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Three organizations run capital campaigns to meet growing community demands
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 >>