UBC Social Ecological Economic Development Studies (SEEDS) Sustainability Program
Student Research Report
AMS Food Bank Partnerships
Tim Cho, Brennan Lew-Cooke, Kevin Krispin,
Melpatkwa Matthew, & Jenny Sinclair
University of British Columbia
LFS 450
April 19th, 2017
Disclaimer: “UBC SEEDS Sustainability Program provides students with the opportunity to share the findings of their studies, as well as their opinions, conclusions and recommendations with the UBC community. The reader should bear in mind that this is a student research project/report and is not an official document of UBC. Furthermore, readers should bear in mind that these reports may not reflect the current status of activities at UBC. We urge you to contact the research persons mentioned in a report or the SEEDS Sustainability Program representative about the current status of the subject matter of a project/report”.
TABLE OF CONTENTS
EXECUTIVE SUMMARY ——————————————————————————– 3
INTRODUCTION —————————————————————————————— 4
METHODOLOGY —————————————————————————————– 6
RESULTS ————————————————————————————————— 7
DISCUSSION ——————————————————————————————— 15
RECOMMENDATIONS ——————————————————————————– 19
REFERENCES ——————————————————————————————- 22
APPENDIX ———————————————————————————————— 25
Executive Summary
Rising tuition rates, lack of affordable housing, and inadequate loan systems in Canada have resulted in many students being food insecure (Hughes et al., 2011). Visits to the AMS Food Bank on the UBC Vancouver campus increased 100% from 2014 to 2015 (Robinson, 2015). The AMS Food Bank requires food donations to accommodate the increasing demand. The goal of our project was to facilitate partnerships for the AMS Food Bank to help create consistent and reliable food donations. We approached potential donors, and provided recommendations to increase and improve upon partnerships. Throughout the project, we created three donation streams: a potential partnership with the Greater Vancouver Food Bank, a weekly food donation from UBC Student Housing and Hospitality Services and Mix the Bakery and a monthly donation from Dunbar Produce. These partnerships increase the availability of fresh foods at the AMS Food Bank and the food security of vulnerable members of the UBC community. As a result of this project we recommend that the AMS Food Bank continues to communicate regularly with donors to sustain the new partnerships and the Greater Vancouver Food Bank to complete the process for becoming one of their partner agencies. We recommend that SEEDS considers the relevance of helping the AMS Food Bank become a registered charity. Finally, we recommend that the AMS Food Bank coordinator position become a permanent one.
Introduction
Food security is a prominent concern in Canada, as approximately 5% of children and 8% of adults experience food insecurity nationwide (Statistics Canada, 2015). Food security is defined as “supporting access to and availability of, sufficient, safe, nutritious, and personally acceptable foods that are produced in a sustainable way” (BC Centre for Disease Control, 2015, p. 2). Food is physically and psychologically tied to human wellness, but disadvantaged populations may not be able to afford the nutritious foods that can support well-being (Ares et al., 2014).
Post-secondary students are vulnerable to food insecurity because of high living and tuition costs (Hughes et al., 2011). This is reflected in the increasing number of food banks being established on Canadian post-secondary campuses (Hanbazaza et al., 2016). In March 2013, 94,002 British Columbians were helped by food banks; post-secondary students accounted for 1.4% of the total population accessing food banks (Food Banks Canada, 2013). However, these statistics are not representative of students’ true food bank usage because they do not include any food aid provided on university campuses. Students who live on university campuses are often financially constrained by rent and tuition costs, which compromise their ability to purchase food. As a result, students may not be able to afford nutrient-dense foods, because they must prioritize other costs (Ly et al., 2016). Silverthorn et al. (2016) strategized ways for post-secondary students to increase their food security, including “accessing emergency food programs, finding free meals, food sharing, borrowing food or money for food, normalizing their situation, and demonstrating resiliency” (p. 9).
