Limited research exists on the role of community food programs, such as cooking circles, in Canadian Arctic communities. This research investigates the Nutrition North Canada cooking circle program in the Inuvialuit (Inuit) hamlet of Paulatuk, NWT. The objectives are to 1) collaboratively evaluate the program's impact on healthy food intake, and awareness/knowledge accumulation regarding healthier eating and meal preparation techniques; 2) assess the program's intangible (e.g., social, cultural, and mental health) benefits to participants and community wellbeing; and 3) analyze the potential for consistent country food integration; 4) to generate a culturally relevant logic model; 5) to evaluate program implementation in terms of key enablers and barriers - namely, funding, space and equipment, and human resources. This research applies a Community-Based Participatory Research approach to implementing a collaborative process and outcome program evaluation, with necessary modifications due to the Covid-19 pandemic. Methods include logic model co-design, document analysis of NNC annual reports (n = 9) and proposals (n = 2), a series of regular/weekly iterative videoconference conversations with the Paulatuk cooking circle facilitator out of which two were transcribed and analyzed (n = 2), videoconference semi-structured interview with a regional program manager (n = 1), telephone semi-structured interviews with cooking circle facilitators from other communities (n = 4), telephone (n = 1) and in-person (n = 12) semi-structured interviews with Paulatuk cooking circle participants. The Mukluk Logic Model played an instrumental role in the conceptualization of the process evaluation, recognizing the specificity of location, program facilitation, and culture. The process evaluation results indicated that the long-standing sustainability of Paulatuk's cooking circle program is directly related to the consistency of program funding, community-engaged facilitation practices, and creative utilization of the community's multi-purpose space for program activities. However, significant barriers to program implementation limit program sustainability. These include funding amounts and distribution, limitations related to space and equipment, and a challenging human resources context (hiring and retention). The cooking circle participants reported an increase in intake of healthy food, awareness of healthy eating/cooking, and positive social and mental health aspects of the program. A considerable effort from local and regional stakeholders is required to integrate country food into program activities. This study provides insight into cooking circle program implementation in a Canadian Arctic community, illustrating the utility of qualitative process evaluation research in this context and generating important knowledge and insights to better support northern community-based food preparation programs. Additionally, this research highlights the role of local-scale initiatives in supporting food security, overall wellbeing, and integration of country food in program activities in remote, Arctic communities.

Individuals who are disadvantaged by low-income and/ or minority status face a number of barriers to experiencing optimal health and eating well. Twenty Aboriginal and 29 non-Aboriginal participants (N = 49) from Ottawa, Canada took part in a cross-sectional, mixed methods study and completed one questionnaire and single in-depth interview that verified: 1) food security status and household eating habits, 2) fruit and vegetable purchase and consumption, and 3) knowledge about or participation in the Good Food Box [GFB] Program. Ottawa GFB staff (n = 5), site coordinators (n = 6) and steering committee members (n = 3) took part in separate discussion groups to identify challenges and strengths related to program coordination, management and delivery. Within an ecological framework, qualitative data is discussed using a social phenomenological and thematic approach. Using χ2 analyses, results suggest a medium effect size and association between food security status and Aboriginal identity (χ2(1) = 8.04, p < 0.01; φ = 0.4) and satisfaction with how stores meet household food needs and gender (χ2(1) = 5.86, p < 0.05; φ = 0.36). A relationship between participation in the GFB Program and food security status (χ2(1) = 11.13, p < 0.01; φ = 0.48) is also shown where estimates suggest that GFB customers are 9.9 times more likely to be food secure compared to non-affiliates. ANOVA results and post-hoc tests demonstrate a significant mean difference in frequency of fruit consumption between GFB customers and non-program users (F(2, 46) = 11.29, p = 0.00) where 29.6% of the variance (ω2 = 0.296) is explained by program participation. Results-based and community-driven recommendations to improve access to healthy food, food security and the GFB Program are discussed as shared responsibilities between different levels of government across sectors and the community since these are public and social health issues, determinants of health and economic concerns. Implications of findings are also discussed.