The Vancouver Sun Children’s Fund Adopt-A-School program contributed $20,000 through the VSB to help scale-up the renamed LunchLAB: Chefs for Families.When Pitoulis reached out to Mario Micelli, executive director of the Italian Cultural Centre, for some kitchen space he did them one better, offering up the Centre’s spacious catering kitchen and the ballroom, where food is packaged for pickup and delivery.“We have a large commercial kitchen where people can work and maintain social distancing,” he said“We were already in a partnership with Fresh Roots supporting distribution of school-grown food for families to pick up and we love that because there is nothing more Italian than preparing way too much food and sharing it with family and friends,” said Micelli. “I can’t believe the huge number of volunteers that have come out to accomplish all this.”ICC chef Jackson Noah and his team are also working for the cause.Food suppliers Yen Bros. and Gordon Food Service have supplied pallet after pallet of surplus food to keep the operation flush with raw materials.“They way people have come together to help out vulnerable families has been incredibly satisfying for us to be a part of,” said Micelli.You can make tax-deductible donations to LunchLAB through Fresh Roots or Growing Chefs!The Italian Cultural Centre is supplying ready-to-eat meals to the Grandview-Woodland Food Connection and Britannia Community Centre for people living in isolation.Conwi is also operating a satellite kitchen generously offered by Pacific Restaurant Supply, where he had been cooking for displaced restaurant workers.
“PRS said yeah, you can keep cooking here and lent me the space,” he said. “So, we just started cooking for people, whoever needs it, in the Downtown Eastside and we just kept scaling up.”
That food is flowing out to the LunchLAB: Chefs for Families program, the Aboriginal Mother Centre, and the Carnegie Community Action Project, which recently received 300 pizzas and 200 tubs of macaroni and cheese.
The commercial kitchen at The Dirty Apron has been serving up 2,000 meals a week since the cooking school and deli were put on hiatus.
Chef David Robertson and many of his staff are donating their time to prepare free meals for seniors who cannot safely leave their homes, residents of SRO hotels and other vulnerable communities. They are working in collaboration with the City of Vancouver, Vancouver Community College and Whole Way House.
Robertson’s crew is also supplying meals to frontline workers at Vancouver General Hospital and St. Paul’s Hospital through Feed the Frontline.
Salmon farmers Cermaq Canada, Grieg Seafood, Mowi Canada and Golden Eagle Aquaculture are donating 27,000 kilograms of salmon to food banks on Vancouver Island.
About 10,000 British Columbians depend on food banks and that demand is rising, according to Laura Lansink, executive director of Food Banks B.C.
“In some instances, numbers have already doubled and we’re seeing line ups grow longer, yet food donations are down. Some people who were donors are now food bank recipients,” she said. “It’s a very stressful situation for our food banks and we anticipate we will feel the repercussions of this for one or two years into the future.”