ALGONQUIN COLLEGE
Algonquin College culinary learners help fight food insecurity by preparing 2,100 meals for those in need

Algonquin College learners in the culinary arts program volunteered their time during reading week on March 2 to prepare 740 meals for the Shepherds of Good Hope and 1,434 meals for the Ottawa Food Bank in partnership with La Tablée Des Chefs: The Solidarity Kitchen - Next Generation Edition project. The prepared meals will feed vulnerable people in the Ottawa area who are seeking emergency food assistance.

To make 2,174 portions of vegetarian chili, the team used several boxes of vegetables, tofu, tomatoes and cheese, totalling over 650kg of ingredients. The efforts took a half-day of assembly-line style preparation, with 45 learners and 5 faculty dedicating their time over the mid-term break week to help.  

"The collaborative efforts of all those involved in the food production of over 2,100 meals are truly commendable. La Tablée des Chefs and the student and faculty volunteers demonstrated remarkable kindness and generosity. I believe their contribution impacted the community in a positive way," said David Fairbanks, Professor and Bachelor of Culinary Arts and Food Science Program Coordinator, who facilitated the logistics of this initiative.  

La Tablée des Chefs' mission is to feed and educate -- fighting food insecurity and educating young people about their food autonomy as budding culinary experts. Since its start in 2002, the organization has distributed more than 13 million cooked meals and educated more than 45,000 youth through its various programs.  

The Solidarity Kitchen - Next Generation Edition project mobilizes more than 500 culinary students each year. Since its beginning, the project has made it possible for culinary students to prepare and distribute more than 1.5 million meals to Quebec and Ontario food banks.  

The meals prepared by students for the Ottawa Food Bank and the Shepherds of Good Hope will make a dent in fighting food insecurity and has equipped them with knowledge and skills about food autonomy that they can take with them into the working world.