Uncategorized | FareShare Food Charity

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YES, WE HAVE A NEW WAREHOUSE!

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FareShare has just made an exciting investment to get more meals out to people in need.

After a long search, we have found an ideal warehouse in Derrimut, close to the food wholesalers in the western suburbs where our vans collect the bulk of our food. And the first food is in!

A man and his van: Pat ponders the possibilities of a warehouse full of food

The 1164 mpremises will increase our storage capacity tenfold and enable us to sort food and undertake basic food prepping on site in a temperature-controlled sorting room.

“This is an absolute game-changer which relieves a bottleneck that has been holding us back,” said FareShare CEO Marcus Godinho. “Anyone familiar with our current warehouse will know what a difference this will make.

“We will now be able to rescue and process more food – particularly valuable bulk product such as fresh meat. We will also be able to manage the vagaries of food rescue by accepting and storing food for the future. ”

The new FareShare distribution centre will house up to 250 pallets. It also offers an additional 90 pallets of freezer storage and 30 pallets of cool room space.

FareShare is extending our program with the Department of Justice and Regulation to enable small groups of offenders serving community-based orders to work at the site. They will assist with a range of task such as washing our homegrown veg, sorting meat and veg, and cleaning vans.

The new facility was made possible by generous financial support from the Ian Potter Foundation, Sargents Pies Charitable Foundation, Perpetual Trustees, Lions Club of the Melbourne Markets, Campbell Edwards Trust and GW Vowell Trust.

The project also received wonderful support from the FareShare community, including donations from many of our volunteers, who together raised more than $108,000.

We thank everyone who has contributed to this dramatic expansion which will enable us to rescue another 750 tonnes of perfectly-good food each year for our kitchen.

FARESHARE DELIVERS WEEKLY BOX OF FRESH FOOD FOR STRUGGLING FAMILIES

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FareShare has teamed up with fruit and milk delivery company The Fruit Box Group to distribute 25,000 boxes of fresh fruit, vegetables, milk and bread to families in need.

The One Box initiative targets 1,000 families who are struggling to afford healthy food with each one receiving a box of fresh produce every week.

“This is a great initiative to support families facing serious disadvantage with the fresh, healthy food most of us take for granted,” said FareShare CEO Marcus Godinho. “The aim is to ensure families receive sustainable support every week and we have put on an extra vehicle and driver to make this happen.”

Pastor Joy and Kris Jack at Kingston City Church are thrilled with The One Box leg-up for families

Since launching in May, The One Box program has provided 10,000 boxes of fresh food to the value of $25 to families in need. Donated by The Fruit Box Group and delivered by FareShare, the boxes are making a real difference according to the charities which hand them out.

Sharee Grinter of West Footscray Neighourhood House said: “With fresh food so expensive it’s often the first to fall off the list when resources are stretched, so a weekly box of good quality nutritious food will have a huge impact on the health and wellbeing of families in need.”

FareShare has set up a new run to deliver the donated food to charities supporting families in acute need including Kingston City Church, Mullum Mullum Indigenous Gathering and Fawkner Community House.

The Fruit Box Group is investing up to $400,000 in the Melbourne pilot and aims to expand the program. Continue reading

HOW FARESHARE CAKE HELPS CHILDREN IN CRISIS

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Losing your home, changing schools and living in crisis accommodation can put a huge strain on young children.

A new collaboration with Launch Housing makes the journey a little easier by providing primary school children with a lunchbox complete with specially-baked FareShare cake.

Michelle McDonald facilitates an Education Pathways Program called STEP to re-engage children in primary school. There are currently more than 20 children taking part in the program, travelling to a primary school within the southern region of Melbourne on a walking school bus.

“They don’t have ovens at home,” explains Michelle. “Some families have even come from cars.

Lunch is a highlight for these kids. With FareShare’s support they enjoy healthy sandwiches, at least two bits of fruit, a couple of snacks such as zucchini slice or hard boiled eggs, and CAKE.

“The FareShare food is gold. It brings joy every day. When we put out the cake the first time it was polished off straightaway and became a talking point. Our kids are having lunches that other kids want.”

Social inclusion is a big part of the program and showing off their special lunches, made to order by the program’s staff, volunteers and mothers at school, helps build confidence and fight stigma.

“Other kids in the school see the food and want to be part of the program. It is seen as a good thing which is very important to the STEP children,” says Michelle.

FareShare passes on rescued food, bakes cakes and prepares snacks on a weekly basis to support the program.

Happily, by the time they complete the STEP program, 90 per cent of children are attending school regularly.

