One to One with David Long
David Long, CEO of the Greater Vancouver Food Bank, has leveraged his extensive background in the culinary and hospitality industries to tackle food insecurity across Metro Vancouver. Since joining the GVFB, he has been instrumental in enhancing operational efficiencies and reducing costs. Under his leadership, the organization relocated to a new facility in Burnaby, doubling refrigeration capacity to better handle fresh food donations. Learn more about David and his ongoing efforts to drive the Greater Vancouver Food Bank toward a future where everyone has access to nutritious food.
What inspired you to pursue a career in the non-profit sector, and how did you come to lead the Greater Vancouver Food Bank?
I had volunteered for a day with my last company, one year prior to working for the GVFB, never thinking I would be given the opportunity to run and restructure such an amazing charity. I literally received a phone call from the executive search firm hired to find the next CEO and was excited to take on the challenge.
What are the most pressing challenges the Greater Vancouver Food Bank faces today, and how are you addressing them?
Proper space and refrigeration to house fresh produce, and proper distribution around Vancouver and through the Province of BC to help move even more healthy and nutritious surplus food. This would help more people to have access to fresh food, because as I always say, there is no shortage of food.
Also changing people’s perception of what a foodbank is and how different we are from that perception. Food banks are often associated with a dark church basement, but our facilities look more like Costco. We have an incredible space that allows us to house three industrial-sized refrigerators and a freezer, allowing us to provide our clients with at least 68% fresh food each week.
What advice would you offer to individuals aspiring to lead in the non-profit sector?
Run it just like a for-profit business!
Hire the best people you can find. We have an incredible staff that are constantly helping to create innovative solutions and are dedicated to our mission.
Don’t listen to the nay sayers – when I first started as CEO, some people were offended by the changes we wanted to make, now we are not only helping other food banks to make similar changes, but we are also leading the path for a new way of food banking.
I recommend watching Dan Pallotta’s Ted Talk and the documentary “Uncharitable,” to challenge your perspective on what you know about the traditional way of running a non-profit.
How do you foresee the role of the Food Bank evolving in response to changing community needs and societal trends?
There is already a huge change on the horizon. There has to be more collaboration amongst the social-profit world, with food banks working together to get more food to a larger group of people. We need to push forward with more food transformation through flash freezing and freeze-drying fresh produce to lengthen their lifespan, keeping intact up to 97% of the nutrients. This will also help to give rural communities access to produce who are dealing with difficult transportation routes, ensuring they are providing their people with nutrients essential to a healthy diet. There needs to be more food distribution of the surplus food we see going to waste.
We know that children with access to healthier diets are getting better grades in school, and we know adults who aren’t concerned about where their next meal is coming from can focus on their careers, their families, and their futures. My goal is to support my clients, so they no longer need our services.
What was your first job?
My first job was working in a butcher shop after school when I was 15. My job was to scrub butcher blocks and sweep the sawdust up off the floor.
How do you balance work and maintaining a personal life?
I don’t! My work is my passion, and I have an amazing wife who listens to all my crazy ideas, is there on the tough days and there to celebrate the wins – I am extremely lucky.
What is the biggest challenge facing Greater Vancouver Food Bank?
Old perceptions of what a food bank is. It takes a long time to spread the word of who we are and what we do and how much we have changed. 6 years ago, the food we gave out was 20% fresh, today that number is closer to 80% some weeks.
What do you like most about doing business in Greater Vancouver?
The good people in this very small town, such incredible generosity. We see this with our donors, but also our volunteers, with people and organizations donating their time to help us.
What keeps you awake at night?
My two staffi/pitbulls Nala and Winston who sleep on our bed!
Where is your favourite place in Vancouver?
Terminal City club, hands down.
What do you think Greater Vancouver needs more of?
I’d love to see more collaboration between local businesses and social profits – it really is a Win-Win.
Who has helped you most in your career?
A very brave Board of directors who gave me my big break 20 years ago. They offered me the CEO position at Terminal City Club and things have only gotten better from there. Cue Eminem “Lose yourself…”
What do you do when you aren't working?
Walk my dogs and try to be a better Husband and Dad.
This One-to-One is part of our initiative, the Community Spotlight Series. As part of our mandate to champion and celebrate businesses in the Greater Vancouver region, we, as a non-profit ourselves, want to use our platform to shine a spotlight on our non-profit members. Each quarter, we'll recognize a Vancouver-based non-profit that offers programs and services that improve the social and economic well-being of citizens in our community. This quarter, we're featuring the Greater Vancouver Food Bank.