Kelvin = - Food Cycle presentation
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Kelvin = - Food Cycle presentation

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  • Highlight:Food povertyFood wasteSocial isolation – new development since FC beganVegatarian not mentioned
  • Highlight:Food povertyFood wasteSocial isolation – new development since FC beganVegatarian not mentionedBuilding communities – when FoodCycle first started this wasn’t included. We have learnt that this is another benefit from our work and is now one of the most important aspects of FoodCycle.
  • by reclaiming it for use. providing nutritious meals for those in needso they feel equipped to create positive change in the local communityby bringing together isolated groups and individuals through communal dining events, and breaking down those barriers in the community
  • SURPLUS definition.But this is only the beginning! What matters to us… case studiesFood is the catalyst for all these social impacts. Ongoing value is added by the PEOPLE that make it all happen.
  • SURPLUS definition.But this is only the beginning! What matters to us… case studiesFood is the catalyst for all these social impacts. Ongoing value is added by the PEOPLE that make it all happen.
  • Once a week, 14 Hubs collect surplus food from suppliers, take it to an empty kitchen, cook it into three-course meals for the community.Hub programme – volunteer-led - volunteer passion and commitment is the key ingredient.Train and empower!Each Hub is very different – the autonomy that each Hub has is an essential part of FoodCycle. Part of the magic.Fundraising – they have raised 33,000 in 9 months. Who they serve entirely depends on the local needs of the community.
  • Similar to Hubs – using only surplus, run by volunteer shifts, serving in one of the most deprived wards in the UK, and - except our café serves 5 days a week, healthy meals for very reasonable prices. All proceeds go back in tp the café to make it financially sustainable. We also have a member of staff on site to manage the café and volunteers – lot’s of these vols are
  • 67% of the beneficiaries said they had used the service ten or more times in a year67% feel more connected to their communities71% said they have made new friends67% said they were eating more fruit and vegetables.Some guests are regular and come every week.
  • Some volunteers only leave the house once a week to volunteer at their local FoodCycle Hub.
  • Vuln adults – knowing boundaries – to make vols feel comfortable
  • We’re doing our bit but there are lot’s of other too! But we are friends with those that do this stuff too!
  • We are not the only organisations tackling this – and we work closely with these other parties to make sure we are achieving as much as we can. IN particular, FairshareFood donation collects 1.3 million from restaurants?
  • By signing up – businesses can commit to Only if it’s unfit for human consumption should it be directed to livestock, anaerobic digestion, compost or landfillDefra – work with Asda, Tesco and Waitrose. Not Sainsbury’s.working with Fareshare and DEFRA on a trial in the south east to unlock more food from supermarkets.
  • WRAP provides Love Food Hate Waste campaign.Hot new topic – public are aware and pressure is growing.Kenco – low impact packagingPret – everyone knows about their campaign giving leftover food away – this differentiates them against many other chains that provide similar food.
  • WRAP provides Love Food Hate Waste campaign.
  • WRAP provides Love Food Hate Waste campaign.Hot new topic – public are aware and pressure is growing.Kenco – low impact packagingPret – everyone knows about their campaign giving leftover food away – this differentiates them against many other chains that provide similar food.Avoid landfill tax.Corporate rolesUnileverPackagingChallenge becomes opportunity
  • We take what we think works, borrow it, and adapt it to suit FoodCycle. And then we keep on adapting!
  • We can’t achieve the growth that we want to by continuing to open our own managed hubs Social franchisees have local knowledge and contacts Social franchisees take responsibility for day to day operations at local level Franchisee commitment to social aims
  • We are facing a challenge with a community-led model.If you want to help let us know! We are turning a boring, wasted resource into something special, with meaning. If you’re looking for partnerships, less waste is good business!marketing tool instead of a bad news story waiting to happen.Give them the tools and they’ll do it!
  • We are facing a challenge with a community-led model.If you want to help let us know! We are turning a boring, wasted resource into something special, with meaning. If you’re looking for partnerships, less waste is good business!marketing tool instead of a bad news story waiting to happen.Give them the tools and they’ll do it!

