The smell of community socials and church suppers has long filled halls across Nova Scotia, bringing together generations of Maritime families. But many volunteer organizers have faced a frustrating tangle of paperwork and fees that, for some, made these cherished gatherings nearly impossible to continue.
That’s about to change with new reforms to Nova Scotia’s temporary food permit system, which the province announced yesterday in Halifax.
“We’ve heard clearly from community groups that the current system wasn’t working for them,” said Health Minister Michelle Thompson during yesterday’s announcement at the Spryfield Lions Club. “These changes preserve food safety while recognizing the vital role these events play in our communities.”
The overhaul eliminates fees for charitable and non-profit groups hosting up to 12 food-centered events annually. Previously, organizations paid $63.90 per event, a cost that strained already tight budgets for church groups, volunteer fire departments, and community organizations.
Janet MacLean, who has organized the St. Andrew’s Church fall supper in Antigonish for 15 years, welcomed the changes. “When you’re trying to raise money for community programs, every dollar counts. That permit fee took a big bite out of what we could give back.”
The changes go beyond just fee elimination. The application process has been streamlined from a seven-page form to a simplified two-page document. Organizations can now apply for multiple events at once rather than submitting separate applications for each gathering.
According to data from the Department of Health, community food events in Nova Scotia declined by nearly 23% between 2018 and 2022, with many organizers citing regulatory burden as a factor. Officials hope these reforms will reverse that trend.
Food safety remains paramount under the new system. All temporary food permit holders must still ensure at least one person on-site has completed food handler training, but the province has made this training available online at no cost through a partnership with community colleges.
“We’re not compromising on safety,” emphasized Dr. Robert Strang, Nova Scotia’s Chief Medical Officer of Health. “These reforms simply recognize that we can protect public health without creating unnecessary barriers for community volunteers.”
The changes come after a two-year consultation process that included input from 82 community organizations across the province. Several regional health inspectors also participated in reimagining the system.
Brian Murphy, president of the Nova Scotia Association of Agricultural Exhibitions, called the changes “long overdue” at yesterday’s announcement. “Food is central to our rural exhibitions and fairs. These regulations were drafted for commercial operations, not for grandmothers making blueberry pies for the church bake sale.”
Not all organizations will benefit from the fee elimination. Commercial vendors at festivals and for-profit events will still pay the regular permit fee, though they too will use the simplified application process.
The reforms also include a clearer definition of what constitutes “low-risk” foods that require less stringent oversight. Items like cookies, bread, and certain preserves now fall under more flexible guidelines, while higher-risk foods like seafood dishes and cream-filled pastries maintain stricter requirements.
“This is about right-sizing regulations,” said Kelly Regan, MLA for Bedford Basin, who advocated for the changes after hearing complaints from constituents. “We want Nova Scotians to enjoy their community traditions without unnecessary red tape.”
The new system takes effect immediately, just in time for fall suppers and harvest festivals. The timing was deliberate, according to officials, to ensure communities could benefit during this busy season of gatherings.
For Diane Whalen, who coordinates the annual fundraising dinner for the Chester Volunteer Fire Department, the changes mean more than just saving money. “We’ve been doing these dinners for 40 years. It’s where neighbors connect, where we welcome newcomers. The simplified process means we can focus on what matters—building community.”
The province estimates the fee elimination will reduce government revenue by approximately $180,000 annually, a cost officials say is justified by the social benefits and reduced administrative burden.
Nova Scotia isn’t the first province to reform its temporary food permit system. Both Prince Edward Island and New Brunswick implemented similar changes in 2021 and 2022, respectively. Early data from those provinces suggests a 15% increase in community food events following their reforms.
Health inspectors will continue conducting spot checks at temporary food events to ensure safety standards are maintained. The Department of Health has committed to reviewing the new system after one year to assess its effectiveness and address any concerns.
As word of the changes spreads, community organizers are already planning events that had been on hold. In Yarmouth, the Ladies Auxiliary is reviving their monthly fish chowder fundraiser, and in Cape Breton, the Gaelic Society is planning its first ceilidh dinner in three years.
“Food brings people together,” reflected Thompson at yesterday’s announcement. “These changes recognize that community gatherings aren’t just about meals—they’re about maintaining the connections that make Nova Scotia special.”
