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.
Item Description
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.