2013 ANNUAL REPORT
GROWING CHEFS! PUTS CHEF VOLUNTEERS INTO ELEMENTARY SCHOOLS TO TEACH KIDS ABOUT HEALTHY FOOD AND HEALTHY FOOD SYSTEMS. Letter from The Founder/Chair of the Board of Directors Watching Growing Chefs! evolve from a flying-by-the-seat-of-our-pants pilot project into a full-fledged operational, widely respected, and multi-faceted non-profit organization has been nothing short of a miracle. Honestly, sometimes when I sit at board meetings and observe the sophisticated, thoughtful dialogue that accompanies our decision making and strategic planning (not to mention that we do strategic planning!), I am amazed that I had anything do with the magnificent project unfolding before my eyes. It was an absolute passion for sustainable communities, amazing vegetables, and local agriculture that led my colleagues and I to found Growing Chefs! nine years ago. I believe it is also that passion that enabled us to follow through, learn about the ins and outs of running a non-profit organization, and ultimately, put together the team of professionals who run Growing Chefs! today. When I think that the first kids who experienced the Growing Chefs! program are now 17 years old, it blows me away. I wonder how many of them grow gardens, how many of them try new vegetables when the opportunity arises, how many of them have taught their families about the joys of cooking and eating. Even if it is just one of them, the years of heartfelt effort working at Growing Chefs! are worth it. Sincerely,
Merri Schwartz Founder and Chair of the Board
Letter from the Executive Director Each year, we start our Growing Chefs! Classroom Gardening and Cooking Program with volunteer training. In these orientation sessions, the chef volunteers share what it is that inspired them to be part of the program. Their answers are always so uplifting and a common thread inevitably emergesâ€”they want to share their passion for healthy and sustainable food. My role as Executive Director gives me the privilege of seeing this passion manifest in the classroom. It appears in so many places as the chefs help the students poke holes in the soil, plant seeds, care for their growing plants, and eventually harvest and prepare the vegetables they have grown. It is amazing to watch the journey the chefs, students, and teachers take together and the joy that is experienced along the way. This past year was an exciting one for Growing Chefs! Thanks to the incredible hard work and generosity of our supporters, it was our biggest year to date. In 2013, we were in more schools, classrooms, and communities with more volunteers than ever before. As we look forward to 2014, I am excited by what awaits us as we continue along that journey to a healthier, more sustainable future. Sincerely,
Helen Stortini Executive Director
NUMBERS AT A GLANCE F BER O M U N ENTS STUD
NUMBER OF COMMUNITIES
O ER MB NS U N DE GAR
F NUMBER O K O O IN G HEALTHY C LESSONS
NUMBER OF VOLUNTE ERS
NUM B CLAS ER OF SROO MS
p 4 How We Started
p 6 Volunteers p 8 Students
p 10 Schools
p 12 Community Outreach p 13 Donors
p 14 Financials
p 15 Program Growth
p 16 Board of Directors
was founded by Merri Schwartz, a professional pastry chef. In the fine dining kitchens where she worked, Merri saw vast amounts of knowledge about food sustainability, nutrition, and local agriculture—but that knowledge stayed trapped behind kitchen walls. She founded Growing Chefs! as a tool to connect chefs and growers—along with their valuable knowledge—to local communities through a fun, empowering, educational program.
• Merri Schwartz founds Growing Chefs! and incorporates it as a non-profit society.
• 30 chef volunteers visit 8 Vancouver schools. • A French language program is piloted at a French language school. • A satellite Growing Chefs! Classroom Gardening Program runs in Penticton, B.C. • Growing Chefs! Ontario is piloted in London, Ontario.
• 65 volunteers visit 16 Vancouver classrooms.
• Growing Chefs! Classroom Gardening Program is piloted in 2 elementary school classrooms in Vancouver at Champlain Heights Elementary. • Program has 4 chef volunteers.
• Volunteer Orientation Program is developed. • 13 chef volunteers are trained in basic classroom management and sent out into 4 elementary school classrooms.
• Program launched in Comox Valley with two classes. • More than 100 chefs visit 28 classrooms in Metro Vancouver.
• More than 100 chefs visit classrooms in Metro Vancouver and the Comox Valley. • Program is piloted in two Kelowna classrooms with 7 chef volunteers.
2010 • Executive Director Helen Stortini was hired. • 65 chef volunteers visit 17 Vancouver classrooms. • The Classroom Gardening Program pilots in Richmond, B.C., and Burnaby, B.C.
2011 • More than 100 chef volunteers visit 28 classrooms in Vancouver, Richmond, Burnaby, New Westminster, and West Vancouver.
PROGRAM ACHIEVEMENTS Volunteers
Growing Chefs! engaged more than 120 chef and community volunteers in our Classroom Gardening and Cooking Program in spring 2013. Starting in April 2013, the classroom volunteers visited their classes every two weeks to administer hands-on gardening, cooking, and healthy eating activities.
