Social-innovation projects can be challenging to fund from private sources, but the Diabetic-Friendly Ethnic Cuisine project has acquired funding for recipe development, testing and demonstration from several diverse, publicly supported agencies. Initially, Khan applied for GBC Seed funding from the Office of Applied Research and Innovation, this led to additional funding from the Ontario Centre of Excellence “Connections” program, for expandable materials, and the Natural Science and Engineering Research Council — Community College Innovation Program, a health-based grant.