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The farm from Feed It Forward plants and grows fresh produce, offering nutritious ingredients and lower the amount of processed foods. This farm allows us to not only serve meals from food that may otherwise be wasted, but to cultivate our own food and provide healthy meals that are quite literally farm to table. Not only does the farm produce food for our initiatives, but we are also in possession of many clones which we can donate to food insecure individuals so that they can grow food on their balconies, in their backyards or in shared public spaces.

Food Waste on Farms

Beyond food wastage in urban areas and cities, there is also a tremendous amount of food-waste that occurs on farms. Many farms will throw out perfectly good crops simply because they are slightly blemished. The farm at Feed It Forward is predicated upon sustainability and as such, we utilize as much of our crops as possible, meaning we waste less and feed more.

Feed It Forward Sustainability Education

Part of our educational program is to use Feed It Forward’s farmland in Whitby as a teaching opportunity about sustainability and food waste. On the farm, individuals get a hands-on approach and opportunity to plant, maintain and harvest the garden. The food grown at the farm is then distributed through our PWYC Grocery Store. 

“From seed to feed, we’re planting what people need and providing for their neighbours.” – Chef Jagger Gordon

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It’s important that Canadians understand it is not just the homeless that don’t have access to healthier food. There are other many individuals and families that live in vulnerable communities who require assistance with getting access to healthy meals on a regular basis.

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In its aim to be a waste-free, environmentally friendly facility, the store is initiating a Bring Your Own Container (BYOC) program. For any waste that is produced, Feed It Forward has partnered with various local programs that will either recycle or reuse their waste. The store’s interior will feature merchandising units (tables, shelves, display cabinetry) which were constructed using recycled and reclaimed materials.

With a lineup out the door on the first day of service and dedicated volunteers, the store has high hopes of continuing its success.

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Chef Jagger Gordon put together an incredibly unique grilled cheese sandwich doughnut topped with tomato-basil icing and stuffed with both American and Swiss cheese.

He also made a deconstructed blueberry doughnut with liquid nitrogen ice cream. To make the festival a little sweeter, a portion of the Toronto Doughnut Festival proceeds went towards Feed It Forward.

These funds will be supporting Feed It Forward’s latest project, the first Pay What You Can Grocery Store in Ontario which is set to host its Grand Opening June 16th!

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Canada wastes on average 873 lbs of food per person every year, this makes Canada one of the biggest wasters on the planet. In an effort to reduce these numbers in their community, the Eco Team collected unused foods throughout the lunchroom that were headed for the trash. With the gathered leftovers, the students made a loaf in which they proceeded to sell to staff throughout the school.

The Eco Team’s awe-inspiring initiative raised $10 which they donated to ‘Feed It Forward’. The children hoped to not only set an example for classmates but for the future.

Link To Source (http://www.maryjohomes.com/)

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