Team One:

FOOD WASTE REDUCTION IN FAMILIES

University of Guelph (Canada)

GUELPH, ONTARIO, CANADA

Food Waste Reduction in Families tests the feasibility, acceptability and impact on household food waste and fruit and vegetable intake of a four-week food waste reduction program. The program provides 30 families with children with a Food Waste Reduction Toolkit that includes practical tips for parents and children on meal planning, food shopping and storage, along with recipes that showcase strategies to use up foods before they spoil.

Families also will participate in education and cooking sessions; receive meal planning worksheets, food shopping lists, and information on food storage; and receive text messages to reinforce food waste reduction messages addressed in the Toolkit. The results of this project will support a larger intervention in the future.

Team Two:

PERRENIAL HEALTH PROJECT

City of Minneapolis, Tamales y Bicicletas, Appetite for Change and University of Minnesota

MINNEAPOLIS, MN

The Perennial Health Project aims to support climate change mitigation and food sovereignty by increasing annual, year-round, energy-efficient food production in food-insecure neighborhoods in conjunction with two BIPOC (Black, Indigenous and People of Color) community-led organizations, Appetite for Change and Tamales y Bicicletas.

The project’s key activity is the construction and operation of two passive solar greenhouses that use the sun’s light and heat energy as the primary energy source, thereby reducing or eliminating reliance on combustion-based energy sources for heat and electricity and reducing the energy use and cost of production. The project is collaboratively planning, building, and analyzing the energy use, cost, and production of fresh produce from the greenhouses. Goals include expanding hyper-local food production capability, providing training opportunities for youth leaders, and providing direct access to fresh produce on a year-round basis in a cold climate and urban setting.

Team Three:

BRINGING GARDENING INTO THE GOOD FOOD DISTRICT: INCREASING GARDENERS’ CAPACITY THROUGH A REGENERATIVE COMMUNITY OF PRACTICE

Project New Village, San Diego State University, and the University of California, San Diego

SAN DIEGO, CA

This project aims to expand the Good Food District (GFD) vision by reconnecting residential gardeners and farmers from the Greater Southeastern San Diego, most of whom are low-income people of color, to the broader discourses and practices of regenerative urban agriculture. The overarching goal is to assess the feasibility and benefits of creating and sustaining a community of practice for residential food growers and farmers contributing hyper-local food to the GFD, an initiative that builds on urban agriculture to achieve broader goals of food abundance, regenerative place-making, community resilience, and social equity in Greater Southeastern San Diego (GSESD). Project organizers are developing a system for recruiting and retaining residential food growers; interviewing and surveying existing and potential food growers, community members, and local customers; cultivating a community of practice among residential food growers in GSESD for mentoring and in order to increase the capacity to grow and sell their food; fostering regenerative agricultural practices and agricultural business/economic skills; and identifying local outlets for growers to sell the food they produce in GSESD.

Team Four:

ASSESSING THE GLOBAL WARMING POTENTIAL
AND NUTRITION PROFILE OF LOCAL FOODS
IN BOSTON PUBLIC SCHOOLS

Friedman School of Nutrition Science and Policy at Tufts University

BOSTON, MA

Sustainable food systems are characterized by their contributions to human health, protection of ecosystem resources, and provision of equitable and just supply chains. Aware of the potential to shape the food system, the Boston Public Schools (BPS) Food and Nutrition Services strives to make school menus more healthful and environmentally sustainable, in part by expanding purchases from farms or manufacturers operating in New England. This pilot study facilitates transdisciplinary collaboration among schools, farmers, manufacturers, and researchers to assess the potential nutritional, environmental, and sustainability benefits of including local options on school menus. Researchers are evaluating the nutritional density and global warming potential of the current BPS lunch menu items and alternative menu items available through local farmers and manufacturers, to identify the most sustainable and nutritious options.