Hunger Gains

How a Toronto charity feeds thousands with surplus restaurant food

- Courtney Shea

JAGGER GORDON WAS standing in line at the grocery store in late March when it hit him: this was only the beginning. The 50-year-old chef and founder of Toronto’s Feed It Forward, one of the country’s most innovative food bank programs, saw that COVID-19 would have an even bigger impact on communities that depend on his services. “People were fighting over water,” he says, “and I just thought, okay, this is going to be bad.”