United Way Grants

The United Way BC (UWBC) School Food Infrastructure Grant (SFIG) is designed to enhance the impact of school food programs through improved infrastructure. This province-wide grant stream provides funding for infrastructure to strengthen the capacity of non-profit organizations supporting school food programs. 

The SFIG is an open grant call to organizations providing school food programs to purchase, update and share food infrastructure. This funding will support not-for-profit organizations across BC in acquiring equipment for the preparation, processing, storage, and transportation of food. 

Funding for SFIG has been provided by Agriculture and Agri-Food Canada through the School Food Infrastructure Fund (SFIF). 

Key Project Outcomes 

• Organizations have increased capacity to deliver school food programs, which are defined as meals and/or snacks at school. 

• Food environments are improved within schools. 

• Strengthened community food security. 

Applications are open until April 8, 2025, at 12 PM. To help you prepare to apply, an application template can be found here. Please note you must apply online. Watch our helpful session or view this presentation for tips and information for applying for this grant.

Questions

Have questions about the School Food Infrastructure Grant? Join our weekly Zoom office hours for guidance on eligibility, the application process, and submission requirements. Drop in to ask questions and receive support from our team.

Office Hours Schedule

Thursdays, March 6 – April 3, 2025

2:30 – 3:30 PM (PST)

Register here

For other inquiries, please contact Hailey Dermott, Food Security Initiatives Manager, at haileyd@uwbc.ca. 

Applications open

Total Funding Amount:

• Up to $50,000

This grant supports infrastructure projects that directly enhance school food programs. Funded projects must involve collaboration with a school to strengthen an existing program or establish a new one. 

Eligible projects should focus on one or more of the following areas: 

1. Improving the availability and access to nutritious and culturally preferred food within schools. 

2. Expanding and strengthening school food programs, including: 

• Increasing partnerships. 

• Expanding the number of school food programs delivered. 

• Enhancing the quality of food served. 

• Serving more students, schools, and meals. 

• Developing new partnerships to support program sustainability. 

3. Improving community food security, particularly for low-income or marginalized communities. 

4. Strengthening community food security and local food systems through collaboration and investment. 

5. Supporting local economic development by investing in food systems and infrastructure. 

6. Enhancing environmental sustainability in food production, processing, and distribution. 

7. Improving health and social outcomes by increasing access to nutritious and culturally preferred foods. 

Eligible Applicants: 

• Community-based organization engaged with school food programs; and 

• Not-for-profit organizations 

Priority is given to applicants serving schools attended by children and youth from lower-income families, as well as visible minority and Indigenous communities. 

Ineligible Applicants: 

• Municipal or school bodies, including local governments, health authorities, school boards or schools; 

• Governmental and quasi-governmental organizations; 

• Academic and educational institutions; and 

• For-profit entities 

Eligible & Ineligible Costs: 

To be eligible for funding, all infrastructure and equipment must:  

• Have a useful lifespan of at least 2 years after the project completion date. 

• Be used to support the delivery of school food programs. 

This list is not exhaustive but serves as a guideline for determining eligible and ineligible costs under the program. 

Eligible Costs

Food Production:  

• Gardens 

• Food forests 

• Garden boxes/beds/tools 

• Greenhouses or domes 

• Vertical and/or hydroponic gardens 

• Seeds, soil, compost 

Ineligible Costs:

Food Production:

• Aquaponics and Aquaculture Equipment 

• Livestock 

• Safety equipment 

• Storage shed 

• Water hook-up (from the city/municipal water source) 

Eligible Costs

Transformation, processing, preparation of food:  

• Essential cooking equipment, such as combination (combi) ovens, steamers, large and small kitchen appliances  

• Food preparation equipment, such as large capacity food processors, prep tables, mixers, slicers 

• Washing equipment, such as a commercial dishwasher, or equipment necessary to maintain hygiene standards with respect to food preparation 

• Receiving bay, loading dock 

• Kitchen tools (e.g. knives, cutting boards) and cookware 

Ineligible Costs

Transformation, processing, preparation of food:  

• Food (perishable and non-perishable) 

• Specialty coffee equipment 

• Donut makers 

• Deep fryers 

• Hand sinks 

• Cleaning supplies (e.g. mops, brooms, cloths) 

