by Malcolm Jolley for The Stop Community Food Centre, a ‘Certified Good Food Fighter’
When Jamie Oliver visited the Green Barn, The Stop’s Wychwood Park facility, one of the main topics of his interrogation of executive director Nick Saul was funding. How did The Stop Community Food Centre pay for its vital programming? Saul explained that, like Oliver’s own Fifteen Foundation, The Stop had to raise much of their operating budget through social entrepreneurship. The Stop’s efforts over the years have been concentrated, and the organisation has recently launched a separate website, The Stop Food Enterprises, to showcase the businesses they run to pay for the food and labour they need to feed their community. One of the most successful ventures to come out of this most innovative charity is their catering services. Clients who hire The Stop to cater their event will not only be helping to provide the desperately needed services The Stop provides every day, they will also be supporting local, sustainable food production in Southern Ontario. It’s all good, and I asked Chef Chris Brown all about it in the video below, filmed on location in the Green Barn kitchen as he prepped a dinner.
Malcolm Jolley is the Managing Editor of Good Food Revolution and Executive Director of Good Food Media, the non-profit organization that publishes GFR. Follow him at twitter.com/malcolmjolley.
This video was made possible through the kind support of Fortessa Canada / Schott Zwiesel.
