Volunteer

GRANDVIEW WOODLAND FOOD CONNECTION

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The Grandview Woodland Food Connection is a grassroots food security group supporting residents to access healthy and affordable food. We are developing a number of community based food initiatives, including community gardening, bulk buying groups, school gardens, canning workshops,community kitchens and more.

We are currently seeking community members interested in helping us boost our social media outreach, video/photography story gathering, fundraising event organization, wordpress web support, chef mentors for a youth meal program, poster designers, food workshop leaders (paid), and experienced gardeners for our school garden program. This is a great opportunity to get involved in community food programming. Call Ian if interested @ 604-718-5895

GRANDVIEW WOODLAND FOOD CONNECTION – Foodfit program volunteer

FoodFit volunteers will be primarily responsible for assisting the FoodFit facilitator in the preparation and delivery of the FoodFit program.

The ideal volunteer should be from the same community as participants (ideally a previous program participant), be comfortable working in a busy kitchen, have some previous exposure to food skills programming and food safety, and have excellent motivational skills. They should be able to commit to the 12 weeks of the program working with the same FoodFit team each week. The volunteer should respect people’s privacy and lived experience and hold no prejudices towards people of different socio-economic backgrounds or cultures from their own. Volunteers should be 18 years or older.

Responsibilities

  • Assisting the facilitator in setting up the kitchen and program space each week
  • Assist the facilitator in preparing a healthy snack for the FoodFit team each week
  • Working with participants in the kitchen: providing assistance reading recipes/converting measurements, supervising food safety and hygiene, supervising knife handling and kitchen safety practices, encouraging all participants to get involved in cooking/preparing food, create a model “healthy plate” for each week’s meals, etc.
  • Assisting the facilitator and participants in kitchen clean up and encouraging all participants to “share the load”
  • Participate in a 30 minute walk and encourage all participants to “get moving” each week
  • Follow all instructions from the FoodFit facilitator and be ready to “pitch in”
  • Motivate participants to achieve success in the program and lead by example
  • May be asked to assist participants in completing pre- and end-program questionnaires (e.g. interviewing participants and recording their answers for them if they have writing/language barriers) or assisting with program participant intakes (measuring waist/height, flexibility tests, blood pressure, pulse/heart rate)

THE FOODFIT PROGRAM

The FoodFit program was developed by a medical doctor with special interests in preventative care and chronic disease management, and informed by nutritionists, CFCC senior programs and research/evaluation staff and CFC program coordinators. The FoodFit Program was piloted by CFCC in 2014 – the results from the pilot program proved that the program was creating significant changes in FoodFit participants and, with feedback from FoodFit alumni and the FoodFit facilitators under the leadership of Kate Van at The Local CFC, the program was modified and improved to a point where CFCC felt it worthwhile rolling the program out among interested CFCs and GFOs.

The FoodFit program is delivered by a trained facilitator over 12 weeks to groups of 10 to 15 low-income adult participants and involving 1 to 2 program volunteers (preferably participant volunteers in subsequent programs). The FoodFit facilitator will be expected to run 2 concurrent programs for 12 weeks, 3 times (total of 6 sessions) over the length of the contract. Participants work with the facilitator through an intake process prior to starting the program which involves signing a waiver, a pledge of commitment, tracking daily fruit and vegetable consumption and daily steps, taking biometric measurements, completing a pre-program survey and introducing individual goal setting. The program can be run as a mid-day lunch program or an early evening dinner program. Participants gather once a week and each program session is 3 hours in duration and involves three key areas: a 30 minute group physical activity, a healthy-eating or physical activity knowledge module, and a cooking skills session followed by a shared group meal. Participants are encouraged to monitor their actions and reflections on weekly physical activity, healthy eating practices and social connectedness in their FoodFit journal. At the end of the program, participants complete an end-program survey, track their daily fruit and vegetable consumption and daily steps, and take their biometric measurements. 3 to 6 months after completing the FoodFit program, participants will be asked to complete a post-program survey.

