Karen Giesbrecht
VFR: Karen, you’re a registered dietitian with a particular interest in mental health, strong communities, and real food. Tell us about how you became interested in this work as well as some of the projects and programs you’ve been involved with along the way.
Karen Giesbrecht: I grew up in a family that prioritized hospitality and often share good food, both with our extended family and with those who were more vulnerable in our community. My mom, who was a home economics teacher, and an amazing biology teacher in high school, seeded an interest in the sciences, and specifically nutrition (and I’m sure I was also influenced by the Scully Effect!).
While studying at UBC, I volunteered at a community dinner hosted at a downtown Vancouver church. One of the reasons I got involved was because a cute boy told me they needed girls to volunteer to help make female guests feel more comfortable. At that time, I did not know much about poverty, food insecurity, or the underlying dynamics that led people to rely on services like that. Nevertheless, I liked the people I met, and the lessons I was learning in my nutrition classes began to resonate with me on a deeper level.
I continued volunteering with food programs though my early years as a dietitian. After a few years, I went back to school for a master’s degree in Healthcare Leadership, learning to address the complex systems that lead to inequitable access to food and healthcare (I would not have been able to articulate that when I started the degree!). Volunteering led to paid work, and I have been fortunate to have some good roles in different community programs around Vancouver.
VFR: You recently contributed to the Dietitians of Canada Position Statement on Household Food Insecurity in Canada (March 2024). Can you explain what “household food insecurity” means, and summarize the key positions outlined in this statement.
KG: Most people reading this will know (or can make an educated guess) that the term food security refers to one’s right to (and the measure of) food which is affordable and nutritious. To be food secure, one also must be able to access sustainably grown food that meets one’s cultural preferences and is obtained in dignified ways. Food lines and food banks rarely meet all these criteria, although there many people doing good work to make free and low-cost food as honouring as possible.
When we talk about household food insecurity (HFI), we refer specifically to the inability of a household to access food because of financial constraints or an inadequate income. It is not ultimately a food-based problem, and thus will not be addressed with a food-based solution.
The terminology we use matters, as it impacts how we frame the issue, and thus how we respond with programs and policies.
📖 Dietitians of Canada holds the position that household food insecurity:
Results from not having enough money to buy food
Is a significant, serious, and avoidable public health issue that has profound effects on the mental and physical health of individuals and strains the healthcare system.
Disproportionately affects racialized households, including Indigenous households, due to systemic and structural inequities and settler colonialism.
Can be addressed through economic policies that increase household income.
Cannot be solved through food charity, food waste diversion, or community food programs.
Read the full statement HERE.
VFR: You’ve also been actively involved in bringing together food recovery organizations in Vancouver to discuss successes, challenges, and operational issues. Tell us about why you started doing this convening work and what you have learned along the way.
KG: I kept meeting cool people working in different food rescue organizations who were all doing similar work, facing similar issues, and often, supporting the same people. It seemed like it would be worth inviting everyone into the same (virtual) room to meet and learn about each other’s programs. At the end of that first conversation in June 2022, there was enough interest to meet again, and we have kept going.
I occasionally hear comments about how one organization “stole” another’s food donations, and in some ways, we are competing for the best food, reputation, grants, etc. But in bigger ways, we are all working towards the same goals of reducing food waste, getting available food to people who are food insecure, and ultimately, not needing to do this work because everyone can afford their own groceries.
We all get busy with our day-to-day work, making it hard to make time for meetings with other agencies. However, when we take the time to get to know each other, it is personally encouraging — which is something we all need, especially on challenging days! Building trust between people also allows us to share resources and respond to needs more effectively, including during crises like the pandemic.
VFR: One thing that staff involved in food recovery work talk about is this inherent tension between addressing the root causes of food insecurity (i.e., poverty) and food recovery work, where the food donations are going to support immediate food needs (i.e., food charity). Please share about this tension and the need for advocacy and long-term solutions.
