Toronto Youth Food Policy Council

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Toronto Youth Food Policy Council

We seek to mobilize and engage youth to make change by building a just food system. We are Toronto's leading Youth voice in sustainable food policy.

We provide an open friendly space for youth to network, learn from one another, and share opportunities.

05/30/2026

It’s that time of year again! The TYFPC is seeking new members for the 2026-27 council. 💚🍆🍓🥑🍎🍋🍇🥔🍉🥦🥕🥦🥒🌽🍏🍅🥬🫐🍄‍🟫🫚🧅🧄🫜🫑🌶️

The TYFPC seeks to engage, build and mobilize youth to accelerate municipal food policy change and co-create a local, sustainable, and just food system in Toronto. We exist to provide a youth perspective on Toronto’s food community and to provide a unique space for youth to network, support and learn from one another, in order to better participate and innovate the food system around them.

This year, we have decided to expand out definition of youth to ages 16-35 (previously capped at 30). So if you have been following our group but you’ve been above the cap, its your opportunity to get involved now!

We will be hiring about 6 individuals to join the council to network, educate and advocate for a better food system on behalf of the youth community in Ontario. Our ideal candidates are enthusiastic, motivated, have knowledge of food systems, food insecurity, food justice and food policy and interested in activating positive change within our food system!

Additional desired skills for members this year include: Experience in grant applications, administrative skills, social media marketing, website design, event organization, writing... to name a few!!

The deadline to apply is Friday, July 3rd, 2026 at 11:59 pm!

Submit your application here

Send any questions to [email protected]

photo description:
Orange background with large orange text reading “join the Toronto youth food policy council” with orange text bubble saying “the TYFPC is seeking new members for the 2026/27 year!”
A blue text box at the bottom says
The TYFPC is seeking new members for the 2026/27 year!
TORONTO YOUTH FOOD POLICY COUNCIL
Its that time of year again! If you are a motivated youth between 18 and 35 (previously capped at 30) that is passionate about food and making a difference, we want to learn more about you!
Application at the link in our bio. Applications due Wednesday, July 1st

05/17/2026

Submission deadline is in two weeks! We are SO excited to review all your submissions 🥰🥰🥰

Submit your project online or in person at another story bookstore by Sunday, May 31st for a chance to have your work become a part of TYFPCs very first anthology!

Project theme
A youth-led anthology of writing and art highlighting lived experiences of young people with current or past experience on OW/ODSP who are dealing with food insecurity.

Who can submit?
Youth Aged 18-35
On OW or ODSP (current or past)
Bipoc, q***r, trans and disabled youth are strongly encouraged to apply!

What to submit
Writing: Up to 500 words (poetry, short writing, or personal reflections).
Visual Art: Drawing, panting, etc. Include a short artist statement (up to 250 words).

Where to submit
• Online through a Google Form.
• In-person by dropping off your submission in a lockbox at select locations (visit website for more information).
Honorarium
10 submissions will be chosen to be included in a
published anthology. Those individuals will receive a $300 honorarium each.

04/20/2026

Youth living on Ontario Works (OW) and the Ontario Disability Support Program (ODSP) face some of the most severe and persistent levels of food insecurity in Ontario. Despite being disproportionately impacted by poverty and systemic barriers, their voices remain largely absent from public conversations about food justice and welfare reform. This project seeks to change that.

We are going to compile and publish an anthology that uplifts the creative expressions and lived experience of young people on welfare navigating food insecurity.

Black, Indigenous, racialized, Trans, Disabled, q***r, and otherwise multiply marginalized youth are strongly encouraged to apply

One visual art and/or written submission selected per person

Eligibility: Youth (aged 18-35) with lived experience of Ontario Works and/or Ontario Disability Support Program. Note that you do not need to be an artist to submit.

Deadline for submissions: May 30, 2026

Honorarium: One-time payment of $300 for each of the 10 selected artists.

See Submission details and FAQs at our website in the link in our bio!

Image description: green poster with white text bubbles inside calling for submissions for the Toronto you food policy council anthology project. Additional text bubbles reference eligibility, topic and deadline and honorarium information for the project.

03/25/2026

New Blog Post!!!
“Reflecting on our visit to TMUs good food centre” by TYFPCs very own Andrea Ventura

On February 12th, members of the TYFPC’s Advocacy and Education Committee, Tate and Andrea, visited the Good Food Centre (GFC) at TMU (Toronto Metropolitan University) and met with Rob Howard, the coordinator of the Centre. This was an incredible opportunity to exchange knowledge and ideas in the realm of food insecurity of students in need.

The Good Food Centre operates in service of any and all TMU students who face any level of food insecurity, meaning the inability to obtain food meeting one’s dietary needs.