• Consumable supplies (such as dish soap, hair nets, jars, lids, vacuum seal bags, takeaway containers, personal protective equipment) 

Eligible Costs

Refrigeration and storage of food: 

• Industrial refrigerators, freezers, walk-in cooler/freezer 

• Blast-chill or cook-chill equipment 

• Root cellar 

• Refrigerated or insulated shipping containers 

• Packaging equipment, such as vacuum sealers  

• Food storage racks 

• Shelving for food storage areas 

• Bulk storage containers for food/bins 

Ineligible Costs

Refrigeration and storage of food: 

• Any equipment pertaining to the storage of non-food items 

Eligible Costs

Transportation and distribution of food: 

• Vehicles including cargo van, refrigerated vehicle (eligible vehicles can be electric and can include related infrastructure) specifically to support school food programming involving multiple schools (e.g., including distribution to schools) 

• Trailers, refrigerated or non-refrigerated 

Ineligible Costs

Transportation and distribution of food:

• Food trucks 

• Passenger vehicles (for example, pick-up trucks/minivans) 

• Lease of vehicles 

• Transportation expenses (gas, maintenance) 

Eligible Costs

Other: 

• Contracted installation (for SFIG-funded equipment only) 

• Freight and duty charges 

• One-time initial training for operation of a specialized piece of equipment funded under the project 

• Shipping  

• Site preparation, including removal and disposal of an old piece of equipment 

• Minor renovations, including updating electrical wiring, plumbing or ventilation, specifically in order to install commercial grade equipment and meet safety standards; equipment must also be funded under the project. 

• Minor renovations to a kitchen/food preparation area to facilitate the installation of equipment that is funded under the project.  

• Other materials and supplies related to the installation of funded equipment. 

Ineligible Costs

Other:

• Administrative costs  

• Computer and software equipment 

• Costs associated with ongoing operations (for example, labour, staff, rent, insurance, utilities) 

• Costs related to marketing activities or business promotion 

• Furniture  

• Generators 

• Salaries, honorariums, consultant fees, gift cards 

• HVAC systems 

• Lease of equipment 

• Major renovations to substantially adapt or refurbish an existing space 

• Major construction, including additions or new buildings 

• Purchase or lease of land or buildings 

• Signage 

• Training/technical assistance (e.g., to develop skills and expertise in nutrition, meal planning or food preparation) 

• Refundable taxes

• Warranty fees (for extended warranty, vehicles) 

Important Dates: 

• Tuesday, February 25, 12:00 PM PST: Applications open. 

• Tuesday, March 4, 11:00 AM PST: Virtual information session. Register here: https://uwbc-ca.zoom.us/meeting/register/t6ZhtSoBR6W7r82p0qcPlw 

• Tuesday, April 8, 12:00 PM PST: Application deadline. Call for applications is closed.  

• May 2025: Funding decisions are reached and communicated to applicants.   

• Fall 2025: Mid-point check-in. 

• March 31, 2026: Final report deadline. 

Frequently Asked Questions

What is the School Food Infrastructure Grant (SFIG)? 
The United Way BC (UWBC) School Food Infrastructure Grant (SFIG) is designed to enhance the impact of school food programs through improved infrastructure. This province-wide grant stream provides funding for infrastructure to strengthen the capacity of non-profit organizations supporting school food programs. 

The SFIG is an open grant call to organizations providing school food programs to purchase, update and share food infrastructure. This funding will support not-for-profit organizations across BC in acquiring equipment for the preparation, processing, storage, and transportation of food. 

Funding for SFIG has been provided by Agriculture and Agri-Food Canada through the School Food Infrastructure Fund (SFIF).   
   
What are the key outcomes of this grant? 
Key Project Outcomes 

• Organizations have increased capacity to deliver school food programs, which are defined as meals and/or snacks at school. 
• Food environments are improved within schools. 
• Strengthened community food security. 

What types of initiatives does this grant support? 

This grant supports infrastructure projects that directly enhance school food programs. Funded projects must involve collaboration with a school to strengthen an existing program or establish a new one. 

Eligible projects should focus on one or more of the following areas: 

1. Improving the availability and access to nutritious and culturally preferred food within schools. 

2. Expanding and strengthening school food programs, including: 

• Increasing partnerships. 

