Build­ing bet­ter­future a

Three or­ga­ni­za­tions run cap­i­tal cam­paigns to meet grow­ing com­mu­nity de­mands

Grand Magazine - - STYLE - By Martin van Nierop

THEY DE­LIVER MEALS to the el­derly, sup­port the dy­ing and pro­tect the vul­ner­a­ble — work that makes a com­mu­nity strong. But do­ing good work can be costly, es­pe­cially when de­mand at th­ese or­ga­ni­za­tions is go­ing through the roof.

That’s why it’s fundrais­ing time for lo­cal ser­vice or­ga­ni­za­tions Com­mu­nity Sup­port Con­nec­tions - Meals on Wheels and More, Lisaard House/In­n­is­free House and Women’s Cri­sis Ser­vices of Water­loo Re­gion.

In the last year, staff and vol­un­teers have fanned out across Water­loo Re­gion rais­ing cap­i­tal as they en­gage in sig­nif­i­cant cam­paigns to add build­ings and fa­cil­i­ties — work added to the on­go­ing task of rais­ing money for year-to-year op­er­a­tions.

The cam­paigns vary in size: $600,000 for Meals on Wheels’ new kitchen fa­cil­ity in Bres­lau; $4.4 mil­lion for a new 10-bed hospice, In­n­is­free House, in Kitch­ener; and $6 mil­lion for Haven House, a re­built shel­ter for women and chil­dren in Cam­bridge.

For Meals on Wheels, the task is done and the fruits of their labour are on dis­play. The or­ga­ni­za­tion reached its cap­i­tal goal of $600,000 in late Jan­uary and is now plan­ning a long-term equip­ment main­te­nance drive.

It was early on a cold, bright win­ter morn­ing when this writer vis­ited, but al­ready the new kitchen in Bres­lau was hum­ming.

A 3,000-square-foot fa­cil­ity of gleam­ing white walls and stain­less steel ap­pli­ances, it af­fords great space for the three cooks busy pre­par­ing nu­tri­tious meals for more than 300 se­niors and dis­abled adults. Thirty vol­un­teer driv­ers pro­vide de­liv­ery.

That day they were pre­par­ing two kinds of soup (op­tion of clear or creamy), a main course of pasta with sausage, a salad, cheese or milk sides, and a brownie for dessert. The meals, which vary ac­cord­ing to a new menu ev­ery day, are de­signed to of­fer 40 per cent of the nu­tri­tional re­quire­ment of the av­er­age 70-year-old male. Meals are pre­pared to spe­cific di­etary needs, like low salt con­tent, car­diac or di­a­betes op­tions, gluten free or purée­ing.

For Meals on Wheels, the new kitchen means they no longer have to out­source meal pro­duc­tion. Hot meals can now be more cus­tom­ized, lim­it­ing waste and in­creas­ing ef­fi­ciency. The kitchen is state-of-the-art, with a com­mer­cial “combi” (com­bi­na­tion) oven, huge steam ket­tles >>

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