WHO ARE WE?
The project “Parc-Ex Nourricier” took off in June 2016. This project, carried out by Alternatives, is carried out jointly with several partners: the Cooperative de la Place Commune, the Coopérative BIOMA, the coopérative Le Comité, GRASAPE (Groupe de Réflexion Action in Food Security in Parc Extension) and Colleen Lashuk. The collective was created from organizations of diverse backgrounds to share our knowledge and to make the project benefit from our complementary baggage. Through the collaborative nature of the project, the collective is open to the involvement of other actors.
Parc-Ex Nourricier proposes to forge and support links between the various neighborhood food actors and the community. The project stimulates the active participation of neighborhood residents through a variety of activities including food processing activities, a community fridge, workshops and tours of urban agriculture, and healthy eating awareness events. In addition, the project team actively participates in the GRASAPE neighborhood food security dialogue group.
The resulting mobilization of actors and residents converges towards co-design processes, with a view to rethinking the local food system in order to better respond to the problems of the neighborhood’s residents, in particular: access to fruit and vegetables, new opportunities in urban agriculture, improvement of existing food repair services, etc. The exchanges and strategic reflections seek to stimulate the collaborations between the various food actors, the innovation of their practices and the integration of the citizens.
THE PLACE DE LA GARE
The Place de la Gare is an emblematic place in Parc Extension and the project of Parc-Ex Nourricier wants to highlight the diversity of this rich and lively neighborhood. Through the universal language of food, the Place aims to encourage the gathering of the local population by the appropriation of a public place in a social and inclusive way, open to all and in order to create together a space for discussion and sharing. This place becomes a meeting point dedicated to the residents, traders and organizations of the district in a festive spirit of transmission of the knowledge and know-how related to food in its production, its transformation and its distribution.