3. 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
4. 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
5. 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
6. 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
7. 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
14. A
B
C
D
E
K
L
M
N
O
P
Q
A
B
C
J
K
L
M
N
O
P
Q
01 02 03 04 05 06 07 08 09 10 11 12 13 14 17 18 19 20 21 22 23 24 25 26
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 02
Develop a public-private
investment strategy
AR 01
Create a database of food
network assets
IMPACTS
Food Literacy and Knowledge
FL 05
Develop a program to build
public awareness of the
benefits of local food
production
FL 03
Develop a communication
program to build public
understanding of the food
network
People know
the value of
and support
local food
production
FL 06
Incorporate the health
connection into food
literacy programs
People have
convenient
access to food
preparation
tools and
facilities
Food Access and
Consumption
AC 02
Encourage and promote
production and availability
of a variety of culturally
appropriate foods
Foods
consistent with
cultural traditions
are readily
accessible
AC 07
Expand community kitchen
programs
People know
where to obtain
healthy,
affordable food,
e.g. local
markets
AC 01
Develop 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 03
Increase involvement of
food insecure people in
defining emergency food
programs
AC 05
Expand cooperative food
buying options
Welcoming
community
kitchens are
established
Emergency food
programs reliably
and equitably
provide sufficient
healthy food to
food insecure
people
AC 04
Increase emergency food
capacity
Locally
produced food
is readily
accessible
AC 12
Increase 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 03
Ensure food recovery
practices meet legal
requirements
FR 01
Enhance food recovery
programs
FR 10
Increase composting
support and training
programs
Non commercial
excess food is
recovered
efficiently and
reliably for
distribution
FR 02
Enhance food recovery
support programs
Community
supports
food
recovery
Bylaws,
policies and
guidelines
support food
composting
FR 09
Enhance 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 05
Define transportation needs
and obtain needed funding
Up-to-date
information is
available on the
food insecure
population
FD 02
Continuously assess
demand of food insecure
population
FD 04
Create network of food
distribution HUBS
Food
Distribution
Network
Up-to-date
information is
available on
emergency
food sources
FD 01
Create information
database on emergency
food availability
02 03 04 05
Local Food
Storage and
Processing
SP 08
Review and amend bylaws
to support urban food
storage and food
processing facilities
SP 04
Establish cost effective
food hubs, e.g., a
community owned and
operated food hub
SP 01
Develop 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 03
Establish local or mobile
abattoirs for small farmers
and food processors
Small food
processors
receive
technical &
business
support
SP 05
Establish food business
incubators
AR 06
Establish an effective
volunteer recruitment and
retention strategy
Food network
models support
financial
sustainability
AR 03
Implement financially
sustainable business
models for the food network
Food network is
financially self
sustaining
AR 04
Establish 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 07
Coordinate distribution of
food to decrease
environmental impacts
FL 07
Enhance 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 05
Establish 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 07
Establish 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 02
Provide 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 06
Establish private and public
food processor loan and
grant programs
Food is
distributed
effectively and
quickly in a
community
emergency
FD 08
Incorporate food
distribution into community
emergency preparedness
plans
Food
distribution
practices
ensure food
safety
FD 06
Implement appropriate food
distribution safety
standards, practices and
regulations
Food is
distributed in a
timely and cost
effective way to
minimize
spoilage and
waste
FD 03
Establish 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 08
Increase network of
composting facilities
Non
recoverable
compostable
food is
composted
FR 07
Establish 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 04
Enhance 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 05
Enhance 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 11
Increase 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 08
Create/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 09
Encourage institutions to
promote and provide
healthy food options and
local food
Restaurants
provide healthy
food options,
including local
food
AC 10
Encourage 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 06
Enhance meal delivery
programs
People
understand how
their food
network
operates
People share
knowledge and
experience to
increase food
literacy
FL 02
Enhance formal and
informal networks to share
and exchange food
knowledge and experience
FL 08
Incorporate 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 01
Utilize 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 04
Develop 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 07
Provide CR-FAIR with long
term core ‘secretariat’
funding
CP 04
Establish a coordinated
advocacy strategy
CP 02
Develop a Strategy
Roadmap setting strategic
direction and priorities
CP 03
Establish 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 06
Establish partnerships to
conduct studies and
projects
A community
food network
communication
strategy exists
CP 08
Establish collaboration
strategy, training &
coaching programs
A food network
coordination &
communication
function exists
Key
performance
targets are
established for
the community
food network
CP 09
Establish 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 05
Incorporate a food security
perspective in government
planning and policy
frameworks
There is a
coordinated and
consistent food
security focus to
all government
policies
CP 01
Create 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
plans
Synergistic
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 03
Identify sources of food
innovation investments
Food
network’s
research
capacity is
increased
IE 02
Establish research
partnerships
IE 01
Establish 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 07
Enhance 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 06
Increase 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 Practice
May 2013
Sponsored By
F
G
H
I
J
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 13
Enhance promotion to local
businesses to buy local
food
FP 08
Amend local bylaws to
support & encourage urban
agriculture
FP 07
Enhance education and
training on food production
practices
FP 16
Establish private and public
farmer loan and grant
programs
FP 15
Establish and support food
business incubator
programs
Food business
incubators
encourage &
support small
farmers
FP 11
Increase education on
environmentally sustainable
food production practices
Local food
production is
environmentally
sustainable
Local
agricultural
land is
protected
FP 04
Establish community land
trust to support local food
production
FP 10
Educate people on
opportunities to obtain local
food
Local food
sources such as
hunting and
fishing are better
utilized in a
sustainable
manner
FP 02
Establish farm succession
program
FP 11
Identify 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 05
Increase community
support for urban farming
Individuals
have the
resources to
grow and raise
food
FP 09
Increase 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 01
Enhance 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
production
FP 14
Establish entrepreneurship,
farmer skills and safety
training programs
Small
farmers
have access
to education
& training
There is an
adequate
supply of
farmers
Sufficient
land is
available at
affordable
prices
FP 03
Encourage 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
17. 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
20. 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
21. Social Innovation:
• Social
innova'ons
involve
ins'tu'onal
and
social
system
change
• They
contribute
to
overall
social-‐ecological
resilience