Find us at 167 East 1st Street.  The main entrance is via the laneway.  Tel: 604-566-0110. Operating hours: Monday-Saturday 9AM-4:15PM. 

Great news for our Quest Food Exchange clients and partners, our new Grocery Market location in North Vancouver opened on January 30th!

This is our fifth location and will provide a dignified shopping experience.  Like our other Not-For-Profit Grocery Markets, a variety of fresh, frozen, and non-perishables are available at a significantly reduced cost.


What a wrap! For less than $5, Quest offers organic tortillas, a pound of beans, 3 mangoes, 4 cucumbers, potatoes, lettuce, and green onions!
For less than $5, you can pick up organic tortillas, a pound of beans, 3 mangoes, 4 cucumbers, 4 bell peppers, potatoes, lettuce, and green onions!


Shopping clients:
Quest staff member, Kelly, assists Quest client Laura, as she picked up more than she may have bargained for!
Quest staff member, Kelly, assists Quest client, Laura, as she picked up more than what she may have bargained for!

If you are an individual or family member on income assistance, are underemployed, receiving a pension, or qualify as low-income, we are here to help. The process of becoming a Quest client is simple:

  1. Approach your caseworker, school counsellor, medical clinic, community resource, or one of Quest’s partnered agencies and ask them to complete a Client Referral Form on your behalf.
  2. You may then attend our market location, present identification and obtain your card, which is valid for three years. You may also shop at any of our grocery markets.

Not sure if you qualify or have any questions? Contact 604-602-0186 Ext: 109.


Community Resource Partners:
Sue Irwin and Catherine Janusz of 'the North Shore Community Resources Society' were on site to find what Quest has to offer. Mission accomplished! The NSCR partners with over 600 agencies in North Vancouver!
Sue Irwin and Christine Mann of ‘the North Shore Community Resources Society‘ were on site to find what Quest has to offer. Mission accomplished! The NSCR partners with over 600 agencies in North Vancouver and can assist you in obtaining a letter of referral !

Empower your clients with a dignified and affordable means of accessing food. Operating since 1989, Quest helps thousands of individuals each month in providing for themselves and their families across the lower mainland:

“Quest’s model allows dignified access to a variety of affordable, healthy foods to individuals facing food security challenges. Quest has successfully operated and grown in a number of other Lower Mainland communities for years. North Shore agencies have been referring clients to Quest in East Vancouver for several years now, and a centre on the North Shore makes good sense

     -Lynne Henshaw, North Shore Homelessness Taskforce. 

To schedule a tour or learn more about Quest, please email or call  604-602-0186 Ext: 109

Donors, sponsors, and volunteers:

If you are a food provider or community development organization that is interested in supporting Quest, contact our Marketing Supervisor at 604-999-2247 and learn how we can help you to support the community and of the benefits to your organization. Your support means so much to many like Allison:

Up for a Sustainable Challenge?

This post has been brought to you by Quest volunteer Kelsey. Another good one!

August is an exciting month here in the Lower Mainland. The sun is finally shining and the city has a stack of outdoor activities, events and other awesome opportunities for people to get outside, and connect with their communities. We at Quest encourage you to get out there and enjoy it! Summer has been predicted to be short and sweet so there is no time to waste.

What better way to make use of what summer has to offer than by taking advantage of the wide variety of fresh local produce in BC? Now is the time when summer fruit and harvest vegetables forge together to create an abundance of local food. Subsequently what better time to commit to eating locally! If you are looking for an event that can help you do just that we encourage you to check out and participate in the Growing Chefs: Eat Local Challenge on August 14th to 20th. This fundraising event is hosted by one of our favorite community partners, the Growing Chefs Project, and has been put together in order to reach their goal of raising $4,000 to support their upcoming Growing Chefs Classroom Gardening Projects in classrooms in the fall.

Growing Chefs is a classroom gardening project with the goal of providing children and youth in our community with the opportunity to grow, cook, and eat their own food. The program aims to promote a culture of food sustainability through incorporating urban agriculture projects into the classroom while encouraging awareness amongst urban children and youth.

The challenge asks participants to commit to eating locally from August 14th to the 20th in a way that they consider to be “do-able” and conducive to their lifestyle (although the 100 Mile diet is recommended, it is not mandatory). The challenge asks participants to encourage their family, friends, and colleagues to support their efforts through pledging a donation on their online profile. However it should be noted that although participants are encouraged to fundraise it is not necessary in order to participate. A pledge of one dollar spreading the word about the program as well as the larger underlining focus of food sustainability is all you need to take part in this exciting event.