The AMS Food Bank (https://www.ams.ubc.ca/services/food-bank/) has operated on the UBC campus since 2006 (Ly et al., 2016). Food insecurity is increasing at UBC, as food bank usage doubled from 2014 to 2015 (Robinson, 2015). In 2016, there was an average of 66 monthly visits to the food bank, with a peak monthly usage of 99 visits during November 2016 (Taruni Singh, Personal Communication, January 11, 2017). The AMS Food Bank is working to improve the availability of healthy food while also increasing the amount of food available for students. Donations received are from individuals and pre-existing partners (T. Singh, Personal Communication, January 11, 2017). The AMS Food Bank receives food mostly for special events; however, the donations are not regular nor reliable. There has been growing demand for pasta, pasta sauce, seasoning, rice, canned meat, canned vegetables, canned soup, cereal, oats, oatmeal, granola bars, veggie burgers, soy milk, and vegetables (Food Bank, 2017). Any volume of these foods would be accepted because of the high student demand, and students are able to submit a request form for specific types of food (T. Singh, personal communication, February 12, 2017). Although the AMS Food Bank is meant to serve only as an emergency food service, some students have become dependent on the food bank as their primary food source (Ly et al., 2016). Due to increasing demand, the Food Bank is in need of establishing reliable and consistent donation partnerships (T. Singh, Personal Communication, January 11, 2017). Expanding the AMS Food Bank partnership network could improve the consistency of donations and increase the variety of food options for food bank clients.
The goal of this project was to facilitate sustainable and reliable long-term partnerships for the AMS Food Bank, to increase the quantity and quality of food donations. To achieve this, we first reviewed and analyzed the AMS Food Bank’s current operations, challenges, and opportunities, to understand the donation process and focus our approach. We worked on three potential donation streams:
- A partnership with the Greater Vancouver Food Bank (GVFB)
- A food donation stream from UBC Student Housing and Hospitality Services
- Partnerships with local food retailers
We advanced the cause of the AMS Food Bank in all cases, and this work will, hopefully, help the AMS Food Bank create further partnerships. This project increased community engagement by connecting partners to the AMS Food Bank, and will continue to impact student food security through the continuation of established partnerships.
Methodology
We conducted a literature review to understand the role of university food banks in improving student food security. Important information sources for finding academic sources included the UBC online library, Google Scholar, and independently published food bank reports. Key words used while searching for relevant information included phrases like “student hunger”, “student food insecurity”, and “university food banks”.
We first met with the AMS Food Bank Coordinator, Taruni Singh, to understand what types of partnerships the AMS Food Bank wanted to establish. Taruni Singh gave us a list of 30 food outlets in Vancouver and asked that we contact them as potential food donors. We contacted these outlets through email, telephone, social media and in-person store visits. We facilitated communication between potential donors and Taruni Singh until a clear agreement was in place. We contacted an additional 14 outlets in order to canvas completely the commercial areas close to UBC campus, including 4th Avenue and Broadway until Macdonald Street, Dunbar, and University Village (Appendix I).
We created a waiver form to absolve donors from liability. We used the existing waiver between UBC Food Services and the GVFB as a template (Appendix II). Additionally, we created a document for the AMS Food Bank’s office desk to ensure continuity in donation streams after our project ends. The document lists partner contacts’ names, phone numbers and locations, and when to pick up donations (Appendix III). We also created an infographic explaining the basics of food expiration labelling to be displayed in the Food Bank (Appendix IV).
Results
Stream 1 – The Greater Vancouver Food Bank
We contacted Jeanne LeFebvre, the Community Agency Connecter at the GVFB. Jeanne was interested in establishing a partnership between the GVFB and the AMS Food Bank; however, she required a cover letter and an Expression of Interest (EOI) form from the AMS Food Bank to initiate the process. We created a cover letter based on a template prepared by the AMS Food Bank, and we filled out the EOI form with the help of the AMS Student Services Manager, Hussam Zbeeb. Additionally, we required a Pest Control Report and a Vancouver Coastal Health Food Service Establishment Inspection Report to complete the EOI form. We received these reports from Hussam Zbeeb and Taruni Singh, and sent the EOI from to the GVFB. The AMS Food Bank is currently waiting to hear back from the GVFB about the potential partnership, and will need to complete further application forms to proceed. Currently all GVFB services are full, and the AMS Food Bank will be put on a wait list once their application is approved.
