Take a look at the portfolio of work that Food Connections has done in the past.

Cobs Bread – Writing CFIA Approved Health Claims

We worked with Cobs Bread to write CFIA and FDA approved health claims for their new Chia Bread. Here are a few of the health claims we researched and wrote:

  • “Two slices of our Chia Whole Wheat contain 56% of your Daily Value of omega-3 ALA and is also rich in whole grains.”
  • “Two slices of our new Sunflower Flax Sourdough Loaf provides 11% of your daily needs of iron.”

See how Cobs Bread used these health claims by reading about their Chia Bread and their #HealthyLoafStyle campaign on their website.

White Spot – Menu Nutrition Consulting

White Spot has over 60 restaurants across BC and Alberta and is best known for its family dining, hamburgers, and Pirate Pak children’s meals. White Spot wanted to create a Lifestyle Choices menu to provide specific meals to their health conscious clients. So they contacted me to help. I began with auditing all their menu items to suggest ones that would work well as a healthy alternative. The chef and I then worked together adjust the menu item recipes (e.g. substituting ingredients) to come up with the Lifestyle Choices Menu.

City-wide Food Waste Awareness

Metro Vancouver’s Love Food Hate Waste campaign was created to help local households reduce food waste, which is a key component to their goal of a 10% reduction of per capita waste by 2020. Food Connections was hired by Love Food Hate Waste to launch an outreach in Safeway stores to educate consumers on how to reduce household food waste.

We created recipes using food that most of us automatically compost and served samples at outreach events to engage interest and send consumers to the LFHW website. We designed educational tools and fun activities to help consumers learn how to keep their food fresher for longer. Our team have booths in 10 Safeways around Greater Vancouver every spring.

Enroot – Nutrition Labelling

Enroot delivers prepared meals on demand to residences or workplaces. Their vision is to provide healthy, local, sustainable, farm-to-table meals. They hired me to help them highlight the nutritional value of their meals. I worked with them to measure the amount of nutrition in each of their core menu items and create nutrition labels for each. I’ve also worked with them on recipe development to improve the nutritional values of certain menu items. You can find out more about Enroot at their website.

Karma Bitez – Product Launch Consulting

Karma Bitez is a new business with a vision of rescuing fruit pulp to create delicious upcycled snacks. They connected with me to help them design the recipes for their snacks. After sampling their current recipes, I gave them suggestions on flavour combinations, ingredient adjustments, and strategic branding to create a winning product in flavour, texture, and innovation.  You can connect with them on their website or on their Facebook page.

Oasis Café – Reducing Food Waste

Oasis Café provides home cooked meals to the homeless and at risk, and those with barriers to employment. I work closely with the kitchen staff to empower them with skills in hospitality to help transition them back into community. I also helped Oasis Café reduce food waste by 30-50% and to save money. To do this, I implemented strategies such as canning and pickling surplus food to sell and incorporating vegetables and herbs from their garden into their recipes.

Level Ground Trading – Marketing & Outreach

We were hired by Level Ground Trading to be the Metro Vancouver connector for marketing and outreach opportunities.

On January 29-31, we were at the annual Missions Fest, hosting a booth inside the Vancouver Convention Centre to share about Level Ground’s vision to alleviate poverty in farming communities through Direct Fair Trade partnerships. We served coffee and chai for thousands of attendees over the weekend when they passed by our booth. We also gathered contacts as we accessed leads for follow-up.

Mealshare – Strategic Business Consulting

We specialize in helping food businesses thrive while living out their vision for social responsibility and giving back to community.

We helped Mealshare secure partnerships with restaurants like Fortune House Seafood Restaurant, and work with the restaurant owner to strategically increase their sales through charitable giving.

We also established a partnership for the restaurant with Foodee, one of the largest corporate food delivery services in North America, and created a custom menu for them.

Dinner Party YVR – Clean Water for Africa Fundraiser for GAiN

We organized two storytelling fundraiser dinners in partnership with Social Bites and DinnerPartyYVR to raise awareness and funds for Global Aid Network. 31 people attended and over $1700 was raised, giving 200 people in Africa access to clean water for 25 years.

That evening we told the story of the water crisis in Africa, where many people live without access to clean water. We described what GAiN was doing by providing water wells to villages in Benin, Tanzania, Togo, and Ethiopia. We told the story through our four-course meal, giving each menu item a theme.

Feeding the 5000 – Food Waste Awareness Event

On May 27th of 2015, Food Connections helped to organize the biggest FREE LUNCH in Canada to raise awareness for Food Waste. Thousands Vancouverites were fed on $0, all using food that would have been thrown away. Feeding the 5000 is a worldwide campaign that started in the UK to shine a light on the global food waste scandal.

This spectacular communal feast featured a 5-course menu prepared by local culinary students. Everything was made from fresh food that would have otherwise been wasted due to surplus ordering or aesthetic marketing standards. We served 6000 portions of delicious food to the public that day.

Fortune House Restaurant – Food Bloggers Event

Located in Metrotown in Burnaby, Fortune House serves elevated Cantonese cuisine and dim sum. For Chinese New Year, we organized a food bloggers event at Fortune House to spread the word about the amazing food it serves. Over 40 food bloggers and social media influencers joined us for dinner and wrote a restaurant review on their blog, shared photos on social media, and left restaurants reviews on Yelp, Zomato, Facebook, and Google. Notable influencers attending the dinner were the Marketing Director for Metropolis and the West Coast Representative of Zomato. Resulting from that evening there were 49 users that created 439 posts on Twitter related to the event. Their posts reached 116,878 people and gained 1,988,813 impressions.

Re-Plated: Upcycle Dining – Fundraiser for Farm 2 Food Bank

“Re-plated” was a dinner we organized to raise awareness for food waste, as well as money for the Farm 2 Food Bank, a charity that distributes surplus farm produce to the food bank. Food Connections organized an elegant evening of storytelling and gourmet “upcycled” dining by serving a five-course meal made from rescued food, all of which were gleaned from the farms in partnership with Farm 2 Food Bank.

The evening included special guests Jen Rustemeyer (award winning filmmaker of “Just Eat It: A Food Waste Story”) & Kayla Feenstra (Founder of Farm to Food Bank). The evening raised money for the Farm 2 Food Bank.

Ending Sex Slavery Awareness Dessert Fundraiser

We were hired by Tenth Church to organize a dessert social to combating sexual exploitation and human trafficking by attending. The evening unfolded the story of human trafficking through a 3-course dessert event. The thought provoking dessert tasting experience featured Cambodian ingredients and flavours. Helen Sworn, the founder of the Chab Dai coalition, spoke about practical ways to make local and global impact in human trafficking. Each plate was designed to represent the impacts of the Chab Dai Coalition’s ground efforts in Cambodia.

Restoring Widows & Orphans Dessert Fundraiser

We were hired by Global Aid Network to cater three dessert socials to highlight the work of Pandita Ramabai Mukti Mission in restoring the lives of destitute women and children in India. We crafted 3 platters of desserts to tell the story of the theme of the evening, complementing the speaker, Lorraine Francis. The thought provoking dessert tasting experience featured regional Indian ingredients and flavours. We also served home made Chai and Sugar cane tea to highlight the sugar cane as the main business generating crop in their farm.