Urban Food Security Flashcards
What age group is most in need of help from the food bank?
45-64 years old.
Food Banks Canada 2016
863,492 people accessed a food bank in March 2017.
28% higher than in 2008.
36% food bank users are children and youth.
8 out of 10 provinces experienced increase.
Food Insecurity and Food Bank Use
A person or family is food insecure when they:
- worry they wont be able to afford enough food
- eat suboptimal food because they cant afford better
- skip meals because they are unable to purchase enough food
Causes of Food Insecurity
Poverty is the key driver of food insecurity, and food insecurity is the key driver of food bank use. However, not everyone who is food insecure will want, need, or be able to access charitable food assistance.
Severe Food Insecurity
It is critical to understand that food bank use is just one aspect of the large problem of household food insecurity: approx. 1.7 million Canadian households, encompassing 4 million people, experience food insecurity each year. Of these 1.7 million households, 340, 000 experience severe food insecurity - in other words, they are quite literally not eating enough food to meet normal energy requirements. These are the households most likely to access food banks.
Food Banks Canada
Annual HungerCount indicator of poverty in Canada.
Food bank users over 50% families with children.
12% of food bank users currently employed additional 5% recently employed.
11% food bank users self identify as First Nations, Metis or Inuit.
11% food bank users are new immigrants.
Food Production in History
Rural activity, farm production outside but in proximity to settlement.
Urban industrialization, land values increase, spread of settlement.
Agriculture pushed away from cities.
Transportation industry develops.
“4000 mile Caesar Salad”
Green Revolution
Post WWII
Industrial chemicals, wartime technology
Food production accelerated
Food quality (caloric value); soil quality
Urban Food Security in Canada
Roof top gardens, greenhouses, composting, backyards, frontyards
Permaculture
Alternative food distribution, food share.
Farmers markets, social capital
Community kitchens, food co-op
Organic produce delivery.
Community gardens (social, economic capital, natural capital)
Rooftop gardens (reduce stormwater, urban heat island effect.)
Organics Movement
Proximity (reality is 2,400km ‘field to fork’)
Social Capital (community gardens, victory gardens)
Lower chemical inputs.
Fair labour standards.
Food awareness.
Quality of product.
Food Deserts
Relative exclusion from food access.
Economic, physical barriers
Mobility barriers
Type of food options
The three S’s
Security
Self Sufficiency
Sovereignty
Security
Availability of food to all people
Self Sufficiency
Local resources
Sovereignty
How food is produced, control of food system, agro-ecological production practices
