Hungry for Change demonstrates how students, staff, and faculty are working towards food systems transformation on, and beyond, the post-secondary campus.Through careful curation of chapters and a substantive introduction, this collection provides empirical depth while laying essential analytical groundwork demonstrating the connections between seemingly discrete and disconnected campus-based food movements. Drawing on critical food studies and critical university studies, this book proposes the new subfield of “critical campus food studies” as a distinct analytical approach for understanding how campuses, and their actors, are implicated in reproducing and resisting food injustice. Read through this lens, the chapters in this collection situate on-campus food justice interventions within broader structural and scalar food systems and post-secondary institutional dynamics. The contributors to this book enliven food systems scholarship while introducing new conceptual and theoretical tools for understanding socio-ecological and food systems change on and through the campus. Hungry for Change provides a platform to those on campuses struggling for more just and sustainable food systems through a variety of contribution types, from conventional research chapters to field notes and photovoice essays. It is essential reading for students, staff, and faculty invested in the scholarship and practicalities of movements for food justice.
Michael Classens is an assistant professor and undergraduate associate director in the School of the Environment at the University of Toronto.Michael Lawler is a PhD candidate in the Department of Geography & Planning at the University of Toronto.
1. Introduction: Hungry for Change: Towards a Critical Campus Food StudiesMichael Classens and Michael LawlerPart I: Power and Resistance across Campus Food Movements2. How Corporate Power Reshapes Campus Foodscapes and How Communities Are Fighting Back: The Case of Pouring Rights ContractsSophie Lamond3. From Leader to Laggard: Reflections on Food Provisioning at the University of Toronto during the COVID-19 PandemicMichael Lawler4. Fait Accompli Planning: Threats to the Viability of Campus-Based Food Systems and BeyondMatt Dutry5. UofT Divest Your Plate of Breakfast GreedMinh-Ly De ReboulPart II: Remaking the Food System through Learning and Research6. The Theoretical Tiffin: Nested Conceptual Frameworks for Campus Food Systems ChangeChaiti Seth7. The Hidden Curriculum of Food (Un)sustainability: The Case of OISE/University of TorontoJennifer Sumner8. Agency in an Age of Eco-anxiety: The George Brown College “Food Movements” Course and Campus Food System ChangeLori Stahlbrand9. Decentralizing Power through Student and Community Engagement: Towards a New Food Justice Movement in Higher LearningLeanne R. De Souza10. Doing Lunch on Campus: From Scholar Activism to Institutional Buy-InJennifer MitschePart III: Organize for Victory, Strategize for Success11. Student Food Activism on Post-Secondary Campuses across CanadaMarie-Josée Massicotte12. Faculties of Food Education: Teaching Teachers Critical Food LiteracyJacob Kearey-Moreland13. Replenishing the Soil: Agriculture Campus Engaging in Alternative Food SystemsPhoebe Stephens, Monika Korzun, and Kathleen Kevany14. Cultivating Education, Research, and Community Outreach: Reflections from Bishop’s University on Food Systems ChangeBryan Dale, Jane Morrison, Mirella Aoun, Darren Bardati, and Jennifer Downing15. Campus Food Mapping as Justice-Oriented Organizational ChangeRosalie Zdzienicka Fanshe and Alastair Iles16. Collaborative Urban Farmer Training as an Agent of ChangeAndrew Paton, Lesley Campbell, and Rhonda Teitel-PaynePart IV: Making Change Happen: Prefiguration in Campus Food Systems17. Food Access: Dalhousie University’s Loaded LadleSimon Berge18. Hungry for Change: How Post-Secondary Campuses Are Transforming Food Systems in Northern CommunitiesChristine Callihoo19. Cooperative Living, Cooperative Eating: Reflections from a Student OrganizerCyrus Al-Zayadi20. “It’s All Part of a Long Process”: How COVID Brought UGArden and the Campus Kitchen at UGA under One Roof, Expanded Community Partnerships, and Enriched Student Experiences at the University of GeorgiaJohannah Biang, Andie Bisceglia, and Jennifer Jo Thompson21. CSA to University Programs as Cornerstones to Broader Food System TransformationJairus Rossi and Tim Woods22. Cultivating Food Sovereign CampusesErik Chevrier23. The Urban Farm at TMUArlene Throness24. Addressing Students’ Food Insecurity in a Japanese Campus: The Case of Ritsumeikan Food BankHai Ba Nguyen, Ellie McCampbell, Logan Day, Aya Kaneko, Julia K. Harper, Hein Mallee, and Filippo Oncini25. The Future Is Fungal: Growing Mushrooms on CampusShane O'Donnell
