"The Enviro-Social Mission and Identifying the Local Food System."

Homegrown Horticulture (HGH) has partnered with The Red Deer Food Bank, ReThink Red Deer, and other members of the Local Food Movement working group (LFM) to undertake an exciting project that will benefit the community. The project involves creating a comprehensive local food map and directory for all local food establishments within Red Deer and the surrounding area, providing a valuable resource for both consumers and producers alike. The Food Bank submitted a project proposal in collaboration with HGH, which was awarded $10,000 by the City of Red Deer Environmental Initiatives grant to complete the project.

The primary objective of this project is to develop a local food map and directory that will serve as a guide to producers and processors operating within a 30-minute driving distance of Red Deer. This project's scope is limited to the Red Deer area as the Local Food Movement is currently concentrated in this region. The map and directory will include information on the location, contact details, and products offered by each establishment, making it easier for consumers to find and support local food businesses.

This project is a vital step in promoting sustainable food practices and supporting the local economy. It will encourage the community to shop locally, reduce their carbon footprint, and improve food security by promoting the consumption of fresh, locally grown produce. Overall, the project will benefit the community by providing a valuable resource for those looking to support local food establishments and promoting a more sustainable food system in Red Deer and the surrounding area.

ReThink Red Deer is a highly motivated and proactive non-governmental organization (NGO) that is dedicated to supporting the local food system. As part of its efforts, the organization is currently working on a project to develop a comprehensive Google map with 10 layers associated with the local food system.

The project aims to build on the data that has already been collected and continue building the already existing map framework and format with the addition of a formal directory. To achieve this, ReThink Red Deer will collaborate with members of the LFM to complete the project by the end of 2024. This exciting project will provide a wide range of benefits to the community, including increased access to fresh and healthy food, greater awareness of local food establishments, and opportunities to support local businesses and farms.

Over the next few months, the ReThink and Homegrown Horticulture teams plan to conduct in-depth research on the operators and their locations, and assess their eligibility for the map. They will also provide student interns from social work and horticulture backgrounds to assist with the project. These interns will gain valuable experience while contributing to the development of a vital community resource.

Furthermore, our organizations plan to seek input and expertise from GIS specialists employed by the City of Red Deer to help with map development. This collaboration will ensure that the map is accurate, up-to-date, and reflects the latest information on the local food system.

The LFM working group will also be responsible for reaching out to specific community businesses, farms, and local food establishments to engage them about the project and inquire about their support and participation. This engagement will help to ensure that the map is inclusive and comprehensive, reflecting the diverse range of local food options available in the area.

Overall, ReThink Red Deer's project to develop a comprehensive Google map of the local food system is a highly commendable and important initiative that has the potential to make a significant impact on the community.

As we discussed, the current map is a comprehensive representation of the local food system in Red Deer and surrounding areas. It consists of 10 layers, including various elements such as local food establishments, farms, processors, and other significant features related to the local food movement. Therefore, the map and directory we're creating will be directed towards the local community members of Red Deer and surrounding areas, providing them with valuable information on local food sources and networks.

The Local Food Movement working group has collectively decided that this project is crucial for the following reasons:

• Formalizing the local food network of Red Deer will ensure that it becomes a visible and integral part of the mainstream community, raising awareness and promoting community involvement.

• Access to local food sources will increase community resilience and food security by ensuring that community members have access to fresh, locally grown produce and other food items.

• Supporting local food establishments, farms, and processors will help stimulate the local economy, creating job opportunities and boosting local businesses.

• Encouraging environmentally conscious food choices will promote sustainable food production and consumption practices, reducing the community's carbon footprint and environmental impact.

• Promoting accessibility to local food sources for community members who struggle to afford groceries will ensure that everyone has access to fresh, healthy food.

• The map and directory will act as a stepping stone to help Red Deerians realize the importance of the local food movement and the significance of supporting the local economy. This, in turn, will decrease our community's carbon footprint and environmental impact by purchasing locally produced and seasonally available food.

The Red Deer Environmental Master Plan identifies six focus areas including water, ecology, community design, air, energy, and waste as crucial for the conservation and betterment of the Red Deer community. In accordance with the master plan, the local food map and directory will meet the following criteria:

Waste: The aim is to reduce the amount of waste going to landfill and increase diversion opportunities. By encouraging people to buy locally-produced food and products, we can ensure a longer shelf life for them. This will lead to less food waste, as soil from long transport will not be an issue. The map and directory will allow local producers to educate consumers directly about this impact of decreasing food waste. It will also help them make connections with other businesses to source compost for crop production. Additionally, gleaners such as Leftovers and the Red Deer Food Bank will be better informed and equipped to develop relationships that help divert edible food from being landfilled.