Stream 2 – UBC Student Housing and Hospitality Services
The LFS 450 Food Recovery Team put us in contact with David Speight and Daniel Chiang, UBC Food Services Executive Chef and Executive Sous Chef, respectively, to organize a food donation plan since they were willing to donate a variety of recovered food to the AMS Food Bank on a weekly basis (Food Recovery Team, personal communication, February 1, 2017). Food recovery is the process of retrieving food that would otherwise be thrown out, and in most cases the food is edible and safe but is past its sale date (Greater Vancouver Food Bank, 2017). Before agreeing to donate, David Speight required a waiver absolving SHHS from all liability and a detailed plan describing how the AMS Food Bank would use the recovered food. We drafted a waiver form based on the existing waiver between GVFB and SHHS (Greater Vancouver Food Bank Society, 2015) and obtained details concerning time, frequency and types of food donations from T. Singh, Food Bank Coordinator.
The AMS Food Bank was interested in receiving a weekly donation from UBC SHHS, ideally immediately before or during opening hours, and was willing to receive any pre-prepared and packaged food items that could be distributed to students (T. Singh, personal communication, February 12, 2017). The liability waiver was signed by both parties, David Speight and Hussam Zbeeb, and the first food recovery donation from UBC SHHS to the AMS Food Bank took place on March 28, 2017 at the Totem dining hall loading dock (Fig.1). UBC SHHS donated 21 servings of soup, 90 donuts, 5 loaves of whole wheat bread, 24 servings of cheesecake, 30 individual bagels and buns, 9 granola bars, 20 pastries and croissants, and 8 salads. The soup, salads, bagels, and buns were individually packaged and wrapped, so that the AMS Food Bank could distribute the recovered food to multiple people. The AMS Food Bank coordinator has access to the AMS Safewalk car for donation pick-ups, and Taruni Singh completed the second donation from UBC SHHS on April 11, 2017. Taruni Singh and David Speight are now in direct communication, signifying that our team’s role as intermediates is done.
Figure 1: Taruni Singh, Kevin Krispin, and Marie-Claude Fortin picking up the first donation of recovered food from Totem Dining Hall courtesy of UBC SHHS.
Stream 3 – Food and Commercial Outlets in the Vancouver Region
The coordinator of the AMS Food Bank gave us a list of 30 food outlets throughout Vancouver. Of the 30 potential partners, five were interested, 24 were not interested, and one was prepared to donate food. We contacted 14 other outlets to complete the coverage in commercial areas near campus (Fig.2). In the end, out of a total of 44 outlets, two agreed to donate consistently, three are considering a partnership which is in progress or are undecided, and 39 refused (Fig. 3).
Figure 2: Areas canvassed between Feb. 1 – Mar. 5 for potential partners for the AMS Food Bank. Commercial areas canvassed are in yellow and successful partnerships are marked by green pins. Partnerships marked (from left to right): Mix the Bakery, Dunbar Produce, and Be Fresh.
Figure 3: Responses to request of donation to the AMS Food Bank from 44 food outlets near UBC which were contacted between February 1 and March 5, 2017.
The types of outlets that we contacted varied from large retailers to local produce stores (Fig. 4). The original list obtained from Taruni Singh included several large retailers. As we added extra commercial outlets to the potential partnership to cover completely specific commercial areas around campus, we included a number of small produce and retail outlets. We were successful in obtaining donations from owners from small businesses only as the owners of Dunbar Produce, and Mix The Bakery agreed to a regular donation to the AMS Food Bank..
