COVID: March 2020 to Present

In the ever-changing COVID landscape, the Steering Committee continues to evaluate shifting and growing community needs and research available options to pursue our program aims. Since the onset of COVID, FIOOTC has focused on addressing the deepening crisis of food insecurity.

In 2020-21, with no access to our program site or our guests, FIOOTC partnered with Ve’ahavta and Branksome Hall/Aramark to distribute hearty hot 3-course dinners, nutritious lunches, clothing, PPE kits, handwarmers, personal care items, sleeping bags and tents to those living precariously throughout Toronto, through their mobile outreach van. This program operated for 25 weeks, from November to the end of April on Thursdays and was made possible by a stalwart team of volunteer coordinators, shoppers, sandwich-makers and drivers.
Dinners and water were also provided to encampments and All Saints Community Centre during their Christmas closure through a joint Out of the Cold program initiative.

In 2021-22, FIOOTC reprised the same mobile meal and auxiliary item distribution program as above, in partnership with Branksome Hall/Aramark, Ve’ahavta and the Common Table street outreach program at Church of the Redeemer. We also provided lunches, winter clothing and personal care items to Seeds of Hope, and funded emergency overnight accommodations. In addition, FIOOTC offered weekly hot, takeaway dinners at St. Matthew’s United Church from Jan. 2021 to the end of May 2022.

In 2022-23, from November to the end of April, FIOOTC will continue the weekly mobile lunch distribution programs with The Common Table program at Church of the Redeemer and Seeds of Hope. We will collect and distribute warm winter clothing and personal care items as well as fund overnight emergency hostel accommodation, if possible. FIOOTC will offer a hot multi-course dinner on Tuesday evenings at St. Matthew’s United Church, as a reduced capacity indoor-seated meal or outdoor takeaway.

Pre-COVID: The Program in Detail

Shopping for staples took place during the week and fresh produce was bought on Thursdays.
The Cooking team arrived at 1:00 p.m. on Thursday and began dinner preparations.
The Senior Leadership team arrived between 1:00 p.m. – 3:00 p.m.
The Set-up team performed their duties between 10:30 a.m.- 1:30 p.m. Volunteers managed supplies and set up at the room.
The Snack/Lunch-making team arrived at 3:00 p.m. They prepared and served nutritious pre-dinner snacks and made 65 bag lunches that were distributed on Friday morning.
Guests were welcomed into the Social Hall at 3:30 p.m. Starting at 4:00 p.m. snacks and hot drinks were provided. They rested and some helped with set-up.
Dinner volunteers arrived by 6:00 p.m.
The Clothing Boutique opened from 4:00 – 6:00 p.m.
The nurse arrived at 4:15 p.m. and stayed until 6:15 p.m.
A Dixon Hall Housing Worker and 2 Mental Health Support Workers from the Canadian Mental Health Association attended regularly.
Announcements were made and dinner is served at 6:30 until 7:45 p.m.
The tables were cleared, cleaned and stored, the chairs were stacked and the floor was mopped and dried by 8:30 p.m.
Foot Care was offered from 6:45 – 8:30 p.m.
The Socialization tables were set up by 8:00 p.m. and activities such as clay sculpture, cards, board games and conversation were available until 10:00 p.m.
A movie was shown and started at 8:45 p.m.
Mats were put down at 8:30 p.m.
Lights were lowered at 9:00 p.m.
Kitchen clean up took place between 8:30 p.m.- 10:00 p.m. Latecomers were served dinner.
Snacks and hot drinks were available throughout the evening and over night.
Dixon Hall and Safety and Security staff were on duty during the overnight.
The Breakfast team arrived at 5:45 a.m. on Friday and began breakfast preparation.
Guests were awakened at 6:30 a.m.
Breakfast was served from 6:30 a.m.– 7:30 a.m.
The Morning Mats team arrived at 6:00 a.m. They cleaned and stored the sleeping mats
Guests left at 8:00 a.m.
Final room and kitchen clean up occured from 7:30- 8:30 a.m.

