On March 1 some of Gabriola’s farmers and produce growers met in the Haven dining room to discuss with local restaurant operators how to get more local food into the commercial kitchens of Gabriola.

From the Haven’s point of view, there are benefits both to the community and to our Haven participants in doing this. One dollar spent on Gabriola reportedly travels around the island seven to ten times, enriching all who hold it for a while. Gabriola grown vegetables eaten on Gabriola have a much lower carbon footprint than similar veggies brought from far away.

Many believe a vegetable or animal grown by someone whose name you know is so much more personal, and that enhances one’s opportunity to appreciate the food. So look for Elgie Road carrots grown by Bobby Paul, squash grown by Raven, blueberries grown by Ulrike, kale grown by Susan, raspberries grown by Tara or Bob and Boulton’s turkey, beef or chicken on the Haven menu.

Participants discussed methods of distribution such as someone doing a run around the island to pick up produce from farms and drop it off at restaurants, or having a meeting place on Wednesdays that is open to public shoppers after the commercial operators have taken what is needed. They also looked at ways to work out pricing so it is sensitive to the sustainability of both the farmer and the restaurant.

I came away from our meeting with a sense of excitement about what we can build together as a community.

If you are interested in taking part in the continuing discussion, please contact Louise Amuir at 250 247 9211 extension 222 or louise@haven.ca.