The Whitchurch-Stouffville Food Bank is calling on the community for financial donations as it works to manage a sustained increase in demand for food assistance in April 2026. This local effort comes as food banks across Ontario continue to experience significant pressure, with Feed Ontario reporting that more than one million people in the province used food banks between April 2024 and March 2025.
Operating as a registered charity since 1990, the food bank relies on a team of nearly 50 volunteers to support residents facing food insecurity. The organization has seen a sharp climb in usage over recent years, with a 60 per cent increase in the number of individuals served between 2019 and 2023, followed by a further average monthly increase of 22.2 per cent in client visits throughout 2024.
Co-chair Cathy Robinson stated that the rising cost of food combined with growing demand has created an affordability crisis that is impacting how the organization operates. While the food bank has enough food supplies, Robinson emphasized that the organization is in urgent need of financial contributions. Cash donations allow the food bank to purchase specific items in bulk at local businesses, which is more efficient and reduces the sorting workload for volunteers.
To keep pace with the needs of the community, the food bank has expanded its service hours to include two Sundays each month at its location at 86 Ringwood Drive, Unit 24. It is also supported by Good Food Impact, a partner non-profit that prepares over 8,000 meals annually for food bank clients and other community members. Good Food Impact’s kitchen coordinator Vanessa Filosa stated that meeting rising demand remains a priority for the organization in 2026, while Mayor Iain Lovatt acknowledged the growing need in the community.
Residents interested in supporting the organization can find more information on the Whitchurch-Stouffville Food Bank website. Client service hours are Mondays and Wednesdays from 9:30 a.m. to noon, with select Sunday sessions from 1 p.m. to 3:30 p.m. (April 12 & 26).
