Food News, Food Aid & Support


From Wednesday 8th June people in crisis will be able to visit JNR8 between during term times to receive a food voucher to exchange for 3 days shopping at the St Edmunds Church Foodbank…

Call 881 3744 during holiday times to visit by arrangement…

Foodbank pic

 Manchester South Central Foodbank Logomsc-foodbank



St Edmund’s, Alexandra Road South, Whalley Range, Greater Manchester, M16 8EZ

Wednesday 1pm – 3pm

Wesley Centre, Royce Road, Manchester, M15 5BP

Saturday 11am – 1pm


How it Works…

Food is donated

All food given out by foodbanks is donated. Often this is from schools, churches, businesses, individuals, or through supermarket collections. Supermarket collections help foodbanks engage the public. Foodbank volunteers offer shoppers a ‘foodbank shopping list’ and ask them to buy an extra item with their shop. This food is then handed to volunteers waiting beyond the checkout who pack it before it is taken to the foodbank warehouse for further sorting and storage.

Food is sorted and stored

At the warehouse, volunteers weigh and sort the donated food according to type and ‘best before date’. They also check it is undamaged and suitable for use before packing it into boxes for storage.

Frontline professionals identify people in need

Professionals from statutory and voluntary organisations such as doctors, health visitors, social workers, Citizens Advice Bureau staff, welfare officers, the police and probation officers, identify people in crisis and issue them with a foodbank voucher.

Clients receive emergency food

Clients bring their voucher to a foodbank centre where it can be exchanged for three days supply of emergency food. The list of foods in each parcel have been designed by dieticians to provide recipients with nutritionally balanced food. Some foodbanks run a delivery service, to get emergency food to clients living in rural areas and those who are unable to get to a foodbank.

Clients are signposted to further support

Whilst their food is being packed, Foodbank volunteers will sit and chat with clients over a cup of tea or hot meal. This enables them to hear their stories and signpost them to agencies who can offer additional help and begin to resolve any underlying problems.


For enquiries, please contact us on:



Congratulations on reaching the Crowdfunding target!

Real Junk Food Manchester cafe & restaurant

Who are we?

Real Junk Food Manchester is a not for profit project. We source food that would go to waste, cook it up into awesome meals, and serve them to anyone and everyone on a pay-as-you-feel basis. We aim to stamp out food waste, campaign to make our food system fairer and more sustainable, and support some of Manchester’s most vulnerable residents.

Great news for @realjunkfoodmcr  via @MENnewsdesk – exciting times ahead!

Please support our crowdfunder campaign to open Manchester‘s first waste food pay-as-you-feel restaurant!

Watch the Crowdfunder campaign video here:

The Mindful Breakfast Club


We welcomed our guests into the space with a selection of herbal teas and raw treats before getting comfortable for a short meditation with Rebecca Wilson from Transformational Retreats. Rebecca led us through a beautiful gratitude meditation and healing mantra, allowing us space to thank our bodies and be grateful for the food we were about to fill them with… and then came the food. On this month’s menu was Avocado, Quinoa and Kale Fritters with a Cashew Hollandaise; Raw Date and Apple Bread with Almond Butter; Raw Cacao, Raspberry and Coconut Chia Pots; an alkalising green juice and a summer fruit salad of peaches and raspberries, with a sweet tahini drizzle.

The concept behind The Mindful Breakfast Club is that mindful eating is not just about making healthier food choices, it is about community, gratitude and taking time for you – to enrich our minds and souls, as well as our bodies. We believe that how we feel is intrinsically linked not only to what we eat but how we eat, the environment we are in and how we take care of ourselves. Our breakfast clubs offer a fantastic opportunity to connect more deeply with ourselves and strengthen our bonds with others, whilst enjoying seasonal foods that nourish us from the inside out.

Read more:

Food Standards Agency pledges review of date marking guidance

On Wednesday 6 July, the Food Standards Agency partnered with Neighbourly to host a cross industry round table event entitled ‘Addressing the challenges in food waste redistribution’ which was attended by over 50 industry leaders. The purpose of the event was to understand how and where the FSA can initiate action, in particular in relation to date marking.

The event focused on redistribution by retailers to charities and community organisations preparing food for service users and marked the beginning of the FSA’s review of date marking guidance in partnership with Defra and WRAP. The key theme was to explore whether any improvements in food safety labelling and guidance, or better education around it, might increase the volume of surplus fresh food donated and used by the voluntary sector.

The event highlighted a number of key issues, and now, as part of the review process, the FSA, WRAP and Defra will consider extending the guidance to include how food can be redistributed safely. This will cover the circumstances under which food business operators can freeze food prior to donating it to a charity partner, which was raised as a way of reducing some of the logistical barriers of redistributing products with a short shelf life.

A recurring theme throughout the event was the impact, application and understanding of date labelling, in particular the challenges around ‘best before end’ dates. The need for a section of the guidance to address date marking for food for redistribution rather than sale was also identified.

Steve Wearne, Director of Policy, Food Standards Agency: ‘These discussions have been extremely useful in bringing to light the key barriers to food redistribution for all those involved. It has clearly highlighted the areas where the FSA can focus its efforts to ensure that as much surplus food as possible is safely redistributed. That’s why we have begun the process, working with Defra and WRAP, of reviewing the date marking guidance which we aim to publish by July 2017.