1708 VOLUNTEER HOURS
238 8 106 9 7
TRAINING SESSIONS COMOX VALLEY
“We cooked up the spaghetti squash to show the class (and give them the opportunity to taste) the natural spaghettilike texture of the squash and one of the kids, after tasting it for the first time, exclaimed on the top of his lungs that it was his “FAVOURITE VEGETABLE IN THE WORLD” and quietly asked me on the side if he could take some seeds with him to plant at home.”
Trish Liao, Growing Chefs! volunteer 6
My favourite classroom moment had to be on Salad Day—Lesson 5. After demonstrating how to make salad dressing we let the kids make their own salad with carrots, beets, a variety of greens, and sunflower seeds. A silence fell over the class as each child dug their forks hungrily into their self-constructed towers of salad. After a few quiet moments one boy shouted, “I love salad. Salad is the best lunch ever!!” It was awesome. Tara Hanacek, Tableau Bar Bistro, Growing Chefs! volunteer
PROGRAM ACHIEVEMENTS Students
41% 46% 120 750
More than 800 students across B.C. learned about healthy eating, growing vegetables, and food sustainability over the course of three months. Students planted fast growing vegetables like peas, beans, and beets during their very first lesson. After tending to their plants for over a month, students made a fresh salad with greens straight from their classroom garden. Talk about local! For their big in-class picnic, the budding chefs helped chef volunteers make soup and stir-fry. They used snap peas from their garden for soup and beans for a delicious stir-fry. Some students had 5 helpings. The program wrapped up with students transplanting their classroom garden into outdoor plots. But, that didn’t mean the gardening ended there; students planted their very own bean plant to take home and care for.
PRIMARY STUDENTS LEARNING TO GROW VEGETABLES AND COOK HEALTHY MEALS INTERMEDIATE STUDENTS LEARNING TO GROW VEGETABLES AND COOK HEALTHY MEALS PERCENTAGE OF CHILDREN WITH IMPROVED UNDERSTANDING OF WHERE FOOD IS GROWN PERCENTAGE OF CHILDREN WITH IMPROVED UNDERSTANDING OF HOW FOOD IS GROWN
“Growing Chefs! was like a new world was born because it was so exciting and fun. It reminds me of how much I love cooking with my parents. My feelings changed from wow to WOW when I tasted the stir-fry. I was surprised when I heard about all the foods I’ve never heard about. When I see all the food it makes me drool.”
Tess, Gr. 3 student
...I hated vegetables, but Growing Chefs! made cool and creative ways to have vegetables and make it taste good.
Harry, Gr. 4 student
PROGRAM ACHIEVEMENTS Schools
Year after year, we receive more and more requests from teachers throughout the province wanting to bring hands-on gardening, cooking, and healthy eating education to their classrooms. This year, in an effort to keep up with this demand, we were excited to pilot the program in Surrey, Kelowna, Courtenay, Royston and Cumberland. Teachers, chefs, school administrators, restaurateurs, our incredible donors, and more worked together to make this possible. This year, like every year, we worked with amazing classroom teachers who helped support our program volunteers. The teachers help their students with the day-to-day care of their plants and integrate the classroom garden into their daily lessons and curriculum.
THIS YEAR, WE WORKED WITH MORE THAN
CLASSROOMS THROUGHOUT THE PROVINCE
VANCOUVER, SURREY, NORTH VANCOUVER, RICHMOND, BURNABY, KELOWNA, CUMBERLAND, ROYSTON, COURTENAY
“Having Growing Chefs! in my classroom was an amazing opportunity for my students to learn about the journey of food from garden to plate. They tried new things and got excited about veggies! How awesome is that?”
Nicole Harrison, Gr. 1 Teacher, Pierre Trudeau Elementary
This has been such a valuable experience for both me and my students. They have loved getting their hands (and faces) dirty as they planted, cooked and ate vegetables and learned how to grow and cook them at home. Ariella Cepelinski, Grade 1 Teacher, Lâ€™Ecole Bilingue
COMMUNITY OUTREACH Growing Chefs! partnered with community organizations throughout the Lower Mainland to bring cooking and gardening education to kids outside of the classroom environment. This year, we ran nine community workshops and information tables.
• BC HOME + GARDEN SHOW • FARMERS MARKETS • HARMONY ARTS FESTIVAL • MOUNT PLEASANT PARK FESTIVAL • PNE FAIR: ‘AGRICULTURE IN THE CITY’ EXHIBIT • RICHMOND GARLIC FESTIVAL • SCIENCE WORLD: ‘REAP AND SOW’ PROJECT • THE CHEFS’ TABLE SOCIETY SPOT PRAWN FESTIVAL • WHOLE FOODS 5 PERCENT DAY
NUMBER OF VOLUNTEERS
OUR SUPPORTERS (SEPTEMBER 2012-OCTOBER 2013) Growing Chefs! Chefs for Children’s Urban Agriculture is extremely grateful for the financial support it receives from individuals, foundations, businesses, and corporations. Your generosity allows us to continue to offer children hands-on experience growing and cooking their own healthy, delicious food.
