Group Leader Training Grow, Cook, Share!

1. Group Leader Training Grow, Cook, Share! Presenter: Date:

2. Acknowledgement of Country I would like to acknowledge the traditional owners of this land, the Boon Wurrung language group of the Kulin Nation. I would like to pay my respects to their elders both past, present and future.

3. What will be covered? • What is a Community Kitchen? • Group Leader Roles and Responsibilities • Facilitation: • How to Encourage Participation • Group Guidelines • Growing • Planning • Budgeting • Healthy Eating • Cooking and Sharing • Positive Communication and Conflict Management • Food Safety • Occupational Health and Safety • Record Keeping

4. What is a Community Kitchen (CK)? A group of people who meet regularly at a community based venue to prepare and share healthy meals together. Essential features: • Held on a regular basis (usually weekly or fortnightly) • It is participant driven and all participants are actively involved in the growing, planning, preparation and cooking of food • Food prepared is shared among participants and/or members of their household (meals are not given away or sold)

5. COMMUNITY KITCHENS MODEL

6. Activity!Recap of Our Community Kitchen • Who will be attending? • When will it run? • Weekly or fortnightly • Day and time • How will it run? • When will planning be held? • When will cooking be held? • Will participants share the food or take it home to families? • Will participants contribute a small amount of $ - if so how much? • How many Group Leaders will there be?

7. The Very Important Group Leader Role • It is recommended that Kitchens have at least 1 – 2 group leaders, so they can share the responsibilities and support one another. • A group leader can be a volunteer or an employed worker. Over time, participants may step up into the group leader role. • Group Leaders guide and assist participants to run the Community Kitchen. It is important Group Leaders do not do everything themselves.

8. Group Leader Role Continued… Follow the Community Kitchens philosophy and are able to: • Support participants to develop group guidelines • Welcome and inform new participants • Prepare the venue/kitchen for the group if required, and ensure it is left clean and tidy • Guide the group to organise planning and cooking sessions • Encourage participation at planning and cooking sessions • Ensure everyone follows the group guidelines and stays safe in the kitchen • Are aware of emergency and reporting procedures • Manage the kitchen monies going in and out (if required) • Adhere to any record keeping requirements (if required)

9. A Facilitator Encourages participation Negotiates tasks Is part of the group Provides opportunity for everyone to have an equal say and to be accepted for who they are OUTCOME Participants have ownership of the group. They are more committed and participate more. Will also help to take the load off the Group Leader A Director Gives instructions Delegates tasks Sees themselves as superior from other members of the group. OUTCOME Members of the group feel less able to contribute. They are less committed and less likely to participate. This creates a greater workload for the Group Leader! Facilitation Vs Direction

10. How Would You Encourage Participation?

11. Encouraging Participation – Tips! • Choose recipes which have a range of tasks. • Ask participants which ‘tasks’ they would like to do. • Invite participants to bring along their own recipes to share. • Identify ‘natural leaders’ and invite them to help other group members. • Share the tasks around – make sure participants aren’t doing the same tasks every week. • Involve participants in all parts of the Kitchen including shopping and administrative tasks.

12. Developing Group Guidelines Guidelines are developed by ALL participants, and outline how the group agree to function and behave when they come together. Ask them: • What they need to feel comfortable and safe • How would they like to be treated? • What do they need to ensue the group runs smoothly?

13. Growing • Can save money, reduce waste and provide more opportunities for learning. • If you have limited outdoor space, container or wicking bed gardens may be an option. • If you have absolutely no space, but would like to incorporate growing, think about linking in with a local Community Garden. Useful Links: • Cultivating Community • Permaculture Australia • Sustainable Gardening Australia

14. Planning For The Cooking Session • Group Leaders assist the group to plan for the cooking session. They may choose to bring in recipes for the group • A planning session needs to be held before a cooking session. • To plan for the cooking session, participants will be involved in: • selecting recipes • modifying recipes (if required) • developing a shopping list • working out how the much it will cost to cook the recipes • collecting payment or donations (if required) • working out who will harvest produce from the garden / shop for the ingredients ready for the cooking session.