• Expanding the number of school food programs delivered. 

• Enhancing the quality of food served. 

• Serving more students, schools, and meals. 

• Developing new partnerships to support program sustainability. 

3. Improving community food security, particularly for low-income or marginalized communities. 

4. Strengthening community food security and local food systems through collaboration and investment. 

5. Supporting local economic development by investing in food systems and infrastructure. 

6. Enhancing environmental sustainability in food production, processing, and distribution. 

7. Improving health and social outcomes by increasing access to nutritious and culturally preferred foods. 

Who is eligible to apply for the SFIG? 

• Community-based organization engaged with school food programs; and 

• Not-for-profit organizations 

To be eligible for this grant, your organization must be applying for infrastructure that directly supports a school food program. Your organization must be working with a school on an existing school food program or launching a new one.   

Priority is given to applicants serving schools attended by children and youth from lower-income families, as well as visible minority and Indigenous communities. 

Who is not eligible to apply for the SFIG? 

• Municipal or school bodies, including local governments, health authorities, school boards or schools; 

• Governmental and quasi-governmental organizations; 

•  Academic and educational institutions; and 

• For-profit entities.

What are the eligible & ineligible costs? 

To be eligible for funding, all infrastructure and equipment must:   

• Have a useful lifespan of at least 2 years after the project completion date.  

• Be used to support the delivery of school food programs.  

This list is not exhaustive but serves as a guideline for determining eligible and ineligible costs under the program. 

Eligible Costs

Food Production:  

• Gardens 

• Food forests 

• Garden boxes/beds/tools 

• Greenhouses or domes 

• Vertical and/or hydroponic gardens 

• Seeds, soil, compost 

Ineligible Costs:

Food Production:

• Aquaponics and Aquaculture Equipment 

• Livestock 

• Safety equipment 

• Storage shed 

• Water hook-up (from the city/municipal water source) 

Eligible Costs

Transformation, processing, preparation of food:  

• Essential cooking equipment, such as combination (combi) ovens, steamers, large and small kitchen appliances  

• Food preparation equipment, such as large capacity food processors, prep tables, mixers, slicers 

• Washing equipment, such as a commercial dishwasher, or equipment necessary to maintain hygiene standards with respect to food preparation 

• Receiving bay, loading dock 

• Kitchen tools (e.g. knives, cutting boards) and cookware 

Ineligible Costs

Transformation, processing, preparation of food:  

• Food (perishable and non-perishable) 

• Specialty coffee equipment 

• Donut makers 

• Deep fryers 

• Hand sinks 

• Cleaning supplies (e.g. mops, brooms, cloths) 

• Consumable supplies (such as dish soap, hair nets, jars, lids, vacuum seal bags, takeaway containers, personal protective equipment) 

Eligible Costs

Refrigeration and storage of food: 

• Industrial refrigerators, freezers, walk-in cooler/freezer 

• Blast-chill or cook-chill equipment 

• Root cellar 

• Refrigerated or insulated shipping containers 

• Packaging equipment, such as vacuum sealers  

• Food storage racks 

• Shelving for food storage areas 

• Bulk storage containers for food/bins 

Ineligible Costs

Refrigeration and storage of food: 

• Any equipment pertaining to the storage of non-food items 

Eligible Costs

Transportation and distribution of food: 

• Vehicles including cargo van, refrigerated vehicle (eligible vehicles can be electric and can include related infrastructure) specifically to support school food programming involving multiple schools (e.g., including distribution to schools) 

• Trailers, refrigerated or non-refrigerated 

Ineligible Costs

Transportation and distribution of food:

• Food trucks 

• Passenger vehicles (for example, pick-up trucks/minivans) 

• Lease of vehicles 

• Transportation expenses (gas, maintenance) 

Eligible Costs

Other: 

• Contracted installation (for SFIG-funded equipment only) 

• Freight and duty charges 

• One-time initial training for operation of a specialized piece of equipment funded under the project 

• Shipping  

• Site preparation, including removal and disposal of an old piece of equipment 

• Minor renovations, including updating electrical wiring, plumbing or ventilation, specifically in order to install commercial grade equipment and meet safety standards; equipment must also be funded under the project. 

• Minor renovations to a kitchen/food preparation area to facilitate the installation of equipment that is funded under the project.  

