Stir It Up Youth Community Kitchen


The Stir It Up Youth Community Kitchen provides a safe and supportive environment for Richmond’s low-asset* youth to practice healthy food choices and access sustainable, local food resources.


Initiated by passionate individuals of Vancouver Coastal Health and members of the Richmond community, Stir It Up served 155 meals to 26 youth during 43 program sessions in the 2014/2015 school year alone.


Running year-round, enrollment in this program is by referral from school counselors, community youth workers, and youth service agencies. Growing food-secure youth through skills development and healthy, sustainable and local meals, Stir It Up is partnered with the Steveston Community Society, the East Richmond Community Association, the City of Richmond, the Richmond School District and the Richmond Society for Community Living.



Weekly Sessions Include


  • Cooking one delicious, healthy meal using fresh and local ingredients
  • Enjoying a communal sit-down dinner
  • Having left-overs to take home



Target Audience


  • Youth 13-21 years old
  • Residents of the City of Richmond
  • Youth identified as low-asset*


See Events Calendar for dates and locations.





To refer a youth into the program, please complete the referral form and submit to


To print a program poster



What Youth Are Saying


“Stir It up is a place where everybody belongs and feels welcome”.


“Stir It Up for me is heaven. Somewhere that helps teach leadership skills and makes a difference in my life.”


“Stir It Up made a change in my life because I leaned new things and made new friends. Its made a major impact on my life.”


“I’d like to say thank you for the support we need to keep the program running because it’s a very good thing for me and friends.”




*Low-asset youth: individuals who possess less than 10 of the 40 Developmental Assets for healthy adolescent development (Richmond Parks & Rec, 2008; Search Institute, 2016).


We acknowledge the financial support of the Province of British Columbia.


This work was supported by a grant from NutritionLink Services Society.