Celebrating food and farming in Canada
Thanksgiving – a chance to acknowledge what we have and consider those who have less
As Canadians gather for Thanksgiving this fall, Kirstin Beardsley, chief network services officer for Food Banks Canada, would like to remind us of two things: one, there is much to be thankful for as the nation’s farmers and food producers have worked diligently to ensure uninterrupted food supply during the coronavirus pandemic.
And two, “don’t forget our vulnerable community members who struggle to put enough food on the table,” she says. “This is a critical time for food banks, which typically receive the bulk of annual support from now until December. But we simply don’t know whether our food and fund drives will be as successful this year.”
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This is a critical time for food banks, which typically receive the bulk of annual support from now until December. But we simply don’t know whether our food and fund drives will be as successful this year. ”
2020 has brought some serious challenges. Countless Canadians have experienced economic hardship due to COVID-19 interventions. As the number of food insecure households increased, food banks were challenged to keep up with demand. At the same time, they saw a drastic drop in volunteers when, especially during the early months of the pandemic, Canadians were advised to shelter at home.
“There are thousands of food banks across the country, and they work in partnership with their communities to support people in need,” says Ms. Beardsley. “Earlier this year, workplaces shut down and people’s grocery shopping habits changed, so those big donation bins in grocery stores weren’t filling up. We also had to pivot quickly to adapt to public health guidelines and create safe spaces for our clients, volunteers and staff.”
Warehouses – where hundreds of people typically come together to sort and pack food – needed to implement physical distancing measures and barriers, for example. By demonstrating an ability to be innovative and thoughtful, food banks were able to stay open, she notes. “We also have many food banks that went to a full drive-through model, and there has been an increase in home deliveries for vulnerable community members.”
Food banks across the country are meeting a growing need while adhering to public health guidelines issued in response to the coronavirus pandemic. Caring and innovative food bank staff responded by ensuring physical distancing and food safety, for example, by implementing drive-through and home delivery services in some communities. supplied
A culture of creativity and innovation has served Food Banks Canada well in its ability to adapt to changing circumstances, and Ms. Beardsley gives the example of a Farm to Food initiative in Windsor, Ontario, where over 50 local farmers and several food processors joined efforts with the local food bank and Unemployed Help Centre to turn rescued food into soup.
“From the idea to use a surplus of food more effectively, the results are now shared not only with the food bank in Windsor but across Ontario,” she says, adding that from reconfiguring the centre’s kitchen and working with staff and volunteers, the program has a substantial impact that goes beyond reducing food waste and food insecurity – with low-income individuals gaining access to valuable work experience.
Sourcing and delivering upwards of 400 million pounds of food annually, food banks rely on the generosity of donors as well as collaborations with businesses and organizations, says Ms. Beardsley. “This includes farmers, food manufacturers, retailers and producer groups, such as Egg Farmers of Canada and Dairy Farmers of Canada.”
When many businesses were closed during the pandemic, partners contacted food banks with offers to donate food that had been destined for restaurants or caterers, for example. “We had food producers who were suddenly without a market due to the shutdown of the hospitality industry,” she explains. “They couldn’t sell their food but didn’t want it to go to waste.”
Although this generosity made a significant difference during the crisis, there is recognition that farmers and food producers need to be compensated for their goods to ensure an economically viable food system. A federal government grant of $11-million enables Food Banks Canada to purchase some of the excess food that was bound for venues affected by COVID-19 closures.
“We hope to build ongoing relationships with some of our new participating partners,” says Ms. Beardsley. “There is a growing recognition that we have to work together to advance food security for all Canadians.”
Economic recovery for individuals, businesses and communities will depend on whether additional measures for keeping COVID-19 infections in check will be implemented, but one thing is clear: outcomes are better when challenges are tackled in collaboration.
Beyond providing people with access to food, Canada’s food banks are places where volunteers can give back – and that builds community, says Ms. Beardsley. “We are grateful for how Canadians rallied to support the food banking system in the first wave of the pandemic, but please don’t forget us in what are going to be tough times ahead for food banks and the people we serve.”
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