About Three Feet Below Canning Co-op

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From 2013 - 2015, Three Feet Below was comprised of 3 gals farming and canning 3 feet below sea level.  Check out the History section to read more about the original founders of this business.

 

In 2016, Three Feet Below became a worker's co-operative! The founders have moved on to new opportunities, but have passed the torch on to a new group of farmers/canners who will continue the tradition of producing excellent local canned goods.

 

Currently, Three Feet Below Canning Co-op consists of the 2015 graduates of Richmond Farm School. As a cohort, we had a wonderful time learning and farming together in school, and while only about half the class went on to farming in the Incubator Program, we wanted to do something where we could all get together again. 

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The opportunity of continuing the good works of Three Feet Below came and we decided it would be a great business for using surplus produce. We all have a passion for food, so whether it is primary production or post-production processing, we wanted to continue and expand the production of local canned goods to the community. 

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We aim to primarily use surplus and "ugly" fruits and veggies to reduce food waste. We understand that some produce just do not pass the "market standard" in terms of physical attributes, so instead of seeing those veggies go to compost, we use those for our canned goods. 

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Our vision for Three Feet Below Canning Co-op is that new members will continue to join, especially from future graduates of Kwantlen Polytechnic University's Farm School programs. 

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