Filtered Water Programs At Forage & Timber Raising Funds For ‘Cheakamus Centre’

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The GOODS from Forage & Timber

Vancouver, BC | Forage has committed to contributing funds from our filtered water donation program to The Cheakamus Centre in Squamish BC. We have been donating funds for their garden enhancement project since the beginning of June 2016. So far we’ve raised over $1000 for the fund. We will keep going, and hope to raise more funds for the project in the coming months.

The Cheakamus Centre is an ecological reserve and educational facility in Squamish BC. 5500 students a year come to experience hands-on learning around aquatic, forest and food ecosystems with a focus on environmental stewardship.

Over its 420 acres they have a working farm, compost facilities, a fish hatchery, a bat house, vegetable garden beds, bee hives, space to forage, a Coast Salish longhouse, and fantastic staff and people who are committed to this special place.

Forage’s water donation program has been contributing 50% of sales of our filtered water to a roster of great local, and food focussed charities since opening in the fall of 2012. In the past we’ve donated to Growing Chefs for Urban Agriculture, The World in A Garden, Vancouver Aquarium’s Ocean Wise program, Gordon Neighbourhood House, and Fraser Common Farm’s educational programs. Cheakamus Centre is the next step in supporting programs that reinforce the connection between people and their environment. Supporting the Cheakamus Centre helps students prepare themselves to be responsible caregivers of our planet.

Visit our online gallery to view photos of Forage’s visit to the Cheakamus Centre.

Details

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1300 Robson Street Vancouver, BC V6E 1C5
Telephone: 604.661.1400
Web: www.foragevancouver.com | Twitter

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Key People

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Chris Whittaker | Executive Chef
Margot Baloro | Restaurant Manager
Matthew President | Assistant Restaurant Manager

About Forage

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Forage stands for everything I care about. It represents what I was taught about food preparation both when I was growing up and over the course of my career in the kitchen. To me Forage means that we no longer seek out excess and indulgence, but instead revisit a time when we respected the land and oceans and took only what we needed to survive. It is about being stewards of our land and true conservationists, as we conduct our business and live our lives. It is about goodness, about taking care of each other, and bringing together our community over good food. Our philosophy is a way of life as much as a way of doing business. Saving energy, conserving water, composting and local/responsible purchasing policies all make a positive contribution to our world and our company’s bottom line. Casual, comfortable and affordable, Forage celebrates all things BC. The menu is locally focused in both food and beverage; service is attentive yet never fussy, and its approachable West End location (1300 Robson Street beside The Listel Hotel) makes Forage a local’s locale. It’s an ideal destination for breakfast 7 days a week, brunch on weekends and nightly for drinks and dinner from 4pm.

Chris Whittaker, Executive Chef

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