Before the recent global pandemic arose, other real challenges have been impacting our community, and communities around the world: climate change, the urbanization of farmland, food insecurity and inequitable distribution.

“While COVID-19 has introduced some new dynamics, people in the food system have been working in the conditions of crisis for decades,” says Dr. Michael Classens of the Trent School of Environment. 

Professor Classens, an assistant professor of Sustainable Agriculture and Food Systems, works with multiple food organizations to research and support this different kind of essential e work in the region.

All of these organizations—including Farms at Work, the Peterborough Food Action Network and Future of Food and Farming working group—work towards more equitable access, decent income for farmers and producers and a resilient food system.

Real-Time Solutions on the Frontlines

The production and distribution of healthy food involves many ethical, social, and ecological challenges. Canadian food insecurity—which affects one in eight Canadian households—is just one of them, and will likely be impacted in the age of COVID-19.

Geographic disparities are well documented but race-based research only recently found that black households are three and a half times more likely to experience food insecurity than white households.

“It has to apply to everyone,” says Prof. Classens. “One of the critiques of the local food movement is that it has left many people behind.”

In this work, Prof. Classens has help from two research assistants: long-time food advocate Dr. Mary Anne Martin, and Akua Agyemang, a Master’s of Sustainability Studies student. While Ms. Agyemang is looking at COVID-19’s immediate impacts and adjustments, Dr. Martin is thinking about long-term transitions and implications.

The team’s findings are informed by the bi-weekly calls hosted by the Peterborough Public Health where Prof. Classens collaborates with emergency food provisioning organizations.

Trent University Leading the Charge

Prof. Classens and Trent University Food Services also supported the creation of the promotional website Local Food Peterborough, just one of the many examples of how members of the Trent community, and Trent in general are leading the way in terms of sustainable agriculture.

The co-operatively run, Seasoned Spoon Café sources food from the Trent Vegetable Garden on campus. The Trent Apiary produces and sells honey from their eight beehives. There’s also the Trent Market Garden operated by the student-run Sustainable Agriculture and Food Systems Society, who sell their produce to the university food provider and farmers’ market.

Trent has also been in talks with Nourish, a coordinating body of local community gardens, to use space on its Symons campus to grow more food. This concrete step is another way Prof. Classens hopes his research can increase food security in the area.

“That’s the kind of thing that will have a real impact in terms of helping the community answer the kinds of questions they face in real-time throughout this crisis.”