Reposted blog post from The Coalition for Healthy School Food. Read the original post here.
The Coalition for Healthy School Food organized two panel discussions during Food Secure Canada’s Cultivating Change event in November 2020. You can watch or listen to the first session from November 13th here. This discussion looked at how to embed anti-racist principles in school food programming with an engaging panel that shared insights from their experiences with school meal programs, school gardens and school food literacy programs.
The session was moderated by Colin Dring, PhD Candidate, University of British Columbia with
Utcha Sawyers, Executive Director of East Scarborough Boys and Girls Club
Shiba Anjum, volunteer coordinator for Oakwood Public School’s salad bar
Suman Roy, Executive Director of Meal Exchange
Ekow Stone, School Grown Youth Engagement Coordinator with FoodShare Toronto
Wendie Wilson, Co-founder and educator of the African Nova Scotian Freedom School
Colin started things off by reminding attendees that racism is often thought of in simple terms, as an explicit phenomena of hate; yet it has shifted for many to include feelings of avoidance and discomfort, and that an implicit racial bias impacts our collective understandings, actions and decisions.
While exploring principles that guide anti-racism work in school food programs, Colin shared that we also want to keep this definition in mind:
Anti-racism is the active process of identifying and eliminating racism by changing systems, the organizational structures, policies and practices, as well as attitudes, so that power is fundamentally redistributed and shared equitably.