Grants and Contributions

The objective of this project is to hire a trainee to participate in the activities of the agricultural vegetable production company.  The trainee will monitor crops, participate in the supervision of teams of foreign workers, as well as in the management of mandatory quarantines for incoming workers. She will also participate in keeping production records, i.e. those related to the use of pesticides and fertilizers. She will also participate in transition trials for the use of more responsible products in production.

The objective of this project is to hire an intern who will be involved in the activities of the vegetable production enterprise. The intern will monitor crops, help supervise the teams of foreign workers and manage the mandatory quarantines of incoming workers. She will also help complete the production records related to the use of pesticides and fertilizers. She will be involved in transition trials for the use of more responsible products in productions.

This is a special call for proposals that will use some of the College and Community Social Innovation Fund (CCSIF) framework and the CCSIF application form.

The objective of this project is to provide a work experience in this cedar business. The products are sold to landscapers and nursery growers in Quebec, Ontario and the United States. The intern will be introduced to all of the business’s business lines to become familiar with all of its operations.

​The objective of the project is to assist the organic farm in the production of non-conventional fruits and berries. The farm also makes juices, jams and pies that are brought to market. The intern will be taught the specialized organic growing techniques that were previously learned by trial and error. The intern will learn various methods of grafting and cutting trees, and will learn how to prepare soil for the production of different crops.

​​The objective of the project is for the employee to gain experience in blending and packaging dry food products, including spices, herbs, dried fruits, drink mixes, snack seasonings, confection products, and gluten-free baking mixes, the intern will use scales to weigh the product to the acceptable weight range to fill and seal the packaging, and shipping. The intern will also clean and sanitize.

​The objective of the project is to provide the employee experience in all types of work on a cow/calf beef operation, working with the animals, the fields and the feed as well as some accounting and technology inputs, record keeping in accordance to various program participation, team work with owner and manager.

​The objective of this project is for the intern to gain experience in community planting an orchard & food forest as part of the overall plan to improve food access, through site development, community engagement with Elders, land preparation, tilling, mulching and planting, ongoing maintenance of the orchard and gardens, including, watering, pruning, pest and weed management using the most sustainable methods.  Harvest and distribution to community members.

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