Food

Whistler enjoys a community-supported local food system, whether it is at the local farmer’s market, hobby farm, community garden, local restaurant or grocer. All residents, employees and visitors have access to nutritious, affordable and culturally appropriate food. The food system, from farm to fork to disposal, allows all suppliers to make a fair living and is sustainable, with minimal waste, water use and no persistent chemicals.

Regional agricultural land has been preserved and enhanced for increased production. Residents and visitors encourage and support opportunities for food production on private property, community gardens, protected farmland and developed lands. Regional food producers, retailers, restaurants and First Nations food traditions are celebrated and supported in the marketplace as valuable components of the region’s identity, health, vitality and economic prosperity. Whistler’s food offerings are a vital part of the resort’s economy.

Local and regional stakeholders have been working to bring Whistler’s food system closer to home, with a shift in emphasis to healthier food choices and regional or local production to improve food security and quality as well as community sustainability.

With a focus on integrating the agricultural history, production capacity and local knowledge of our neighbouring communities of Mount Currie, Pemberton, the Squamish Valley, and Whistler's internationally recognized food service industry, food policy is moving towards a greater coordinated, collaborative regional effort to create stronger bonds among food producers, retailers and consumers.

Whistler residents are increasingly aware of and interested in more local, healthy food choices, as shown by the growth of Community Shared Agriculture food boxes, the popularity of the community greenhouses and the ever-increasing success of the Whistler Farmers’ Market. In general, Whistler residents are satisfied with food services (grocery stores and restaurants), although satisfaction with grocery stores is a little lower than with restaurants. A number of Whistler restaurants are internationally recognized for their organic offerings as well as local procurement and food production. The very successful annual Cornucopia event is a celebration of food and wine, helping to contribute to the economic success of the resort community as well as to the visitor experience. There is a tremendous demand by visitors for local food, which currently exceeds supply.

However, food is more expensive to purchase in Whistler than in the region, resulting in food purchases at larger stores in Squamish or Vancouver, and there is limited food production on private property due to the potential of human-bear conflicts and our limited growing season. Wages in the food industry are lower than average, making it difficult for employees to make a living wage.

The protection of suitable farmland throughout the Squamish-Lillooet Regional District (SLRD) is necessary for the long-term sustainability of the community and the food security of residents in the Sea to Sky corridor. To that end, the SLRD has detailed policies in the Regional Growth Strategy for the protection of farmland and the support of food production. All areas in the SLRD are on their way to completing an Agriculture Land Use Assessment, Agriculture Area Plan, Food Strategy or other food-related plan.

Currently, food waste is the largest component of the SLRD landfilled waste by weight, accounting for 43 per cent of the total waste sent to landfill. Food, green and agricultural waste is processed at a commercial composting facility in the Sea to Sky area, which is working towards its goal of supporting local food production through cradle-to-cradle composting and closing the recycling loop, as well as Whistler’s zero waste goal.

Objective 8.12.1.

Improve education and initiatives to increase the sustainability and resiliency of the resort community’s food system.

8.12.1.1. Policy

Encourage the SLRD to explore the creation of a sustainable food plan that encourages awareness, initiatives and the expansion of the regional food system.

8.12.1.2. Policy

Work with resort community partners and stakeholders, and regional and provincial agencies, to increase awareness of the benefits of safe, nutritious and affordable food.

8.12.1.3. Policy

Collaborate with regional and provincial agencies and stakeholders in support of regional food security initiatives.

8.12.1.4. Policy

Encourage small-scale, neighbourhood-level food production within the resort community.

8.12.1.5. Policy

Showcase local and regional, including First Nations culture, food and beverage offerings through resort community celebrations and events.

8.12.1.6. Policy

Explore opportunities to learn about Squamish Nation and Lil’wat Nation’s understandings of the seasonal cycles of the land and the associated traditional practices of gathering and preparing local foods and medicines.

8.12.1.7. Policy

Support and advocate for the SLRD Regional Growth Strategy and other related strategies to protect regional farmland and provincial Agricultural Land Reserve land for food production.

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Objective 8.13.1.

Improve access to and opportunities for providing nutritious and affordable food.

8.13.1.1. Policy

Work with the Whistler Food Bank, other resort community partners and stakeholders, and regional and provincial agencies to provide increased access to safe, nutritious and affordable food.

8.13.1.2. Policy

Support opportunities for farmers’ markets in Whistler.

8.13.1.3. Policy

Encourage and enable backyard and community gardens on private and public land where appropriate and feasible.

8.13.1.4. Policy

Support opportunities to showcase culturally diverse and appropriate food offerings.

Objective 8.13.2.

Increase the use of organic farming practices.

8.13.2.1. Policy

Support organic, chemical-free farming and processing practices, and access to these foods.

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Objective 8.14.1.

Promote water conservation in the food system.

8.14.1.1. Policy

Promote and encourage conservation of potable water for all food-related uses, including watering of gardens, preparation of food and use of water in restaurants and hotels.

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Objective 8.15.1.

Encourage procurement from local and regional food systems and businesses.

8.15.1.1. Policy

Support opportunities for buy local food programs in resort businesses and organizations.

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Objective 8.16.1.

Encourage and provide facilities and services to reduce food waste.

8.16.1.1. Policy

Encourage resort partners, restaurants and businesses to reduce food waste following preferred methods in this order: reduce surplus food generated; divert extra food to first feed people and then animals; divert for industrial and energy use; compost; and finally, landfill or incinerate.

8.16.1.2. Policy

Work with resort partners, restaurants and businesses to provide composting facilities and systems.

8.16.1.3. Policy

Work with food distributors and suppliers to reduce food packaging and food waste.

8.16.1.4. Policy

Support local and regional composting services and facilities.

8.16.1.5. Policy

Encourage and support initiatives to upcycle food waste.

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