The Shifts

Upon arrival and departure, volunteers were required to sign in and out at the Volunteer table. Any questions or concerns about the program were directed to the Volunteer Coordinators. Many of the shifts were run by Team Leads who had responsibility for ensuring that the tasks of that shift were performed smoothly. While on the floor, all questions and concerns were directed to an appropriate Team Lead, the Volunteer Coordinators or the Program Coordinator. Any concerns about guest behaviour were directed to the Program or Volunteer Coordinators.

Set-Up 10:30 a.m. – 3:30 p.m.

The Early Set-up team got the program started. Supplies were organized and tables and chairs for dinner, Foot Care and the area for Clothing were arranged. Coffee and tea were prepared. The Volunteer name tags and Weekly Attendance binder were retrieved. The Late Set-up team made juice and snacks and maintained the snack table.

Snack/Lunch-making 3:00-5:00 p.m.

This team prepared and served nutritious snacks that were available to guests before dinner. They also made 65 bag lunches that included a sandwich, fruit, a granola bar and a juice box. These lunches were distributed to overnight guests upon their departure on Friday morning.

Safety and Security 6:00 p.m.-8:00 p.m.

In addition to professionally-trained paid Safety and Security staff, the participation of our Safety and Security volunteers made our program one of the safest and most welcoming of the OOTC programs in the city. “Safety and Security” may connote a strong and forceful approach but that couldn’t have been further from the truth. In fact, the Safety and Security volunteers appeared to be just ‘hanging around’, often engaging with guests but always with a watchful eye for any behaviour that may lead to disruption. Unruly guests were treated calmly, with respect and dignity. They were given the opportunity to settle but if disruptive behaviour was repeated and they became a detriment to the program, they were politely asked to leave and were gently escorted out of the building. The paid Dixon Hall and Safety and Security staff assisted in ensuring a secure environment. Safety and Security volunteers also assisted with the distribution of the sleeping mats.

Reception 3:30 p.m.– 8:00 p.m.

Volunteers who sat at the Reception desk were the “first point of contact” for our guests. They greeted the guests upon arrival, registered them, prepared a name tag, offered a clothing number and noted any behavioural or health concerns. That information was conveyed to a Coordinator. Guests were invited to find a seat at a table. A designated volunteer assisted guests in finding a spot and also ensured that latecomers were seated and fed. The Reception table was staffed from 3:30 p.m. – 8:30 p.m. Shifts were varied, as we needed more people at some times more than others. Some volunteers worked just an hour, some an hour and a half, etc. , and shifts were arranged individually, as requested.

Nursing Care 4:15 p.m.– 6:15 p.m.

A nurse was available on site in the early part of the evening to help guests with health concerns. The nurse provided some over-the-counter medications, dressed wounds or, when necessary, advised what further medical attention should be sought by the guest.

Clothing 4:00 p.m.- 6:00 p.m.

This shift began with the sorting of clothes that were donated during the week. Clothing that was inappropriate for our guests was bagged for donation. The clothing bins and racks were retrieved from the storage area and the clothing was organized into categories, ready for distribution. Guests were called by the number they received from Reception upon arrival. Only one article per category was allowed. Once all the numbers were called, the clothing was folded and repacked into the bins which were returned to the storage area. If a piece of clothing was not selected after several weeks, it was bagged for donation. This shift required patience, diplomacy and a smile.

Dinner 5:45 p.m. – 8:00 p.m.

This was the busiest, most attended shift. Dinner volunteers were requested to arrive no later than 5:45 p.m. It was recommended that valuables were left at home or in the car. Casual, appropriate dress was recommended. After signing in at the Volunteer table, volunteers checked in with the Dinner Team Lead and were assigned a table. Dinner volunteers were responsible for serving the guests at their table and for clearing the dishes and cleaning the table. If all tables were allotted, a task such as serving bread or juice/ water was often assigned. Lanyards with a table number were also picked up from the Dinner Team Lead (only one lanyard per table). Two people were often assigned to serve one table. It was important that volunteers did not switch their table numbers or tasks without notifying the Dinner Team Lead. Dinner volunteers congregated near the windows in front of the kitchen prior to the start of dinner service. Dinner volunteers determined the specific number of guests at their table and when the announcements were completed, dinner began.

