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in si de ha lto n. co m O ak vi lle B ea ve r | T hu rs da y, O ct ob er 8, 20 20 | 14 Food For Life is the regional leader in rescuing and sharing good surplus food to help those living with limited or fixed income, housing issues, or other life chal- lenges that limit their access to healthy food. This is done through more than 100 community partnerships and food pro- grams in all communities across Halton. 2020 started as a celebration of 25 years of serving the community. More than 18,000 lives are impacted each month by their work and is supported by a dedicated staff team and thousands of volunteers. This includes a talented team of volunteer Board members, committees, local food program and warehouse volunteers. Together they work to rescue and share more than four million pounds of quality surplus food from producers, wholesalers, farmers, retailers and restaurants, helping reduce greenhouse gases by more than five million kilograms. Rooted in sustainability, any rescued food that is inedible for humans is shared to help feed animals, or composted and returned to the earth in Food for Life's onsite composting program that launched in early 2020. "Our first priority is ensuring good healthy surplus food gets into the hands of people that need," says Graham Hill, Executive Director of this impactful regional charity. Food for Life operates its main 15,000 square foot warehouse in Burlington, a community kitchen program in Milton that is turning commercial-sized food donations into edible meals, a Good Soup social enterprise, and a community office in Georgetown. "With more than 100 community pro- grams, we truly are the most accessible food support program in Halton. We are proud to be open to all that need food support whether for a moment in time, for those who are working and need that little bit to help stretch the budget or those who may have other life challenges, says Graham." With the COVID-19 challenges, Food For Life has had to adjust how they operate. We continue to support our charitable partners with large bulk deliveries by our drivers in our fleet of refrigerated trucks. Still, our neighbourhood markets had to shift from social events that helped break down social isolation to a program that allowed food movement with a focus on social distancing. Each week Food for Life volunteers are safely packing more than 3000 fresh food bags and boxes that are delivered or shared via their curbside pick-up model to help get the maximum amount of good food to people in the community. "We rely on our volunteers to make the magic happen and this includes our Board of Directors. For more than 25 years have been instrumental in providing the highest level of governance and operational insights, ensuring donors and the commu- nity can have the highest level of trust in us," shared Hill. As part of our good governance process Food for Life is currently accepting inter- est from the community for positions on the Board, including the Chair role. With a complex operation, they seek skilled mem- bers of the community with a focus on people with legal, accounting, food chain supply, transportation, and social and human resource backgrounds. "I have had the privilege of being on the Board for the past five-years and acting as Chair of the Board for the past two years," said Roland Walton, current and outgoing Chair. "This has been a wonderful opportunity to share my experience from a long corporate career, collaborate with and learn from a high-quality group of Directors and staff, and give back to the community where I live," added Roland. If you want to be part of Food for Life's impactful work, please contact our Governance and Nominating Committee directly at leadership@foodforlife.ca or visit foodforlife.ca to learn more about volunteering, impact in the community, upcoming events and make a donation to help others during the holiday season. Advertorial Rescuing Food. Impacting Lives. Donate now at FoodForLife.ca Learn. Volunteer. Donate. @foodforlife @foodforlifecan @foodforlifecanada We're here for your health. Join the YMCA and pay NO JOIN FEE! YMCA of Oakville ymcaofoakville.org Save up to$100 LivingHealthy Whether you and your kids are heading out to work and school or working and learning at home, a quick breakfast is a welcome way to start the day. This make-ahead morning meal from the Canada Food Guide website is as con- venient as it is nutritious. CLASSIC OVERNIGHT OATS Ingredients for single serving: • 75 mL (1⁄3 cup) lower fat plain yogurt • 60 mL (1⁄4 cup) large flake oats • 125 mL (1⁄2 cup) lower fat milk, unsweetened fortified soy beverage or water • 60 mL (1⁄4 cup) frozen strawberries • 2 mL (1⁄2 tsp) cinnamon Directions: (prep time 8 minutes) 1. Whisk together all ingredients in a medium- sized mixing bowl. Spoon into a jar or con- tainer with a tight-fitting lid. 2. Refrigerate for at least 4 hours, but preferably overnight before eating. Tips: • Switch it up! Use your favourite seasonal fruit instead of frozen strawberries. In the summer, try peaches, plums, or blueberries. • Get creative with other ingredients you have in the kitchen. Try grated carrot and apples. • Eat overnight oats cold or warm. If you prefer them warmed, heat in the microwave. • Double, triple or quadruple this recipe, depend- ing on how many you are feeding. • Little chefs can help mix the ingredients. Find more recipes from Canada's Food Guide at www.canada.ca and search for recipes. Prepare for a better morning