Energy: The goal is to reduce energy use and move towards using renewable energy sources. Increasing local food production and consumption displaces food grown elsewhere. This will reduce the amount of energy that goes into transportation and storage, leading to a direct positive outcome of reducing energy consumption.

Community Design: The aim is to plan and build a well-connected, sustainable community that contributes to a quality of life for residents to live, work, move around, and enjoy recreational and cultural pursuits. The local food map and directory will build awareness in Red Deer and the surrounding area about where to find locally produced and processed food. It will help members of the local food network and beyond create connections that will sustain over time. The whole point of the Local Food Movement working group is to create actionable projects that increase the quality of life for mainstream citizens. Additionally, the local food map and directory will lay the foundation for building a local Agri-tourism industry, potentially bringing money into the community to create more actionable projects.

Air: The objective is to improve air quality and reduce emissions. The implementation of a local food map and directory will influence the community's eating choices by providing them with a powerful tool to buy locally grown and produced food. This will initiate a significant reduction in the carbon footprint caused by food consumption in the Red Deer area. Opting for locally sourced produce and meat involves far less transportation than produce from international food markets, thereby leading to lower emissions associated with local food choices.  

What are the lasting outcomes of a food map and directory?

1. The local food resources map and directory is an invaluable resource that offers Red Deerians and surrounding communities knowledge about the availability and accessibility of locally grown, produced, and/or processed foods. This helps citizens adopt actions that enhance the health and well-being of our environment by encouraging the purchase of locally sourced foods. Such purchases reduce carbon footprints and strengthen the local food economy. As a result, the tool provides a starting point for the Local Food Movement working group to educate the mainstream about the importance of environmental sustainability in local food. By providing this education, the project aims to inspire positive changes that will further support the environment, human health and wellness, local food security, and its corresponding environmental implications.

2. The food map and directory helps foster positive relationships between people and our natural environment. Through the tool, people can discover where their local food is produced, connect with local farmers, and ultimately learn about the connection between food and the local environment. The tool brings farmers and consumers together, providing an opportunity for dialogue and the sharing of information about food production and environmental practices. This will demystify farming and food production to mainstream consumers in the local area. Economic development professionals can also use the tool to better understand local assets and gaps. Officials can further support community development with this knowledge for economic and social benefit.

3. The food map and directory encourages collaboration between citizens through environmental initiatives. The project is a result of collaboration between passionate community members, local businesses, NGOs, and local governments who care deeply about the environment, human health and wellness, local food security, and its corresponding environmental implications. This project will continue to promote collaboration, building on the work that has been collaboratively done.

4. The food map and directory is a building block that facilitates other projects within the scope of the Local Food Movement working group. The tool serves as a foundation for future initiatives that will further support the environment, human health and wellness, local food security, and its corresponding environmental implications.

How will we know if the local food system mapping project is successful? Here are some indicators:

1. We will have a better understanding of local assets and gaps in the system. This will help with city planning, economic and social development, as well as environmental stewardship. With a comprehensive map, we can identify areas with high concentrations of local food producers and retailers, and those with limited access to fresh, healthy food. We can also identify areas most affected by food deserts, food insecurity, and other food-related issues.

2. Participants in the map project will report on any increase in traffic, sales, and awareness. By working with local businesses and food producers, we can promote the map and encourage its use. As more people use the map, we expect to see an increase in traffic to local businesses and an increase in sales for local food producers. This will increase awareness around the local food system and promote sustainable, healthy eating habits.

3. Food producers and businesses included in the map will experience positive economic impacts and improved visibility. By increasing their visibility, they can reach a wider audience, leading to increased revenue and a more sustainable local food system.

4. We will receive public feedback about the effectiveness of the map via social media, in person, or otherwise. This feedback will be crucial in improving the map and making it more effective for users. By listening to public feedback, we can identify any issues or areas for improvement and make the map more user-friendly and effective.

5. We can track the map's usage and identify trends or patterns in its utilization. This data will be useful for marketing purposes, as well as identifying areas where the map could be improved.

6. The insights from this tool can be used for benchmarking purposes. This data can provide valuable insights into the local food system for social, economic, and environmental reporting. By benchmarking the local food system, we can identify areas for improvement and promote sustainable, healthy eating habits.

Our community-driven initiative is aimed at creating a greater understanding of the local food system. Our goal is to educate both the operators and the general public about the available assets and the locally produced food. By highlighting the strengths and weaknesses of the system, we endeavor to promote and develop it further.

Our initiative is not just about creating awareness, but rather it is aimed at fostering better stewardship and improved consumption of locally produced food. We believe that by doing so, we can create more job opportunities and contribute to the improved viability of this sector.

Our efforts are not only focused on improving the economic viability of the local food system, but also on reducing food waste, improving food quality, and minimizing energy waste and pollution from transportation. This will have a positive impact on the health of our air, water, and land, and will ultimately lead to a healthier environment for our community to thrive in.