15. Budgeting – Tips! • Look at what you have in the pantry and fridge already • Look at what you have in the garden • Consider growing fresh produce (herbs, fruit, veg) • Think about using seasonal food as it is often cheaper • Look at specials advertised • Think about raw ingredients rather than pre-prepared foods • Make a shopping list (this prevents buying on impulse)

16. Budgeting – Finding Food Tip! SecondBite is an organisation that can provide community groups with free fruit and vegetables http://secondbite.org/receive-food!

17. Budgeting - Shopping Tip! More expensive products are placed at eye level while cheaper no name products may be higher up or lower down. Use the ‘stoop & rise’ method. Does anyone have any other tips?

18. Healthy Eating Community Kitchens aim to improve and maintain physical and mental health, therefore healthy eating is an important component of the Community Kitchen concept. It is encouraged that: • most of the food prepared and cooked within a Community Kitchen is healthy • desserts / sweets should be limited • alcohol should not be brought to a Community Kitchen.

20. Fruits and Vegetables • Try to have 5 serves of vegetables a day • Try to have 2 serves of fruit a day

21. Healthy Eating – Modifying Recipes Sometimes our favourite recipes may not be so healthy. Sometimes you can still use those recipes… How…? We can MODIFY the recipe!

22. Modifying Recipes Replace: • Full fat dairy products like yoghurt, cheese, milk and cream with reduced fat products • Butter with margarine or oil • Salami or bacon with lean ham • Creamy sauces with tomato-based sauces • Puff pastry with filo pastry • White bread with wholemeal or multigrain bread • White flour with wholemeal flour

23. Modifying Recipes Continued… Keep: • Skin on fruit and vegetables wherever possible Add: • Extra fruits and vegetables wherever possible (frozen or fresh!) Remove: • Skin and extra fat from chicken and meat

24. Modifying Recipes Continued… Limit: • Amount of fat used in cooking (butter, margarine, oil, cream etc.) • Amount of sugar used in cooking (sugar, icing sugar, syrup, etc.) • Amount of salt used in cooking (table salt, stock, etc.)

25. How to incorporate more fruit and veg… • Mix sliced fruit or frozen berries with yogurt or cereal • Add fresh fruit to oatmeal and pancakes • Make fruit smoothies by blending together fresh or frozen fruit, fruit juice, and low fat yogurt • Add lots of colourful vegetables and fruits to salads cabbage, carrots, capsicum, tomato, avocado, sliced pears, oranges, nectarines, strawberries, grapefruit etc. • Add extra vegetables to pasta sauces and soups grated zucchini and carrots, spinach, kale, capsicum, mushrooms etc. • Add lots of vegetables to sandwiches lettuce, tomatoes, cucumber, capsicum, avocado etc. • Any other ideas???

26. Healthy Cooking Methods There are lots of healthy ways to cook food without sacrificing flavour:

27. Healthy Cooking Methods These cooking methods can be healthy with a few modifications…

28. Healthy Eating – Take Away Messages • Make fruit and vegetables a part of every meal • Modify recipes to make them healthier • Use healthy cooking methods

29. Activity! Planning Session • Imagine you are a Community Kitchen group. • Review some recipes and agree on one to cook in the following week. • Modify the recipe to make it healthier. • Fill out the Meal Plan and Shopping List templates and estimate how much it will cost to cook the recipes. • Collect everyone’s small financial contribution and record it on the Money Record template. • Discuss and agree on who will do the shopping for ingredients.

30. Cooking • Group leaders ensure all participants know what they are cooking, who they are cooking with, and where all the equipment is. • They may bring in copies of the recipes for the group. • The group leader is also a participant! However is available to assist other participants when needed.