• Other materials and supplies related to the installation of funded equipment. 

Ineligible Costs

Other:

• Administrative costs  

• Computer and software equipment 

• Costs associated with ongoing operations (for example, labour, staff, rent, insurance, utilities) 

• Costs related to marketing activities or business promotion 

• Furniture  

• Generators 

• Salaries, honorariums, consultant fees, gift cards 

• HVAC systems 

• Lease of equipment 

• Major renovations to substantially adapt or refurbish an existing space 

• Major construction, including additions or new buildings 

• Purchase or lease of land or buildings 

• Signage 

• Training/technical assistance (e.g., to develop skills and expertise in nutrition, meal planning or food preparation) 

• Refundable taxes 

• Warranty fees (for extended warranty, vehicles) 

Can the SFIG be used for operational costs or staffing? 

No, the SFIG is specifically for infrastructure improvements related to food security, such as kitchen equipment, storage, and transportation. It does not cover general operational costs or staffing expenses unless the staff are directly involved in the implementation of infrastructure improvements. 

How can I apply for the grant? 

Applications must be submitted through United Way BC’s online granting portal. The process involves completing an online application form, detailing the project, budget, and how it will improve food security at your school or organization.  A virtual information session will be held March 4, 11 AM (PST) to assist your organization in applying. Register now: https://uwbc-ca.zoom.us/meeting/register/t6ZhtSoBR6W7r82p0qcPlw.  

United Way BC’s online granting portal can be found here: https://resources.uwbc.ca/. 

What are the “hints” in the application? 

The hints are included to clarify what information we’re looking for in that question. They provide guidance on how to answer effectively and ensure you include all necessary details. They are designed to help you provide a strong and complete response. Following them will improve your application’s clarity and completeness. Please ensure you review the hints prior to completing the application. 

Where can I get additional support with the application? 

We strongly encourage all applicants to attend the information session on March 4, 2025 at 11 AM. You will find the link to the information session on the website. This session will walk through the application process, key requirements, and common questions. If you cannot attend, a recording will be available on our website. 

What supporting documents do I need to submit? 

While no supporting documents are required, including the following can strengthen your application: 

• Quotes or estimates for the infrastructure or equipment you’re requesting funding for. 

• Letters of support from community partners, schools, or other stakeholders. 

• Proof of partnership or collaboration, such as agreements with local schools, food suppliers or organizations. 

• Photos or sketches of the existing facilities, if applicable, to illustrate the need for the proposed upgrades. 

What is the funding amount available through the SFIG? 

The total funding amount available is up to $50,000 per recipient. 
 
When is the application deadline? 

The application deadline is April 8, 2025, at 12:00 PM PST. 

Can I apply for the grant if my project is already underway? 

Yes, you can apply for the grant if your project is already underway. However, retroactive funding is not available, meaning you cannot apply for infrastructure that has already been purchased. All grant funds must be used for expenses incurred after approval. 

How will my application be reviewed? 

Your application will be reviewed by a panel of reviewers who will assess it based on the eligibility criteria, the impact and feasibility of your proposed project, and its alignment with the goals of the SFIG program. Priority is given to applicants serving schools attended by children and youth from lower-income families, as well as visible minority and Indigenous communities. Applications should clearly outline how the funding will be used to achieve the intended outcomes. 

How will I be notified if my application is successful? 

If your application is successful, United Way BC will send a Letter of Agreement (LOA) with detailed instructions on the next steps, including financial arrangements. The LOA will be signed electronically via Adobe E-sign, and you will also be instructed to submit your banking details for fund disbursement. 

What are the reporting requirements for grant recipients? 

Grant recipients will be required to submit two key reports: 

• Mid-Point Check-In: This will be an informal progress update, conducted either in person or via a virtual meeting. The goal is to discuss project progress, successes, challenges, and identify any additional support that may be needed. The mid-point check-in will take place during the fall of 2025. 

• Final Report: This will include budget reconciliation, documentation of the project’s impact, demographic information about the communities served, and details on how the project has improved food access. Grant recipients are encouraged to include photos and impact stories to illustrate the success and community benefits of the project. The final report deadline is March 31, 2026. 

No grants currently available.

No grants currently available.

No grants currently available.

No grants currently available.

No grants currently available.