Community-Built Food Resource Program at Atira

Community-Built Food Resource Program at Atira

Land, Food and Community 350

Will Valley, Wilson Mendes

December 3, 2017

Christina Jewell, 32362148

Sydney Verburg, 23009153

Ingrid Zeng, 42595141

Caterina Marra, 21180154

Amanda Biro, 2809314

Angela Tung, 22213152

Introduction

Our community-based experiential learning project involved working with the Atira Women’s Resource Society in Vancouver’s Downtown Eastside (DTES). The organization provides resources and support to vulnerable women. Current services include: legal advocacy, counselling to stop violence, and housing outreach (Atira, n.d.). The drop-in center gives vulnerable women in the DTES exclusive and safe access to help. In addition, Atria desires to incorporate a food program to their host of services provided. We worked with Atira to provide recommendations for a food program based on the voices of women who use Atira’s services.

The importance of this work is in promoting food justice and counteracting the inadequate food security levels that have been documented by Miewald and McCann (2013) in the DTES. Moreover, in Vancouver and throughout the globe, women are significantly more likely to experience food insecurity and malnutrition, perpetuating negative health outcome among women in marginalized communities (Sachs & Patel-Campillo, 2014).

The objective of conducting a food needs assessment amongst women accessing Atira’s services allowed us to complete the purpose of the project: to provide recommendations for a novel food program based on the needs and desires of the women accessing Atira’s services.

Methods

Data Collection Approach

Prior to working directly with Atira, we conducted literature reviews. Through gathering information on other food programs in the area, we generated interview questions that best represent our objectives, and that would produce relevant answers for our study (see Appendix). This also allowed us to draft possible food program options for Atira and the best plan of action for interacting with their users. In addition, we did background research on Atira to understand the structural capabilities of its drop-in centre and the current available assets.

We divided into three interviewing pairs at different Atira sites: the drop-in centre, a single-room occupancy hotel (SRO), and another drop-in centre (Bridge). Interviews occurred in a casual setting, usually with an invitation to snacks and an oral consent to record responses. In total, we collected 25 responses. 5 responses from Bridge, 10 from the drop-in center, and 10 from the SRO. In total, we spoke to 4 staff members and 20 women. One staff member’s response was recorded twice as she spoke to us at two different locations.

Analysis

We compiled our responses into a table format and organized them into four categories: ‘food needs’, ‘components of a good food programs’, ‘components of a bad food program’, and ‘specific ideas’. Out of these categories, 18 respondents commented on the ‘food needs’, 19 on the ‘good components’, 9 on the ‘bad components’, and 13 suggested ‘specific ideas’ for how the food program should operate.

Ethical considerations

We held interviews with Atira’s volunteer coordinator and terms such as ‘privileges’,‘harm reduction’, ‘residential school’, and ‘feminism’ were discussed. After passing the interview, we were approved for the project. Later that week, we received further readings that to familiarize and/or broaden our views on those topics. In addition, we all had criminal record checks, signed confidentiality and privacy policy agreements, and read Atira’s practicum handbook.

During our planning stage, we reviewed and qualitatively researched Atira’s goals and values to ensure that our interviews, recommendations, and report accurately reflected Atira’s vision and structure. We kept all the names of the respondents of our on-site interviews anonymous. Only inputs of those who gave explicit consent were analyzed for our report.

Results

The responses were recorded as interview notes and observations and grouped by site of collection. After assembling responses together, the results are organized in two groups, food needs and mediums to achieve food needs.

Table 1. Specific food needs. Data was compiled and condensed to represent repeating patterns.

Higher quality foods / Variety and options
Not bland
- Has to be appetizing
- More complex flavours / Alternate menu options
- Repeating meals monthly instead of weekly, for example, Turkey one week, then another deli meat the next week rather than turkey on the same day every week
No food that has gone bad
- No leftovers
- No food that has been left sitting around / Have seasonal variety
- For example, chili during the winter or fruit cake during the Christmas season
Meals that are less carbohydrate heavy
- Better balance of macronutrients
- Alternate the main carbohydrate from rice to pasta or potatoes / Options for dietary restrictions
- Vegetarian options
- Easily chewed foods for those with bad teeth
Less processed food and more whole foods
- more micronutrients
- more fresh food and vegetables
- more fresh proteins, especially animal proteins / Option to eat-in or take-out
- Take out containers, to take food to go
- Prevents women from missing food opportunities due to time constraints
- Reusable plates and cutlery to reduce waste

