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Fighting world hunger

lau-andree-52.jpg
By Andree Lau, CBCnews.ca

With recent news that the number of hungry people in the world could soon hit a record one billion, a couple of campaigns here in Canada to help combat hunger caught my eye.

Oxfam Canada marks World Food Day on Friday with its hungry4change campaign.

Restaurants in Yellowknife and the Toronto area will include pamphlets and donation envelopes along with diners' bills to raise awareness about world hunger, and to allow people to donate directly to the charity's projects.

Some of the them include training and support for small-scale farmers in Cuba and Mozambique where climate change has shortened their growing seasons, said Robert Fox, executive director of Oxfam Canada.

Last year, Fuego International Cuisine in Yellowknife raised $1,000, which included tips donated by the servers, and 10 per cent of the night's sales donated by the restaurant's owner.

"People were very appreciative of what we were doing, and they gave very generous tips, some over 50 per cent of their bill," said Vanessa Baron from Fuego.

remi-canon.jpg
Saskatoon chef Rémi Cousyn of Souleio Foods took this photo around the theme of 'food for thought.' (Courtesy Rémi Cousyn/Canon)

This month, Canon unveiled a neat photo exercise involving 13 Canadian chefs including Michael Smith, Anthony Sedlak and Susur Lee.

The company gave the chefs digital cameras and six months to snap shots that captured the theme of "food for thought."

On behalf of the chefs, Canon donated $25,000 to Food Banks Canada.

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Fred

London

Sadly, the hunger problem is not likely to improve much, and is almost certain to get much worse as the world population rises, the amount of arable land decreases, and the production of food requires more and more of the world's diminishing resources.

How many years that will take is debatable, but the outcome is certain. The world cannot continue to feed an exponentially increasing number of people.

Posted October 18, 2009 10:13 AM

brokenclay

There has never been a problem getting people to help feed the hungry. We have a serious problem where either the poor are being held hostage or the food is being held hostage. The necessities of life should never be aloud on the stock market where only the rich can afford it while the rest starve because of joblessness, lack of education or homelessness. Manufactured items that are not comsumed should be free. Millions of pounds of food are thrown out because of expiry dates on products that have a very long shelf life. Damaged goods are thrown out if the package doesn't look perfect without dents. I see this where I work. Free food thrown out because of ridiculous food handling policies.

Posted October 19, 2009 12:31 AM

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Amber Hildebrandt Amber Hildebrandt writes for CBCNews.ca in Toronto. Growing up on a farm in Manitoba, she acquired an insatiable appetite, but it was during a stint in Japan that she developed her discerning tastebuds and "foodie" ways.

Andrea Chiu Andrea Chiu is an associate producer at CBC Radio Digital. Though she loves to eat, cook and discuss food, don't ask her to bake. It never turns out well. She tweets as @TOfoodie on Twitter and organizes food and wine events in Toronto called FoodieMeet.

Tara Kimura Tara Kimura is the consumer life reporter for CBCNews.ca, covering a wide range of issues that range from rising food costs and the growing organic movement, to new trends in the marketplace.

Andree Lau Andree Lau is a CBC web reporter in Calgary. Her journalism career includes seven years as a CBC-TV reporter. Her own blog called "are you gonna eat that?" chronicles her eating adventures (including sampling snake and camel hoof tendon).

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Kevin Yarr Kevin Yarr, CBCNews.ca's writer in Prince Edward Island, wrote about food and beer for national and regional magazines before joining the CBC. He acquired a desire for new tastes on his first trip to Europe, and an appreciation of eating locally and in season when he finally settled down on P.E.I.

Elizabeth Bridge Elizabeth Bridge is a writer with the CBC Digital Archives in Toronto. She first ventured into the kitchen as a child to indulge a sweet tooth by baking cookies and making fudge. A student budget compelled her to be a vegetarian (for a while) and instilled in her an ongoing curiosity about food and cooking.

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