The GFC works closely and under the Daily Bread Food Bank as a member of their Member Agency Program. The Good Food Centre also funds “The Common Pot”, which has a free soup program once a week on Wednesdays. Common Pot is entirely run by students of Toronto Metropolitan University. It’s an external partnership, so Common Pot is not under the TMU umbrella.

See the full blog post and read more about the good food centre at the link in our bio!

03/07/2026

Eating in season in the winter in Canada isn’t always realistic, but believe it or not, there are some fruits and veg that continue to grow in Ontario through the winter months (even if its in a greenhouse). See what’s in season this March!
apples, beets, cabbage, carrots, garlic, mushrooms, onions, parsnips, potatoes, greenhouse cucumbers
Eating seasonally means choosing foods—like fruits, vegetables, and grains—that naturally grow in abundance at certain times of the year. This practice is better for the environment, often costs less, reduces your carbon footprint, and supports local farmers and businesses. Since local, seasonal foods require less transportation and fewer processing steps, they tend to be more affordable, benefiting both your budget and the local economy. EAT LOCAL!! EAT IN SEASON!!

01/24/2026

Sustain-A-Bite Saturday!! Time to talk about fermentation - starting with sauerkraut

Homemade Sauerkraut
Prep time: 20–30 minutes
Fermentation time: 1–4 weeks
Yield: ~1 quart (1 L)
Ingredients

1 medium green cabbage (about 2 to 2.5 lbs / 900–1100 g)
1–1.5 tablespoons salt (sea salt or pickling salt)
Rule of thumb: 2% salt by weight of shredded cabbage
Optional flavor additions:
1–2 tsp caraway seeds
1 grated carrot
1 sliced apple
Garlic, dill, or chili flakes
Step-by-Step Instructions

1. Prepare the cabbage

Remove any wilted outer leaves.
Slice the cabbage into quarters and remove the core.
Shred into thin ribbons (⅛–¼ inch thick).
Thin slices ferment more evenly.

2. Salt the cabbage

Place shredded cabbage in a large bowl.
Sprinkle the salt over it evenly.
Let it sit for 10 minutes.
Massage the cabbage with your hands for 5–10 minutes until:
It softens
Shrinks in volume
Squeeze out excess liquid (brine) and save
3. Pack the jar tightly

Transfer handfuls of cabbage into the jar.
Press down firmly after each addition using your fist or a utensil.
Pour any leftover brine from the bowl into the jar. The cabbage should be fully submerged under the brine. Any cabbage that’s exposed to the air is a potential mold grower.
4. Weight and cover

Place a fermenting weight, or a small clean rock or jar, on top to keep the cabbage submerged.
Cover the jar either using a:
A fermentation lid
A cloth + rubber band (allows gas to escape)
Do some research on the best lids for you. You may be able to loosely fit your lid, or seal it tight and remember to release the gas regularly.
5. Ferment

Let the jar sit at in a dark, cool space (65–75°F / 18–24°C).

What to expect:

Days 1–2: Bubbling and cloudiness—normal.
Days 3–5: Stronger aroma and more brine.
Week 1+: Sour aroma develops.
Check daily:

Ensure cabbage stays submerged.
Press it down if needed.
Skim off surface yeast if it appears (harmless).
Taste starting at day 7.

Fermentation is complete when you love the taste.

01/03/2026

2026 is the year to get on the meal planning train!
Yes, we know it can be a hassle, we know you don’t always know what you want to eat in the future, but if you plan out your meals and grocery list (even roughly), you WILL save money and time and you WILL save food from ending up in the landfill. If you need a little help, there are endless online resources that will help you develop a grocery list that meets your preferences and allow for flexibility.

01/01/2026

The TYFPC wishes you a great year filled with fruits and vegetable and meals shared with friends and family ❤️🍓🍊🥬
HAPPY NEW YEARS! 2026!

12/21/2025

Don’t judge a book by its cover! Fruits with blemishes are just as tasty - don’t overlook them!
In 2018, 30% of produce grown in North America never made it to retailers because of aesthetic imperfections. In Ontario alone, 25 million pounds of fresh produce are left to waste in fields annually. These imperfect fruits and veggies are equally as delicious as those that end up on our plates. Check out the companies that have offered solutions to address this huge contributor to food waste in Toronto: EatImpact and Odd Bunch!

12/13/2025

🥬Sustain-A-Bite Saturday Tip of the Week🥬

Don’t let your beautiful leafy greens wilt away! Simply wrap them in a paper towel before storing them in the fridge.

It’s a small change that makes a big difference in reducing food waste!

Address

Toronto, ON

Website

http://www.TYFPC.ca/

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