Plate Visual- Working with First Nations Saskatchewan
March 24, 2021
Registered dietitians and First Nations Working Group in Saskatchewan have collaborated to produce a toolkit to provide recipes and plate visuals that are representative of traditional foods. Recipes included within the booklet demonstrate how traditional foods can be included in the 2019 Canada’s Food Guide Plate.
Gifts From Our Relations- Indigenous Original Foods Guide
March 24, 2021
The National Indigenous Diabetes Association produced a resource booklet honouring 18 commonly consumed traditional foods (plants/animals) that are Indigenous to Turtle Island. This guide provides insight into original food consumption as a means of reducing the incidence and prevalence of type 2 diabetes in First Nations, […]
Why and How to Measure Food Loss and Waste
December 19, 2019
This toolkit was developed as part of the Commission for Environmental Cooperation Operational Plan 2017-2018 and its Measuring and Mitigating Food Loss and Waste project. The goal of the project is to improve measurement of food loss and waste (FLW) across the North American supply chain […]
Food and Nutrition in Long-Term Care Homes
December 5, 2019
This chapter from the 2019 Annual Report of the Office of the Auditor General of Ontario deals with food and nutrition in long-term care homes. The report found that the Ministry of Long-Term care and the long-term care homes do not have sufficient procedures in place […]
Effective Approaches to Increase Food Skills in Children, Youth, and their Parents
October 17, 2019
This evidence brief provides an overview of effective approaches to increase food skills in children, youth, and their parents and identifies implications for food literacy policy and practice.
A Call to Action for Healthy Eating: Using a Food Literacy Framework for Public Health Program Planning, Policy, and Evaluation
March 23, 2018
The Call to Action for Healthy Eating provides a rationale for and illustrates how food literacy can be used as a comprehensive, evidence-informed framework when planning, implementing, and evaluating programs and services that address healthy eating.
City of Hamilton’s Corporate Food and Beverage Policy
December 22, 2017
This policy story describes the City of Hamilton’s corporate Healthy Food and Beverage policy and provides a synopsis of the origin of the policy, the policy pilot phase and key lessons learned.
Crockpot Club Facilitator Guide – Seniors
October 10, 2017
This food literacy facilitator’s guide describes the materials needed, including twelve session outlines, for a crockpot cooking club for seniors.
Cooking Basics for Kids – First Nations Edition
May 12, 2017
This manual is a tool to teach basic cooking skills, kitchen safety and food safety to indigenous school-aged children.
Farm to School – Tools from the Shed Toolkit
January 5, 2017
This BC-based Farm to school toolkit includes samples and templates to promote, plan, implement and evaluate your Farm to School program. Note: Ontario schools adhere to PPM 150 School Food and Beverage Policy.