Request for Proposal: “Improving Food Skills in Simcoe Muskoka: Best Practices”
Posted: July 15, 2014
Categories: Food in the News / GoodFoodBites / Volunteer. Job and Writing Opportunities
From Simcoe Muskoka District Health Unit (SMDHU):
The SMDHU is currently requesting proposals for: Improving Food Skills In Simcoe and Muskoka.
About SMDHU:
The SMDHU serves the residents and vacationers of Simcoe County and the District of Muskoka. They offer a wide range of services focused on promoting and protecting health and preventing disease, illness and injury.
Serving a population of around 511, 000 residents, The Health Unit delivers programs and services from many locations throughout Simcoe and Muskoka. The Ontario Ministry of Health and Long-Term Care, in the Ontario Public Health Standards 2008 mandates under the Chronic Disease and Injury Prevention Program Standard, requirement #8, that “The board of health shall provide opportunities for skill development in the areas of food skills and healthy eating practices for priority populations”. Furthermore, the Simcoe County Food and Agriculture Charter has identified “Increased education and skills development for a healthier community” as one of its six Charter Principles, thus recognizing its prime importance to the community. The SMDHU Chronic Disease Prevention – Healthy Lifestyle Program (CDP-HL) has identified “enhancing food skills” as a work plan priority.
Background of request for proposal:
The many changes the food environment has encountered over the past five or six decades, including the widespread development of fast food franchises, global food sourcing and increased availability of processed foods, have changed the eating behaviours of many Canadians. More Canadians tend to eat away from home more often than in the past, consume large amounts of processed food and eat together less frequently. This “culinary transition” has led to “food deskilling” – a gradual population-wide decline in food preparation and cooking skills. This is due at least in part to the increased availability of highly-processed convenience foods, the popularity of new cooking methods such as microwaving and the reduced social value attached to cooking skills, as is illustrated by the removal of home economics in most schools. The outcome is that many people are unable to make informed decisions about buying and preparing healthy, sustainably-produced food. (From: Making Something Out of Nothing. A Locally Driven Collaborative Project (LDCP) funded by Public Health Ontario, 2013).
If you are interested in submitting your proposal, please visit the Simcoe Muskoka District Health Unit webpage for further details.
Please note that the closing date is July 23, 2014.