Transitions Conference Planning Team

Transitions is a 3 day (Feb 2-4, 2018) conference organized by the Concordia Food Coalition along with Concordia students and community members that focuses on urban agriculture, food security, and sustainability.

Mother Hubbard’s Cupboard is on us at our Thursday planning sessions 😀

This year we’re calling it COLLABORATE Transitions because change takes a community. We will be working with Sustainable Concordia, the Sustainability Action Fund Concordia, The Dish Project, the Concordia Student Union – CSU, Concordia University’s Centre for Creative Reuse – CUCCR, the Concordia Greenhouse, Waste not, want not – Compost collaboration and other organizations, as well as students, staff, and faculty from diverse departments to help us find collective solutions to help transform Concordia’s food system

Over the course of 3 days we will co-host participatory kitchens, experimental dining experiences, public lectures, workshops, presentations, and a film festival. This year we hope to focus in on how we can make food services in public institutions like Universities, more socially, environmentally and economically just. We will also be emphasizing the how bridging the space between the Arts and Sciences within academia can help us work towards our goals for food system transformation and social justice at Concordia and beyond.

We’re looking for students and community members interested in helping us design & build our opening event (inspiration videos posted below!!), researching and inviting guest speakers & workshop facilitators, grant writing, outreach, poster design, film selections, and logistics! The event aims to be low waste and has sustainable as possible.

Event Calendar

Friday February 2nd
Participatory Kitchen (sample menu below!): 12:00 – 17:00
Loop Table/Experimental Eating 18:00 a 20:00

Saturday February 3rd
09:00 – 17:00
A full day of guest lectures, presentations, hands on workshops and FOOD!

Sunday Febaruary 4th
10:00 – 16:00
A Food Film Festival + workshops and closing keynote address!

Participatory Kitchen Sample Menu

We will be canning and preserving end of harvest produce from some of our favorite small, local organic farms, baking our own breads, making ferments and more!

Beet Tartar
Pickled Carrots
MicroGreen Salad
Squash Paté
Labneh
Rye Bread
Marinated Mushrooms
Apple Jelly
Toasted Walnuts

Sounds tasty, got suggestions?