COMPASS GROUP CANADA Community Grant
Compass Group Canada has become a market leader in contract foodservice and support services through a simple recipe: great people, great service and great results. This easy-to-follow recipe serves millions across the nation, from serving delicious, nutritious meals at school cafeterias, corporate cafes, hospitals and remote camps to routine cleaning and maintenance services at your workplace and airports.
The Mental Health Foundation of Nova Scotia is proud to offer the 2017-2018 Compass Group Canada Community Grant, funded by Compass Group Canada.
This funding will be made available to support educational programs that focus on healthy eating and food preparation for Nova Scotians who are living with mental illness.
Additionally, this grant follows the same annual application process and general criteria as our Community Grants.
The Compass Group Canada Community Grant is distributed on an annual basis. Please note applications for 2017 have now closed.
You can also visit our Community Grants page to apply for a general grant (bi-annual.).
Successful grants (2017-18)
Housing First (Cape Breton Community Housing Association) - Housing First Community Kitchen - website
This program offers free, hands-on cooking classes for homeless men who have recently moved into their own space. The idea came to life when Housing First instructors heard from participants that they did not feel confident in their cooking skills or knowledge in the kitchen. To ease the transition, hands-on cooking programs are offered for participants to learn how to prepare and cook a variety of low cost, healthy recipes. They not only learn cooking skills with nutritious foods, they also gain self-esteem and an opportunity to socialize in a safe environment.
Successful grants (2016-17)
The Youth Project - Youth Project Food Programming (All Regions) - website
Programming will address food insecurity among LGBTQ youth in Nova Scotia. It will allow LGBTQ youth and their allies to develop a sense of community, gain practical life skills, and change the way they think about cooking and nutrition.
Veith House - Building Community in the Kitchen: A Program Targeting African Nova Scotian and African Descendant Men
(HRM) - website
This project will help build relationships with the Nova Scotia Brotherhood Initiative by directing participants in cooking workshops and building food-related skills and security.
Affirmative Ventures: Caldy Grange Supportive Housing - Healthy Eating (HRM) - website
The Healthy Eating grant will allow volunteers to help the residents of this supportive housing unit plan learn to prepare 24 simple meals.
Hope Blooms - Global Good Food (HRM) -website
Global Good Food will continue to engage inner city youth in planting, growing, harvesting and cooking culturally relevant food. It will also allow the thriving social enterprise to host monthly community meals aimed at bringing families together to celebrate their cultural foods, customs and traditions.
Successful grants (2015-16)
Veith House - Community Kitchen Large Appliance Installation (Halifax)
The installation of a cooking range and under-counter industrial dishwasher provides significant opportunities for Veith House service users in all program areas. Veith House is now able to offer offer cooking, healthy eating, budgeting and nutrition programs that are otherwise inaccessible to its community members due to finances and other barriers. Trustee and Counseling clients have the opportunity to learn how to use home grown food and prepare nutritious and budget-wise food for themselves and their families.
Hinchinbrook Farm Society - We Dig Food (South Shore)
A previous grant allowed Hinchinbrook to build several raised garden plots and buy soil and seed to create a therapeutic garden. The benefit to the children, many who live with Autism Spectrum Disorders, is a combination of peaceful environment, sensory stimulation, and the knowledge of how food goes from plan to production to the dinner table. Through Compass Group Canada Community Grant funding, Hinchinbrook was able to add more plots, increase the variety of foods grown, and increase the number of participants. The team built frame arbor structures for climbing vines and shelter. Participants were also able to take part in the production of jams and jellies using local raw materials.