#BlackFoodEnergy Grant Winners Announced


TORONTO — DoorDash Canada and Black Opportunity Fund have revealed the #BlackFoodEnergy grant winners across Canada, where 13 Canadian Black-owned restaurant businesses focused on innovation within the food industry. Efty Dishes Restaurant and Agos Boat Fish and Chips both received $10,000 grants to support their business, among others.

The #BlackFoodEnergy initiative first launched in February 2022 and aims to celebrate, amplify and support Black chefs, Black-owned restaurants, foods and cultures across Canada. The initiative helps level the playing field for Black-owned businesses through partnerships with Black Opportunity Fund and Black Canadian Chamber of Commerce to connect DoorDash customers with these businesses year round.

#BlackFoodEnergy is being celebrated all month long in-app, highlighting more than 700 restaurants, including the grant winners. The full list of winners includes:

  • Energy Shack Juice Bar, Ontario
  • Efty Dishes Restaurant, Nova Scotia
  • Laghos African Kitchenette, Saskatchewan
  • Ago’s Boat Fish and Chips, Ontario
  • Grumpy’s Smokehouse and Bar, Brampton, Ont.
  • Restaurant Maquis Yasolo, Quebec
  • Boukan Edible Bliss, Ontario
  • Juke Fried Chicken, British Columbia
  • Di Reggae Grill Restaurant, Manitoba
  • Halisi Café, Nova Scotia
  • Les Casse-croûtes Quick Stop, Quebec
  • Uncle Brian’s Food Company, Alberta
  • Royaltea Coffee, Ontario

 “#BlackFoodEnergy is an initiative that has endless opportunities to grow. For the past year, the program has celebrated, amplified and supported Black-owned and Black-led restaurants, Black chefs, foods and cultures across Canada, and there’s no plan to stop,” says Shilpa Arora, general manager, DoorDash Canada. “This Black History Month, we’re proud to spotlight over 700 restaurants – restaurants who have seen the value of DoorDash’s initiative to level the playing field for Black-owned and Black-led businesses with increased visibility and marketing, funding opportunities, free resources and training.”

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