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NOVALEA MARKET FOOD SCHOOL

Lead – Proposal and Grant Writing Specialist

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LAND ACKNOWLEDGMENT

I would like to begin by acknowledging that we are in Mi'kma'ki, the ancestral and unceded territory of the Mi'kmaq People. This territory is covered by the “Treaties of Peace and Friendship” which Mi'kmaq and Wolastoqiyik (Maliseet) people first signed with the British Crown in 1725.
Though we are all in our personal spaces at this time we are sill in Mi'kma'ki
Thank you for allowing us to share this land that does not belong to us

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AGENDA

Brief Overview of the Novalea Market Food School
Project Objective
Research Methodology
Results
Stakeholders and Partners
Projected Outcomes and Measurable Outputs
Conclusion

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NOVALEA MARKET FOOD SCHOOL

After School Program and Food Vendor Incubation Program:
To train, empower and teach food preparation, safety and skills to support, and increase social inclusion and wellbeing of children and youth in Halifax.

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PROJECT OBJECTIVE

The project attempted to develop and carry out services and supports to help increase the social inclusion and wellbeing of vulnerable children and youth.

Specifically targeting children and youth who are at highest risk of, or are experiencing negative impacts to their physical and mental wellbeing due to social isolation

**Funding for Social Development Partnerships Program – Children and Families – Social Inclusion of Vulnerable Children and Youth

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QUANTITATIVE RESEARCH �METHODOLOGY EMPLOYED:

Anonymous community survey conducted at Novalea Farmers Market Saturdays.

Interviews of members of community, held at George Dixon community center chosen by community leaders

Consultation of data collected by the province in voting district 11 to better understand economic, social and cultural demographics of district 11.

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�QUALITATIVE �RESEARCH METHODOLOGY �EMPLOYED:

Informal discussions and conversations with community members at Novalea Farmers Market, Mulgrave Care and Learning Center and George Dixon Community Center.
Focus groups with members of community, four broad topics explored on separate occasions

How is social isolation experienced by youth
How can we increase wellbeing and social inclusion of vulnerable children and youth
The role of community in social inclusion
The role of mentorship, role models and community leaders

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RESULTS

The quantitative data was tabulated and combined into a report which guided the qualitative research.

The report showed us which groups were at greatest risk, which organizations to seek partnerships with and who to consult with regarding participants in qualitative research.

The qualitative research data collected was then used to shape and guide the program proposal to best suit the needs expressed by the members of the community who would benefit from the programming.

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STAKEHOLDERS AND PARTNERS

Internal/Partners

Mulgrave Care and Lsarning Centre
NSCC – School of Business and Creative Industries

Community Innovation

Ulnooweg
Black Business Initiative

External

Members of district 11(local community)
Province of Nova Scotia
Wholesale suppliers of goods
Investors

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PROJECTED OUTCOMES

The ultimate positive results or outcomes are to be determined as the funding has not been awarded yet.

Email received this week regarding new timeline of Spring 2022

The project has set four outcomes as goals should the project receive funding

Beneficiaries of the After School program report greater awareness of food as a community gatherer as a result of participating in the project.
Beneficiaries of the After School program and the Food Vending Incubation Program report an increased sense of belonging in their communities as a result of participating in the project.
Beneficiaries of the Food Vending Incubation program report increased sense of purpose and desire to contribute to the community as a result of participating in the project.
Beneficiaries of the Food Vending Incubation Program have increased opportunities to share their food culture, and food enterprises with the community.

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MEASURABLE OUTPUTS AND MILESTONES

20% of board of directors represented by project participants and beneficiaries by June 2023
30% of board of directors represented by project participants and beneficiaries by June 2024
40% of board of directors represented by project participants and beneficiaries by June 2025
75% of beneficiaries expected to achieve completion of the Food Vending Incubation program.
100% of beneficiaries who complete the Food Vending Incubation program participate in 50% of vending opportunities offered by Novalea Market.
3000 individuals or 50% of the target community reached yearly; benefiting from the project by March 2026 by participating in the after school program, the food incubation program or attending the market to visit the vendors.
50% increased vendors at Novalea Market directly resulting from the Food Incubation Vending Program.
300 children participants in after school food school program by June 2023
500 children participants in after school food school program by June 2024
700 children participants in after school food school program by June 2025
800 children participants in after school food school program by March 2026

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CONCLUSION

A great experience working multiple facets of project conception, drafting the proposal, finding partners and collaborating with community
Keys to success

Flexibility, scheduling the interviews and focus groups with the members of the community required more time than anticipated.
Patience, the answers were not evident at first; members of community were at times reluctant to participate and were in disbelief with regards to scope of project and its success potential

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THANK YOU

Raoul Tan-Yan
Rtanyan@gmail.com
4162006469