Figure 4: Types of outlets approached around UBC for potential donations for the AMS Food Bank.
The owner of Dunbar Produce, Rita Liang, was the only outlet owner on the AMS Food Bank’s original list that agreed to become a consistent partner, with a monthly donation of 40 pounds of bananas. On Tuesday, February 14, we picked-up the first donation of bananas and brought them directly to the AMS Food Bank. When our team returned several days later to check on the status of the bananas all of them had been taken by clients (Fig. 5).
Figure 5: Left – Kevin Krispin receiving the first donation of bananas from Dunbar Produce, (4355 Dunbar St, Vancouver, BC) on Feb. 14, 2017. Right – Empty banana boxes found in the AMS Food Bank on Feb. 21, 2017.
We met with Jas Thind, the owner of Mix the Bakery, and he completed a waiver form agreeing to weekly donations every Monday. Tim Cho picked-up the first donation on Monday, March 27, and future pick-ups will be carried out by the Food Bank Coordinator (Fig. 6). We have also been in contact with Laura Darcy, the SPUD Ambassador Program & Community Outreach Coordinator at Be Fresh, about signing a waiver form to establish a partnership between Be Fresh and the AMS Food Bank. Even though a formal partnership has not been established, the food bank is invited to an event hosted by Be Fresh at the end of April, and a partnership is still possible.
Figure 6: Tim Cho with the first donation of artisanal breads from Mix The Bakery (4430 W 10th Ave, Vancouver, BC) on Mar. 27.
We noted the reasons for which commercial outlets did not wish to become partners with the AMS Food Bank. Large retail chains (Costco, London Drugs, No Frills, and Whole Foods) were not interested in donating to the AMS Food Bank because it is not a registered charity. Many small food and commercial outlets were unable to donate food mainly due to financial constraints or pre-existing donation and food recovery plans (Fig. 7).
Figure 7: Reasons for refusing to donate to the AMS Food Bank.
Discussion
Stream 1 – Greater Vancouver Food Bank
The GVFB currently supports over 80 community agencies by supplying donated and recovered food received through their Food Runners Program at no cost (The Greater Vancouver Food Bank, 2017, Supporting Community Agencies). If the GVFB approves the pending application from the AMS Food Bank, the resulting partnership would be a great asset for its users and volunteers. This partnership would definitely support the AMS Food Bank as it strives to accommodate the growing levels of student food insecurity on campus.
Food banks can run into many obstacles while trying to supply clients with healthy foods, such as understaffing, not meeting nutritional guidelines, or a lack of infrastructure (GVFB, 2016). According to the GVFB, many food banks suffer from an inability to provide accessible hours to their clients, which is applicable to the AMS Food Bank (2016). The AMS Food Bank is only open by appointment and from 12pm – 4pm on Mondays and Tuesday, and from 11am to 3pm on Wednesday (AMS, 2017, Food Bank). The GVFB may consider the limited hours of the AMS Food Bank a barrier to becoming a partner, as the restricted hours may inconvenience clients. A further potential barrier to the AMS Food Bank’s application being approved could be the lack of a kitchen on site since partners generally cook food for clients or allow clients to cook on their premises. We communicated to Jeanne LeFebvre that the AMS Food Bank acts as a “depot” and we hope that the importance of on-campus food security overrides these concerns.
Stream 2 – Student Housing and Hospitality Services
By establishing a sponsorship stream with SHHS we created a relationship between two important organizations on the UBC campus. This partnership enables the AMS Food Bank to receive a consistent stream of fresh and recovered food each week. It also contributes to the sustainability of the UBC food system, as the food donated is entirely recovered from food which is still safe to eat but which would be sent to compost for reasons of proximity to best before date or not conforming the SHHS high standards of appearance and/or freshness. As a result, as the AMS Food Bank is obtaining more food options for food insecure students. SHHS is helping UBC reach its goal of reducing waste and increasing food system sustainability (The University of British Columbia, 2017). Loopstra and Tarasuk (2015) state that one of the greatest struggles for any food bank is keeping up food supply so that people do not have to be turned away. This partnership can potentially alleviate food shortage stress felt by the AMS Food Bank members and volunteers.
