Urban Agriculture and Food Security

Urban Agriculture

GOAL 1

SUPPORT AND ENCOURAGE SUSTAINABLE FOOD PRODUCTION

Objectives Actions
1. Increase local and/or urban food production on private and public lands. 1. Explore opportunities to install community gardens and other urban agriculture models on city property
2. Increase and promote edible planting on municipal lands. 2. Develop an urban agriculture toolkit to enable the creation, participation, and awareness of community gardens, urban farms, beekeeping, permaculture, and other urban agriculture models.
3. Support and enable various forms of urban agriculture, making stronger connections with all parts of the food system. 3. Facilitate the creation of an urban agriculture network to assist in capacity building, information sharing and to develop planting options, maintenance and harvesting strategies, as well as food allocation protocols.
4. Significantly increase the percentage of local and sustainable food purchased by City facilities. 4. Lead by example by ensuring all new municipal tenders have provisions for local food.
  5. Encourage the implementation of guidelines to allow for growing vegetables and other food plants in residential boulevards, traffic circles, and bulges.
  6. Gradually integrate and/or replace traditional plants with food-producing plants.
  7. Ensure that existing city programs (city tree program) that offer trees to our local residents provide or require food-producing tree species wherever possible.
  8. Enhance funding partnerships to support the creation, operation, improvement and capacity building opportunities for community gardens and other urban agriculture models.
  9. Research, inquire and pursue the creation of an urban farming business license category

GOAL 2

ASSURE THAT ALL MEMBERS OF THE COMMUNITY HAVE ACCESS TO FOOD AT ALL TIMES [ACCESS TO HEALTHY, NUTRITIOUS, SAFE AND ECOLOGICALLY SUSTAINABLE FOOD AT ALL TIMES]

Objective Actions
1. Enable a comprehensive, community-based approach to food security. 1. Facilitate and collaborate with various community groups to engage community members in making use of local community kitchens.
2. Support the establishment of a community based student nutrition program in all schools. 2. Update existing or develop new protocols and other regulatory levers for food purchasing by city facilities.
3. Support the establishment of a community-based food centre. 3. Support existing centralized food distribution system for all community based food related services.
4. Support the Regional Food Security Charter. 4. Identify the need for the installation of community kitchens or retrofit existing kitchens in new developments, social housing sites, churches/community centres and/or city facilities.
5. Support the establishment of a Community Emergency Food Network. 5. Support advocacy to the provincial and federal government for a just and sustainable food system, through financial and/or resource support.
6. Support City of Moncton Healthy Eating Policy. 6. Support the Nutritious Foods in our Schools Committee in planning, by supporting school food needs assessment, regional strategic plan, and a local action plan for all 22 schools within the City of Moncton catchment.
  7. Ensure the City of Moncton is an active partner in the delivery of the Community Food Centre.
  8. Facilitate and support the establishment of a community based emergency food network, to provide more consistency and centralized support for soup kitchens and other emergency food services throughout the city.
  9. Facilitate and develop asset mapping and an action plan for a community based emergency food network.
  10. Enhance funding and resource partnerships to support the creation, operation, improvement and capacity building opportunities for a coordinated and inclusive food system.
  11. Actively attend and participate in Our Foods SNB work.

GOAL 3

EMPOWERING PEOPLE TO MAKE INFORMED DECISIONS ABOUT HEALTHY EATING

Objectives Actions
1. Support and pursue health-food orientated educational and promotional campaigns. 1. Increase our physical food assets and infrastructures currently in place, through funding or other resources available.
2. Support educational initiatives that promote basic food-related skills such as growing, preserving and cooking. 2. Engage ethno-culturally diverse communities, socio-economically diverse, age-diverse and harder-to-reach communities, through storytelling, best practices and networking opportunities.
3. Enhance access for individuals to participate in the activities of community-based food programs, particularly for vulnerable and isolated groups. 3. Support learning opportunities through community based workshops (urban agriculture, preservation, producing, etc.).
  4. Support public education programs on pollinator bees, honeybees and beekeeping.
  5. Increase the planting of food-bearing trees when planting new trees in parks and on other civic lands, and encourage community stewardship of those trees.
  6. Support businesses and social enterprises involved in processing and distribution of healthy, local and sustainable food within the city and connect to local agricultural producers in the region, through subsidies, grants and networking.
  7. Facilitate and support the establishment of a community garden network to promote the operation of community gardens, including the procurement of ripe fruits, vegetables, and edible plants throughout the city.
  8. In partnership with our internal GIS system, develop an edible landscape map to promote the locations of fruits, vegetables and plants throughout the city.
  9. Develop and install edible landscape signage to help identify the fruits, vegetables and plants publicly accessible throughout the city.

GOAL 4

REDUCING FOOD AND DRINK WASTE

Objectives Actions
1. Adopt and implement municipal policies and measures for food and drink waste prevention and reduction. 1. Map out and measure food and drink waste within various sectors, as feasible.
2. Adopt and implement programs to prevent and reduce household food and drink waste. 2. Map out food loss and waste in our city.
3. Prevent and reduce food waste in the food and drink business supply chain. 3. Present evidence-based report findings to council and public.
  4. Establish a baseline and set a target.
  5. Ensure that food composting is available in city facilities and that dishes and food packaging are reusable, recyclable or compostable.
  6. Facilitate and install water fountains/filing stations within the downtown core, parks and trails, where appropriate.
  7. Support community-based groups in the education and awareness around food and drink waste.
  8. Facilitate and collaborate in the development of a strategy for a voluntary collective action program.
  9. Explore food recovery programs and initiatives to channel surplus edible food to people, such as the provincial Charitable Donation Food Act.
  10. Re-evaluate our food scrap model to expand on an impact based model.

Initiatives