While originally High Road Services Society operated out of an office at the end of Alfred Avenue and Innovation Foods had a highway-side location next to the Sears outlet on Frontage Road, the organization has come together at a new location
They’ve even added a butcher to the premises as they’ve branched out their programs.
Heading up the new meat department is Wayne Volk, who as well as processing various products of meat, holds the High Road organization very dear to his heart.
His own son received a brain injury following an accident, which has shaped his perception of the work that is done.
“It opens your eyes to see each individual different than the other one,” he said.
His corner of the operation will allow the general public, not just members of Innovation Foods, to put in orders for meat.
The new operation is just one of the ways that High Road is opening up their profile.
“It takes a few years to build a business, and we’re into our third year,” said Lorna Butz, who manages Innovation Foods. “So people are starting to recognize us. Our members are starting to talk.”
Exposure was one of the only downsides of their new location. Being located on Fulton Avenue means that they don’t get the exposure they once had being visible from the highway.
“It’s difficult to get a lot of people to hear about us, know about us,” said High Road executive director Dana Gorbahn. “The different agencies are making referrals but because we’re not in sight it makes it a little bit more difficult for people to think ‘oh, I should go to Innovation Foods ...’”
But now the entire operation has become more effective by being combined under one roof.
That’s not to say there are no challenges. Gorbahn said the financial viability of Innovation Foods is still a question mark, which is why the meat processing has become part of the business.
“We know the value to the community and we don’t want to see that go down,” he said.
Innovation Foods itself employed 30 volunteers and High Road Services has about 20 volunteers over the course of a month.
“The volunteers basically run the operations of Innovation Foods,” said Butz. “They do all the pricing, all the stocking, all the shelving .... they actually provide a huge service.”
And Volk said that the work that is given to the volunteers, most with a developmental disability of some sort, provides a value to the volunteers that is often overlooked by the public.
“The thing about it too, that I think a lot of people overlook out on the street, is the fact that this gives these people an incentive to get up in the morning, to be somebody.There’s a need for this. It’s too bad a lot of people don’t really get it,” he said.
There’s always room to volunteer and people are compensated in some ways. For instance, Butz said that people who volunteer for five hours will receive a $15 food certificate — an amount that, at Innovation Foods, could get someone the equivalent of $35 worth from other stores.
Thanks to community sponsors and support, services will be added in the near future.
One notable expansion is a program they call I-Shop-4-U. Through it, volunteers will do the grocery shopping for you and the food will be delivered, for a charge, to your home.
For information about their programs, including eligibility, call 250-847-4820.
What’s next for Innovation Foods?
The role of Innovation Foods is changing slightly from their beginnings two years ago. Lorna Butz said that initially it was strictly a non-profit that would rescue damaged food (due to transit or nearing expiration) but now their focus is on purchasing bulk foods, items on extreme sale or donations from businesses, while continuing to strive for their mandate of affordability.
As they develop, they are looking for more and more local products through connections with producers and growers in the Bulkley Valley.
Innovation Foods needs community help to expand. One of the ways they look to expand is to open their doors to allow purchasing of their foods for the public. Bulk foods and repackaged foods will still remain for the membership only.
By expanding who can buy their food, they will be offsetting operational costs while addressing the needs of their membership.