meet the maximum word allocation for each question. It is there as a guideline.

1. Please succinctly describe your proposed project. (500 word max)

2. Please succinctly state the project goals. (250 word max)

3. Please complete the following table.

Target age range of children (yrs)

Target # of children/youth that will participate in the program

# of program sessions (eg. 12 program sessions that will be offered 3x during the grant period = 36 program sessions)

[YES/NO] Program will aim have a minimum of 10 kids per program session, and each individual child will participate in a minimum of 10 program sessions (this goal is based on the best practices).

4. Using the chart below, please outline the project’s key objectives, activities, outputs and outcomes.

Project Objectives Activities

The major activities involved in running the program. Collectively, these activities should work to achieve the listed outcomes.

Outputs

Outputs are the numbers we count in CFC programs to track and measure the level of activity taking place (e.g. number of meals

Outcomes

Outcomes are the short- to medium-term changes in knowledge, skills, awareness, behaviour, etc. that the program

Community Food Centres Canada • 80 Ward St. Suite 100, Toronto ON M6H 4A6 • 416 531 8826 www.cfccanada.ca • @aplaceforfood

served). aims to bring about with participants.

EXAMPLE: To increase healthy food knowledge, skills and behaviours

Offer hands-on educational programming related to cooking and choosing healthy foods (54 days of distinct programming = 3 days/week for 18 weeks, twice per year)

Assign food-related homework projects

Number of unique participants

Number of program sessions

Number of skills taught

Number and types of recipes shared

Number of meals shared

Number of activities led/co-led by participants

Increased knowledge and skills (cooking, nutrition, food purchasing)

Healthier attitudes and behaviours around food (e.g. helping parents to cook at home, more confidence in the kitchen)

Increased consumption of healthy foods

Leadership and confidence increased

EVIDENCED-INFORMED & EVALUATION

5. Please review and consider the literature on best practices in healthy eating programs for children and youth (a supporting document in this grant package) and describe the research or best/promising practices that inform your project. (500 words max)

6. Describe how your project is innovative (eg. in its content, approach, target group, evaluation). (250 words max)

7. Describe how you will measure success and how you will evaluate your project (eg. what type of evaluation is proposed? How will the information concerning indicators be collected? CFCC will provide some shared evaluation tools, however it is still important that you implement your own program specific evaluation. (250 word max).

OTHER

8. Do you anticipate developing any shareable tools as part of this project? (250 word max)

9. Who will undertake this work? Please describe the key staff and partners that will be part of this project along with their roles and responsibilities. (250 word max)

Community Food Centres Canada • 80 Ward St. Suite 100, Toronto ON M6H 4A6 • 416 531 8826 www.cfccanada.ca • @aplaceforfood

BUDGET

10. How will the funds be used? Funds can be applied to existing staff or new staff who will be hired to offer the program for the program period. In the former case, please explain how this will affect your current program mix and staffing, given that the program may be time-limited.

11. Please complete the following budget template.

EXPENSES TOTAL

PERSONNEL/STAFFING

PROGRAM COSTS (please itemize the program costs – eg. materials, food)

OTHER (please note overhead expenses cannot be greater than 5% of the total budget. Capital costs are not eligible.)

TOTAL

KNOWLEDGE EXCHANGE

Please indicate with an [X] if you agree to the following:

[ ] We are willing to share project information with other Good Food Organizations, Community Food Centres, and possibly more broadly.

[ ] We are willing to participate in knowledge dissemination and exchange activities over the course of this grant.

[ ] We are willing to integrate CFCC’s evaluation tool into the program’s evaluation framework.

Community Food Centres Canada • 80 Ward St. Suite 100, Toronto ON M6H 4A6 • 416 531 8826 www.cfccanada.ca • @aplaceforfood