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The guide is a resource for food bank operators seeking to make their food bank environments more accessible and welcoming to people with disabilities, 2SLGBTQIIA+ people, community members who identify as Black, Indigenous and People of Colour, and other equity-deserving groups.


To reflect the current best practices and standards, the guide was compiled through an international literature review and interviews with BC food banks. In addition, it is accessible to PDF/UA standards, ensuring accessibility to the broadest audience possible.



Over $6 Billion of food is wasted in BC every year. Healthy food that is sent to landfills, when it could be redirected to feed hungry families.  

Seeing the urgent need to reduce this unbearable waste and get more fresh and healthy food onto the tables of British Columbians, Food Banks BC launched the Perishable Food Recovery Program. With the generous support of the Province of British Columbia, a $10 million grant allowed for the purchase of walk-in coolers and freezers, refrigerated trucks and related infrastructure which allowed our food bank members to create their own local food recovery programs. 

With this equipment, food banks were able to massively increase their capacity to accept, handle and store large quantities of fruit, produce, milk, cheese, and meat. This in turn means that the 100,000+ clients who access food banks services in BC every month have a broader access to healthy, nutritious, delicious food items.  

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