Food hubs are actual or virtual spaces through which food is collected and distributed to processors, retailers, restaurants, or other organizations. They can also provide space for other food-related activities including food preparation, handling and/or processing, education and skill-building, and increasing food access.
With generous funding from the Ontario Ministry of Agriculture, Food, and Rural Affairs, the Nourishing Communities research group has recently completed a series of in-depth case studies of food hubs in Ontario. These case studies tell the stories of innovative food hubs from across the province, and provide insights into what makes a food hub successful, and how these businesses and organizations help build more sustainable, local food systems.
In Northern Ontario, the food hub case study work was led by Dr. Connie Nelson and her team at Lakehead University. Read the Northern Ontario case studies.
Southern Ontario team members include Erin Nelson, Alison Blay-Palmer, Karen Landman, Elena Christy, Erin Pratley, Lori Stahlbrand and Cassie Wever. More reports from Southern Ontario will be coming soon, along with a regional summary of the exciting food hub developments in the area. Read the Southern Ontario case studies.
The Eastern Ontario team members include Peter Andree, Trish Ballamingie, Irena Knezevic, Jennie Barron and Scott Jarosiewicz. Read the Eastern Ontario case studies.