Notes
Future research / gaps identified:
Future research questions proposed by the author include:
1) What role do intermediaries play in bringing together local food producers and ethnic food processors?
2) What role might public food procurement for culturally diverse residents (in schools, hospitals, correctional facilities etc.) offer to the ongoing economic viability of small-scale local producers?
Integration timeline: not defined
Community organizations:
EthniCity Catering (part of the Centre for Newcomers)
Key findings:
1) Industrial food systems pose multiple concerns, such as ecological sustainability, social and economic justice, and food quality. A proposed response to this is food system localization.
2) However, food system localization runs the risk of positioning local food as ‘best’ for the environment and other such factors, while positioning international foods and cuisines as ‘bad’.
3) Through a case study of EthniCity Catering, the author proposes multi-scalar food systems that are inclusive to newcomers while still aiming towards the benefits of local food production systems.
4) The author proposes creating multi-scalar food systems through: establishing a social vision and values that is inclusive, engaging with newcomers to innovate local food systems, combining local ingredients and global recipes, and emphasizing ethical and transparent global sourcing of ingredients.
Key populations:
Employees of the EthniCity Catering program, as well as the broader scope of employees and policy makers involved in local and global food systems management
Key recommendations:
1) Emphasize EthniCity Catering as a source of inspiration to other organizations for diversity-receptive and reflexive approaches to food system development.
2) Connect inclusive food systems to more traditional local food initiatives to increase awareness of the places, people, and processes that contribute to the production of their ingredients.
3) Explicitly address the significant role that processors and distributors play in creating and shaping the physical and social spaces for consumption of production-oriented local food.