For participants who have completed the FoodFit program, facilitators may offer a biweekly or monthly FoodFit Alumni group meeting of 3 hours duration which will cover a knowledge module requested by group members, a 30 minute group physical activity and a food skills and meal sharing session.

The FoodFit approach is based on the principles of motivational interviewing – that is to elicit participants’ own motivation for change – and “nudge theories” that attempt to move people from where their current attitudes and circumstances place them toward realistic, sustainable healthier behaviours. Constructs of Stages of Change Model, Cognitive Change Theory and Social Ecological Model of behaviour change theory have been incorporated in the program development including: participants assessing their readiness for change (e.g. healthier changes I can live with activity, wellness pledge); experiential learning (e.g. cooking skills exercises, label reading); role modelling (e.g. participants returning as volunteers); observational learning (e.g. food demonstrations); goal setting (e.g. group and individual goal setting); reinforcement (e.g. serving a “healthy plate” at meal sharing); self-monitoring (e.g. step counts, fruit and veg counts, journals); social networking/community connections (e.g. Food Fit alumni participating in community events, lasting friendships made, referrals to community advocates); organizational level ethos (e.g. Good Food Principles).

GROWING CHEFS

Growing Chefs! Is a Vancouver based charity that runs a Classroom Gardening and Cooking Program in elementary schools. We aim to reconnect kids to their food, and get them excited about growing, cooking, and eating good, healthy food. We believe in the importance of connecting young children to their food through hands-on learning, getting their hands in the dirt, and teaching them how their food choices impact their personal health and the health of the environment. We work with local restaurants, farmers, gardens, and businesses to help grow and engage the local food community. You can learn more about us and our programs on our website.

We are looking to recruit more volunteers to help us deliver our program all across the Lower Mainland, and we’re hoping that you might be able to share our call out with your community so that we may bring the program to schools in your area.

How you can help:

  1. Share our call out on your social media channels!

    1. Facebook: It is so important to connect kids to their food. Teaching them where food comes from, how to grow and prepare food at home, and how to make healthy food choices for themselves and their communities. Growing Chefs! classroom gardening & cooking program does just this in over 60 elementary schools throughout the Lower Mainland and in Victoria. Help them grow to reach even more kids this spring by signing up to volunteer in your community! https://www.youtube.com/watch?v=gPwIFySe2lM

    2. Twitter:  How old were you when you learned to cook? @growingchefsBC teaches kids as young as grade one the skills they need to grow and cook healthy meals. Their fun interactive programming is delivered by food loving volunteers in local communities. Find out how you can help! https://www.growingchefs.ca/volunteer-with-us/

    3. Instagram: Please see the attached graphic that can be added to an Instagram Story (if you would like to tag us, we are @growingchefs).

  1. Share the attached poster with your staff, community, and networks and/or print and post it within your community.

  2. If you have a newsletter that you would be willing to include our volunteer opportunity in, please do so using the attached text.

If you are interested in learning more or if you have any questions, we’re more than happy to chat! We would also love to come by to give a short presentation about our work and volunteering to your group, or at an event you have if there is ever an opportunity to do so. Please give us a call at  778-885-1308 or email cayley@growingchefs.ca.

SALVATION ARMY BREAKFAST VOLUNTEERS

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Every Monday and Friday Here at the Salvation Army Vancouver Community and Family Services, we provide a hot breakfast to individuals and families in need. The breakfasts we serve are free, and consist of some classics items:: French toast, Pancakes, Muffins, Eggs, and of course Bacon.

We are currently seeking a few committed volunteers to join us on Monday or Friday mornings to assist in cooking breakfast. We begin at 7:30am and are usually finished cleaning up by 10:30am. We are specifically looking for individuals who have prior experience in cooking and have a valid food safe certificate. If you are interested and able to commit, but do not yet have your food safe, please do not hesitate to contact us via:

email: volunteer@salvationarmyvcfs.com
or phone: 604-872-7676