Steve Haines, Head of Community Engagement, Neighbourly, comments: ‘One of the overriding themes emerging from the day was that tackling food waste will require greater collaboration and collective action. Holding this event with the FSA helped strengthen relationships between retailers and manufacturers, charities and community projects, government departments and trade bodies. Working together will drive this good work forward by allowing us to address common challenges, share learnings and spread best practice.’

Andrew Parry, Special Advisor Food & Drink, WRAP comments: ‘We found that over a million tonnes of avoidable food waste are produced in the manufacture and sale of food in the UK, worth £1.9bn, and that food redistribution could be increased by at least four-fold. When food surpluses cannot be avoided, redistribution to feed people is imperative and reviewing date marking and related guidance is an important element of ensuring this happens. This is part of a wider strategy to prevent waste, and maximise the use of any surpluses as part of the Courtauld Commitment 2025.’

For more information on how the Food Standards Agency is helping to tackle food waste, and to download the presentations from the event please visit our food waste page below.

Growing Manchester Programme

Need support to help you and your project grow your own healthy, fresh and sustainable food?  Have access to some land for food growing but not sure where to start?  The ‘Growing Manchester’ programme could be just what you are looking for to help you and your project get started, or take your project to the next level!

The Food Futures ‘Growing Manchester’ programme supports new and existing community food growing projects to ensure that local people with an enthusiasm to grow can access the training and support their project needs to succeed.  We already support over 65 Manchester based growing projects and we are excited to open the Growing Manchester programme to invite TEN new groups from across the City to tap into the available expertise.  Groups will be welcomed onto the programme to join us in our autumn and winter course programme and crucially, to capitalise on the community development support to plan ahead for the next growing season.

‘Sow the City’ will be working with successful groups to manage and deliver our horticultural and environmental training, bringing the expertise to help your group at every stage in your vision to grow food and live sustainably.

So, if you are new to food growing or simply want to further develop your food growing project, why not check out the eligibility criteria and download your application form at the Food Futures website here:-

The closing date for receipt of new applications to Growing Manchester is Monday 8th August 2016 at 10am.  Spaces are limited and late submissions cannot be considered.

For more information or to submit your application form, please contact Lindsay Laidlaw, Project Manager, Public Health Manchester on or 0161 234 3540.  

Please do feel free to share


Barakah Food Aid and fundraising at Manley Park

Manley Park Infants and Junior Schools in Whalley Range, Manchester, put together a week of activities in March 2015 and collected amazing food and cash donations.

Many items, raffle prizes donated kindly by local businesses helping in the community.


Barakah Food Aid.
For The People. By The People



Welcome to The Bite – your Love Food Hate Waste newsletter. We have some great features, recipes and tips for you this month.
Making an Olympic effort to reduce food waste?
During this Olympic summer, Love Food Hate Waste too is going global! Our theme ofMaking the Most of Every Mouthful explores what it takes to get our food from field to fork. Once we realise the true global cost of getting every plate of food served up, it becomes easier to realise the importance of making those little changes to help us make the most of every mouthful.
Ideas to help you move up the food waste medal table…Summer’s here with its holidays and gatherings of friends and family.  Whether these will be around the BBQ or around the TV as we cheer on Team GB late into the night, here are a few ideas to make the most of every mouthful.Resist the temptation to go out and buy everything. You may well have a feast already in your cupboards, fridge or freezer and you can save a fortune by not buying specialist BBQ or party food.Here are some sneaky ways to re-purpose some of those bits and pieces that you were not quite sure what to do with:Stuff BBQ friendly veg such as beef tomatoes or peppers with that leftover portion of chilli or casserole that has been lurking in the freezer.Take tired bananas, make a slit in the skin and pop in some chocolate, wrap in foil and BBQ.Over ripe pineapple can have a makeover into a lovely tropical drinkMeat medley? Marinade meat that has been in the freezer for a while to give it some oomph before it’s BBQed.Rack up those sauces! All sort of herbs, spices from the spice rack and storecupboard standards can be used to make your own adventurous sauces or add a personal twist to a shop bought one.On track for snacks?Our party planner helps by suggesting the amounts you may need to provide.  Bite sized foods are perfect for nervous nibbling whilst watching the games and another way to use up leftovers so instead buying in snacks, take a look at our mini party pizzas for ideas.  Make your own dips by using up the items in the fridge door – add curry powder to mayo, mint to yogurt or paprika to ketchup.Get inspired by looking at the party food finder in therecipe section.
Tip of the MonthLeftover foods such as fruit and yogurt can make lovely smoothies – but how about left over veg and party drinks?  Here’s a tip from Zena from Norwich – Juice carrots with a touch of ginger, add ginger ale, lemonade, lime or coconut milk for an exotic, zingy drink.
Summer RecipesGorgeous BBQ Chilli & Pineapple Spare-ribs
These cheap cuts of meat are transformed with ingredients that are often found in the cupboard – it’s time to use that tin of pineapple!
Chicken and Bacon Skewers with Chinese Dip
A tasty party snack with an oriental flavour with an easy to make sauce.
Crostini with tomato jam  a perfect example of fab finger food made from things that might have been destined for the bin…
We’re heading to CountryFile Live!Love Food Hate Waste’s Big Freeze is excited to be at CountryFile Live at Blenheim Palace next week (4th – 7thof August).  You’ll find us in the middle of the Village Green offering super cool freezing hints and tips. Come find us!www.countryfilelive.comLove Food Hate Waste is now on Instagram! Insta with us @lfhw_ukThanks for reading!

