Course:Course:LFS350/Projects/F2022/HCC

From UBC Wiki

Project Title

Cooking Better Together: Community Kitchen Menu Planning

Hastings Community Centre Food and Garden Programs

Organization Information

Organization Name

Hastings Community Centre Food and Garden Programs

Mission and Vision of Organization

Mission

To increase the capacity & connection of the Hastings Sunrise Community through empowering food & garden programming

Vision

The Hastings-Sunrise Community will be an active player in helping Vancouver become a global leader in urban foods systems through strengthening our food & garden skills to create a community connected through growing & sharing our own food.

Guiding Principles + Values

  • Educating
  • Inclusive
  • Sustainable
  • Resourceful
  • Decolonizing
  • Intergenerational
  • Intercultural
  • Encouraging stewardship

Contact Information

  • Primary Contact Person(s): Lisa Patterson, she/her
  • Email: seasonsoffoodhcc@gmail.com
  • Phone: 604-718-6232
  • Address: 3096 E. Hastings St., Vancouver V5K 2A3
  • Website: http://hastingscc.ca/?p=23

Preferred Method of Contact

  • Best method(s) to contact: Email
  • Best day(s) to contact: Mondays, Tuesdays, Wednesdays, Thursdays, Fridays
  • Best time(s) to contact: Mornings, Afternoons

Preferred Platform(s) for Remote Collaboration

  • In person, Email, Google Meet, Phone, Zoom

Project Description

Note: This project will take place in person

Context: What challenge or issue does the project aim to address?

Community Kitchen at HCC started in about 2006. Parents with children wanted an opportunity to make healthy meals for their families in a social environment while their children were safe and cared for. The program was restructured in 2019 and eventually halted due to COVID-19. Due to popular demand, we are bringing back Community Kitchen in its original format.

The Kitchen Coordinator plans the menu and shops with a $20 per person budget that comes from the fee charged for the program. Once a month, participants come together for a three hour session where they make several dishes (preferably two nights of meals for four people) that they can take home to their families. During the session, participants' children are cared for on-site by experienced childminders.

LFS 350 students will help with session facilitation and menu planning, considering factors such as nutrition, affordability, palatability, ease of preparation, and ease of scalability.

Main Project Activities and Deliverables

  • Read the Local Food Systems Action Plan Plan (2021) to contextualize the Community Kitchen program within broader systems
  • Provide menu plans for three Community Kitchen sessions
  • Develop a spreadsheet to help with calculations for scaling recipes and for budgeting

Student Assets and Skills (preferred or required)

  • Cooking experience, especially in a group or community setting
  • Knowledge of nutrition
  • Budgeting skills and understanding the cost of food
  • Facilitation experience

Are there any mandatory attendance dates (e.g. special event)?

  • Community Kitchen session dates: September 13, October 11, November 8
  • Students should plan to be available for on-site work the morning of October 11 and November 8

Is a criminal record search (CRS) required?

  • No

How much self-direction is expected from the students?

Deciding on the project deliverable(s) Mostly led by community partner, with some student input
Developing the activity plan and timeline Mostly led by students, with some community partner input
Scheduling and initiating the communication plan (e.g. weekly Zoom check-in, biweekly email update, etc.) Mostly led by students, with some community partner input
Implementing the activity plan (e.g. surveying stakeholder groups) Equal leadership between students and community partner
Finalizing the deliverable(s) Mostly led by students, with some community partner input

Preferred Days of Week and Hours

  • See "mandatory attendance dates"
  • Otherwise, flexible

Related Community Service Opportunities for Students

  • There are many opportunities to get involved with our food program, including our food-producing garden. Please ask for more information!

Required Reading

Project/Partner Orientation Materials

Students should review the following materials prior to the first partner meeting. Additional orientation materials may be provided at the first partner meeting.

Additional Materials

Expected Outcomes

Intended Short-term Project Outcome

HCC community kitchen leaders have some new menu plans, helping to provide quality, cost-effective recipes for participants

Learning Outcomes

Through this project, I think students will learn about...

  • How our community centre and food program are working to implement the LFSAP
  • Planning nutritious, delicious meals on a budget
  • Working with others in a kitchen environment

By working on this project, I think students will develop skills and/or awareness of...

  • Cost of food
  • Designing and facilitating a group cooking experience
  • How experience levels and comfort in the kitchen can vary widely in a group
  • How scaling up of recipes to a large amount can be challenging.

By the end of the project, I believe students will come to appreciate...

  • The social capital we create when we work on a shared project together
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