The 18th Annual ‘State of the Island’ Summit – Island Farm and Garden Magazine

What is your vision for a thriving, sustainable, self-reliant economy for Vancouver Island and the rural islands region in 2050 and generations to come?

This question was at the heart of many discussions at the recent Vancouver Island Economic Alliance (VIEA) ‘State of the Island’ Economic Summit in Nanaimo on October 23-24.  Every year, VIEA – a registered non-government, non-profit organization spearheading regional economic development for Vancouver Island and the rural islands – brings together business leaders, decision makers, First Nation communities, local government and community members to convene, connect and collaborate for a prosperous future for the region.

The Summit kicked off with Spotlight rooms including Island Good and Rising Stars rooms where businesses, such as Holocene Distilling, Forest for Dinner, Wesco Foods, Eve Olive, 40 Knots Vineyard and Estate Winery, Sutra Sauces, Green Cuisine and Thunderbird Spirit Water, produced by Uchucklesaht Water Ventures Inc., showcased their locally produced goods. Over 350 attendees mingled with these businesses, learning not only about their products but the ways these businesses are supporting their communities, embracing sustainable practices and practicing social good in the region. For example, Forest for Dinner sustainably harvests mushrooms, berries, and herbs from Vancouver Island’s forests to create specialty products. While Wesco Foods, in Port Alberni, a certified food production, manufacturing & distribution servicing organization, supports the production of locally made food in the Alberni Valley & beyond.

The local flavour carried into the Summit’s meals. With 22 Island Good producers represented on the menus, attendees enjoyed delicious meals and beverages, getting a true taste of what the Island has to offer. A hot sauce table, stocked by The Cure Hot Sauce Co., Islanders Fresh Authentic Mexican Sauce Inc., and Tofino Hot Sauce Co., proved a fan favourite at every meal. Beef from Springford Farm and chicken from Alana’s Acres were sourced months in advance, highlighting VIEA’s dedication to supporting local food systems and minimizing environmental impact. Feedback was overwhelmingly positive, with comments ranging from “I liked the focus on Island Good food for the meals” to “The food was well presented and high quality.” Overall, the emphasis on Island farmers and food producers fostered greater awareness and appreciation of the Island’s diverse food offerings.

Over two days, attendees enjoyed four keynote presentations and 20 concurrent sessions on a range of topics essential to the region’s economic and social well-being.

Among the highlights was a “Scaling Up Entrepreneurship” session featuring Island Good food business founders: Paul Kleinschmidt (Yeshi Foods), Merissa Myles (Tree Island Yogurt), Stacey Toews (Level Ground Coffee Roasters), and Sam Vermeulen (Hazel’s Ice Cream). The panel addressed the challenges and opportunities of scaling a food or beverage business on Vancouver Island noting that the Island has a unique community compared to the mainland. They highlighted the strong support from Farmer’s Markets and independent, local retailers, which allows for a food producer to test the market right on the Island!  Other Island advantages discussed were growing community sponsorships, the definition on Vancouver Island that local is quite close to us and scaling up supports trades, trucking, and the broader economic ecosystem.

Attendees also gained valuable strategies on how to overcome the unique hurdles of entrepreneurship on the Island (for example exploring marketing and packaging that is enticing to consumers off the Island) and keys to scale up and build a resilient business that stays true to your values.

The well-attended “Feeding the Region” session, moderated by Rahul Singh of the BC Centre for Agritech Innovation, delved into the future of Vancouver Island’s food security. Food producers and growers like Steve Hughes (St. Jean’s Cannery), Campbell Woike (Farmer Ben’s Eggs), Nick DiCarlo (Cermaq), and Ross Springford (Springford Farms) discussed the innovations needed to ensure a resilient local food system, especially in the face of global shifts and climate change.

The Summit wrapped up with the Vision 2050 workshop, which gathered more than 60 community leaders, business professionals, and local government representatives to envision a sustainable and inclusive future for Vancouver Island. Food security, and reciprocal relationships with the land were just some of the topics discussed. Within these topics, participants generated actionable insights on transitioning from extractive to regenerative practices, supporting Indigenous land management, and fostering strong local food systems. For instance, one group suggested tax incentives for Agricultural Land Reserve (ALR) lands used productively, while another highlighted the need for cooperative processing facilities to strengthen local food networks.

The key takeaway from Vision 2050 was clear: Vancouver Island’s future depends on a proactive, collaborative approach that prioritizes sustainability and community resilience. Participants left with a renewed sense of purpose, eager to transform the island into a thriving, self-sustaining region.

VIEA is excited to build on the momentum generated at the Summit and the Vision 2050 workshop and offer more opportunities for community members to come together and work towards a shared vision of a thriving, resilient future for Vancouver Island and the surrounding rural islands.

“We are all in this together – the future is ours to create!” – 2024 Summit Attendee

To learn more about VIEA and its initiatives including Island Good go to www.viea.ca.

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