Food Justice and “Healthy Bodies” in Delaware
University of Delaware, Department of Geography
As part of the Food Geographies and Food Justice class in the Department of Geography, students work with community partner the Food Bank of Delaware to conduct place-based research on food access in New Castle County.
Projects were developed by Professor Naylor and student teams in collaboration with the Food Bank. There were four projects in 2016, each with a different food justice focus. Student teams worked together over the course of the semester to conduct original research and data analysis. At the end of the term students presented their final work to the class and the Food Bank.
#1: Marketing and outreach for farmers market in Downtown Newark
Students conducted field research at the Newark Natural Foods Farmers Market and reviewed SNAP incentive strategies at other regional farmers markets to understand SNAP usage and incentive programs. Students created materials, including a flier (at left) and a brochure, to increase awareness for market vendors and SNAP recipients of SNAP as a form of payment at the market.
#2: Community‐based needs assessment
Students conducted a GIS analysis and research on hunger in Delaware and created maps for each of the three counties using SNAP recipients as a indicator of hunger. Drawing from their data, students co-wrote a narrative about the populations experiencing chronic hunger in the three counties of Delaware for the Food Bank for use in future grant proposals.
#3: University of Delaware supply investigation
Students conducted research on the UD food supply, food waste stream, possibilities for campus composting and potential partnerships with the Food Bank. The student team conducted interviews and a survey. The write-up by the students used this data to suggest places for raising awareness about food waste and hunger on campus, as well as, potential partnerships for food drives and end-of-year food donations.
#4: Hunger relief partners program improvement and expansion (MAPS)
Students developed and deployed a survey to Food Bank hunger relief partners that assessed awareness of education and incentive programs, how programs are managed, how project rewards are distributed, how to expand capacity and create community around hunger relief. Students conducted an analysis of survey results and created a report with raw data, data analysis, and recommendations for the Food Bank.
Food Studies activities at the University of Oregon
Following the success of the 2010 Food Justice conference (see below), I participated in the initiative to establish a food studies program at the University of Oregon. We officially launched the Food Studies Initiative in 2012 with our program “Growing UOFOOD: Developing a Signature Food Studies Program” and in 2013 were proud to announce the launch of the Graduate Specialization in the new University of Oregon Food Studies Program.
- (2013-2014) Served as the Program Assistant and Graduate Specialization Advisor for the Food Studies Program
- (2013) Established graduate specialization in Food Studies within the Environmental Studies Program with grant funding provided by the University of Oregon Graduate School, grant co-author with Dr. Stephen Wooten, Dr. Daniel Buck, Dr. Michael Fahkri, Dr. Jennifer Burns Levin and Brooke Havlik ($10,000)
- (2012) Received University of Oregon, College of Arts and Sciences Program Grant Award, “Growing UO Food,” grant co-author with Dr. Stephen Wooten ($6,000)
Geography of Local Food Systems (2011-2014)
I developed and taught a course that focused on the dynamics of farming systems, food processing facilities, and the marketplace in the local context of Lane County. Topics ranged in scale from the microcosm of the individual garden to the small-scale polycultural systems of community supported farms to large-scale monoculture farms. This course explored the political, social, cultural, and economic dimensions of local agriculture and food production. In particular the course emphasized three geographical topics of food: 1) The political economy of food production; 2) food production and the environment; and 3) food and culture. The course was structured around experience and engagement at field sites, through participant observation and experiential learning. Additionally, each day students enjoyed a shared meal and discussion of the origins, and make-up, and taste of our food.
This is a freshman introductory immersion course focused on local food experience in which students camp on farmland, spend time with farmers in their fields, and conduct the annual tomato harvest at the UO Urban Farm on campus, which they then transform into pizza sauce for the UO dormitory kitchens and will later enjoy as pizza in the dorm hall with their peers. It is run by the Community for Ecological Leaders. I facilitated the fall 2013 group.
Organized by Allison Carruth, I coordinated this conference in 2011, which focused on bringing together an interdisciplinary group of academics, community members, and policymakers to discuss issues of community food justice, regional food issues and networks.