The volunteer-driven UWSA Foodbank was created to provide regular food supplements during the year to University of Winnipeg students and community members in need. Though it operates primarily in conjunction with Winnipeg Harvest, the Foodbank actively seeks additional donations from university groups and other community-based organizations.
Check-in begins at 2 p.m. every Friday in the Bulman Student Centre. Please arrive no later than 3:15 p.m. to check-in. Food distribution for registered clients starts at 3:30 p.m.
Walk-ins are welcome. Walk-in clients are served in a lottery draw system and must check-in between 2 p.m. and 3:15 p.m. Walk-in distribution begins at 4 p.m. Unfortunately, we cannot guarantee food quantities for walk-ins.
Want to help? Donate to support UWSA’s Emergency Food Bank and The Giving Shelf. Find out more here!
Students can sign-up for the Foodbank by filling out this form:
Foodbank Registration Form for Students
Community Members who want to participate in the Foodbank need to register by calling Winnipeg Harvest.
The UWSA Foodbank Volunteer shifts run Fridays from 12-5pm. Volunteers who have banked a minimum of 15 hours (3 shifts) are eligible to access the UWSA Foodbank as priority members after the registered clients have been served.
Upon arriving for your Foodbank shift, volunteers must check in with the FoodBank Coordinator or Assistant Coordinator to clock-in and receive your work assignment/station.
Volunteers are eligible to access the UWSA Foodbank as either registered or walk-in clients regardless of how many volunteer hours they’ve banked.
All volunteers need to have competed the UWSA Volunteer Orientation program before they begin their volunteer shifts. If a volunteer is unable to attend their Foodbank shift they should provide the Foodbank Coordinator with as much notice as possible.
Winnipeg Harvest Registration Line: 204-982-3660
Monday-Friday: 9:15 a.m. – 3:30 p.m.
Saturday: 9:30 a.m. – 12:30 p.m.
Have your medical number and call before Monday afternoon to register for Friday.
For more information, contact: