Magazine

Food, Policy & Equality

Caeli Mazara
The foodservice industry has an opportunity to be a driver of change, and to shake the unsustainable practices that it is built upon. Tipping culture, says Taylor, is just another form of charity, and we know it doesn’t work. The lowest wage earners—who are more likely to identify as BIPOC—need to earn a sustainable wage, should have access to benefits, and should be offered pathways to increased opportunities. Migrant workers need their human rights valued and upheld, and need to be seen as part of the larger system they operate within.... Read More...

Tabassum Wyne is the Kashmiri Foodie

Stacey Newman
Tabassum Wyne grew up watching The Food Network. At that time, says Wyne, “I hardly saw any people of colour or visible Muslims.” She didn’t see women in particular with whom she could identify. This would later motivate her greatly in food, in Canadian politics, and in her life in general. ... Read More...

Charlotte Big Canoe: On Anti-Racism and Restaurants

Ivy Knight
Unconscious racism doesn’t go away when marches die down or hashtags dip in popularity, it is something that needs to be addressed individually. How can we be sure we aren’t subconsciously acting as oppressors rather than allies? How do we be truly anti-racist, rather than performative?... Read More...

British Columbia’s Agriculture Industry Calls on Federal Government to Intervene in Port of Vancouver Land-use Issue

SUSTAIN Editorial
By favouring a contingency plan for a massive cargo container terminal on the south shore of Vancouver Harbour, the Sustainable Food Alliance of BC believes the Port is needlessly jeopardizing the operational future of West Coast Reduction – a processor and bulk shipper that provides critical services to thousands of food sector businesses.... Read More...