A 2014 report from the McKinsey Global Institute.
Forms & Policies
Module: Beyond Emergency Food
We use our Good Food Principles to guide a lot of our choices at CFCC and at our partner CFCs.
While the Volunteer Coordinator at The Stop helps to orient and accept new volunteers, a great deal of responsibility is placed on program staff to supervise, support and guide volunteers, and indeed this is the case at other Community Food Centre
Module: Education Programs
Geared towards parents of children in the program, this manual outlines the policies and procedures for The Stop Community Food Centre’s After School Program (ASP) at the Green Barn.
This is the follow-up document used for third party events at The Stop Community Food Centre.
This is the document used for registering a third party event with The Stop Community Food Centre.
This document presents guidelines for hosting a third party event.
Module: Community Gardens
Establishing a Garden Sharing Arrangement is an important aspect of a successful garden march. This is an example of the type of written agreement that The Stop encourages its YIMBY participants to create.
Before becoming a volunteer The Stop, all applicants review this Code of Conduct with Volunteer Coordinator and sign it. This is a crucial step in establishing expectations and requirements of the volunteer’s role.
This document helps facilitate the placement of prospective volunteers into appropriate and available positions.
While issues and incidents aren’t common, it’s important to have systems in place to address them when they do arise, and more so, to try to prevent them from happening in the first place.
This document show the types of information being collected during the intake process at The Stop's food bank.
The respect policy is prominently displayed in several parts of The Stop’s Food Bank and Drop-in area.
Over the years, we've come to realize that it’s important to articulate our philosophy about food – both so community members understand our commitment to healthy food, and to describe to donors the types of food we aim to supply through our food