Kelvin = - Food Cycle presentation Kelvin = - Food Cycle presentation Presentation Transcript

  • www.foodcycle.org.uk FoodBlogger Conference 2013 FoodCycle KelvinCheung_uk
  • Our mission www.foodcycle.org.uk FoodCycle builds communities by combining volunteers, surplus food and free kitchen space to cook tasty, nutritious meals for those at risk of food poverty and social isolation.
  • Our objectives www.foodcycle.org.uk 1. Reduce food waste 2. Tackle food poverty 3. Empower and train volunteers 4. Reduce social isolation
  • Since 2008… www.foodcycle.org.uk • Saved kgs surplus • Served meals60,000 46,000 61,000 • Created volunteer hours
  • Some fun stories about starting up! www.foodcycle.org.uk
  • Getting noticed www.foodcycle.org.uk • Award winning • Every Day Impact Aware, DFS, 2012 • PM’s Big Society Award, 2011 • Best New Charity, Charity Times, 2010 • Social media • 6200 twitter and 4500 facebook followers • Celebrity chefs • Jamie Oliver • Valentine Warner • Ken Hom • Giorgio Locatelli • Tom Hunt
  • www.foodcycle.org.uk
  • Our operations www.foodcycle.org.uk • Hub programme • 14 Hubs • Volunteer-led • Community fundraising • Local links, local needs • Unique and innovative
  • www.foodcycle.org.uk • Community Café • Events Our operations
  • What really matters… www.foodcycle.org.uk • 67% - feel more connected to their communities • 71% - have made new friends • 67% - have used the service 10+ times
  • www.foodcycle.org.uk “It gets me out of the house for a while - something to do. I’m not allowed to work, you see. I’ve made friends here”. “There’s a lot of homelessness here and a lot of people who are on the streets. I think this place makes people more together – they’re not alone”. “I’ve met new people. There’s people with various problems here, but when you get here your problems go away, so to speak. We can sit down and have a nice meal”. “… it’s absolutely amazing … it helps out financially but there’s also the social side”. “Someone will say, “How was your week?” and that’s nice. It’s good to speak to someone new, you’re out of your box…” “… you find a lot of people like yourself that have been through the same thing as yourself”. “I live on my own, you see, so cook for myself… you normally end up buying ready meals”. Why people come back…
  • Impact of volunteering • 83% - made friends with people from different backgrounds and cultures • 71% - confidence had improved • 68% - volunteering has given them better skills to find a job
  • Empowering volunteers www.foodcycle.org.uk • Annual training conference • 100 volunteers: • Volunteer and project management • Fundraising • Working with vulnerable adults • Cooking and nutrition • Public speaking
  • Our role www.foodcycle.org.uk • In the UK, 15 million tonnes is thrown away annually • 50% in our homes • 540,000 tonnes of bread! • Not political • Not campaigning • 370,000 tonnes wasted at retailer level – we have reclaimed 61 tonnes surplus
  • www.foodcycle.org.uk The UK sector FoodCycle collaborates and shares learning with the sector
  • The UK sector www.foodcycle.org.uk • Voluntary Courtauld Agreement • Food waste hierarchy • Working with Defra
  • Challenges www.foodcycle.org.uk • Volunteer-led programme • Investment in people • Local autonomy vs national brand • Change is slow! • Confusion in sector • Not soup kitchen or re-distribution charity
  • Challenges www.foodcycle.org.uk • Rapid expansion • 4 to 12 projects in 1 year • 3 to 10 staff in 1 year • Financial sustainability • Café needs 40% funding • Community fundraising fluctuates
  • Challenges www.foodcycle.org.uk • Working with retailers • Head office vs store level • Once a week • Selective surplus • Competing with AD
  • Lessons learned www.foodcycle.org.uk • Focus on mission and adapt • Borrow > learn > share • Balance ambition with achievable growth • Volunteer management, essential: • Change management • Clear boundaries • Start with caution
  • Why FoodCycle? www.foodcycle.org.uk • What makes us special? • Local links • Continuous innovation • Collaboration • National movement
  • Social franchise model www.foodcycle.org.uk • After 5 years of learning… • 14 to 200 Hubs in 10 years • The member model: • Part of FoodCycle network • Local ownership • Financial stability • Future commercial café?
  • To sum up! www.foodcycle.org.uk • Your volunteers/fans are your voice and your credibility • Brand recognition integral since start • Open sourced model of innovation with a solid foundation • Get in touch – kelvin@foodcycle.org.uk
  • Get stuck in www.foodcycle.org.uk • Get in touch – kelvin@foodcycle.org.uk • Fundraise!! • Promote!! • Volunteer!!