Galiano Island: One-Pot Community Meals

Group Blog

Project Summary

The Galiano Community Food Program would like to assess their community meals to identify potential areas for improvement. Students involved in this project will analyze the nutritional content of the currently offered recipes, interview community members to identify common dietary requirements, test and document one-pot meals that meet the common dietary requirements, and recommend labelling practices for the food program. This project is especially relevant for students majoring in dietetics, food market analysis, food nutrition and health, and/or who are interested in learning more about community health issues, meal planning, and cooking for large groups.

Organization Information


Galiano Community Food Program


The Galiano Community Food Program, part of the Galiano Club, builds community by growing, preparing, preserving and sharing food. The Food Program nourishes and strengthens island food security through learning and sharing skills. The Food Program values collaboration, inclusiveness and connections, healthy growing practices, sustainability and equal food access for all. One of the priorities of the Food Program is to provide low-cost healthy meals to the community. For more information visit: Galiano Food Program

Primary Contact

  • Name: Jane Wolverton, President of the Galiano Club
  • Email:
  • Address: 141 Sturdies Bay Road
  • Phone: 250-539-2427
  • Website:

Project Description

The Food Program organizes several community hot lunches, serving soup and meals to community members, and also prepares several frozen meals for seniors which are distributed throughout the community. We currently make approximately 15 different meals regularly (using the same recipes). We’d like to know:

  • The nutrition breakdown (calories etc for each meal).
  • What special meals/dietary requirements are prevalent on the island? Diabetes? Heart? Celiac?
  • What are some one-pot recipes to serve members of our community with special dietary needs?
  • Should we label everything gluten free, vegan, or not? Or, just label the things that fill special requirements? What do other organizations/frozen-meal makers do?
  • Would it be helpful to put the approx. calories on the labels? Are there any reasons not to?

Skills Preferred

  • background in nutritional sciences or dietetics
  • knowledge of dietary requirements for special populations
  • attention to detail
  • knowledge of food preparation using basic healthy ingredients from locally-produced sources if possible
  • research skills using a combination of online, in-person interview skills

Skills to Be Developed

  • research skills
  • analytical skills in assessing nutritional breakdown of meals
  • written presentation skills (through creating/presenting several recipes)
  • food preparation skills (new recipes should ideally be kitchen-tested)
  • interview skills (students should plan to discuss recipe ideas with Coordinator Alison Colwell over the phone at commencement of project, and should be prepared to conduct interviews with local community health professionals)

Project Location

Work could be mostly from Vancouver (phone interview and online research). As mentioned above, a phone interview with Alison Colwell would be useful at the commencement of project. Ideally, if some of the student team could attend one of the community kitchens or soup lunches, they would develop a better sense of the type of food that is enjoyed and the demographic served. An overnight visit is preferable so students will have a better opportunity to absorb more of island life.

Preferred Days of Week and Hours

To be determined, based on student availability.

Experiential Learning Opportunities

  • Digging out and screening the beds in the Community Greenhouse
  • Shovelling compost and manure
  • Broom removal
  • Participate in a test kitchen
  • Participate in our Community Stock-up Market in set-up and take-down
  • Mulch garlic beds;
  • Weed school garden

Expected Outcomes

Learning Outcomes

Student will be able to...

  • develop their research skills;
  • mesh knowledge of nutritional health requirements with dietetics
  • practice written presentation and graphic skills;
  • apply their food preparation skills (recipes should ideally be kitchen-tested);
  • apply and practice some interview skills: students should plan to discuss project overview with Coordinator Alison Colwell over the phone at commencement of project. Students will be expected to liaise with community health professionals in collecting data.

Organizational Outcomes

Galiano Community Food Program will gain...

  • a recipe booklet containing delicious and nutritious meals that appropriately serve special populations.
  • the latest research and knowledge in food sciences and dietetics.
  • strengthened ongoing relationship with UBC