Table 2. Different structures to meet food needs. See Appendix for benefits and detriments of each structure

Community kitchens / Reliable meals / Community gardens
Facility to cook their own food
- Participation makes women more willing to try different foods
- Tends to be higher quality / Should include posted schedules of what will be served
- Women can choose to attend/participate or not, so they can plan their day around it / Provides fresh fruit and vegetables to the community
- Feeling of contribution and success
- May be able to grow produce that is too expensive to purchase, increasing the variety that women can have in their diets
Prevents bullying that occurs in lineups
- Facilitates less stressful socialization
- Fewer women at a time prevents building of a line up, where bullying may occur / Leaves room for variety
- Should include special meals to increase cultural sharing, and increase interest in each meal / Gives women an opportunity to practice essential skills, such as cooperation, planning or time management skills
Allows women to share cultural dishes
- Opportunity to run their own workshops / Food during other workshops
- For example, snacks or meals during hygiene or money-management workshops / Could include paid positions for women to feel they are contributing to the community, but not at a detriment to their own income
Could include paid positions for women to feel they are contributing to the community, but not at a detriment to their own income

Discussion

Atira’s major goal with this project was to gain information on how they could offer a food program that does not overlap with pre-existing food programs. Our conversations with women allowed us to prioritize needs rather than just a list of wants. An example of this is the need for good tasting, nutritious foods over the need for more calories, since other programs already fill the void. It is important, though, to consider that this could also provide new issues, such as women feeling like not enough food is given, individuals finding ways to take more for themselves than is allotted, or an increase in bullying in line-ups. The attempt to fulfill only the needs of the women who participated in our survey could produce structural problems that are unpredictable at this stage.

Our results express the lack of food security existing among women using Atira’s services, supporting Miewald and McCann’s (2013) findings that there is an inadequate food security level in Vancouver’s DTES. Although the women may have access to other food programs, they are not substantial in nutrition or quality. Some women expressed concern for the high amount of grains being offered in programs, and not enough animal protein, fruits and vegetables. Other women expressed concern for the quality of food available; although there is food available, it is not appetizing. The women using these services want foods that are nutritious and flavourful, indicating current limited access to health supporting foods.

While analyzing results, three themes kept appearing; community, quality and accessibility. Many women were looking for a sense of belonging and community expressing the want for a place where for socialization in a safe environment. Some women reported harassment in food line-ups, demonstrating the need for a space that is free from discrimination.

A major complaint from women was with food quality, both preparation and nutrition. While most women felt that they had good access to filling foods, such as rice, potatoes, and bread, most thought there was a lack of nutrient-dense foods. Receiving these inadequate meals contributed to women feeling that they were not respected or valued. In terms of accessibility, many of the women that we interviewed live in SROs, which often lack in-room kitchens for its residents (Miewald, C., & Ostry, A., 2014). Many women expressed that they would like the opportunity to cook their own foods to build autonomy. Overall, these women face complex barriers to food access due to intersectionality between gender, race, and socioeconomic status. These findings support Sachs & Patel-Campillo’s (2014) research, which states that women in marginalized communities are more likely to experience lack of food security and malnutrition, resulting in poorer health outcomes.

For future projects, we feel that it is necessary to spend more time with the women. It would make them feel more comfortable sharing opinions and feel less like experimental subjects. It would be helpful to complete administrative tasks, like criminal record checks, at the beginning of the course - which would allow for more interview sessions.

Conclusion

Our project has displayed a sample of the diversity and complexity of women’s food-related needs in the DTES. The women’s capacity to access food services and nourish themselves is connected to the intersecting forms of oppression they experience, such as race or disability. To conclude, there is desire for more nutritious foods, interest in participating in the cooking process, and a need for predictable variation in their meals. Also, our research shows us the clear need for a women’s only food drop-in centre, given the number of women experiencing harassment when accessing food. By presenting these voices to Atira, they would be able to have a solid foundation to build and a right direction to grow a food program that would close the gap between the unsatisfied desire of these women and the services that they currently have access to.
What we can extrapolate from this is that not every population is connected to food assets available in their neighbourhood. This crucial insight could give organizations the imperative of interacting directly with those they serve in order to make effective programs. Our work opens up the opportunity for other organizations to use similar methods to build effective programs in areas such as the welfare system, housing, or educational opportunities.