KG: Many in Vancouver (and beyond) are facing hunger today and need access to food, but if we solely focus on addressing immediate needs, we are not investing time in the advocacy needed to address the root causes that lead to and perpetuate poverty. There can be a tension between local, grassroots responses versus institutional and governmental responses. However, it is important to recognize that we need both to address complex social issues effectively.
On a more personal level, we often find ourselves torn between choosing affordable, convenient food options and prioritizing environmentally sustainable, whole foods. While the latter are more nourishing (and often taste better), they are usually more expensive and require more time to access and prepare.
Another tension is Indigenous ways of knowing versus the western education and assessment system I grew up with. I have much to learn about this, particularly about viewing our waterways, land, and their resources as sacred, and thus, honouring all creation in ways that will benefit generations ahead.
Lastly, there’s tension between making space for personal agency and relying on evidence-based expertise. While individuals are experts in their own life and should have autonomy in choosing what they eat, there are times when setting boundaries around these choices may be beneficial. It’s important to know that no one consistently makes good food choices when exhausted, stressed, or lacking income.
Throughout my career, I have seen some shockingly poor hand hygiene, food safety practices, food literacy, and snack choices.
VFR: Related to this, please touch upon some of the recommendations outlined in the Dietitians of Canada Position Statement.
KG: One of the key recommendations is the implementation of economic policies in Canada that ensure adequate income for everyone. This includes advocating for living wages and increasing the amount of money provided by social assistance programs such as child benefits, employment insurance, pensions, and rental assistance programs. These measures not only reduce the risk of household food insecurity (HFI), but also many other societal challenges.
Our Senate is currently exploring Bill S-233, an act to develop a national framework for a guaranteed livable basic income, which would be such a game changer for our country.
We need to learn about and create appropriate supports for groups with disproportionately higher rates of HFI. This includes the Indigenous community in Canada, individuals receiving social assistance, lone-parent households, renters, individuals living with a disabilities, and vulnerable older adults.
Maybe most simply, we need to educate ourselves on the causes and consequences of HFI, and recognize how the ways we live, work, and play perpetuate inequities. While theses are serious issues, we must believe they are also avoidable, and collectively, we can work towards creating a more just and equitable society.
VFR: Another issue you’ve been reflecting upon and writing about is how much choice we really have when it comes to what we eat. Please elaborate further on this.
KG: Most of us have a good sense of what we like to eat and what we will pass up. But in many ways, we do not choose what we eat. There are many influences on our food choices, some of which are beyond our control. These influences can be both internal and external, and while most of us also have a solid idea of what foods are healthy, it is not always our nutrition knowledge that impacts what we pop in our mouths.
The biggest influence on what we eat is our income. If we can afford healthy food, we usually choose food that is good for us, tastes good, and is grown and produced in ways that are good for the earth. But for those who struggle to make ends meet, such choices are usually a luxury beyond reach.
Another influence on what we eat is who we live with. Those who live with others and can share the responsibility of grocery shopping, cooking, and cleanup, often have the opportunity to eat reasonably well, especially if everyone in the household is committed to healthy eating. Those who live in institutions or rely on community food programs can only choose from what is offered. Those who live alone must work harder to make good food choices.
Another factor is our mental health. When overwhelmed with anxiety, depression, or other strong emotions, finding the energy to cook and eat well may become challenging or impossible. Poor dietary choices can then further amplify mental health challenges. We will not feel our best if we consume excessive amounts of ultra-processed food, caffeine, or sugar. Establishing a regular rhythm of meals and snacks, along with enough water and fibre, can help everyone cope better with daily life.
Additional influences such as our culture, weather, daily schedules, gut bacteria, and genetics also play a role in shaping what we eat. While we cannot change some of these factors, we can focus on the choices we do have. By advocating for improved access to nutritional foods for our vulnerable neighbours, we can also make a positive difference in our community (like what Vancouver Food Runners is doing!).
Even if we eat five percent better, it could be enough to help us cope with whatever our day throws at us!
To learn more about Karen Giesbrecht visit her website: www.karengiesbrecht.com
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