Useful Links

Keep it Fresh
YOUR FREE GUIDE on vegetable storage!
How to keep vegetables as fresh as possible for as long as possible


Dairy Council: downloadable guides

The 4 Bring it Back Postcards, Bring Back Breakfast, Bring Back the Hot Milky Drink, Bring Back Puddings and Bring Back Snacks, are part of the materials available to support older people who may be at risk of malnutrition and not eating or drinking enough for their needs. The postcards feature traditional designs on the front and recipes/charts on the reverse. Available in sets of 40 cards (10 x 4 designs)

The Bring it Back information leaflet is part of The Dairy Council campaign on elderly malnutrition.It looks at who may be most at risk, signs to look out for and getting older people who are losing weight to think about what they eat, when they eat, who they eat with and to get them to ask for help.

Age UK: Eating the right things should be easy, but also fun. Let us guide you through the maze of food choices to ensure you have a healthy diet.


Food Projects:

Feeding Manchester: This website was conceived after sustainable food groups and businesses from across Greater Manchester came together in the summer of 2009 to explore ways of overcoming the many challenges of creating a more sustainable food system for our City. At the meeting it became clear that a ‘one-stop-shop’ for Greater Manchester’s sustainable food movement would be an invaluable tool.


Abundance Manchester is a project which aims to harvest surplus or unwanted fruit from gardens and public trees around South Manchester and distribute it to local groups and communities who need it. We also collect and distribute surplus vegetables from allotments and we have started our own Abundance allotment to grow our own fruit and vegetables to donate to groups who can make good use of it.




St Margaret’s Centre and Playing Fields is a non-profit organisation and was set up as a charity to benefit the people of the parish of St Margarets, over the years we have extended that to include the whole of Whalley Range and its neighbours in Moss Side and Old Trafford.

The centre is based on Brantingham Road in Whalley Range, Manchester. We are committed to continuing the vision of benefitting the people of the area through our programme of activity.

The Bread Project and Forever Garden

St Margaret’s Centre Projects over the next year will focus on

  • Developing the Bread Project info a broader Food project which will aim to address food poverty issues in the local area.
  • A Heritage project looking at Peace in time of War


About Sustainable Food Cities

We are passionate about towns and cities taking a joined up approach to food and want to help public agencies, NGOs, businesses and communities to work together to make healthy and sustainable food a defining characteristic of where they live.

Chorlton Cooks on YouTube:


Realjunkfood logo cropped
The Real Junk Food Project – LeedsThe Real Junk Food Project started in Leeds, with Adam Smith and an equally amazing group of people. The Real Junk Food Project built a cafe, a pay-as-you-feel concept, and a food waste revolution. The project was money poor and amazingly energy rich. You can find out more about the original pay-as-you-feel cafe in Armley, Leeds by checking out;web:
twitter: @RealJunkFood
Cracking Good Food
Cracking Good Food is a Manchester-based cookery school and community cooking network. They are a social enterprise who promote cooking from scratch using sustainable and seasonal ingredients. As well as open-to-all courses, they work with local organisations and community groups to deliver cooking sessions geared towards specific needs, such as nutrition and budget requirements. In the last four years they have worked with over 60 different organisations and community groups.web:
twitter: @CrackingFood
FareShare Greater Manchester
FareShare fights hunger and tackles food waste by redistributing surplus food to 1,200 charities across the UK. FareShare Greater Manchester distributes over 300 tonnes of food every year including ‘rescued’ surplus fruit and vegetables from New Smithfield Market. FareShare volunteers deliver to 100+ Community Food Members in the region. The Community Food Members provide vitally needed meals to thousands of disadvantaged people every week.web:
twitter: @FareShareNW (soon to be @FareShareGM)
Feeding5k logo
Feeding the 5000 is a campaign that aims to empower and inspire the global community to enact positive solutions to the global issue of food waste. We work with governments, businesses and civil society at the international level to catalyse change in social attitudes and innovative solutions necessary to tackle food waste at the global scale. We are behind Feeding the 5000 events around the world, Gleaning Network UK, and The Pig Idea.web:
twitter: @Feeding5k

Farmers, Producers, Fishers, Foodies and Consumers UNITED in opposition to Unconventional Oil & Gas Drilling in Britain & Ireland.

Our most precious resources, pure water, clean air and uncontaminated soil are at risk from unconventional oil & gas (UO&G) industrialisation. To supply the amount of UO&G that industry is bragging about to its shareholders, tens of thousands of wells would be required across Britain. The FFFA aims to share information about the effect of fracking on agriculture, livestock health, food and farming.