Presentation on theme: "Thought for Food: Essential Skills and Food System Performance University of Saskatchewan University of Regina University of Victoria Saskatoon Co-operative."— Presentation transcript:
Thought for Food: Essential Skills and Food System Performance University of Saskatchewan University of Regina University of Victoria Saskatoon Co-operative Association CHEP Good Food Inc.
Introduction/Overview Michael Gertler, PhD, Centre for the Study of Co-operatives/Department of Sociology, University of Saskatchewan
Research Team Schema EDUCATION SOCIOLOGY NUTRITION ES Nutrition Coordinator Study Soy Food Study Baking Study Breast Feeding Study Food Quality Study Multi-Generational Food Knowledge & Skills Study COMMUNITY PARTNERS Saskatoon Co-op CHEP
Research Team Faculty A.Blunt, M.Gertler, C. Henry, J.Jaffe, S.Whiting Carol Vandale – Assistant Researcher Community partners: Karen Archibald – CHEP Good Food Inc Collin Merritt – Saskatoon Co-op Graduate Students: Lori Evert Elisabeth Lo Paula Negraes Flo Woods Timothy Zagozewski
Food Sector Actors Frontline workers (& managers) in a Co-op supermarket Bakers in industrial, in-store, small commercial, and artisan bakeries Consumers/shoppers purchasing soy products/functional foods Volunteer and part-time workers in school breakfast/lunch programs Women involved with home cooking (three generations study) Breastfeeding mothers
Some Relevant Food Skills Reading/decoding/interpreting labels/recipes Assessing multiple dimensions of quality/value Analyzing food system impacts of purchase/ consumption decisions Developing/deploying nutritional literacy Breastfeeding (with confidence/competence) Cooking and baking Understanding cultural & social uses of food
Food System Performance Population nutritional and health status Viability of food sector (commercial and alternative) enterprises Capacities/knowledge of domestic, commercial, social economy food purveyors Food security, especially of vulnerable populations Ecological and economic costs of provisioning activities
Changing Food System Contexts Industrialization of primary production, processing, manufacturing Focus on food retailing, restaurant/fast food sector, food services/brokers Increased role of institutional food providers: hospitals, prisons, military, schools, food banks… Chemical, biotechnological revolutions combined with health/medical complexities increase knowledge needs for informed consumption
Shifting Landscapes for Nutrition Coordinators Carol Vandale, MEd, University of Saskatchewan
Breakfast for Learning Canadian Living Foundation Research Partners Community-University Institute for Social Research Breakfast/Snack Programs in Saskatchewan Elementary Schools: Benefits, Barriers, & Essential Skills CHEP Good Food Inc. Thought for Food Essential Skills Research Team
ES Component of Study ES research questions: What ES are needed by nutrition coordinators to deliver the breakfast/snack programs? What are the roles of community-based partnerships associated with these programs? Research sample: Interviewed 17 Nutrition Coordinators – 5 Educational Assistants (EA) and 12 Volunteer Nutrition Coordinators (VNC)
Volunteer Nutrition Coordinators Predominantly limited to Saskatoon Paid an honorarum No standard job descriptions, roles, or responsibilities Educational levels vary greatly VNCs expressed interest in having their work incorporate more educational programming
Nutritional Educational Assistants Saskatchewan training options: Early Childhood Education Certificate/Diploma Educational Assistant Certificate/Diploma No formal nutrition or food preparation training – some health promotion training EAs interviewed want a specific job description for a Nutritional Educational Assistant with appropriate training and remuneration.
CHEP Good Food Inc. Role - support the Volunteer Nutrition Coordinators Role is shifting to an emphasis on training and advocacy for VNCs Current partnerships changing Challenges
CHEP Good Food Inc. and Essential Skills Karen Archibald, MA, Director CHEP Good Food Inc.
CHEP Good Food Inc. ( formerly Child Hunger and Education Program ) CHEP - Working with children, families and communities to achieve solutions to hunger and improve access to good food for all.
