The Community Food Centre: Creating Space for a Just, Sustainable, and Healthy Food System

  • Charles Levkoe University of Toronto
  • Sarah Wakefield University of Toronto
Keywords: Antipoverty, Community Building, Community Food Centre, Ecological Sustainability, Food and Wellness, Food Bank, Service Hub, The Stop

Abstract

Alternative food initiatives have been challenged by critics to address the long-term, structural challenges confronting the food system in an integrated and comprehensive way. Confronting these challenges requires dynamic, multilevel and multisectoral strategies that integrate antipoverty efforts, ecological sustainability, food, wellness and community building throughout all aspects of the food system. Moving initiatives beyond the margins can begin by identifying and building on the successes of existing projects. In this pursuit, this paper articulates the case of The Stop Community Food Centre as it has evolved from a food bank offering emergency relief into a thriving neighborhood hub where people come together to grow, cook, and share food, and where people advocate for measures to establish a more just, sustainable, and healthy food system for all.

Author Biographies

Charles Levkoe, University of Toronto

PhD candidate, University of Toronto, Department of Geography and Program in Planning, University of Toronto; 100 St. George Street; Toronto, Ontario M5S 3G3 Canada.

Sarah Wakefield, University of Toronto

Associate Professor, Department of and Program in Planning, University of Toronto; 100 St. George Street; Toronto, Ontario M5S 3G3 Canada.

Published
2011-11-21
How to Cite
Levkoe, C., & Wakefield, S. (2011). The Community Food Centre: Creating Space for a Just, Sustainable, and Healthy Food System. Journal of Agriculture, Food Systems, and Community Development, 2(1), 249-268. https://doi.org/10.5304/jafscd.2011.021.012
Section
Food Systems Planning Call Papers