There were usually four courses served – salad, soup, main course and dessert. Volunteers lined up against the wall in an orderly fashion to collect each course for their table from the counter beneath the kitchen windows. If trays were available, volunteers were welcome to use them. If it was not possible to carry all the plates for their table at one time, other volunteers may have assisted so all guests at each table were served quickly and at the same time. Each guest at the table was asked if they would like that specific course before the plate down was set down, in order to reduce waste. Plates for each course were cleared before the next course was served and were brought to the slop station by the door to the kitchen, manned by two volunteers. A vegetarian option was often available and if requested by a guest, the dinner server asked the platers at the window for a portion. “Seconds” were usually not available as a number of meals were kept in reserve for latecomers. Volunteers assigned to serve bread and juice/water circulated through the room several times, stopping at each table to offer guests same.

It was the responsibility of Dinner volunteers to clear and clean their table. Once the meal was complete, the tables were cleared of any remaining food and utensils, salt and pepper shakers were placed in their bin, the cardboard table numbers were returned to the Dinner Team Lead and the tables were wiped down with disinfectant. At the appropriate time, the tables were collapsed and stored or moved to the Socialization area and the chairs were stacked. Lanyards were returned to the Dinner Team Lead.

Foot Care 6:45 p.m.–8:30 p.m.

Foot Care was a small but very special part of the program. Volunteers provided hands-on care and nurturing which was a rare and treasured experience for our guests and a welcome relief for tired, aching feet. Some of our guests walked for miles throughout the city in old, wet shoes. Receiving foot care was often the highlight of their week.

Experienced Foot Care volunteers clipped nails, and massaged feet. New socks were offered. Training was required and provided for this shift. Some volunteers worked in a supporting role -carrying water, preparing soaking basins and emptying them.

Socialization/Late Kitchen 8:00 p.m.– 10:00 p.m.

This shift involved lots of contact with guests and provided an opportunity to build relationships and to connect. Volunteers sat and talked quietly with guests, played cards and board games. Clay sculpture was offered. All guests and volunteers were welcome to participate in art activities. A movie was also shown during this time. Volunteers during this shift continued the kitchen clean-up, prepared the evening snacks and laundered the Foot Care towels. Latecomers were served dinner.

Late Evening 10:00 p.m.–12:00 p.m.

Volunteers on this shift greeted and provided latecomers with dinner, completed the kitchen clean-up, stocked and maintained the snack area, did an inventory check, prepared the shopping list for the following week and began the set-up for breakfast.

Breakfast 5:45 a.m.–8:00 a.m.

These early-bird volunteers woke the guests, prepared, served and cleaned up breakfast. Paid Safety/Security staff kept an eye on the guests who waited in the foyer from 8:00 a.m. – 9:00 a.m. while the Wychwood Open Door (a daytime drop-in at the same location) setsup for their program.

Morning Mats 6:00-8:00 a.m.

Volunteers washed and stacked the sleeping mats.

Shopping

A shopping list was prepared at the end of every Thursday evening and it was emailed to the volunteers who did the shopping for the following week. Shopping was done at Costco, Loblaws (St. Clair W. and Bathurst and Yonge and Yonge Blvd.) and No Frills (St. Clair W. and Alberta). Assistance was always available at the church to help unload and carry the food downstairs. The food arrived at the church by 1:00 p.m. on Thursdays.

Cooking Teams

Each week the dinner for 150 was prepared by a different cooking team. The various teams were comprised of a Portuguese prayer group, work colleagues, friends and families. Each cooking team took full responsibility for the dinner – from planning the menu in consultation with the Cooking Team Lead, raising the money to pay for the meal (from $400 – $1000 depending on whether the team decided to make a beautiful roast chicken dinner, a hearty shepherd’s pie, or a prime rib dinner!!!), shopping for the ingredients, prepping, cooking, plating the dinner. Cooking teams were required to do the initial kitchen clean-up once serving the dinner was complete. About 10 people (or more depending on the menu) was required for each cooking team. Detailed instructions and resources for recipes were available. Cooking teams were scheduled in September and October for the length of the program.