1. A Model for Sustainable Action on Food Security: Participatory Food Costing in Nova Scotia, Canada Patty Williams, Canada Research Chair in Food Security and Policy Change and Director, Participatory Action Research and Training Centre on Food Security, Mount Saint Vincent University, Halifax, Nova Scotia Debra Reimer, MSW, RSW, Executive Director, Kids Action Program, Apple Tree Landing, Canning, Nova Scotia On behalf of the Partners of the Nova Scotia Participatory Food Costing Project IUHPE Conference, July 13, 2010 Nova Scotia Food Security Network

2. The Nova Scotia Context I ncome-related household food insecurity by province in Canada Health Canada, 2007 - CCHS Cycle 2.2, 2004 (Nutrition)

3. Traditionally conducted by professionals (1988) First in Canada to use Participatory Action Research (PAR) approaches for provincial food costing (2002) Have engaged individuals most affected by the issue of food insecurity (2000-2010) Our Food Costing Journey Nova Scotia Nutrition Council

4. Project Partners Nova Scotia Food Security Network (NSFSN) and Coordinating Committee and Participatory Food Costing Working Group Collaborating Community Action Program for Children and Canada Prenatal Nutrition Program funded NS Family Resource Centres/Projects, staff and participants, and other community partners Nova Scotia Nutrition Council NS Public Health Services Ecology Action Centre Health Canada, Public Health Agency of Canada and First Nations and Inuit Health Branch Departments of Health, Health Promotion and Protection, Community Services and Agriculture Acadia, Dalhousie, Mount Saint Vincent, St. Francis Xavier Universities and University of Ontario Institute of Technology Supported by funding from Health Canada, Public Health Agency of Canada and the Nova Scotia Department of Health Promotion and Protection.

5. Developing a Food Costing Model In 2004/05 funding from Nova Scotia Department of Health Promotion and Protection (DHPP) received to develop model for ongoing food costing in NS Model guided by the need to address root causes of food insecurity for all Nova Scotians and build capacity for policy change National Scan of food costing initiatives (20 in-depth interviews) Partner consultations Reflection on previous experience in participatory approaches to food costing Information compiled to develop a framework for ongoing food costing in Nova Scotia, submitted to DHPP 2005 Model funded 2006-2009; renewed 2009 to March 2011 Ongoing review and reflection among partners

6. NS Participatory Food Costing Model GOAL: For all Nova Scotians to be food secure Purpose: To help build capacity for food security for all Nova Scotians using participatory approaches to examine and address the accessibility of a nutritious diet. Objectives: To engage individuals and mobilize communities towards knowledge and skill development to improve food security To collect and critically analyze evidence about factors that affect the accessibility of a nutritious diet To share the evidence by creating effective communication mechanisms To inform and support healthy public policy development

7. Participatory Food Costing in Nova Scotia Conducted in 2002, 2004/05, 2007, 2008, 2010 using adapted National Nutritious Food Basket (NNFB) (Health Canada, 1998 and 2008)

8. Monthly Net IncomeMinimum WageIncome Assistance Net Wages $1198.11$0.00 Working Income Tax Benefit$59.18m/a Child Tax Benefit$930.66$585.19 GST/HST Credit$70.75$60.33 Personal Allowance n/a$416.00 Shelter Allowancen/a$620.00 Childcare Allowancen/a$140.08 Transportation Allowancen/a$300.00 Total$2258.70$2121.60 Basic Monthly Expenses Shelter$841.62 Power/heat/water/phone$161.10 Transportation$360.91 Childcare$420.23 Clothing, footwear, etc.$229.83 Personal/household care$136.16 Funds remaining for food$108.85$213.10 Cost of the NFB $606.59$673.62 Funds remaining for other expenses -$497.74-$393.49 *Lone Female (24-49yrs) Boy 7-9yrs, Boy 10-12yrs, Girl 10-12yrs NSFSN/MSVU, 2009 Affordability for Lone Parent Family of Three*, June 2008

10. Participatory Food Costing has contributed to… Evidence that a healthful diet is out of reach for many Nova Scotians Building awareness of, and capacity to take action on the issue of food insecurity Informing policy change, e.g. Healthy Eating Nova Scotia (HENS); Food and Nutrition Policy for NS Public Schools and Childcare Centre; increases to income assistance and minimum wage Collective action and voice among partners including those experiencing food insecurity Building relationships and partnerships for future food security work, e.g. formation of NS Food Security Network (NSFSN) in 2005; Community University Research Alliance funding 2010- 2015 ($1million/5 yrs); Dept. Community Services Practical food on the table programs, e.g. garden project

16. Lessons Learned Supports need to be in place to allow those experiencing food insecurity to participate Interrelationship of projects have necessitated thinking of new ways to evaluate outcomes Need flexibility to accommodate contributions from partners of diverse backgrounds and to be responsive to changing context Building relationships and trust are needed to strengthen projects sustainability – takes a long time! The investment in participatory processes multiplies and prolongs outcomes

17. Voices… Community Partners And not just that but you are giving a voice to the people who are living it. And its not that they havent been saying it for a long time, its just nobody has really been listening. And thats the whole main thing to me with this project is giving people the power and voice. Its not just professors or students, its people who are actually living in this type of circumstance. (Participatory Food Costing Participant, Johnson C, MScAHN Thesis, 2004)

18. Thank You! For More Information.. Participatory Action Research and Training Centre on Food Security, Mount Saint Vincent University, Halifax, NS www.foodsecurityresearchcentre.ca Thought About Food? A Workbook on Food Security and Influencing Policy and accompanying DVD Food Security: Its Everyones Business www.foodthoughtful.ca Patty Williams, Principal Investigator patty.williams@msvu.ca Cynthia Watt, Food Costing Coordinator cynthia.watt@msvu.ca Special thanks to co-authors - Michelle Amero, Barbara Anderson, Doris Gillis, Rebecca Green, Christine Johnson, and to Alyson Branton (Dietetic Intern), Cynthia Watt and Liesel Carlsson for their input on the presentation and/or manuscript.