REQUEST FOR PROPOSALS: Consulting Services – Cultural Food Ingredients Project

At Home in the Kitchen: Access to Culturally Diverse Food and Ingredients

With the support of the Labour Market Integration for Newcomers Program, the St. John’s Farmers’ Market Cooperative (SJFM) is partnering with the St. John’s Local Immigration Partnership (SJLIP) to identify and address gaps in newcomer access to traditional and/or culturally recognized food products in St. John’s.

It is clear from anecdotal evidence and the experiences of immigrant service providers that it is not always possible for newcomer residents to access the variety and quantity of traditional foods they desire on a consistent basis in St. John’s. This project will explore the following interrelated questions:

  • How challenging is it currently for newcomers to find the staple items or ingredients that reflect their cultural background?
  • What items are most commonly sought (by country of origin or overall)?
  • Exploring cooking, food production, and food preservation – are newcomers exercising their: food knowledge as much as they would like? What opportunities are there to support this?
  • What strategies might be used to address some of the gaps identified in the city and are there opportunities for social enterprise (including both for-profit and non) and community connections/new partnerships to help address these gaps?

As the project proponent, the St. John’s Farmers’ Market Cooperative (SJFM) now seeks to engage the services of a consultant to serve as Project Facilitator.

 

Scope of Work

The consultant will, working under the supervision of a Project Steering Committee:

  • Develop a detailed work plan.
  • Connect with community partners to review efforts on this issue to date and determine the best engagement process for newcomer residents.
  • Engage these residents as well as other key stakeholders such as food producers, food distributors, and community agencies in online and in-person dialogue.
  • Produce a supply assessment of what is currently available at grocery stores/specialty shops/restaurants.
  • Develop a final report containing recommendations and strategies to address gaps identified during the engagement process.

 

Compensation

The contract has a value of $7500, with an expectation of 215 hours of work at a rate of $35/hour.

 

Timeline

The Consultant will begin work on Monday, October 7th, 2019. Final reports must be submitted prior to the end of March, 2020.

 

Qualifications

The successful Consultant will have:

  • Experience working with newcomers and cultural communities, ideally in St. John’s.
  • Demonstrated facilitation, project management, and written communication skills.
  • Some understanding of local food systems in Newfoundland and Labrador and the key stakeholders involved in them.
  • The ability to engage in project activities on evenings and weekends when needed.

 

How to Apply

The proposal should be no more than 1 page (single spaced) in length and should include:

  • Examples of previous projects undertaken by the consultant.
  • A brief outline of how the applicant would approach the work.
  • Which stakeholders would they engage?
  • What engagement formats would they see as most likely to succeed?
  • Why the applicant is interested in this project.
  • An outline of the applicant’s other professional roles/responsibilities and time commitments.

 

Interested parties should submit a resume and brief proposal to emploi@rdeetnl.ca by 5 PM on Friday, September 27th.