Collective Kitchens

Drop in CK

A collective kitchen is a small group of people who pool their resources to make healthy, low cost, and delicious food in bulk that they take home to share with their families. There is a limit of 6 families (including the leader) in each collective kitchen.

Collective Kitchens is a partnership between CHEP Good Food Inc., Saskatoon Community Clinic, and Saskatoon Health Region.  Their partnership started in 1995 and is overseen by a committee that consists of a representative from each partner, 2 leader representatives, and the Collective Kitchen Coordinator.


It’s all up to you!  As a group you make a collective decision on what you are going to cook.

The collective kitchens make a goal for their kitchen at the very beginning.  This way everyone in the kitchen is “on the same page” and has the same expectations of the kitchen.

Some of the goals from past collective kitchens are:

  • Learn how to make dishes from different cultures.  A different culture every month.
  • Easy freezer meals.
  • Have FUN!
  • Adapt favorite recipes to make them healthier


Any collective kitchen that we fund must be run by one of our trained collective kitchen leaders.  The areas we fund are matching food dollars and money for a basic shelf.  We have some limited resources for childcare, transportation, and an honorarium for the leaders.  To access any funding please contact the collective kitchen coordinator, Janet Phillips.
A Funding Proposal Request form is available below under Resources.


Collective Kitchen Leadership Training

Are you someone who loves working with people, cooking yummy food and making new friends? This may be an opportunity for YOU!

The Collective Kitchen Partnership is looking for Leaders to help facilitate Collective Kitchen programs around Saskatoon!!

Collective Kitchen Leaders are trained and supported by the Saskatoon Collective Kitchen Partnership. The role of the leader includes coordinating and organizing a group of individuals who would like to participate in a Collective Kitchen.  The Leader receives an honorarium for their efforts. The responsibilities include: managing money, setting meeting dates, and assisting the group members through the planning, shopping and cooking.

For more information please contact Janet Phillips, Collective Kitchen Coordinator at 306-655-4575 Extension 223 or

Please download this Registration Form for the 2017 Leadership Training running September 26, October 10 and 11.

Food Safe

All leaders take a Food Safe Course that is paid for by CHEP Good Food Inc.  Although we are told that the certificate does not expire we encourage all our leaders to retake the training every 5 years. We also encourage participants of collective kitchens to take the training.

Network Meetings

The leaders get together 3 or 4 times a year to share information and give the coordinator feed back on things are going.  We try to make these meetings fun for all.



Grub & Gab Community Forums:  This is a fun evening.  It is a light meal followed by a presentation. This forum is open to the community and is for the whole family. After sharing supper together, there is onsite childcare for children 9 and under. The older youth are asked to join us for the presentation. As long as you pre-register for this event there is no cost.  If you don’t pre-register you are still welcome to attend but there is a charge of $2 per family at the door. Upcoming dates: November 2 2017, January 25 2018, March 15 2018

Drop In Collective Kitchens: There are three sessions per year (fall, winter, spring) and each session cooks once a week for 5 weeks. The cost is $5 per family.  Normally we make 2 or 3 dishes to take home. These sessions are meant for people who are interested in collective kitchens but there is no space available or for people who would like a little more information about collective kitchens before deciding to join one. Upcoming dates: Fall (November 15, 22, 29, Dec. 6 & 12), Winter 2018 (January 3 to 31), Spring 2018 (May 2 to 30)

Workshops: If there is a large interest in an area (eg canning) then the coordinator will organize a workshop around that subject. One summer we held a series of 5 workshops on Food Preservation. Each workshop concentrated on one specific area:  jam making, canning fruit, blanching and freezing vegetables, pickles, canning salsa.

Some of our other workshops have been bread making, homemade pasta, pie dough, soups from scratch and pickling.

Please contact the collective kitchen coordinator, Janet Phillips for more information.  


Frequently Asked Questions About Collective Kitchens