In the early morning hours before North Shore residents begin their daily commute, Lonsdale Avenue’s Shiplifters Artisan Doughnuts is already bustling with activity. By closing time, any unsold treats follow a path very different from most food establishments – straight to community members in need rather than landfills.
“It’s honestly a no-brainer,” says Jessica Moorhouse, who opened the North Vancouver shop in 2021. “The idea that perfectly good food would end up in the garbage when people are going hungry just doesn’t make sense to me.”
Moorhouse has partnered with the Harvest Project, a North Shore non-profit that collects and redistributes food to vulnerable community members. Every evening, volunteers collect the day’s unsold doughnuts – sometimes just a few dozen, other days over a hundred – ensuring they reach people experiencing food insecurity.
The practice stands in stark contrast to the troubling reality of Canadian food waste. According to a 2022 National Zero Waste Council report, Canadians discard approximately 2.3 million tonnes of edible food annually, equivalent to nearly $21 billion worth of wasted food. Restaurants and food service operations contribute significantly to this total.
“We’ve built food donation right into our business model from day one,” Moorhouse explains while preparing the day’s maple bacon doughnuts. “When we calculate our production numbers, we always account for a certain percentage going to donation rather than creating artificial scarcity.”
This approach reflects growing awareness among North Shore businesses about both food waste and rising food insecurity. The Greater Vancouver Food Bank reports a 32% increase in clients accessing services since 2021, with their North Shore location seeing some of the steepest growth.
Kevin Bell, development coordinator at Harvest Project, notes that Shiplifters represents the kind of community-minded business partnership they hope to expand.
“Small businesses are uniquely positioned to make a big difference,” Bell says. “When Jessica reached out to us, we didn’t have to convince her of the importance – she came to us already committed to making donation part of her regular operations.”
While larger grocery chains have increasingly implemented food recovery programs, independent businesses like Shiplifters often face different challenges in establishing donation systems.
“The logistics were initially our biggest concern,” Moorhouse admits. “As a small team working long hours, we needed to find a reliable pickup schedule that wouldn’t add complexity to our closing routine.”
The solution came through Harvest Project’s flexible volunteer network, which adjusts collection times to match Shiplifters’ schedule. This coordination has created a seamless process that Moorhouse believes could work for other food businesses.
North Vancouver City Councillor Jessica McIlroy has highlighted Shiplifters as an example of the private sector addressing community needs. At a recent council meeting discussing local food security initiatives, McIlroy pointed to the doughnut shop’s donation program as a template worth replicating.
“We’re seeing businesses recognize their role in building community resilience,” McIlroy noted. “These partnerships demonstrate how environmental and social responsibilities can align with good business practices.”
For Moorhouse, the program’s success has inspired her to advocate for similar approaches among neighbouring businesses. She’s begun informal conversations with other Lonsdale food establishments about establishing a coordinated donation network.
“Most business owners I speak with are genuinely interested in reducing waste,” she says. “The hesitation usually comes from uncertainty about logistics, liability, or food safety requirements – all barriers that organizations like Harvest Project help navigate.”
British Columbia’s Food Donor Encouragement Act protects businesses that donate food in good faith, removing one potential concern for hesitant business owners. The legislation, similar to laws across Canada, shields donors from liability provided they’re not negligent in their food handling.
Regular customer Maria Chen, stopping in for her Friday morning coffee and doughnut, says the donation program influenced her decision to become a loyal patron.
“I make a point of supporting businesses that give back,” Chen explains. “Knowing my purchase indirectly helps support community food access makes the doughnuts taste even better.”
The impact extends beyond feel-good customer relations. Food recovery significantly reduces methane emissions from organic waste in landfills while addressing immediate community needs – a dual benefit that climate and social service advocates have long promoted.
As North Vancouver continues developing its sustainability strategy, city officials have expressed interest in highlighting businesses like Shiplifters that voluntarily implement waste reduction initiatives.
“We’re just one small shop,” Moorhouse says, watching volunteers load the day’s leftovers into delivery containers. “Imagine the impact if every food business in North Van committed to donation. We could make a serious dent in both food waste and hunger.”
For now, Moorhouse continues refining her production calculations, trying to minimize both waste and shortages. It’s a delicate balance that she acknowledges isn’t perfect, but the commitment to ensuring no doughnut ends up in the trash remains unwavering.
“At the end of the day,” she reflects, “this isn’t about getting recognition or praise. It’s simply about doing what makes sense – connecting food with people who need it instead of dumpsters. That’s just good business and good citizenship rolled into one.”
