outcomes such as consumption of fruit and vegetable servings per day are evaluated. This, however, does not assess their potential impacts on self-efficacy, community capacity and resilience, or their ability to develop social support networks. Alternative methods of evaluation, such as interviews or focus groups that attempt to quantify the mental, physical, emotional, and spiritual benefits are necessary to determine in what way community oven programs are effective, and how they can be improved. Key Messages The potential benefits of community ovens are: • Access to food • Social connections • Food literacy • Economic impact Recommendations to maximize potential benefit: • Programs that facilitate access to food, social connections, food literacy and economic growth. o Programs such as cooking workshops, community meals, donations. • More impactful if they are used in collaboration with other community food initiatives such as community gardens and kitchens. • • Collaborate with existing organizations (such as the Wolfville Farmer’s Market, the Acadia community farm, the food bank, and the Acadia Food Cupboard). Interviews or focus groups should be used to quantify the mental, physical, emotional, and spiritual benefits of community oven programs. References Cashion, T., Forbes, I., Knezevic, I. (2014). Initiating and sustaining community gardens and community kitchens: A preliminary study in Nova Scotia. Community University Research Alliance. Available from https://foodarc.ca/wpcontent/ uploads/2015/01/Initiating-and-Sustaining-Community-Gardens-and-Community-Kitchens-in-NSDec2014-Final.pdf Mundel, E., Chapman, G. E. (n.d.). A decolonizing approach to health promotion in Canada: the case of the Urban Aboriginal Community Kitchen Garden Project, Health Promotion International, Volume 25, Issue 2, 1 June 2010, Pages 166–173, https://doi.org/10.1093/heapro/daq016 Fridman, J. and Lenters, L. (2013). Kitchen as food hub: Adaptive food systems governance in the City of Toronto, Local Environment, 18:5, 543-556, DOI: 10.1080/13549839.2013.788487 Available at https://doi.org/10.1080/13549839.2013.788487 Iacovou, M., Pattieson, D. C., Truby, H. and Palermo, C. (2012). Social health and nutrition impacts of community kitchens: a systematic review. Available at: https://doi.org/10.1017/S1368980012002753 51
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