Vision

Our Vision is a sustainable local food and agriculture system.

 What do we mean by:

 Sustainable – The ability of our region to provide food for present needs without compromising the ability of future generations to meet their food needs.

 Local – Activities of The Island Chefs Collaborative are focused within the boundaries of Vancouver Island and the Gulf Islands.

 Food and agriculture system – All providers, distributors and consumers of agriculture, food products and services.

 
Mission

 We want to help create an environment where independent local food producers can prosper. The ICC can achieve this by:

• Actively purchasing from these suppliers.
• Aiding their efforts with money raised through ICC events.
• Bringing chefs and farmers together as partners.
• Increasing consumer awareness of locally produced foodstuffs by featuring them on our menus and actively promoting them in our businesses.
• Educating the public about the ecological and economic benefits of buying locally.

 Guiding Strategies

 The Island Chefs Collaborative has adopted a fourfold strategy to guide its activities in the future:

 1. Education and Information Exchange: Bringing People Together

Maintain and expand our network of contacts – between chefs and farmers through our message system and between the ICC and the public through press releases, media contacts and activities of note.

Actively spread our message and mission to schools, businesses and governmental agencies.

 2. Funding of Projects

Each year we will select at least one project to support financially. This will be something which increases the viability of farming in our community.

 3. Fund Raising

We will plan and execute at least one fund raising activity during each fiscal year to provide working capitol for the next year’s initiatives.

 4. Advocacy

We will use what influence and prestige we have as a group to influence public policy and to address initiatives which would impact our mission statement.

 Statement of Values

 The ICC is an open and inclusive organization. We:

• Focus on local needs and local action.
• Maintain a broadly based membership of chefs, food industry professionals and individuals who share our values and concerns.
• Used a collaborative working style giving all points of view a full voice.
• Are committed to actively accomplishing the goals set out in our mission statement.
• Take a thoughtful, balanced approach to the issues based on economic concerns and the practical experience of our members.