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…
WE ARE OPEN
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.
Summer is not a time to be spent indoors, preparing dishes that can take an age to cook. It is a time however to mix and match with friends or family, and an opportunity to use up those foods that may not last as long this time of year, due to the warm weather. Love Food Hate Waste is looking at making the best use of our lonely leftover food instead of forgetting about it until it’s too late. We are coming up with ideas to fix up our unloved leftovers and turn them into delicious money-saving dishes that are tempting enough to share with those you love.
SHARE THE LOVE
As part of our Lonely Foods campaign from 23 June, look out for our funny little love stories starring some of the foods that are in danger of missing their best before date (yes, we know it’s often safe to eat these foods after this date) and being dumped. Sometimes, we only need a little nudge of inspiration to help easily-overlooked seasonal foods find their perfect match instead.
Follow our Lonely Foods campaign on Facebook, Instagram and Twitter to find out more, and don’t forget to use the #FoodLoveMatch hashtag.
Like all good romantic comedies, opposites attract so don’t be afraid to combine foods that you think at first might not get on. Gather forgotten items from the fridge and by adding in foods from the cupboard or freezer you can direct your own masterpiece of flavour. (Rather like a budget movie, you can save loads of money by being crafty and creative with what you have bought, as each of us dumps the equivalent of two and a half main meals each week).
Fruit and veg, including spuds, are ideal foods on which to start because they’re great mixers. We also waste a lot of them so rekindle your interest by trying out something new.
In the summer, salads made with all sorts of combinations of your favourite foods are quick and easy to throw together and allow you to introduce all those single portions of leftovers to each other that would otherwise get left on the shelf or languish in the fridge salad drawer or cupboard.
To enter, take a before and after photograph of a tasty dish that you have made using your leftover food item that may otherwise be wasted, using as many or as few additional ingredients as you’d like.
Share your photograph in one or more of the following ways using the #FoodLoveMatch hashtag:
Spuds are always there for you, so it’s easy to take them for granted. But introduce them to the right partner and they can have their chance to shine. This easy recipe for Loaded Potato Wedges transforms them from the poor relation of the cupboard.
Leftover cold potatoes can grab attention by being smothered in leftover dips – salsa gives them a tapas turn, or creamy dips make a fast alternative potato salad. Other chopped veg – spring onions or radish for example – can turn up the heat a little.
Visit our website for more tips and hints on how to match your lonely foods with a perfect partner.
Lettuce get together! (Sorry, we couldn’t resist…) Don’t let lettuce remain just a bit on the side! This recipe for elegant Bagged Lettuce Bites (or ‘Lettuce Love Bites’ as we’re calling them) allows it to become a party piece.
Take special care of your bananas. If ignored and left in the fruit bowl they can go off quickly in the warm summer weather. Rescue them by taking them for a quick dip and add some bling in this recipe for Frozen Banana and Chocolate Lollies.
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.
Becky and I have been working with the homeless for over 3 years. In the last 2 years the issue of homelessness has become more noticeable within Chorlton. Some people are of the opinion that Chorlton has one of the biggest issues of homelessness outside of the city centre. You only need to take a walk around Rusholme to see the difference.
Chorlton has had a big increase in those street begging in a relatively short amount of time, however some maybe street beggars who already have accommodation.
‘Reach Out to the Community’ was founded in May of this year. Our aim is to help those living without homes as well as to help those living in food poverty. We have been offering support to rough sleepers on a regular, sometimes daily, basis. We are able to provide food, clothes, footwear, sleeping bags, toiletries, phones/chargers. We can facilitate the charging of mobile phones or provide individuals with a phone to use, often to make appointments. We can also provide them with a care of address for anyone who is homeless which assists with claiming benefits.
ROC regularly work with partner agencies such as GMP, they accordingly advise any new person begging and often signpost them to Elliott’s Greengrocers to speak to us. Regular contact is made with the Urban Village Medical Practice about particular individuals health and medical needs. Manchester City Council/Rough Sleepers Team are contacted on a regular basis regarding who is sleeping rough locally, enabling them to get the relevant help and support they need.
