The EAT Project serves neurodiverse people, and people with disabilities in being part of building a healthy and sustainable food system. Since 2020, participants have engaged in farm to fork activities, growing and producing food on our urban farms, in our kitchens, and in the community.
Share food-focused skills and knowledge to build confidence and ability.
EAT creates space for participants to experience work on our farms and in our kitchens and to share their knowledge and skills for growing and preparing food. Our project is founded on principles of equality, meaning we all have a role to play, and we are all valued equally.
Create opportunities for equitable employment within our local food economy.
From farm to fork, we are working to provide equitable employment for our participants through self-sustaining social enterprise activities. Some of our participants are currently involved in food production, while others who have been involved in the past have moved on to participate in employment programs such as Cultivating Abilities and Homegrown.
Build knowledge of nutrition through introduction to a broad variety of fruits and vegetables.
Nutrition goes hand in hand with food security. Our approach with the EAT Project is to introduce our participants to an exciting variety of fresh fruits and vegetables. Our experience is that after participating in growing and cooking these foods, they can't wait to try them. In all cases, our participants report that after participating in EAT, they enjoy a greater variety of fresh fruits and vegetables.
Want to know more? Contact Sean Enns, program coordinator at 250-753-9393, or email email@example.com