NICOLA VALLEY NEWS

meat cutting not presently available on campus.

“We outsource locally to his place and got our meat divided into primary cuts and secondary cuts.”

Wallace also notes that he gets products from Gordon Food Service, which also provides products that are local to B.C.

Feed B.C. works retroactively and Wallace explains that based on the figure he sends in, B.C. will decide on the amount of funding they will award NVIT with. NVIT’s purchases from March of last year, all the way to April of this year will be calculated.

“We’re still working on the amount and will be taking the cafeteria costs into account, so it’s a work in progress.”

As presently constructed, the culinary program only offers Professional Cooking Level 1 (PC1) to students. PC2 program is currently being prepared to launch in April, with the hopes of forming a PC3 course afterwards. The expansion of the program will increase its need for local products, helping the Feed B.C. initiative even further.

“This is a first for NVIT,” said Wallace. “We will have the time in the warmer months to get into Shulus Garden and work directly in the garden in obtaining local produce.”