Demand continues to rise for Red Deer Food Bank 

Throughout the year, the Red Deer Food Bank experienced an increase in demand for services.   

In 2024, over 30,000 people received emergency food hampers, and between 45,000 to 50,000 people received supplemental food. 

“The homeless count in the Red Deer being up, and inflation still being an issue are factors for us,” said Mitch Thomson, Executive Director of the Red Deer Food Bank. “We see highs, we definitely see lows, and we’re doing our best to keep up.”  

As a result of the extraordinary need, the food bank asked for support as the needs of the community outpaced funding resources.   

“We were really concerned about whether we were going to have to do rolling closures,” Thomson said. “We weren't seeing the opportunity to keep up, but the community responded in a big way.”  

With support from the community, the food bank was able to fill shelves again and continue supporting Central Albertans and local agencies.   

“The community responded in our greatest times of need, and the volunteers have been absolutely outstanding,” Thomson said.  

Related stories:

• Food Bank demand increasing in Central Alberta
• Red Deer Food Bank seeking community support as demand increases

This year, the food bank began to actively grow produce on-site for clients in addition to community gardens, and donations from surrounding farms.  

“Fresh food has been a really strong focus for us, that’s a growing opportunity and things are going well,” Thomson said.  

The Food Bank’s Culinary Services department also continued to cater events, and host cooking classes, teaching clients about nutrition, food safety, and food preparation.  

“It’s creating cultural opportunities to share food and skills with the broader community,” Thomson said.  

In the new year, the food bank will work with Olds College and Red Deer Polytechnic (RDP) to advance food production systems and is focusing on increasing choice in the organization's service model.   

“In the next few months, we will become an accredited food bank,” Thomson said. “We'll be leading food banks across the country in our governance and operating structures.”  

The Food Bank will continue to increase awareness of programs and services offered and be visible in the community, with upcoming events.   

“Hunger isn't a seasonal thing,” Thomson said. “People will still see us out in the community and working to improve situations around poverty and hunger.”  

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