Trent Community Research Centre Project Collection

Engaging the community
The Seasoned Spoon Co-Operative Cafe (the Spoon) is a student run organization (at Trent University) which provides vegetarian and vegan food produced using ingredients that are as local and organic., by Ashley Marshall. --, Completed for: Benjamin Laurie at the Seasoned Spoon ; Supervising Professor: Paula Anderson, Trent University., Date of project submission: December 2006., Term: Fall 2006., Includes bibliographic references., Environmental and Resource Studies 334H The Canadian Food System: A Community Development Approach.
Food Items Education
Introduction -- Why vegetarian? / Lauren -- Winter greens / Lauren -- Kale / Elsa -- Garlic / Elsa -- Heritage tomatoes / Jesse -- Wheat and spelt / Jesse -- Dry beans / Bailey -- Fair trade cocoa / Bailey -- Conclusion -- References., By Elsa DeSouza, Bailey Duesling, Lauren Smith & Loujiesi Xu. --, Includes bibliographic references., ERST 3340H: The Canadian Food System: A Community Development Approach.
Food storage needs assessment research report for the Seasoned Spoon
Since the Seasoned Spoon started in February of 2003, it has had a major food storage challenge. It has had very limited and inadequate space to store and preserve food. This lack of storage and preservation methods has impeded the Seasoned Spoon from providing as much locally grown, organic and affordable food as possible - as outlined in the Seasoned Spoon mandate. In locating areas for the Seasoned Spoon to store its food and in understanding and undertaking other food preservation methods, the Seasoned Spoon will further be able to contribute to the underlying goals of a sustainable food system., Section 1: Introduction. Purpose. Importance of food storage and preservation. Current food storage/preservation situation at Seasoned Spoon. About food storage and preservation. Key research goals. Major findings -- Section 2: Information. Timeline. Summary of meetings with consultants -- Section 3: Analysis of results and recommendations. Avenues already explored. Suggestions for further research. Review of recommendations -- Section 4: References -- Appendices. Appendix A: Amount of food used by the Seasoned Spoon. Appendix B: Storing vegetables at home. Appendix C: Storage resources. Appendix D: List of suppliers., Prepared by Faye Ginies and Ryan DeCaire. --, Includes: final research report; appendices., Completed for: Jessi Dobyns at the Seasoned Spoon; Supervising Professor: Paula Anderson, Trent University; Trent Centre for Community-based education., Date of project submission: December 2007., Includes bibliographic references (p. 13)., CAST 334H, Canadian Studies, Community-Based Research Project.
Food tourist attraction research
Researchers: Johann Cubillos, Curtis McIntosh, Matthew Birarda, and Jessica Bosch., Completed for: Kawartha Heritage Conservancy; Supervising Professor: Paula Anderson, Trent University; Trent Centre for Community Based Education., Include bibliographic references., ERST 334H Canadian Food Systems.
Heritage foods in the Kawarthas
By: Kendra Abbey, Claudia Gaboury, Benjamin MacCuaig, Kellie Sherman, Jen Bushle, and Chris Balenovich., Completed for: Kawartha Heritage Conservancy; Supervising Professor: Paula Anderson, Trent University; Trent Centre for Community Based Education., Includes bibliographic references., ERST 3340: The Canadian Food System: A community development approach.
How freedom foods presents a new form of farming
This paper was conducted to research how farming regulations differ between several countries and selected areas, and show how these regulations could be improved. This paper looks at Ontario's current farming regulations as well as Freedom Foods standards, and compares them to Britain and New Zealand., Abstract -- Acknowledgements -- 1.0 Introduction -- 2.0 Background information of farming operations -- 3.0 Methodology -- 4.0 Results -- 5.0 Discussion -- 6.0 Relevance to Freedom Foods -- 7.0 Conclusion -- 8.0 Recommendations for further research -- 9.0 Bibliography -- Appendix A: Glossary of terms -- Appendix B: Relevant sections from the Rules for Livestock Movements -- Appendix C: Relevant sections from the Meat Inspection Act (Ontario)., by Kyle Rody. --, Includes: final research report ; bibliography., Completed for: Roger Harley at Freedom Foods ; Supervising Professors: Susan Wurtele and Steven Tufts, Trent University ; TCCBE., Date of project submission : April 2005., Includes bibliographic references (p. 42-43)., GEOG 470 - Research in Human Geography.
Inventory of Food Product Terminology
Introduction -- Background -- Methodology -- Literature summary -- List of terms -- References., By Alexandra Hume. --, Includes bibliographic references., ERS 384H: Community-based research project.
Local food sourcing
This project is a pamphlet (A Food Sourcing Ethnography for ... the Seasoned Spoon cafe), which describes the Seasoned Spoon, and discusses the products available at this cafe., By: Anna Haas, Deanna Hergert and Curtis Jackson. --, Completed for: Aimee Blyth at the Seasoned Spoon ; Supervisor: Paula Anderson, Trent University ; Trent Centre for Community-based education., Date of project submission: January 2008., ERST 334H, Environmental Studies, Community-based research project.
TCCBE local food sourcing project
Kait McGill. --, Completed for: Benjamin Laurie at the Seasoned Spoon ; Supervising Professor: Paula Anderson, Trent University., Date of project submission: December 2006., ERST/CAST 334H: The Canadian Food System: A Community Development Approach.
Terminator technology
by Tamara Molloy., Includes: final research report ; bibliography., Completed for: Benjamin Laurie at the Seasoned Spoon ; Supervising Professor: Paula Anderson, Trent University ; TCCBE., Date of project submission: December 2006., Includes bibliographic references., ERST/CAST 334H: Canadian Food System: A Community Development Approach.
The debate is over
By Tom Colucci & Nicole McRae., Completed for: Rachel Gurofsky at OPIRG; Supervisor: Paula Anderson, Trent University; Trent Centre for Community-Based Education., Includes bibliographic references., ERST 334H.
OPIRG ethical food sourcing
The major goal of this project was to begin documenting and researching about ethical food sourcing movements happening at universities nationally. Project research included: fair trade, ethical sourcing, procurement policies., 1.0 Introduction to the project -- 2.0 Research methodology -- 3.0 Glossary of terms -- 4.0 What is 'ethical sourcing?' -- 5.0 What is fair trade? -- 6.0 University procurement -- 7.0 The relationship between academia and activism -- 8.0 Case studies -- 9.0 Future directions/way forward -- 10.0 Report bibliography -- Appendix A: Original literature review (including its own bibliography)., by Steve Disher and Hayley Goodchild. --, Includes: final research report; case studies., Completed for: Karen Sutherland at OPIRG; Supervising Professor: Paula Anderson, Trent University; Trent Centre for Community-based education., Date of project submission: December 2007., Case Studies: University of British Columbia; Simon Fraser University; University of Alberta; University of Manitoba; University of Guelph; McMaster University; York University; Trent University; Queen's University., Includes bibliographic references (p. 25-26)., ERST 334H, The Canadian Food System, a community development approach.

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