CHEP & food security A food security analysis provides the foundation for the policy and program work of the organization. Saskatoon Food Charter guides development of healthy food system for region Community based programming includes childrens nutrition (meal) programs, food education programs, collective kitchens, community gardening, seniors stores, farm links, good food box and others Participatory and peer leader model – CHEP offers several training programs for community members and seeks to connect participants with opportunities to generate income for family
Activities completed CHEP was a partner in Benefits of Breakfast and Essential Skills study Exploring the role of Voluntary Sector participants within Essential Skills framework Study helps identify skills needed for nutrition coordinators Study informs CHEP in development of strategic directions for childrens programming
Activities underway 2006 We are about to conduct an Essential Skills profiling of nutrition coordinators role/occupation We will be using national ES methodology to develop the profile Profile will serve as basis for training program for CHEP coordinators and potentially all nutrition coordinators in province
Future activities Use profiling to do a comparison between ES of coordinators in Voluntary Sector with occupations in market sector. Comparison may enable us to access the employability of the coordinators in voluntary sector This approach to human resources development within a community may be a new approach to retail training in food sector Results will enable opportunities for nutrition coordinators to make transition to formal employment such as with the Saskatoon Coop, the Saskatoon School Divisions, and in development of to develop new small businesses,
Consumers and Retail Food Employees Attitudes, Knowledge, and Skills re Soyfoods Paula Negraes, M.Sc. PhD Candidate, University of Saskatchewan
Attitudes, Knowledge, and Skills re Soyfoods Goals: To understand consumers and employees perceptions & knowledge To understand skills needed by consumers and employees to make decisions that influence families health
Findings Consumers: Need knowledge about soy and cooking Employees: Need to understand functional foods to assist shoppers
Implications Label reading Numeracy for portion sizes, food preparation tips Oral communication skill Continuous learning Results confirmed the need for literacy and essential skills for consumers & employees regarding soyfoods, e.g.:
(Re)Making Bread: Industrial Technologies and the Skills of Food Industry Workers Tim Zagozewski, MA Candidate, University of Saskatchewan
Objectives A Sociology of Work project in a food context: Observe changing skills for food system workers Develop a more nuanced definition of skill Critique the Essential Skills program Contribute to sociological literature on Fordist and post-Fordist conceptions of the economy
Methods A case study approach including multiple research sites: Co-op Food Store - Bakery Observation Interviews with food workers/managers Suppliers: Federated Co-operative Limited Industrial bakery supplier Competitors McGavins Baking Facility
Understanding Breastfeeding Discourse and Experiences Lori Evert, MA Candidate, University of Regina
Research AIM Objectives: to understand the everyday experiences of women around breastfeeding, dominant breastfeeding discourse, as well as the conflicts that may arise between the two. Essential Skills required to breastfeed and teach breastfeeding are changing.
Changes in Breastfeeding Past – learned through apprenticeship Present – learn through text / discourse Learn from: LaLeche League, public health nurses, and maternity ward nurses Recognition of change & conflicts
Research Plan Interviews with mothers Interviews with breastfeeding educators Aim to better asses the skills each require Analysis of breastfeeding education literature This research will point to possible policy alternatives that could help both groups obtain necessary ES.
Co-op & Essential Skills Co-op Staff training ES Findings Study cites need For support resources: staff Study: Soy consumption study Consumers perception on quality
Consumers Perception of Quality Goals: To understand consumers perception of quality and willingness to pay To provide employees with skills to communicate knowledge of quality to consumers To improve the food quality provided in store Quality important and multidimensional diverse influences on people during shopping
Approach to the Study Involve staff: purchasing, produce managers Involve customers: quantitative surveys and qualitative interviews Focus on produce Food quality criteria: how do staff and customers understand quality? How does the store offer quality? Communicate quality to consumers
Multi-Generational Food Knowledge and Skills Research JoAnn Jaffe, PhD, Department of Sociology and Social Studies, University of Regina
Theoretical Grounding This research uses a critical realist approach as a basis for understanding knowledge and skill in a western Canadian regional food system, recognizing that they are embedded in a dialectical, hierarchical and differentiated social reality.
Critical Approaches to Food Knowledge and Skills Structured by logic of competitive relations of production Structured by logic of social locations and roles, status and identity, resistance and compliance, comfort, sociality, community………
The Social Context of Food Knowledge and Skills The development of agribusiness and the effect of commoditization and deskilling of production Relations of consumption Communities of (food) practice Sites of practices Expressions of practical knowledge Food consumption and preparation practices relationship to status, solidarity, and identity
The Research Plan Semi-structured interviews of successive generations of family cooks Case studies capturing narratives and practices Cluster analysis to identify and describe communities of practice Data evaluation to see how food thinking skills are related to collective food styles.
Outcomes of the Research The development and elaboration of a framework for discussing and evaluating food knowledge and skills as central elements in food sovereignty. An assessment of how a critical approach to ES might fit into the development of capacity for the creation of alternativesindividually, within the community, and regionally.
Conclusions JoAnn Jaffe, PhD, Department of Sociology and Social Studies, University of Regina
Food Knowledge and Skills Knowledge exists and is valorized in specific contexts and through practices Food knowledge is reflexive Food, the intimate commodity, is essential to multiple dimensions of well- being Food knowledge advances through a double movement: commercial rationality and social resistance
Essential Skills ES approaches may support (or undermine) diverse social projects Question: How will ES approaches impinge on food system performance, itself a contested and multi- dimensional idea?