A campaign is calling on the city-region’s business community to cut the waste from their events and raise £3million to help put better quality food on the tables of local communities.
Menu for Change Greater Manchester is the brainchild of Corin Bell from Open Kitchen, was launched in partnership with The Greater Manchester Environment Fund (GMEF) and Marketing Manchester.
The organisation aims to encourage businesses to donate the money saved by reducing food orders for events, with the goal of raising funds over the next three years to support the development of shared community food-growing projects, ensuring long-term, reliable access to fresh food across the city region.
Over a third of Greater Manchester households worry about affording food. In Manchester and Oldham, child poverty rates are among the highest in England (45% and 44%, respectively). Demand for food banks has skyrocketed, yet donations are declining, leaving charities struggling to keep up.
The UK wastes more than 10 million tonnes of food annually. The unsustainable food system is a major environmental crisis, contributing to 30% of global carbon emissions.
Through the Menu for Change scheme, businesses can cut down on waste to make a real impact by adding a ‘virtual course’, rounding up the catering bill (either per person or in total), making one-off or regular donations, and encouraging guests on the day to simply chip in.
Funds raised will be used to provide more nutritious produce to community food projects and channelled into the, GMEF-run, Greater Manchester Green Spaces Fund to support shared community food growing projects.
Laura Sherliker, Director of BondBryan:Fairhursts, said: “We see ourselves not just as architects and designers but as part of a larger movement to build healthier, more resilient communities. Just as design shapes our cities, food has the power to foster connections and a sense of belonging.
“By carefully considering what we provided for our event today, we were able to donate what we would have normally spent. This small shift in mindset demonstrates how, by simply providing a little less and donating the difference, we can create meaningful change.”
Daveen Wallis, Co-Founder of GMEF, said: “Andy Burnham, Mayor of Manchester has already made this one of his priorities and over £3m has been put towards the GMEF’s ‘Green Space Fund’ grant programme, but more is needed.
“Shared community food growing projects provide fresh, hyper-local, sustainable produce, improve diets and access to nutritious food, reduce social isolation and boost mental health. It also enhances local air quality and creates more local green spaces.”
Richard Walker, Tourism Sustainability Manager at Marketing Manchester, said: “Menu for Change has the potential to really support our commitment to regenerative tourism and sustainable economic growth. Manchester has ambitions to be the most sustainable City in England, with an economy that is good for people and the planet and reduces waste.”
Karen Wilson CEO and Founder of Emmeline’s Pantry said: “Right now, many community food providers – food banks, pantries, social supermarkets – rely on waste food. This can mean that here are gaps in the food available and a lack of cultural food items. Menu for Change will help us offer choice and dignity to the people we support.”
Open Kitchen will be piloting the initiative over the next six months, and driving support from businesses, food and drink organisations and event venues across the city.
For more information on Menu for Change go to their site (external link)
