In the damp autumn morning chill that Fredericton residents know all too well, volunteers at the expanded Food Rescue Centre on Argyle Street move with purpose. They’re unloading crates of produce that would have otherwise ended up in landfills, but instead will stock community fridges across the capital region.
“This expansion means we can rescue about 30% more perishables,” explains Sarah McKinley, the centre’s operations coordinator, as she directs a team sorting through perfectly edible bell peppers and slightly bruised apples. “Before, we simply didn’t have the cold storage capacity to keep everything fresh.”
The centre, which began as a modest operation in 2018, recently completed a 1,200-square-foot expansion, nearly doubling its footprint. The timing couldn’t be better. With grocery prices up 5.8% year-over-year according to Statistics Canada’s latest Consumer Price Index, food security has become an increasingly pressing concern in New Brunswick communities.
What makes this operation unique is its focus on fresh food rescue rather than non-perishable donations alone. Last month, they diverted over 8,500 kilograms of fresh produce, dairy and bread products from local supermarkets and farms that would have otherwise been discarded due to minor blemishes or approaching best-before dates.
City councillor Bruce Grandy, who championed municipal support for the project, told me during a tour of the facility that the expansion represents a win-win approach to community needs. “We’re addressing two problems simultaneously – reducing food waste that would end up in our landfill while providing nutritious options for residents facing difficult choices between paying rent or buying groceries.”
The expansion includes four new industrial refrigeration units and a loading dock designed to accommodate larger deliveries from regional farms. The provincial government contributed $175,000 through its Environmental Trust Fund, with additional support coming from local businesses and the Fredericton Community Foundation.
Lisa Brown, who accesses the centre’s community fridge program, says the quality of available food has noticeably improved. “Before, it was mostly bread and maybe some carrots. Now there’s actually variety – greens, dairy, even some prepared meals from local restaurants. It makes a huge difference when you’re trying to feed kids healthy food on a tight budget.”
What’s particularly striking about this operation is how it bridges gaps in our food system that conventional charity models sometimes miss. Traditional food banks play a crucial role, but their emphasis on non-perishable items means fresh nutrition can be harder to access for those experiencing food insecurity.
According to Feed Canada’s 2023 Hunger Report, food bank usage across Atlantic provinces has increased by nearly 35% since 2019, with New Brunswick seeing some of the sharpest rises. The report specifically notes that access to fresh, nutritious food remains a significant challenge for many households.
Professor Kristi Allain, who researches food security at St. Thomas University, points out that the expanded centre addresses an often overlooked aspect of food insecurity. “The dignity component matters tremendously,” she explained when I spoke with her last week. “Being able to select fresh foods that match your family’s preferences and cultural needs is fundamentally different from receiving a pre-packaged hamper.”
The centre’s community impact extends beyond just food distribution. They’ve partnered with the Multicultural Association of Fredericton to develop culturally appropriate food rescue programs and cooking workshops. Newcomers to Canada can find familiar ingredients that might otherwise be inaccessible due to cost or availability.
“Food is about more than calories – it’s about connection to place and identity,” says Yusuf Ahmed, a Syrian-Canadian volunteer who helps coordinate these cultural cooking sessions. “When someone can find ingredients from home, it makes the transition to life in Fredericton a little easier.”
Operational challenges remain, particularly around consistent food supply. While major grocery chains like Atlantic Superstore and Sobeys have formal donation programs, smaller producers and restaurants require more relationship building.
Farm coordinator Tessa McKim of Hayes Urban Teaching Farm notes that the expanded cold storage means they can now donate surplus at harvest time rather than letting it go to waste. “Last year we had to compost about 600 pounds of kale and chard because there simply wasn’t refrigeration capacity in community programs. That won’t happen this season.”
The model has caught attention beyond New Brunswick. Representatives from similar initiatives in Moncton and Saint John recently visited to explore how the Fredericton approach might be adapted to their communities. Municipal staff from Charlottetown have also expressed interest in developing a Prince Edward Island version.
Environmental benefits complement the social impact. The facility tracks diverted food waste and estimates the expansion will prevent approximately 45 tonnes of food from entering landfills annually. This represents a meaningful contribution to Fredericton’s waste reduction goals outlined in its climate action plan.
The centre operates with minimal staff, relying heavily on a network of about 85 volunteers who handle everything from food pickup to sorting and distribution. Many, like retired teacher Margaret Wilson, find purpose in the work.
“After 32 years teaching high school, I saw firsthand how hunger affects learning,” Wilson told me as she organized donations. “Some kids would come to class unable to focus because they hadn’t eaten. Now I’m addressing that problem more directly.”
Looking ahead, the centre plans to develop an urban agriculture component on the property’s small backyard space, with raised garden beds that will supply ultra-fresh produce during New Brunswick’s growing season.
As the morning’s activities wind down, McKinley checks the digital tracking system that monitors refrigeration temperatures and inventory levels – technology added during the expansion. “We’re running a serious operation here now,” she says. “It’s not just about good intentions anymore – it’s about building food systems that actually work for everyone in our community.”
For Fredericton residents experiencing the squeeze of inflation and housing costs, that systematic approach to food security couldn’t come at a more crucial time.
