How to help?

Donate online

Your monetary contribution is invaluable in maintaining the HCFB by providing foodstuffs to the citizens of our community. If you prefer, you can make a donation at the food bank and receive an official tax receipt.

Foodstuffs on demand at the HCFB

  • nutritious cereals, oatmeal
  • peanut butter
  • jam: strawberry, raspberry
  • soft bars, fruit compote, small fruit containers
  • canned fruit
  • frozen fruit: strawberries, blueberries and raspberries
  • canned soup: pea soup, vegetable soup
  • Lipton-style soup: vegetables, noodles and chicken
  • canned or frozen bagged vegetables: peas, corn, carrots
  • red, black and white beans, chickpeas
  • crackers: soda crackers, rice cakes
  • pasta: spaghetti, macaroni, penne, curls; rice
  • tomato sauce for cooking
  • diced tomatoes, tomato juice
  • tomato sauce for spaghetti
  • tuna, salmon; meat: chicken and ham, canned
  • Condiments: mayonnaise, mustard, ketchup, relish, soy sauce, BBQ sauce
  • sugar, coffee, tea

Hygienic products in demand at the food bank

BABIES AND CHILDREN

  • foaming bath or cleansing gel
  • softening lotion
  • diapers #2, 3, 4, 5, 6
  • baby and child shampoo
  • toothbrushes
  • toothpaste
  • feminine hygienic products

TEENS AND ADULTS

  • shampoo (Men or Women)
  • body cleanser (Men or Women)
  • soap bars
  • body cream (Men or Women)
  • deodorant (Men or Women)
  • toothbrushes
  • toothpaste

OTHER

  • “Kleenex” tissue paper
  • toilet paper
  • paper towels
  • cleaning products
  • laundry soap
  • liquid dish soap
  • garbage bags: large and small

Code of ethics for volunteers and employees

The Hawkesbury Central Food Bank is governed by a Code of Ethics and Values in accordance with its Governance Plan, February 2025.

“The Code of Ethics and Values” defines the fundamental principles that guide the behaviour, decisions and actions of employees and volunteers at the Food Bank. All are committed to acting responsibly, respectfully, ethically and transparently in all of HCFB’s activities, whether collecting, managing food or other resources, or interacting with other volunteers, beneficiaries and our partners/donors.

Volunteer areas at the Food Bank

Reception

Volunteers at the reception welcome clients with appointments on one of the three weekly opening days. One of the volunteers is responsible for verifying the client’s essential data and scheduling an appointment for the following month. The client is given a list of foodstuffs available, and chooses according to the number of people on the file. Another volunteer is responsible for entering the weekly data into a computerized system, working alongside the volunteer in charge of reception.

Boutique Madeleine

Volunteers receive donations of clothing and different household items. They sort all the items received, identify the size of the garments and arrange them in the three boutiques, for children, men and women. In addition, once clients have completed their food orders, volunteers direct and accompany them to the various boutiques according to their needs.

Food distribution

Distribution volunteers receive food orders, completed by clients at their monthly appointments. Orders are based on a list drawn up in advance by those in charge of distribution, and on food availability. Volunteers collect, with a cart, all the foodstuffs chosen by the client who is waiting in the boutique or in the reception area. The order is then deposited at the exit of the “distribution” area, where the client receives it. Volunteers are also assigned to collect foodstuffs from our food suppliers, using the Food Bank’s van.

Employees responsible for food handling

Employees are trained and certified in food handling and food safety.