Even though we successfully facilitated the first donation pick-up at Totem Dining Hall before the end of this project, we faced communication and liability barriers throughout the term. To overcome the liability barriers Marie-Claude Fortin suggested we use the GVFB Food Runners Waiver Form as a template to draft an AMS waiver form. Once this was completed we had to find someone in the AMS who had authority to sign the waiver on behalf of the AMS Food Bank. This step was crucial because the AMS Food Bank Coordinator position is only a part-time, annual position, and we needed an AMS staff member in a long-term position to sign the waiver.
Another notable aspect between this partnership and the food donations received is the nutritional quality of the food received. Although we recognize that everyone needs a little treat once in awhile, the AMS Food Bank is most in need of nutritious food. The recovered food donation included a fair amount of pastries and desserts which can be high in carbohydrates, fats, calories, and sugar (Health Canada, 2007). Based on Canada’s Food Guide, cakes, pastries, muffins, and granola bars should be eaten in limited quantities (Health Canada, 2007). Jessri et al. (2014) claim that campus food banks across Canada often struggle with donated food which provides “inadequate amounts of some food groups and nutrients due to restricted supply of perishable foods” (p.288). Six food banks in California report fresh perishable foods such as fruits and vegetables as rarely donated (Ross et al., 2013). Regardless of the varying nutritional value of recovered food donations, the partnership formed between the AMS Food Bank and SHHS is extremely valuable, and the food bank can prioritize healthy options as they continue to work with David Speight.
Stream 3 – Food and Commercial Outlets
There were several challenges as we tried to facilitate partnerships with Vancouver food outlets. Taruni Singh initially asked us to focus our search on the big outlets, expecting that such partnerships could provide consistent donation supply. These outlets required a charity registration number in their application form. We could not pursue partnerships with these food outlets because the AMS Food Bank is not a government registered charity. Communicating with busy potential partners throughout the project was also a challenge.
Working with small businesses has its benefits as there is higher chance of receiving wholesome foods than with large chains. For example, the AMS Food Bank receives canned or dried goods from an existing partnership with Save-On Foods, while Dunbar Produce is willing to donate 40lbs of bananas every month.
While we facilitated the initiation of forming new partnerships, we are not permanent contacts for the AMS Food Bank. We needed to bridge the communication between the partners and the coordinator of the food bank, Taruni Singh. We wanted to ensure that all the partners were aware of whom they should contact in the future to prevent misunderstandings and confusion regarding donation pick-ups. Maintaining contacts is important to preserving partnerships: partners must feel that their contribution is valued. Hence, we created a contact list with the partners’ names, contact information, address, and donation details (Appendix III).
Recommendations
1) Maintain and Strengthen Partnerships – AMS Food Bank
We recommend that the AMS Food Bank maintains and works to strengthen the partnerships that were established throughout the project. We are concerned that the partnerships that have been made may not be sustained after the term; similar problems are inherent in project-based courses. The AMS Food Bank should regularly contact the partners and participate in their events to maintain a sustainable relationship. The AMS Food Bank Coordinator should call, and ideally meet, the new partners to ensure consistent donations in the future. We also recommend that the AMS Food Bank forms partnerships with other UBC organizations such as Sprouts or UBC Farm. This would connect and strengthen the overall campus food system, which is one of the goals listed by UBC Sustainability.
2) Pursue Partnership with GVFB – AMS Food Bank
We suggest that the AMS Food Bank continues to pursue the application process to become a partner with the Greater Vancouver Food Bank. The AMS Food Bank is currently on the waiting list to receive an application form from GVFB. The AMS Food Bank coordinator should contact Jeanne LeFebvre to establish a rapport and receive updates throughout this process. Although we do not know how long this process will be, a partnership with GVFB would be well worth the wait since the GVFB is one of the largest food banks in Canada and could offer many benefits to the AMS Food Bank.
