During the pandemic, David Marshall couldn't ignore the mountain of recycling piling up at home—so much plastic, so much waste. Despite their best recycling efforts, he realized every piece of plastic ever made still exists somewhere. Where does it all go? It was shocking to think this was just one family's impact. As he shopped for groceries, he noticed every item wrapped in plastic, travelling far to reach Salt Spring Island (SSI)—the waste felt overwhelming.

Determined to find a better way, David envisioned sourcing organic produce and raw materials from local farmers to create fresh, plant-based meals. His goal was clear: distribute healthy, affordable food to the community. He crafted an irresistible proposition—four days a week of locally made, plant-based meals, delivered to your door, zero waste, and no planning required. People loved it! Even those who hadn’t embraced plant-based diets previously found that fresh, locally prepared meals tasted amazing. And if they wanted to enjoy meat on the weekends, that was fine; four days of zero waste still made a significant impact.

They launched a four-month trial during COVID-19, and the feedback was incredible! People felt nourished and healthier than ever. Families received 13 fully prepared meals each week for just $90, and soon they were delivering over 3,000 meals weekly. However, they quickly faced a challenge: there wasn’t enough affordable locally-grown produce on SSI, forcing them to shop at the Duncan Farmers Market every week.
After the trial, David knew that improving food security on SSI would require a substantial investment in local food production. To make it affordable, they needed economies of scale. Many small farmers struggle to make a profit selling to grocery stores, and local prices often put their produce out of reach for the community. WAWWE aimed to change that.

Fast forward two years and the vision is becoming a reality. They’ve established six large greenhouses, field crops, several ponds, and planted 500 apple trees. With a dedicated team of carpenters and farm crew members, the place is a hive of activity. Every aspect of the farm operates in a circular manner: construction materials come from on-site trees, and ponds capture water. The vegetable washing station was built very close to the pond so that water could be filtered and used for all washing and then returned to the ponds directly. They employ soil-building techniques and cover crops for sustainable fertilization.

David proudly shows off their innovative compost system, featuring a continuous vermiculture habitat. "Nothing beats worm castings!" he exclaims, showcasing the rich soil teeming with life.
Although plans for a food storage and preparation facility are on hold pending grant approvals, David and Kirsten are focused on ramping up food production. Their immediate goal is to provide local organic produce to grocery stores and restaurants at competitive prices. By doing so, they aim to build production capacity and efficiencies before relaunching the meal delivery service.

Learn how to get Involved! https://wawwe.com/pages/contribute Keep an eye out for WAWWE produce at SSI grocers and restaurants. Remember, We Are What We Eat!

Watch the WAWWE origin story: