PART 1
The cost of eating well in Toronto, explained.
A chef is seen cooking through a restaurant window on Spadina Avenue near Dundas Street West.
: Philip Johnson/Flickr.
SAHAANA RANGANATHAN
Toronto Metropolitan University Master of Journalism graduate with a passion for community-based storytelling. Currently living in the Annex. Always down to get matcha or milk tea.
Sept. 8, 2025
Call it girl dinner or a struggle meal — the reality is: We’re in a cost-of-living crisis.
The median food cost for 25- to 40-year-old Torontonians is $5,052 per year (or $421 per month), according to the "Thriving in the City” report. This study by The Wellesley Institute was published last year to evaluate the cost associated with living a healthy life — which includes “physical, social and psychological well-being” — in the Greater Toronto Area (GTA).
According to Public Health Ontario, a hypothetical Toronto family with two adults and two children, ages 8 and 14, spends $1,205 on food per month.
But how does that compare to how much Torontonians make?
The Ontario minimum wage is currently $17.20 — it’s set to change on Oct. 1, 2025 to $17.60. If a person works full-time, which is 40 hours a week, they would make approximately $2,752 per month before taxes. You don’t need an Excel spreadsheet to tell you that you’re going to have a hard time budgeting for food, shelter and other necessities with that.
According to the “Thriving in the City” study, single, working adults in the GTA need a salary between $61,654 and $83,680 per year after taxes to live well. That’s more than double the minimum wage.
So it comes at no surprise that last December, Mayor Olivia Chow declared food insecurity an emergency in Toronto. The City reported that one in four households experience food insecurity, which disproportionately impacts people with low income, people on social assistance, people with disabilities and other vulnerable or racialized communities.
What happens when people can’t access nutritious food because of finances?
Public Health Ontario reports that adults living in food insecure households are more likely to experience chronic conditions like diabetes, poor oral health and mental health issues like anxiety or depression.
Food insecurity isn’t just an issue in Toronto but across Canada. According to the Statistics Canada income survey, 10 million people in Canada lived in food-insecure households in 2023.
The 2024 Canadian Food Sentiment Index shows 46 per cent of gen Z and 35 per cent of millennial respondents said they needed to draw from savings or borrow money in order to afford food.
So how can we address this pressing issue? Groups like PROOF, an interdisciplinary research program, say national policy interventions are key.
But what do you do on a day-to-day basis to make sure you’re eating nutritious and affordable meals?
Earlier in February, The Green Line shared an Action Journey dedicated to finding affordable groceries. People talked about advocacy to solve the systemic issue in its roots, but they also shared everyday solutions: strategic shopping, eating in community and meal prepping.
This month, we’re taking it from where we left off. We’re sharing easy and affordable recipes that you can make at home.
Join us and every gym bro on the internet as we talk about the wonders of meal prepping — but it’s not unseasoned chicken with rice.
Did you miss our Action Journey on affordable groceries? Make sure to check our Neighbourhood Food Access Map to find food banks and local markets near you.
PART 2
What's for dinner? Easy and affordable recipes from Toronto chefs
SAHAANA RANGANATHAN
Toronto Metropolitan University Master of Journalism graduate with a passion for community-based storytelling. Currently living in the Annex. Always down to get matcha or milk tea.
ANTHONY LIPPA-HARDY
Mississauga native currently studying journalism at Toronto Metropolitan University. Loves to explore different visual mediums to tell impactful stories that need to be seen.
Sept. 15, 2025
With files from Amartya Smaran and Lucas Bustinski.
Goldie Wallensky shares dinner with her partner Cad. Their meal consists of leftovers from a community dinner program earlier in the week.
: Allen Agostino for The Green Line.
Is cooking at home cheaper than eating out?
There's no exact science to prove it. But meal prepping can be a great way to ensure your diet is nutritious and satisfying. It also gives you the advantage of modifying any dish to your taste — whether that’s using halal options, subbing out a meat for tofu, or toning down the spice level (if you’re a coward).
What's more, meal prepping with housemates, neighbours or friends can be a great way to split grocery costs, build community and diversify your weekly menu.
"I rely on my community of friends to meal prep together. We each make one meal to share, and then we have different food for the week," says Sabrina Michael, who attended our February Action Journey event on finding affordable groceries.