31. Sharing • Every group is different - some groups will sit down to share the meal together, while others may prefer to take it home to share with families. • Food must not be given away or sold. This allows the Community Kitchen to bypass strict food safety legislation.

32. Positive Communication Tips - • Plan what to say and the best way to say it • Keep communication clear, open and respectful • Be aware of non-verbal language (your body language) • Be aware of verbal language (voice - what you say) • Make ‘I’ statements not ‘you’ statements • Listen - listening is one of the best ways to show genuine interest and respect

33. Managing Conflict Sometimes differences in opinion can cause conflict. To resolve conflict: • Approach the situation in a respectful manner (use some of the positive communication skills from the previous slide) • Be specific – be clear about what the issue is • Discuss how the issue impacts you or the group • Ask if there is a reason why the issue is occurring • Ask if they have a solution, and then discuss possible solutions • Together, agree on a solution

34. Managing Conflict - Tips • Deal with it BEFORE it blows out of proportion • If the issue is with a particular person, take them aside away from the group or approach them on another day to discuss • Focus on the issue at hand • Avoid assumptions • Make sure the outcome is understood and agreed to by both parties (and to all other group members if appropriate) • Use the experience to update group guidelines

35. Food Safety • At least one person in each Kitchen must have completed food handlers training. This does not need to be accredited training. • View the Community Kitchens online Food Safety Training module at www.communitykitchens.org.au (approx. 10 mins to watch) OR • complete the FREE online course at http://dofoodsafely.health.vic.gov.au/welcome.php(approx. 1 hour to complete).

36. Food Safety Module: http://communitykitchens.org.au/training-resources/

37. Food Safety - Remember the 2/4 hour rule Follow the 2/4 hour rule If the meal has been left out for: Less than 2 hours: it must be refrigerated, frozen, or eaten straight away Between 2 and 4 hours: it must be eaten (do not place in the fridge or freezer) Greater than 4 hours: It must be disposed of! If in doubt… throw it out!!!!

38. Food Safety Tips - Shopping • Inspect products - check use by dates and ensure no breakages • Check temperatures • Pick up hot, chilled and frozen foods last • Use chiller bags for cold and frozen items • Take shopping home and put frozen items in the freezer and cold products in the fridge ASAP

39. Food Safety Tips – Storing Food • Check dates of pantry items – (remember - if in doubt, throw it out!) • Store raw meat below dairy, eggs and cooked meats in the fridge • Put labels with dates on frozen food • Store leftover cooked food in the fridge/freezer as soon as they have stopped steaming • Refrigerated meals must be eaten within two days • Never refreeze food!

40. Food Safety Tips - Washing Hands HOW • Wet hands • Add soap • Lather 20-30 seconds • Rinse • Dry with paper towel AFTER: • Using the toilet • Blowing your nose • Sneezing / coughing • Handling rubbish or chemicals • Handling raw food BEFORE • Handling Food!

41. Occupational Health and Safety • Community Kitchen should be covered by the host organisations Public Liability Insurance. • Every Kitchen must have a first aid kit and fire blanket. • All incidents, big and small, must be reported to the host organisation. • If there is a serious incident – Call 000 straight away! The Group Leader must know what to do and who to approach if there is there are any problems or issues. Do you know who to approach and what to do if there is a problem or incident?

42. Record Keeping • Group Leaders must be aware of any record keeping requirements: • Record of money coming into the Kitchen and out of the Kitchen. • Receipts of purchases are kept. • Every participant has filled out a Participant Registration Form and these are reviewed at least annually. • Meal plans and shopping lists are also kept. • Other???

43. CK Resources • Website: www.communitykitchens.org.au • CK Manual • Budgeting booklet • Recipe Book • Training videos • Templates • And more! Hardcopy resources are sometimes available. Contact Peninsula Health to check and place an order.

44. Contact details: Thea Grenfell Phone: 9784 8483 tgrenfell@phcn.vic.gov.au or www.communitykitchens.org.au Thank you!