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).

THE FOODFIT CURRICULUM

Week Topic
1 Introduction to FoodFit: distribution of program manuals, journaling, physical activities introduction, knife skills demonstrations.
2 Healthy Eating: discussion of whole foods and processed foods, what a healthy plate looks like, practice at-home strength exercises, healthy choices you can live with, group goal setting.
3 Sweet Treats: discovering sugar contents of common foods, cutting back on hidden and added sugars.
4 Simple Salads: making more vegetables and fruit a habit, “power” foods, making salads and homemade salad dressings.
5 Meat and Healthy Alternatives: the importance of healthy protein, cooking meat, legumes and beans dishes.
6 Pasta and Whole Grains: discovering whole grains, making half of your daily grains whole grains.
7 Soups and Stews: tips on making one-pot meals, building a pantry, food storage guidelines, making a basic soup stock from scratch.
8 Shop Smart: grocery store tour, reading nutrition labels, how to make wraps and healthy fillings.
9 Junk Food Made Healthy: healthy recipe makeovers, healthy substitution activity.
10 Breakfast Solutions: healthy breakfast options not to be skipped, how to make smoothies.
11 Growing Herbs: flavouring with herbs instead of salt, hidden salt activity, growing your own herbs at home.
12 FoodFit Wrap Up: improvising meals with a mystery ingredient box and sharing the creative results for the FoodFit graduation meal.

 

GROWING CHEFS

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

SOLE FOOD STREET FARMS 2017 SEASONAL VOLUNTEER PROGRAMsole-food-logo-official-300