Best of all, you don’t need the skills to beat Bobby Flay in 60 seconds to make a good dish.
Home cooked meals don't require complex technique or expensive ingredients, chef Mehyo El Jawhary says. "I’m a big believer that sometimes just the simple things, just three or four elements can make an amazing dish,” he adds.
With the right recipe and a little creativity, you can have a nutritious, fulfilling meal in less than an hour.
Bite into this month's feature video series on how to make restaurant-quality meals that don’t break the bank.
Spiced labneh (strained yogurt) with chickpeas and nuts
Chef Mehyo El Jawhary shares his grandfather's twist on a Lebanese staple — labneh (strained yogurt) with roasted chickpeas, nuts, pickle juice and spices.
Chef Mehyo El Jawhary shows off his spiced labneh dish in his kitchen.
: Anthony Lippa-Hardy/The Green Line.
Mehyeddine “Mehyo” El Jawhary is a private chef and partner of a restaurant in Lebanon. He recently moved to Toronto's West End, where he hosts pop-up dinners at Daymi restaurant on Queen Street West.
El Jawhary says that the biggest challenge people have when cooking at home is assuming that good and nutritious food requires expensive ingredients and complex techniques. But he believes you don’t need to use truffles to make a good dish, you just need to get the best quality products.
“I’m a big believer that sometimes just the simple things — just three or four elements — make an amazing dish,” he adds.
He's sharing a recipe based on labneh, a strained and salted yogurt that's a staple in Lebanese cuisine. His twist on the dish is adapted from a meal his grandfather used to make him.
“The memory of me tasting it the first time is ingrained in my brain forever. Every time I do something culinary, I think about that dish. It was so good. It was well balanced. It had acid, salt, umami, fat. It had everything,” says El Jawhary.
Nasi goreng a.k.a
Indonesian fried rice
Chef Elita shares her tips to make the perfect fried rice, a Southeast Asian classic that can be made with any leftovers you have.
Chef Elita at the counter of her restaurant Nai Nai Indonesian Food.
: Anthony Lippa-Hardy/The Green Line.
Chef Elita grew up in a noodle-making family in Indonesia. Her grandma was a chef at a noodle restaurant in Central Jakarta and her family owned a noodle factory.
When Elita came to Canada a decade ago, she couldn't find the style of noodles she liked to eat. So she learned how to make her own through video calls with her mom.
She opened her business Nai Nai Indonesian Food to sell her family recipes. Now, she sells a variety of Indonesian dishes.
The classic recipe she's sharing is stir-fried rice with chicken.
"If you don't have anything at home and you only have leftover rice and eggs, that’s enough to make Nasi Goreng,” says Elita.
Roman-style chicken and peppers
Home cook Erica Foffi shares a typical summer dish in Rome: Chicken and peppers. She says it's best shared with others, so make sure to invite some friends over.
Erica Foffi in her kitchen, showing the Roman-style chicken and pepper dish.
: Anthony Lippa-Hardy/The Green Line.
Erica Foffi is a home cook from Rome. She's passionate about sharing affordable Italian recipes and her tradition of gathering people around good food. She offers private cooking classes and workshops.
“I always use cooking and preparing food as a way to interact and gather with others, especially when I was in Italy with my friends and family. So when I moved here, I noticed that I was missing this aspect. So I decided to start my cooking classes,” says Foffi.
The recipe she shared with us a typical summer dish in Rome: Pollo ai peperoni alla Romana, or Roman-style chicken and peppers.
Zero-waste gazpacho with blemished vegetables
Chef Jagger Sean Gordon shares a zero-waste gazpacho recipe to empty out your fridge and use blemished vegetables.
Chef Jagger Sean Gordon shows the gazpacho he made with leftover vegetables from his fridge.
: Anthony Lippa-Hardy/The Green Line.
Chef Jagger Sean Gordon is passionate about creating zero food waste.
“I came from a broken home. Food insecurity was a big part of my life. I chose to make a difference in other people's lives by reducing food waste,” says Gordon.
He founded Feed it Forward, a nonprofit that helps people in need access nutritious food through an app and a pay-what-you-can grocery store.
Gordon says that planning your meals is essential when shopping on a tight budget.
