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Modular farms to grow greens for Ottawa shelter’s expansive food programs

The Ottawa Mission, in collaboration with RBC and Ottawa-based Growcer, has announced a new initiative to enhance food security for vulnerable community members and create valuable training opportunities in the nation’s capital.

In a recent press release, Ottawa’s oldest and largest homeless shelter said the project, made possible by a $1.5-million donation from RBC through the Ottawa Community Foundation for the Food Resiliency Foundation Fund, will establish two modular vertical farms that will enable the shelter to grow fresh greens for its meal programs.

“Over each of the past three years we’ve served over one million meals per year to people in need,” said Peter Tilley, Ottawa mission CEO, in the release.

“A greater number of people than ever before can’t afford to eat healthy food, which leaves them at higher risk of diet-related illness. We’re delighted that this initiative ensures access to nutritious local produce year-round which will help keep our clients healthy.”

The modular farms, supplied by local vertical farming company, Growcer, are expected to produce 20,000 pounds of greens annually to support the shelter’s various meal programs, which include serving shelter clients, community members, and a rapidly growing food truck program, that currently dishes up 10,000 meals a week.

Beyond providing meals, the initiative will offer training opportunities for students in The Ottawa Mission’s free Food Services Training Program (FSTP), another of the shelter’s initiatives supported by the RBC Foundation. The program, according to the release, has seen 90 per cent of its graduates over the past 20 years obtain employment in the industry.

“As the cost of healthy food has gone up, this has made it harder for us to ensure that the people who depend on us have access to healthy food,” said chef Ric Allen-Watson, the Mission’s director of Food Services.

“Now, thanks to Growcer and RBC, people who turn to us for help will get the greens they need to stay healthy. And our FSTP students will have even more opportunities to learn about the food industry and find secure employment.”

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