Food Samaritan

Almost 24% of households in GuelphWellington face food insecurity. As we confront that staggering metric, we look to food innovator Chef Yasi Zorlutuna and her community-changing initiative FEWD for some guidance, leadership, and insights from the kitchen.

Q: Please share with our members a bit about FEWD.

A: FEWD, which stands for Food Equity With Dignity (pronounced FOOD) is the brain child of Chef Yasi. FEWD is a local initiative that takes high-quality fresh produce and food items destined for landfill and transforms them into delicious offerings for the community. It stems from the belief that everyone should have access to healthy food, no matter their economic status. It is supported by our member The Guelph Neighbourhood Support Coalition as well as Our Food Future and other partners.

Q: What inspired you to come up with FEWD?

A: In 2019, while working at the University of

Guelph, I was part of the team sent to compete at the Tastes of the World Chef’s conference. I was inspired by a speaker there. He called on us - as Chefs - to put our expertise to work to come up with practical solutions to the logistical challenges of dealing with massive amounts of perishable food surpluses - especially as new laws get passed to prevent usable foods from ending up in landfill. He spoke of the truckloads of usable foods being donated and the logistical nightmare this creates for charities and food security groups on the receiving end. I took this as a call-to-action. I always knew that I wanted to transition to working in food security and this is how it all began.

Q: You’ve made a seat at the table for yourself in a traditionally male-dominated industry.

What are the skillsets/mindsets you have that have helped you get there?

A: Good question! It takes a lot of confidence and commitment!! First of all, I was raised by a strong woman who instilled feminist values from an early age. I laugh and joke a lot and I don’t compare myself to others. I understand that others’ opinions/criticisms are often a reflection of them and not me and do not allow them to shake my confidence or methodology. I intentionally speak loudly and directly. I assume that my skills and knowledge will be underestimated - as they frequently are - and I try to see this as an advantage instead of a hindrance. Above all - while this industry may be male dominated, I know that cooking and feeding people is about care and love and this is the realm of grandmothers. If you ask any chef who their biggest inspiration is, 9 times out of 10 they will name a female relative or caregiver. I take my inspiration from this and see myself as a grandmother.

Q: Why is it so important to give back to your community in such a meaningful and sustainable way?

A: As someone with a lot of privilege, I feel it is my responsibility to work towards creating systemic change. The younger generations have been saddled with so much and I wish to ease this burden while setting the wheels in motion for new (or old) ways of doing things. I am no longer interested in doing work unless it is towards creating a better more sustainable world.

Q: How has the industry changed for women? Has the industry been changed by women for women?

A: The most prominent change has been because of the #metoo movement. Woman and 2SLGBTQIA+ communities are less afraid to speak out against sexual harassment, bullying and assault in the industry. Perpetrators still get away with it all too often, and we still have a long way to go, but we’re definitely moving in the right direction. The younger generations don’t engage in sexist and homophobic behaviours and language in the same way older generations have and that is incredibly refreshing and inspiring. We have so much to learn from our youth today.

Q: What is a piece of advice that you would give a young women wanting to enter the sustainable culinary industry?

A: Just because it’s never been done before doesn’t mean it can’t be done. Let your vision for a better world guide you and don’t be derailed by cynicism from others or yourself. Also, don’t wait until you feel ready, chances are you will never feel ready.

Q: What was the best advice you got when you were starting this business?

A: Not to give up on my vision and to just go for it (Ingrid Von-Cube). I almost gave up, twice. q

For more information on FEWD and find out ways you or your organization can help, go to: fewd.ca

UPDATE: Congratulations to Yasi who recently won the Food Waste Innovator Award, from Second Harvest’s Food Rescue Awards.