BC's Top Employers (2025) Magazine - Flipbook - Page 50
50
SPONSOR CONTENT
BC’S TOP EMPLOYERS (2025)
GVFB employees innovate to improve food access
T
wo and a half years have
flown by for Lisa Bui at
the Greater Vancouver
Food Bank (GVFB). “I’m
surrounded by people dedicated
to the same mission,” says Bui,
assistant manager of volunteer
engagement. “I meet people from
13 to 80, all working to make
sure people can access fresh and
delicious food.”
The GVFB provides assistance
to some 15,000 individuals monthly across Vancouver, Burnaby, New
Westminster and the North Shore.
It also distributes food to a network of agency partners, including
small community food banks,
daily snack and meal programs for
shelters and community housing,
school nutrition programs and
more.
“Our employees share a sense
of purpose, and they give back
to the community,” says Corina
Somerville, director of human
resources. “Their well-being is
important to us.”
The food bank offers a number
of ways for employees to enhance
their well-being. There is a wellness account employees can use
for a gym membership or running
shoes. The account is also there
for medical or dental fees that
are beyond what is covered in the
extended health plan.
“Our front-line employees
have access to group therapy
sessions, or even one-on-one
counselling,” says Somerville. The
organization’s employee assistance
program is free to all staff and
their families. There is even a
Friends of Nala fund, named for
the CEO’s dog, to help with vet
bills.
“In addition to benefits, we give
our employees control by allowing
them to book flexible hours or
time off,” says Somerville. “And
we have fun together.”
Working with the human
resources and volunteer program
group is a joy for Bui. “We work
so well together,” she says. “Every
month we set aside time for team
building. We’ve done outdoor
yoga, and once we joined another
department to go kayaking.”
Our employees share a
sense of purpose and they
give back to the community.
Their well-being is
important to us.
— Corina Somerville
Director of Human Resources
The GVFB is dedicated to reducing food waste, working with local farmers to salvage their surplus food for
donation.
The GVFB has a fund to invest
in employees’ professional growth
and Bui has taken advantage of
the fund to enrol in a leadership
program. A few colleagues have
taken the same course. “It helps
us build relationships and work
together,” she says.
A public speaking workshop
offered by the GVFB has also been
helpful to Bui. “I never thought
of myself doing public speaking,”
she says. “But I’m doing that now
when I host volunteer orientations
or speak to corporate groups.”
Bui finds there is a lot to talk
about, including the organization’s
dedication to innovation. In an
effort to reduce food waste, the
GVFB has begun to test dehydrating and freeze-drying food to
extend shelf life. The organization
partners with farmers to salvage
their surplus food and provides
education on how farmers can