SUNGOLD TOMATO GIVING CIRCLE ($10,000+) MCCALL MACBAIN FOUNDATION • PROVINCE OF BRITISH COLUMBIA • WHOLE FOODS MARKET • SILVER THYME GIVING CIRCLE ($5000-$9,999) METRO VANCOUVER
AGRICULTURE AWARENESS • VANCOUVER AIRPORT AUTHORITY BRONZE FENNEL GIVING CIRCLE ($1000-
$4,999) DELTA VANCOUVER AIRPORT • FORAGE RESTAURANT • GOVERNMENT OF CANADA – CANADA SUMMER JOBS GRANT • MIKU RESTAURANT • THE JUICE TRUCK • WILDEBEEST RESTAURANT CHAMPION RADISH GIVING CIRCLE $500-$999 ANONYMOUS • JOHN MACKAY • LES DAMES D’ESCOFFIER • VANCOUVER FOODSTER On behalf of the Growing Chefs! team, we would like to extend our gratitude to our Bushel Sponsors –the individuals and businesses that have offered us invaluable in-kind services.
BUSHEL SPONSORS BLACKWOOD APPAREL • DEE COMMUNICATIONS • GARDENWORKS • GRAPHIC ZOO • JULIA WATT PR • ORIGINAL ORGANIC GARDEN • PACIFIC RESTAURANT SUPPLY • PATCH PLANTERS • R. C. MORRIS AND COMPANY • SOCIAL VENTURE PARTNERS VANCOUVER • STEVEN P. HILL - FOCUSED MANAGEMENT SOLUTIONS • WELKS • WEST COAST SEEDS • WHET RESTAURANT • PACIFIC INSTITUTE OF CULINARY ARTS • ARTONA • R&B BREWING CO. • CONSTELLATION BRANDS • SEE YA LATER RANCH • NK’MIP CELLARS • SUMAC RIDGE • JACKSON TRIGGS • OSOYOOS LAROSE • NAMASTHÉ • SIP NATURAL CRAFT SODA • INNISKILLIN • PEDERSENS • ON THE ROCKS ICE • LONG TABLE DISTILLERY • VANCOUVER MAGAZINE • SCOUT MAGAZINE EAT. GIVE. GROW. BIG RIDGE SURREY • BURDOCK AND CO. • CAMPAGNOLO • CAMPAGNOLO ROMA • CHAMBAR • CHILL WINSTON • DELTA BURNABY – E.B.O. RESTAURANT • DELTA GRAND OKANAGAN – GRAND BAY CAFÉ RESTAURANT • DELTA SUN PEAKS – MANTLES RESTAURANT • DELTA VANCOUVER AIRPORT – PIER 73 RESTAURANT • DELTA VANCOUVER SUITES – SPENCER’S RESTO LOUNGE • DELTA VICTORIA OCEAN POINTE RESORT AND SPA – LURE RESTAURANT & LOUNGE • DELTA WHISTLER VILLAGE SUITES • DOCKSIDE • FORAGE • HARVEST • LES FAUX BOURGEOIS • MAENAM • NOOK • POURHOUSE RESTAURANT • TABLEAU BAR BISTRO • TAVOLA • THE ACORN • TRAFALGAR’S • WILD RICE • YALETOWN BREWING COMPANY EAT. GIVE. GROW. KELOWNA CULINARY INK • GRAPEVINE RESTAURANT • HOTEL ELDORADO • KNIFEWEAR • MISSION HILL • MISSION TAP HOUSE • OKANAGAN GROCERY • RAUDZ REGIONAL TABLE • SUMMERHILL • THE TRAIN STATION PUB • WATERFRONT RESTAURANT & WINE BAR 13
Growing Chefs! Society Financial Statement 01/10/2012 to 30/09/2013
REVENUE Revenue Total
Third Party Fundraisers
Program Fees and Workshops
OTHER REVENUE Total Other Revenue
From Farms to Forks
0.9% Individual Giving
EXPENSES ADMINISTRATIVE TOTAL
TOTAL PAYROLL & PROGRAM EXPENSES
Local Food Challenge 4.2%
Eat. Give. Grow COMMUNICATIONS EXPENSES
FUNDRAISING EXPENSES (ALL PROJECTS)
4% Fundraising 4.4% Admin
# OF VOLUNTEERS
# OF CLASSROOMS
120 25 90
2009 2010 2011
# OF STUDENTS
2009 2010 2011
# OF COMMUNITIES 10
2009 2010 2011
2009 2010 2011
LIST OF BOARD OF DIRECTORS 2012-2013 Richard Banner Andrea Carlson Dagmar Kafka Graham MacLennan Bill Schwartz Merri Schwartz Shannon Washbrook
Help us teach kids about growing and cooking their own food. With your help, we can continue to create a deeper connection between children and the food that they eat. How can you get involved? Itâ€™s easy: DONATE HOST A FUNDRAISING EVENT VOLUNTEER Please visit our website at www.growingchefs.ca, or contact us at 778-885-1308 or email@example.com
Growing Chefs! 2013 Annual Report