He's also noticed people tend to over shop, which can lead to food waste. That’s why he chose to share a gazpacho recipe. “It's basically just emptying out your fridge, putting it in a blender and adding flavours.”
Jamaican callaloo or leafy greens with rice
Chef Magnus Patterson of Rasta Pasta shares two ways to make callaloo and rice — one is vegan and the other uses saltfish or cod.
Chef Magnus Patterson, owner of Rasta Pasta, shows the callaloo and rice dish he made.
: Anthony Lippa-Hardy/The Green Line.
Kensington Market's beloved Jamaican-Italian fusion spot Rasta Pasta is known for creative dishes, such as jerk chicken lasagna.
Owner and chef Magnus Patterson also has some traditional Caribbean staples in his cooking repertoire.
He shared with us two ways to make callaloo — or a leafy green dish — so you can make it vegan or with fish, depending on your diet.
Curious about what local groups are doing to address food insecurity in the city? Check out these stories by our team to learn about grassroots efforts that make sure everyone has access to healthy and affordable food.
Here's your chance to support the only independent, hyperlocal news outlet dedicated to serving gen Zs, millennials and other underserved communities in Toronto. Donate now to support The Green Line.
PART 3
HOW TO MAKE A HEALTHY MEAL ON A BUDGET
A community dinner and Story Circle hosted by The Green Line.
About the Event
Do you ever dread the eternal question, "what's for dinner today?"
Are you looking for beginner-friendly, tasty recipes that don't break the bank? Do you want to connect with foodies who can share their best kitchen tips?
We got you. Join The Green Line's September Action Journey event — How to make a healthy meal on a budget — to talk about cost-effective meal prep and build community around food.
We're hosting a community dinner and Story Circles at the Centre for Social Innovation (CSI) in the Annex on Tuesday, Sept. 23 from 6 to 9 p.m.
Erica Foffi, a home cook from Rome, will join us to present a step-by-step walkthrough of panzanella — a healthy, affordable and filling Italian salad.
A delicious Italian buffet will also be served by Erica, so don’t miss out!
We'll also be joined by local organizations, including The Depanneur, FoodShare Toronto and OASIS Food Hub at St. James Town Co-op, who'll share their work and resources around food in the city.
Last but not least, one lucky winner will have the chance to take home a signed copy of The Depanneur Cookbook, with 100 recipes from 100 cooks!
Our event is Pay What You Can, as we want to include as many Torontonians as possible in this conversation.
If you'd like to support our team in continuing to host community-focused events like this, we'd appreciate a contribution of $31 to help us fully cover operational costs. If this is above your budget, we'd appreciate a payment of $10. If that's still a barrier to you joining us, you can contribute as much as you're able (even $1!).
RSVP before spots fill up.
Events are an essential part of our Action Journey. We want to empower Torontonians to take action on the issues they learn about in The Green Line — so what better way to do that than by bringing people together? From community members to industry leaders, anyone in Toronto who’s invested in discussing and solving the problems explored in our features is invited to attend. All ages are welcome unless otherwise indicated. Our only guidelines? Be present. Listen. Be kind and courteous. Respect everyone’s privacy. Hate speech and bullying are absolutely not tolerated. At the end of the day, if you had fun and feel inspired after our events, then The Green Line team will have accomplished what we set out to do. Any questions? Contact Us.
PART 4
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Event Overview
See what you missed
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Event attendees talk about the issues they've faced with their landlords and how they navigated them during Story Circles.
📷 : Amartya Smaran/The Green Line.
Flynn Daunt of the Keele Area Tenants Committee gives a presentation about how he and his neighbours fought an eviction.
📷 : Amartya Smaran/The Green Line.
Event attendees talk about the issues they've faced with their landlords and how they navigated them during Story Circles.
📷 : Amartya Smaran/The Green Line.
Attendees visit resources tables featuring the Oakwood Vaughan Community Organization (OVCO), the Federation of Metro Tenants' Associations (FMTA) and the Advocacy Centre for Tenants Ontario (ACTO) during our January Action Journey event.
📷 : Amartya Smaran/The Green Line.
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Event attendees talk about issues they faced with their landlords, and resources that helped them during our January Action Journey Story Circles at St. Stephens-In-The-Fields church.
📷: Amartya Smaran/The Green Line.
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