A BIT ABOUT US
The Food Share Network was formed in 2013 in consultation with more than 40 community groups who recognized a need to collaborate on innovative approaches to increase food security in Greater Victoria. Today the network had grown to over 60 community agencies.
The Food Share Network is an innovative umbrella that enhances food security in the Capital Region through collaboration and cooperation among food banks, community centers, Indigenous organizations, schools, donors, and other community organizations. Participating organizations share the common values of empowerment, dignity and respect, food and community, stewardship, and collective impact. There is a broad consensus on shifting the focus toward food security and self-reliance as a means to create a healthier and more resilient population.
MEET OUR TEAM
KARA UDELL
Executive Director
With us since the spring of 2021, Kara maintains a leadership philosophy that is rooted in community; engaging passion, cultivating purpose, and empowerment. She brings her years of experience in the non-profit world to the forefront, as she shepherds our network towards growth and success.
TRESKA WATSON
Interim Co-Chair, Board of Directors
Treska is the Food Security Manager at The Mustard Seed’s Food Security Distribution Centre. In that role, she develops and maintains strong relationships with stakeholders, donors, and the many non-profit agencies the center serves through the Food Share Network. She is actively involved in managing the day-to-day operations of our Food Rescue Programming for the Capital Region.
ARELI HERMANSON
Interim Co-Chair, Board of Directors
As a dietician with Vancouver Island Health Authority, Areli sees first hand the impact of the food insecurity in the Capital Region and is eager to impact change.
JOAN STONEHOCKER
Interim Treasurer, Board of Directors
Joan is the Executive Director of one of our founding network member agencies, Lifecycles.
CHLOE DUFORT
Interim Secretary, Board of Directors
Coming to us from Quadra Village Community Centre, Chloe is a passionate member of our board who actively advocated for food security in our region.
CHRIS MCELROY
Interim Member-at Large, Board of Directors
Chris was born and raised on the traditional territory of the Anishinaabeg in Orillia, Ontario. He’s been a settler on Lekwungen territory since 2005. Chris holds a degree in Kinesiology from The University of Western Ontario and has a certificate in Holistic Nutrition from Pacific Rim College. Since 2014, Chris has worked in Health & Recreation for the Songhees Nation where he has established several food and community garden initiatives. As a result of his past experiences in sports and education, Chris is passionate about promoting health and wellness through exercise and nutrition. In his free time, he enjoys activities outdoors, travelling, cooking, and music.
DOROTHEA HARRIS
Interim Member at Large, Board of Directors
Dorothea’s family is from Snuneymuxw First Nation and she is a grateful visitor on the Lekwungen, W̱SÁNEĆ and Sc’ianew territories in Victoria, BC. Dorothea holds a BSW (Indigenous Specialization) from UVic and is a PhD student in Leadership Studies, Adult Education and Community Engagement. She is currently the Indigenous Initiatives Coordinator at UVic, and spent many years as a front-line social worker in the non-profit sector. Dorothea has a passion for community work, specifically access to education for Indigenous students and food-security for marginalized populations.
PAUL STEWART
Interim Member at Large, Board of Directors
Paul is the Head Chef of the Victoria Cool Aid Society whose culinary career was inspired by his late Mother Anita, who was a cookbook author, culinary activist, and recipient of the Order of Canada. Armed with over twenty years of culinary experience and his Red Seal certification, Paul and his staff team prepare and deliver nearly 1000 meals a day to members of Victoria’s most vulnerable populations. Paul is grateful to live on Vancouver Island with his family and friends and to be part of the diverse and bountiful food, beverage, and farming environment that this area has to offer, along with its growth and preservation.
MEET OUR MEMBERS
AFRICAN ART & CULTURE COMMUNITY CONTRIBUTOR SOCIETY
CAMOSUN COLLEGE STUDENT SOCIETY
EDWARD MILNE COMMUNITY SCHOOL
ROYAL BAY SECONDARY SCHOOL
CRAIGFLOWER ELEMENTARY SCHOOL
JAMES BAY NEW HORIZONS
BC FRANCOPHONE IMMIGRANT SERVICES
JAMES BAY COMMUNITY PROJECT
PACIFICA HOUSING
SPECTRUM MIDDLE SCHOOL
LIVING EDGE
SCHOOL DISTRICT 62
TSAWOUT LEARNING HOUSE
Y YOUNG MOM'S PROGRAM
ST. JOHN THE DIVINE FOOD BANK
VICTORIA FRIENDSHIP CENTRE
OUR MISSION, VISION, VALUES, AND GUIDING PRINCIPLES
The Mission of the Food Share Network is to enhance food security in the Capital Region through collaboration and cooperation among an innovative umbrella of organizations including food banks, community centers, donors, and other participating organizations.
The Vision of the Food Share Network is that all residents of the Capital Region enjoy food security.
The Values of the Food Share Network are:
Empowerment - Self Sufficiency, Mutual Aid, Choice, Circles of Support
Dignity and Respect - Meeting people where they are at, Access to Local Food, Quality
Food and Community - Connections & Relationships, Learning, Culture, Opportunities to Contribute, Sharing
Stewardship - Accountability, Transparency, Best use of Resources
Collective Impact - Collaboration, Efficiency, Coordinated Services, Cooperation
The Guiding Principles of the Food Share Network are:
Enhanced partnership, collaboration, and cooperation among food serving organizations.
Improved efficiency and safety for people accessing non-profit food services, along with strengthened community links and access to resources that support self-sufficiency.
Increased involvement of people served in creating food security and food literacy.
Improved quality and suitability of food services, with increased provision of fresh, local, organic, and culturally appropriate food.
Improved coordination of food distribution, with greater efficiency for donors and service providers.
Improved environmental performance of non-profit food operations.
Respectful of existing donor and recipient relationships.