If you or someone you know are interested in participating in this fundraising event, check out the Growing Chefs: Going Local website. So get a head start and register online today!

Spot Prawns: A Sustainable Local Delicacy

A post from Quest volunteer, Talia, on her introduction to BC spot prawns.

This week, I had my first spot prawn experience. In the past few years, I had stopped eating shrimp as I had learned that the international shrimping industry was wreaking havoc on the environment. Spot prawns are native to BC waters and are wild (rather than farmed), sustainable, and less vulnerable to fishing pressures than other types of seafood. Sixty percent of the prawns we consume in North America are pond-raised in Asia andLatin Americaby an industry that is clear-cutting mangrove forests and causing poverty for coastal dwellers.


In the early 1980’s coastal farmers in countries such asThailand(now the world’s largest producer of pond raised shrimp) learned of the profit to be made in the shrimping industry. Rice farmers began to convert their coastal farm properties into shrimp ponds, clearing the mangrove forests which once surrounded these lands. Mangroves are rich ecosystems which support many species of fish. It is estimated that up to 90% of commercial seafood species which live in tropical waters spend some part of their lives in the mangroves. Mangroves have also been credited with protecting against coastline erosion and flooding. Since the 1980’s, is has been estimated that 35% of the world’s mangrove forests have been lost. Up to a third of this loss is attributed to the shrimping industry.


In addition to its impact on mangrove forests, the shrimping industry has other harmful environmental consequences. The waste water from farmed shrimp ponds contains large amounts of chemical fertilizers, pesticides, and antibiotics which have negative effects when dumped into the environment. Typical shrimp farms can only be used for a few years. Once abandoned, the farm lands can no longer be used due to high levels of acid and toxic chemicals in the soil. One study suggested that it could take up to 30 years to rehabilitate abandoned shrimp farm lands from the environmental devastation they have caused. Many have suggested that mangrove ecosystems would assist in the rehabilitation of these lands. However, many of these forests have also been destroyed.


While the international shrimping industry proved lucrative for thousands of farmers, the short life span of shrimp ponds seriously impacted small-scale coastal farmers who could not afford to obtain more land once what they had was rendered unusable.Thailand’s east coast is now baron land left with nothing but toxic ponds and contaminated water.


The shrimping industry inNorth Americahas its own set of problems, even when it comes to catching wild shrimp. The trawler method used to catch shrimp in the wild is estimated to result in the death of one to 20 pounds of fish for every pound of shrimp caught. In addition, trawlers have been linked to the death of thousands of sea turtles a year. New regulations have led to changes in trawling methods. These changes have reduced the number of sea turtles and other large sea creatures caught by the trawls, however, smaller fish continue to be negatively impacted by these shrimping methods.


I have recently learned, however, that not only are spot prawns local to the Vancouver area, but they are fast-growing, short lived, and have a high reproductive capacity, making them less vulnerable to fishing pressures. Spot prawn fisherman use baited nets so the amount of other species caught or affected is relatively low. A number of regulations have also been put in place to ensure the health and sustainability of the spot prawn population. These include limits on licenses, single haul per day limitations, and regulations to ensure that other species are not negatively affected in spot prawn traps.


Spot prawn season begins in May and only lasts for approximately 80 days. For more information on local and sustainable spot prawns as well as other seafood, visit the SeaChoice website. SeaChoice is a watchdog organization concerned with the health and sustainability of our fisheries and oceans.

Are healthy school lunches driving your kids to junk?

In the leafy surrounds of Kerrisdale, an old-money enclave on Vancouver’s west side, Point Grey Secondary School is losing the junk food war.

Two years ago the student cafeteria revamped its menu to meet British Columbia’s new food regulations for schools. Salads now have reduced-sodium dressing, cookies contain less sugar and potatoes are baked, not fried.

But when the lunch bell rings, Point Grey students swarm to the neighbouring McDonald’s, 7-Eleven, Frankies Candy Bar, and Flying Wedge, where $3.50 buys a “student combo” of a pizza slice and pop that add up to 900 calories.

Read more at:

Metro Vancouver mulls plan to boost local food production

As farmers’ markets across the lower mainland grow in popularity thanks to trends like the 100 Mile Diet, Metro Vancouver is considering stepping in to ramp up local food production.

For the first time, the board is considering a plan for the region’s food production and has published a draft Regional Food Systems Strategy. In it, staff propose purchasing agricultural land for a trust, which could then be rented out to new farmers who can’t afford to buy their own plots.

Read more at: