FOOD COMMONS
ABOUT FOOD COMMONS
The commons is where we meet. It is where we learn, share and collaborate. We are all responsible for the commons.
Moving toward sustainable food systems requires more than individual efforts and excellence.
This challenge requires a more unifying process and endeavours.
The FOOD COMMONS Project is a research project out of Blekinge Institute of Technology, Sweden, and Acadia University, Canada. Through our project, we support community collaboration toward building a collective vision of success and identifying appropriate pathways forward for sustainable community food systems.
COMMUNITY OUTCOMES
A local community based vision of success with respect to a sustainable food system.
A set of community relevant indicators to track and measure progress toward that vision of success.
A framework for sustainable nourishment that links the local to broader regional and global realities.
A community based and owned plan for moving towards success.
EDITH CALLAGHAN
Edith Callaghan is a Professor of Business Strategy & Sustainability in the F.C. Manning School of Business at Acadia University since 2001. She also teaches in the Environment and Sustainability Studies Program at Acadia, and is currently a Visiting Senior Researcher at the Blekinge Institute of Technology in Karlskrona, Sweden. Through her research, teaching and community service, Edith has been a strong advocate for sustainable development and local sustainable food in Nova Scotia. Her current research focuses on developing and testing a set of indicators to track progress toward sustainable community food systems.
LIESEL CARLSSON
Liesel Carlsson is a Canadian dietitian and lecturer in the School of Nutrition and Dietetics at Acadia University. She holds a Master of Science in Applied Human Nutrition and is a doctoral candidate in the Department of Strategic Sustainable Development at Blekinge Institute of Technology. She co-chair the Sustainable Food Systems Leadership Team of Dietitians of Canada, and is a member of the Agriculture, Nutrition and Health Academy, and the Food Climate Research Network. Through research and professional activities, she works to strengthen the position of dietitians in the sustainable food dialogue.
DOCUMENTS AND DOWNLOADS
Report:
Article:
WE ARE COLLABORATING WITH
