Green Tables
The Les Dames d’Escoffier International “Green Tables” Initiative was launched in 2006 as a chapter-led program to deepen the relationship between locally grown food at farms and gardens with school and community-food programs, restaurants and kitchen tables.
Les Dames d’Escoffier, BC Chapter supports two Green Tables initiatives: Growing Chefs! and Chefs in the Classroom. These programs teach school children about the importance of fresh, nutritious food with hands-on experience that inspires them to make better food choices throughout their lives.
Growing Chefs!
The mission of Growing Chefs! is to connect chefs, kids, and communities to foster systemic change towards healthy, sustainable, just food practices. They offer a variety of programs that engage kids in exploring food and food systems in an exciting way that connects to their lives and learning. As an example, Growing Chefs’ Classroom Gardening and Cooking Program brings a team of three or four volunteers to participating BC elementary classes to deliver hands-on lessons related gardening, cooking, and sharing food.
They also host fabulous fundraisers such as Eat.Give.Grow., the Eat Local Challenge, and From Farms to Forks. If you’re interested in volunteering or attending a fundraiser, please visit GrowingChefs.ca
Chefs in the Classroom.
Chefs in the Classroom is a not-for-profit group of chefs, cooks, junior chefs and associates dedicated to educating the children in the Okanagan about how to grow, cook and enjoy local foods! Its edible education program available for select elementary classrooms is taught by a team of volunteer chefs, cooks, nutritionists, gardeners, farmers, educators and industry associates with topics including planting a garden/transplanting/composting, nutrition, local fruits and vegetables, why you should eat local foods, easy recipes, and connections to Indigenous education. For more information and to support, please visit ChefsInTheClassroom.com
COVID-19 Relief Fund (2021)
In 2021, Les Dames d’Escoffier, BC Chapter established a $40,000 COVID-19 Relief Fund to support food-focused organizations serving women and their families through food security, education and training.
The fund was made possible by chapter fundraising and generous donors, including a $20,000 contribution from Snow Cap Enterprises Ltd., owned by Dame Linda Seifert. It provided a way for the chapter to continue its community support when the pandemic disrupted fundraising events and charitable programs.
The program offered grants ranging from $500 to $5,000 for non-profits, charities and social enterprises working in food access and mentorship.
This was a 2021 initiative. Applications are closed.