3) Registered Provincial Charity – SEEDS
Big retail stores only donate to government registered charities. Consequently, they would not donate to the AMS Food Bank even though it is a not-for-profit organization. Therefore, we suggest that SEEDS creates a project with students from the Sauder School of Business to begin the registration process and evaluate the challenges associated with maintaining such a status.
The AMS Food Bank is eligible to obtain a provincial charity number as the food bank’s operations are charitable. Once the application process at the provincial level is completed, the organization must apply to Revenue Canada to obtain permission to provide receipts for the purpose of tax deductions. To apply for registration, a T2050 Form must be submitted along with the required supporting documents, found on the Charities Directorate’s website (http://www.cra-arc.gc.ca/chrts-gvng/chrts/pplyng/menu-eng.html). The charity application must include the AMS Food Bank’s constitution and bylaws, current financial statements, meeting minutes, and further relevant documents about the Food Bank’s work (Cowichan Outdoor Education & Conference Centre, 2007). These requirements are quite stringent for an organization that is mostly volunteer-run with one part-time paid position.
4) Permanent AMS Food Bank Coordinator Position – SEEDS
It would be easier for the AMS Food Bank to be a registered charity if there was a full-time coordinator given the procedures listed above. In addition the charity must inform the Charities Directorate if it changes contact person since all changes must be approved by the Directorate (Canada Revenue Agency, 2016). After becoming a registered charity, the responsibilities of the coordinator would expand to recording donation receipts, holding meetings, writing meeting minutes, creating financial statements, and producing summaries of year-to-year transactions per the Charities Directorate’s specifications (Cowichan Outdoor Education & Conference Centre, 2007). The increased workload for the AMS Food Bank would require a full-time coordinator position.
Additionally, a full-time coordinator position should improve the partnerships created for the Food Bank. Owners who accepted to donate to the AMS Food Bank wanted to meet or contact the person responsible for the AMS Food Bank. Unfortunately, the Food Bank Coordinator is not a long-term position and partners will need to meet the next Food Bank coordinator again every April. Without a consistent contact at the Food Bank for partners, donations could lapse or even cease. Therefore, we suggest that the AMS should consider establishing a long-term management position for the Food Bank to ensure stable partnerships.
References
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Appendix I. List of potential donors provided by the AMS Food Bank and additional food outlets in the Dunbar, Broadway and W. 10th commercial areas.
| Store | Location | Group Member in Charge of Contacting | Result |
| Ihua Bakery | 3522 W 41st Ave | Brennan | not interested |
| Choices market | Corporate | completed- already received $25 gift card | Yes- a financial donor |
| London Drugs | Head office- 12251 Horseshoe Way, Richmond | Brennan | no- no charity number |
| Safeway | Corporate | Brennan | filled out Community Support Form (6-8 weeks) |
| Safeway | 2315 W 4th Ave | Brennan | no- already donating |
| Safeway | 4255 Arbutus street | Brennan | no – already donating |
| Safeway | 1780 E Broadway | Brennan | already donating to GVFB |
| UBC Farm | 3461 Ross Drive | Started by Taruni in September- Mel contacted Hannah Lewis by email | waiting to hear back |
| COSTCO | Jenny | no- not a registered charity | |
| COSTCO | 605 Expo Blvd | Jenny | no- not a registered charity |