Exploring possible changes in policy by the government to promote a preventative food justice approach would further benefit the DTES. Our project revealed that it is ultimately the structure of the system that is causing a recurring problem for many people. The unjust food system is only part of the larger problem of dispossession, exploitation, and the cycle of poverty. Scholars should explore questions regarding these topics to create solutions that break the larger framework of oppression experienced by inhabitants of the DTES. Overall, we are humbled to have been enlightened to this issue through direct contact with women who experience it. We hope that we will be able to help them with the work we did, the skills we have learned, and the perspective we have gained.

References

Atira Women’s Resource Society. (n.d.). What We Do. Retrieved on December 1, 2017, from

Miewald, C., & McCann, E. (2014). Foodscapes and the geographies of poverty: Sustenance, strategy, and politics in an urban neighborhood. Antipode, 46(2), 537-556.

Miewald, C., & Ostry, A. (2014). A Warm Meal and a Bed: Intersections of Housing and Food Security in Vancouver’s Downtown Eastside. Housing Studies, 29(6), 709–729.

Sachs, C., & Patel-Campillo, A. (2014). Feminist food justice: Crafting a new vision. Feminist Studies, 40(2), 396-410.

Appendix

Interview questions

These questions were used in conversation with women, as a guide.

● What would you like to see in a food program?

○ Hot meals?

○ Snacks?

○ Tea? Coffee? Juice?

○ To go/bagged meals?

○ How many meals/snacks a day?

○ What hours of operation work best for you?

● Would you like to participate in the cooking of the food?

○ Do you have recipes you would like to share with/cook for other women?

○ Do you feel like you have cooking/food knowledge you would like to share with others?

○ Is there any type of cooking you are interested in?

■ Baking?

■ Traditional foods of your culture?

■ Food from around the world?

● What types of foods are healthy/ nutritionally beneficial for you?

● What is your favourite meal/foods?

● Are there any foods/meals you would like to try?

● Do you have any Dietary restrictions/allergies?

■ Vegetarian/vegan, gluten free, dairy free, etc.

● In a food program, would you like to see variety in the foods offered?

○ Exp. Diff meal every drop in or

○ Do you like patterns in what you eat?

● What makes a food program special to you?

○ Eating with friends/ loved ones?

○ Meeting new people over a meal?

○ Providing nutrients to your body?

○ Helping you financially?

● Are there any traditional foods from your culture that you would you like to see?

● What types of food programs have you used before? What aspect did you like? What could be improved?

○ Is there any food that you hate to see at food programs?/ Is the food always the same?

○ Is it important for you to know the nutritional information about the food you are eating?

Survey questions

These questions were printed out in and left in the kitchen, and filled out anonymously at only one interviewing post (Bridge shelter).

“We’d like to know what you want in a food program! We are a group of UBC students partnering with Atira to create recommendations for a new food program at 101 East Cordova Street that is informed by women’s needs. Please tell us what you’d like to see. Thank you for filling out this survey!

1. What types of foods are healthy/beneficial for you? Do you have any eating restrictions?

2. In a new food program, would it be important to you to have similar foods at the same time each day, or are you more interested in variation and unexpected types of food?

3. Would you be more interested in snacks spaced throughout the day or in regular meals?

4. Would you be interested more in special meals that are unique in some way or a meal that is predictable and reliable at the same time every day?

5. Are there any foods that you want in your diet that you want to see more of in food programs that you use?

6. What is something you like about the food programs that you already use? Are there any foods that you would not want to see in the food program?

7. Do you have any other suggestions or thoughts?”

Critical Reflections

Student 1

My understanding of food justice was limited at the beginning of the course since I never experienced hunger or personally encounter issues with food accessibility and affordability. My definition for food justice was that ‘everyone had the right to eat’. In my perception, there are many charities and nonprofit organizations in Vancouver that provide food to the vulnerable populations. I thought people who are willing to approach theses services and resources would be food secured. However, through doing the project with our community partner, I realized that many flaws exist within those programs and could be improved. For example, a food program that deliver food to women’s shelters has been reported to lack taste and nutrition, and worse, the meats are often not cooked properly. I also learned that services are not flexible enough to provide the best care to those in needs. For example, when they realize some women cannot get the food due to the delivery time, no attempt was made to adjust the time to fit their schedule. Although I do see potentials and good intentions in these food programs, they can be better. I think instead of jumping-in and assume people will appreciate whatever help the program can provide, more consideration should be involved: including the mind-sets and the voice of those who need the help. The inclusion is the keys to provide an effective program, from there real food justice can be met where all people can ‘achieve global food security and ensuring access to healthy, adequate, culturally appropriate food produced in an ecologically regenerative and socially just manner’ - the definition used in LFS 350.