The Campus Food Systems Project Toolkits aim to be a foundation and guide for your food organizing on campus. We suggest that you read them in the order outlined below, but welcome you to create your own path for food systems improvement on your campus!
This toolkit provides direction for the development of a strong food system group on campus.
It will help you realize who you can connect to create a diverse and knowledge working group. By the end of this toolkit you’ll understand who you’ll need to work with and how you can bring your network together. to create a strong food group and movement on campus.
This toolkit provides you with the information and support to set up a first meeting with your food service provider, administration or chefs. It provide you with a set of guiding questions to ask during this meeting to understand your campus food system, how it is organized and how you and your campus administrators and manager can work together.
This toolkit provide you with examples and inspiration for how you can bring the academic and operational sides of your campus together. Applied Student Research (ASR) takes a traditional course and adds an element of real life research and impact to it. By the end of this toolkit, you will be ready to start exploring how you can create Applied Student Research Courses and who you’ll need to talk to on your campus.
For inspiration on research Applied Student Research and other projects, please visit the Sustainable Campus Database.
This toolkit is for those that are ready to get into the nitty-gritty details of changing the food on campus. This toolkit should be started after the Food Service Overview and may be done at the same time as the Supply Chain Assessment! By the end of this toolkit, you’ll understand how big food service providers and distributors work. It will provide you with ideas and processes for how you can work together. You’ll also have some clear opportunities to get more local and sustainable food onto your campus.
By the end of using this toolkit, you’ll know a lot more about the agricultural industry of your area– not just how it’s working now, but how it got to where it is, who’s involved in shaping its future, and how your campus can help.
Take a look at these fundraising resources and our Cross-Campus Video Discussion. These resources were specifically created for The National Student Food Summit, but can be used for a variety of events and projects. Every campus is different so it is important that you explore what is possible on your campus.
Campus Garden’s are places to engage, nourish and learn. Each campus context is different, but there are some commonalities that our friends at Real Food Challenge have put into this comprehensive guide! Take a look.
Toolkits to come
Request for Proposal
This toolkit is for students on campuses that have an upcoming Request For Proposal (RFP) which negotiates a new food contract for campus. RFPs are a major opportunity for changing your campuses food offerings. By the end of this toolkit you’ll have a better idea of what an RFP is all about. You’ll have examples from other campuses and you’ll be able to recognize how you, and other students can get involved.
Planning and Evaluation Guide
Developmental Evaluation is about learning as you work, and changing how you’re working based on what you’re learning. This guide help you understand and evaluate your progress, learnings, and strategies used throughout the semester. It will also help you plan your goals and next steps for the short and long term. This information is also extremely useful to pass on to new students and maintain the momentum of your work on campus across years.
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How Food Safety Certifications Help the Industry
Improper handling of food from raw material, manufacturing, packaging and distributing can cause an outbreak of illness and leave a company at risk of lawsuits. Food safety consultants are a way of getting needed personnel trained in managing the risks with food safety accurately and quickly. They are an important part of the chain in food manufacturing that makes food safe to eat.
CASE STUDIES FROM SHARED OPPORTUNITIES ON INSTITUTIONAL LAND
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COMING UP WITH A CANADIAN FOOD POLICY
Watch this very important talk by Food Secure Canada’s Executive Director Diana Bronson. In this TedX Talk, Diana discusses how food […]
FORKS HELPING FARMS
Small-scale farmers, fishers and foragers provide about 70% of the world’s food (ETC, 2009). Bon Appetit Management Company respects the hard […]
APPLY FOR FUNDING TO ATTEND CANADIAN ASSOCIATION OF FOOD STUDIES CONFERENCE – MAY 2015
The Canadian Association of Food Studies (CAFS) meets annually as a part of Congress to share emerging research, connect and […]