Currently out of the 10 people that we know to be regularly street begging, only 2 of them are classed as homeless. However, we have had another 2 individuals that come and go from the area that are also homeless. If anyone has any concerns about someone sleeping rough around Chorlton then please contact us:
Facebook: Reach Out to the Community
Nine cafés in Greater Manchester where you can buy a suspended coffee
Buy a suspended coffee and a homeless person can pick up a brew when they need it the most
The winter nights are drawing in and as temperatures plummet outside, life for people on the streets gets even tougher.
Homeless charities and Manchester Council advise not to give out change to the homeless, saying that even if the person receiving it has a real need, the benefit is short term.
Another initiative is the suspended coffee. Inspired by the sospeso coffee in working class cafés of Naples, John Sweeney launched a social movement called Suspended Coffees in March 2013, which encourages cafés to offer an advance purchase of a hot drink which can be picked up later by someone in need.
The project quickly took off across the globe, and Manchester’s café culture is no exception. Here are nine cafés across Greater Manchester where you can buy a suspended coffee.
Have we missed any out? Let us know at @CityLifeManc or in the comments section below and we’ll add it to the list.
The Anchor Coffee House, Rusholme
Serving the reputable Monmouth coffee, The Anchor offers customers the chance to add a suspended coffee for an extra £2. The donation will go towards providing coffee, food and more through their community projects.
508 Moss Lane East, Manchester M14 4PA / anchorcoffee.co.uk
The coffee giant signed up to the initiative back in 2013, and all their stores offer customers the chance to buy an extra coffee for someone in need.
Nexus Art Café, Northern Quarter
This subterranean community café can be found on Dale Street in the Northern Quarter, serving up a range of drinks and food, but you won’t find alcohol here – it’s designed to be a safe place for people to come and relax without the pressure of drinking.
2 Dale St, Manchester M1 1JW / nexusartcafe.com
Little Espresso Co, Manchester One
As well as trading at big festivals across the UK, the mobile coffee trader Little Espresso Co can be found at Manchester One on Portland Street from 7am to 2pm, Monday to Friday.
Manchester One, Portland Street / littleespressoco.com
Inspire Café, Levenshulme
Set inside the vibrant community centre Levenshulme Inspire, the café is open from Monday to Saturday, and hosts a range of community-led workshops.
Street Support is a network of charities, voluntary groups and kind-hearted folk, working together to end homelessness. Through this site you can find services for people experiencing homelessness, and offer your time and resources to local organisations.
Freezers are a great way to make the most of your food. They act like a pause button, giving us more time to eat and enjoy the food we buy. Here are the four golden tips for you to stick to:
You can freeze pretty much everything! Fruit, chillies, potatoes, milk, cooked meat and bread. You can even freeze cheese with the exception of soft cheese as the texture goes very strange!
The freezer acts like a pause button on food and so you can freeze it right up to the use-by date. It also stores safely for years – it’s just that the quality will start to deteriorate after 3 months. Ideally use within 6 months but don’t panic if it’s been there longer. It will just need longer, slower cooking and a bit more added flavour likes herbs and spices.
Always wrap the food well in the freezer and don’t forget to label everything with the date and what it is.
When you want to make use of it defrost overnight in the fridge, use within 24 hours and cook till piping hot. If you need it quickly food can be defrosted safely in the microwave.
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.
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.
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:- http://www.foodfutures.info/www/
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 email@example.com 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.
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!
Keep it Fresh
YOUR FREE GUIDE on vegetable storage!
How to keep vegetables as fresh as possible for as long as possible
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.
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. http://www.feedingmanchester.org.uk/
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. http://abundancemanchester.wordpress.com/2014/09/
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
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.
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:http://www.therealjunkfoodproject.co.uk/ facebook:https://www.facebook.com/TheRealJunkFoodProject 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:http://www.crackinggoodfood.org/ facebook:https://www.facebook.com/crackinggoodfood 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:http://www.fareshare.org.uk/regional-centres/greater-manchester/ facebook:https://www.facebook.com/FareshareGreaterManchester twitter: @FareShareNW (soon to be @FareShareGM)
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:http://www.feeding5k.org/ facebook:https://www.facebook.com/feeding5000 twitter: @Feeding5k
THE FRACK FREE FOOD ALLIANCE
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.