| SAVE-ON-FOODS | Cambie | Brennan | already donating to GVFB |
| SAVE-ON-FOODS | UBC | Already have sponsor agreement | yes |
| WHOLE FOODS | Cambie | Mel- contacted through email- Can only contact through email but will only donate to registered non-profits or charities | no- not a registered charity |
| WHOLE FOODS | Kitsilano | Mel-contacted through email- Can only contact through email but will only donate to registered non-profits or charities | no not a registered charity |
| Stong’s | Dunbar | Brennan | no- money |
| Dunbar produce | Dunbar | Kevin Krispin – ritahk7474@gmail.com, 604-338-6925 Bananas | Yes- donates bananas |
| Dunbar Heights Baptist Church | 3320 Crown St | Brennan | no -money |
| West Point Grey Baptist Church | 4509 West 11 Ave | Jenny – contacted through email, called Pastor | no- no surplus food |
| Maple Market | 2002 W 4th Ave | Brennan | number no longer works. |
| Butter Baked goods | 4907 Mackenzie St | brennan | no – money |
| Terra Breads | 2380 West 4th | Brennan | no – money |
| IGA | 2286 W Broadway | Tim | No-already donating to GVFB |
| IGA | 3515 W 4th | Tim | no- already donating to GVFB |
| MAC’s Convenience Stores | 4470 Dunbar St | brennan | no – no surplus food |
| Kitsilano Natural foods | 2696 W Broadway | Kevin Krispin | no- money |
| The August Market | 3958 Main Street | brennan | no – already donating |
| Jason’s No Frills | 2083 Alma Street | Tim | no- not a registered charity |
| Real Canadian Superstore | 350 SE Marine Drive | brennan | no- never heard back |
| Alfie’s No Frills | 1688 W 4th | Tim | no – not a charity |
| Beyond bread | 3686 W 4th Ave | Tim | no-already donating to other food bank |
| Greens Organic and natural market | 1978 W Broadway | Kevin | no – no surplus food |
| Parthenon supermarket | 3080 W Broadway | Tim | open to donating on occassion |
| Minerva’s Mediterranean Deli | 3207 W Broadway | Kevin | no – no reason provided |
| Persia foods | 2827 W Broadway | Brennan | no – money |
| New Apple Farm Market | 2856 W Broadway | Mel | no – surplus food |
| Fresh is Best | 2908 W Broadway | Brennan | Open to future pickups |
| Kins Farm Market | Jenny | no- surplus food | |
| St. Andrews | Jenny | no | |
| VST | Jenny | no – also looking for donations | |
| Granville Island produce @ University | Jenny & Tim | never heard back from email/voicemail | |
| Foodstash | Brennan | already donates monthly | |
| The Butcher | Jenny & Tim | No excess | |
| Top Ten Produce | Jenny & Tim | No – money | |
| The Mix Bakery | Jenny & Tim | Yes – once a week | |
| Be Fresh | Jenny & Tim | Yes |
Appendix II. Waiver to absolve partners donating to the AMS Food Bank from any liability (drafted based on the GVFB Community Angel Runner’s agreement with UBC SHHS)
Appendix III. Contact information sheet for new partnerships for the AMS Food Bank (to ensure that key information is passed from the LFS 450 team to the current and future Food Bank Coordinators)
AMS Food Bank Donation Information
Donors:
| Mix the Bakery | Dunbar Produce | Student Housing and Hospitality Services (SHHS) | Greater Vancouver Food Bank |
| Contact:Jas Thind604-221-4145Location:4430 W 10th Ave, Vancouver, BC | Contact:Rita Liang604-338-6925Location:4355 Dunbar St, Vancouver, BC | Contact:David Speight604-827-2797Location:2525 West Mall, Vancouver, BC | Contact:Jeanne LefebvreMobile:604-612-9718Office:604-876-3601 |
| Donation Details:PICKUPFrom Mix the Bakery every Monday (7am-5pm) | Donation Details:CALL/PICKUP from Dunbar Produce every second week of every month | Donation Details:CALL/PICKUP every Week on Tuesday from Totem Park Cafeteria | DonationDetails:UndeterminedApplication in progress |
Appendix IV. Infographic created to help explain food expiry labelling to clients of the AMS Food Bank: