Funding Remains the Main Challenge for Quebec Collective Kitchens

(Drummondville, June 4, 2009) Close to two hundred members of the Regroupement des cuisines collectives (RCCQ) from 17 regions of Quebec met this week for a convention intended to establish the RCCQ’s directions. The participants showed great awareness, sensitivity and enthusiasm as they took part in discussions aimed at establishing the RCCQ’s priorities for the coming years.

Not surprisingly, participants took the floor to talk about our crucial funding needs. How to maintain, ensure and expand the network’s services. Members from every region of Québec took this opportunity to express their frustration over the funding shortage. “Funding is the foundation for everything. It’s the same for every region represented here today,” said Audely Duarte, director of the Regroupement des cuisines du Grand Plateau in the Montreal area.

In addition, the participants proposed simplifying the definition of membership in order to create a greater level of democracy. The active and proactive involvement of the members is also a winning approach for RCCQ members. The participants reiterated that a collective effort is a recipe for success. The members also agreed to work to implement an inter-regional and regional structure that would allows members greater proximity, and the opportunity to share their knowledge, break out of isolation and rally together as one voice in making demands.

The convention ended with a visit by Pauline Marois, head of the official provincial opposition, accompanied by Yves-François Blanchet, MNA for Drummond. In her speech, Pauline Marois gave an account of her past involvement in the community sector and the support she offered to collective kitchens in a previous position as MNA for the Taillon riding. Pauline Marois was very open to the members of the RCCQ. “I know who you are, and I am aware of your reality and the benefits of your work for our society,” stated Pauline Marois.

The RCCQ represents over 1,400 collective kitchens feeding some 37,000 citizens (women, men, teens, children and seniors). Collective kitchens promote a healthy lifestyle and food autonomy. There is a great deal of diversity within collective kitchens including groups that are multiethnic, vegetarians, organic, weight-loss oriented, traditional, for mothers and infants and worker-oriented, etc. “At the convention, the RCCQ succeeded in bringing its members together, determining and prioritizing its main objectives and giving its members a sense of direction” said Lise Bilodeau, chair, board of directors.