Frequently Asked Questions
Where does the surplus food come from?
We get our food from a variety of sources, including restaurants, grocery stores, urban farms and other food businesses. It is simply overstock, and perfectly good to eat!
Shouldn't surplus food go to charities instead of being sold?
Absolutely! Which is why we exist.
Many non-profits have limited resources to sort, process and cook high volumes of surplus ingredients. A charity might not have the capacity to turn a few flats of assorted vegetables and proteins into healthy meals, but we do!
By turning a small portion of the surplus food into product lines, our goal is to raise funds to continue cooking for people who rely on non-profits for their meals. We donate 1,200-1,500 nutritious meals every week, funding all chef labour hours and supplemental ingredients.
Why aren't you a charity?
The short answer: We didn't want to do that much paperwork.
We consider ourselves a social enterprise as we use revenue generated from catering, private dining and our product lines to fund our community meals program.
Where can we find your products?
In addition to our online store on this site, our products are included in the menu of our online restaurant Señor Silog on DoorDash and Uber Eats as well as Farm-to-Marketplace, a community-run virtual farmer's market.
How can I get involved?
The easiest way to get involved is to volunteer for Vancouver Food Runners as a food rescue driver. Volunteers deliver surplus ingredients to us, and deliver fully-cooked meals to seven different non-profits in Vancouver.
