Our love af­fair with healthy foods abides

Best Eats

The Georgia Straight - - Healthy Living - Gail John­son

We’re not ex­actly saints here in Metro Van­cou­ver when it comes to diet, with our pas­sion for pou­tine, Bel­gian waf­fles, fried chicken, dough­nuts, ice cream, and other trend­ing not-ex­act­ly­good-for-us foods. But, over­all, we still pride our­selves on our health­con­scious, clean-eat­ing ethos.

Poké, acai bowls, kom­bucha on tap, green (and blue) smooth­ies, greens of any kind, tofu, quinoa, and tem­peh… Name your whole­some food or bev­er­age and you’ll find it here.

Here are a few signs that our love of healthy foods is here to stay.

GOODLY TIMES Ear­lier this year, the Greater Van­cou­ver Food Bank launched Goodly Foods, a so­cial en­ter­prise ad­dress­ing wasted food in

B.C. The pi­lot pro­gram takes sur­plus pro­duce and turns it into new, nu­tri­tious, and de­li­cious dishes and prod­ucts, then dis­trib­utes it to GVFB mem­bers and sells it to the pub­lic via buy­ing part­ners.

The goal is to re­duce the amount of ex­cess food in the lo­cal sys­tem and of­fer mem­bers fresh foods by re­pur­pos­ing pro­duce or find­ing new uses for it when it would oth­er­wise go to waste. (Think sur­plus or brown bananas used in a healthy ba­nana bread.)

All of the food is pro­duced by the Potluck Café So­ci­ety at a li­censed and cer­ti­fied cook­ing fa­cil­ity at Com­mis­sary Con­nect’s en­tre­pre­neur-fo­cused com­mer­cial kitchen in South Van­cou­ver. The so­ci­ety hires res­i­dents of the Down­town East­side, who com­monly face bar­ri­ers to em­ploy­ment.

Cel­e­brated lo­cal chef Karen Barn­aby de­vel­oped a recipe for the Goodly-branded soup, which will be dis­trib­uted via the food bank and for sale to the pub­lic later this year.

The pro­gram came about, in part, as a re­sult of a $1-mil­lion grant to the GVFB by the Wal­mart Foun­da­tion.

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