As you probably are aware, at Rancho Vignola we believe in delivering the best fresh-from-harvest new crop nuts, seeds and dried fruit that you can find anywhere. What you may not realize is that we also believe in giving back to the community.
This takes on many forms; first and foremost is that at the end of our season we donate any remaining inventory to various food banks and shelters across Canada.
Beyond that, we also are grateful to be able to support many organizations, charities and events across Canada throughout the season – including Project Chef.
We’d like to start to highlight some of the amazing work that is going on in these organizations, getting the word out about the kindness and generosity being shown within our communities.
We have been donating to Project Chef since 2010, and are so happy to be a part of the amazing work that goes on within that organization. Project Chef is a not-for-profit society, established in 2010.
Their mission: “To teach children the knowledge and skills necessary to make healthy food choices and enable them to make wholesome, nutritious meals for themselves so that they may lead healthy lives.”
They have taught over 14,000 children about healthy food choices and how to prepare the food for themselves. The program has visited over 630 Vancouver elementary classrooms and involved over 850 teachers, 7,000 parent and community volunteers.
During the Project Chef program, classrooms and communities are transformed into kitchens, and students explore the joy of food and cooking, from preparation to clean-up, learning valuable life skills along the way.
We invite you to take a look at their website, highlighting the lives that are being changed by the wonderful work they do:
The artwork and thank-you letters we receive from the children who have participated in Project Chef are always a highlight and used to colourfully decorate our donation wall in the office.
To quote a few of the kids:
- “I learned to have an open mouth and an open mind.”
- “It was one of the best experiences I’ve had this year.”
- “The best part was their trust and freedom.”
- “I loved it.”
- “I eat many kinds of leaves.”
- “I will make everything.”
Rancho Vignola is grateful to be able to help Project Chef and many others, bringing the best of the new crop to many mouths across Canada.