VCC's food delivery program currently requires the creation of 2,000 meals three times a week.

Much of the regular food distribution has stopped for the Downtown Eastside community

VANCOUVER (NEWS 1130) — Vancouver Community College is opening its downtown kitchen as a meal-prep and distribution hub for those who may be struggling to find food during the COVID-19 pandemic.

The effort is in collaboration with the City of Vancouver, local chefs, food suppliers, and agencies.

“VCC has been part Vancouver’s fabric for over 50 years and we have a longstanding relationship with this community that is currently in need of additional support,” Ajay Patel, VCC president and CEO, says a release.

“With the world-class professional kitchens and tools at our downtown campus, we are pleased to help our neighbours and friends.”

Vancouver Community College is opening its downtown kitchens as a meal prep & distribution centre for those in #VancouverBC who may be struggling to find food during the pandemic. @CityofVancouver reached out to VCC to ask for help. They’re prepping 2000 meals 3x/week. — Ria Renouf (@riarenouf) April 6, 2020

City of Vancouver staff requested assistance from VCC with support to supply and distribute food during the COVID-19 crisis. Much of the regular food distribution has stopped for the Downtown Eastside community, and the need to provide nutritious meals and snacks to the residents of single-room-occupancy units is a priority, says the city.

VCC’s food delivery program currently requires the creation of 2,000 meals — lunches and dinners — three times a week. Each hamper includes four meals, snacks, napkins, drinks, and cutlery.

The menu is determined based on the supplies available.

VCC says culinary staff will strive to include a combination of hot and cold meals and snacks.

“Our culinary staff, cleaners and leadership teams have worked tirelessly over the past week to roll this out very quickly with the city,” Patel says.

“It is truly heartwarming to have so many chefs, restaurants, and local agencies come together.”

Meal production and delivery are being coordinated through VCC’s downtown campus, led by culinary arts assistant department head Chef John Lewis, and prepared by Red Seal-certified chefs in commercial kitchens.

Strict health and safety measures are in place in consideration of staff and public health, including using recommended physical distancing and other protocols as directed by regional health authorities.