This research pilot began in the winter of 2014 to investigate urban beekeeping in the context of Sault Ste. Marie. The pilot project set out to assess the feasibility of an established, successful, working apiary within the city by fostering positive community relations; continual operation and/or expansion of bee colonies in the community; gathering a baseline of public perception of urban beekeeping; and the ability of public outreach and education in addressing community perceptions.
The Rural Agri-Innovation Network (RAIN) is began as a project of Sault Ste. Marie Innovation Centre and NORDIK Institute, with support from farmers and communities to enhance the agriculture and food sector in Algoma. RAIN’s vision is to build a resilient farm and food sector in northern Ontario through innovative research and agriculture development projects. To date RAIN has conducted research in Forage Improvement, Novel Crop Studies, Value Chain Development; and has developed programs such as the SNAPP (Sustainable New Agri-Food Products & Productivity) Program, and the Regional Tile Drainage and Land Clearing Program, to name a few.
Dr. Gayle Broad, Errol Caldwell, David Thompson, Mikala Parr, Melissa Watson, Jordan Danielewicz, Jessica Laidley
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Facebook at https://www.facebook.com/rainalgoma
YouTube at https://www.youtube.com/channel/UChowRsaQQgh2YppqMb25-pA
This initiative advanced the public awareness of local food producers and products, playing a vital role in the viability and growth of local agriculture and farming. NORDIK researchers compiled a list of local food sources into a printable brochure, providing consumers with an accessible entry point into the marketplace. This work enhanced economic opportunities in Algoma by making the connection between producers and consumers through promotion, education and cooperation.
2010 – 2014
Bring Food Home Algoma: Policy Paper on Building Resilient Futures, highlights needs and challenges within the current food system, including the need for education about food production and processing, meeting food needs related to the region’s existing and emerging cultural diversity, and increasing access to healthy local food. It also underscores the need for cross-sector collaboration and diversifying local food production and promoting sustainable production methods.
Dr. Laura Wyper, David Thompson, Sean Meades