A DATE WITH GARDENING AUSTRALIA

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FareShare Kitchen Garden, Abbotsford made its television debut on March 11 on ABC TV’s Gardening Australia.

Presenter Jane Edmanson visited  our first garden back in September last year as we were pulling up carrots. Garden

Jane Edmanson inspects our home grown carrots

manager Susie showed Jane around the 70 beds alongside Victoria Park railway station and explained our strategy to plug gaps in our supply of rescued veg, with a focus on root crops such as carrot and turnip.

The ABC film crew then followed our garden ute back to the kitchen to see how we are incorporating the home-grown veg in our meals for people in need.

No story about FareShare is complete without cooking so general ops manager Kellie Watson led Jane on a tour of the kitchen where our chefs and volunteers served up veggie pasta and lamb casserole using ingredients harvested in the garden.

The kitchen garden, supported by RACV, was established in January 2016 on a waste ground between the train tracks and Victoria Park oval. Since then it has produced 3.3 tonnes of fresh vegetables including zucchini, carrot, parsnip, turnip, leek, capsicum, eggplant, silverbeet, peas and parsley.

You can see all the action here. Watch out for a number of garden volunteers who have cameo appearances and interviews. Happy viewing.

 

OPEN GARDEN HIGHLIGHTS WASTELAND TO WONDERLAND

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gardenwebFareShare Kitchen Garden, Abbotsford is opening its gates to the public on Friday, 24 February as part of the Urban Agriculture Series for the 2017 Sustainable Living Festival.

The urban veggie garden was created on a strip of wasteland between Victoria Park Railway Station and Victoria Park oval in 2016 to grow vegetables for FareShare.

Less than 12 months later it boasts 70 beds created by volunteers. The garden is currently growing eggplant, zucchini, carrots, silverbeet, capsicum, beans, Jerusalem artichoke and a trial crop of sweet potato varieties.

Visitors will be able to tour the site and learn about growing food in Melbourne. The Backyard Honey beekeeper will also be at the garden to highlight the important role healthy, local bees play in edible gardens.

Discover the world of vermicompost

You can find out how to generate worm castings from Colin Leitch who will be on hand to provide visitors with advice and demonstrations on worm farms and the most suitable system for you. Colin collects around 150 kg of organic waste from cafes in Lorne each week for use as a feedstock in worm farms at the Lorne Community House. He supplies the resulting vermicompost to FareShare as a soil amendment for our garden beds.

There will also be information on composting to help you tackle unavoidable food waste and generate your own “black gold” to feed your plants.

FareShare Kitchen Garden, Abbotsford supported by RACV, is one of three urban sites producing vegetables for FareShare. All food grown at the garden is taken to the FareShare kitchen where it adds vital nutrition to our meals for people in crisis. In January this year the garden produced almost half a tonne of fresh veg.

 

Event details:

Date: Friday, 24 February 2017

Time: 12.30pm to 3.30pm

Address: FareShare Kitchen Garden, Lulie St, Abbotsford

There is no need to book and attendance is free.

FARESHARE GIVES HOPE TO SINGLE MUM ON COMMUNITY SERVICE

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When single mum Tania was given a community-based order, she didn’t imagine any good would come of it. But after undertaking her service in the FareShare kitchen things changed.

tania-kerovic

Tania in the FareShare kitchen: “I can’t wait to work with you again.”

Now Tania has signed up as a regular volunteer with her sights set on reviving her career in hospitality after 15 years of unemployment.

“It’s inspired me to get back into hospitality full-time,” said Tania who began working shifts in the FareShare kitchen last April as part of an innovative collaboration between FareShare and the Department of Justice and Regulation.

“I was a bit scared at first but now I’m bouncing before I even get through the FareShare doors,” said Tania. “The chefs are amazing.”

Tania, who has experience waitressing and once worked at McDonald’s organising kids’ parties, hopes she can assist others on community-based orders at FareShare now that she has completed her 130 hours of service.

She fully understands how some families struggle to make ends meet. “I’ve fallen on hard times recently and had to use food banks so I know what it’s like.

“I’ve packaged food at FareShare that I’ve actually eaten myself when I needed it at desperate times. I had no idea where it came from before.”

Now Tania, is keen to give back and restart her career.

“I’ve loved the hospitality industry since I was a child. You have put the fire back in my belly to work with food again.”

The feeling is mutual. FareShare kitchen manager Chris Mitchison said Tania was a fantastic asset to the kitchen. “Tania has been a pleasure to work with from day one. She’s hard working and keen to learn. The perfect volunteer!”

Tania was one of dozens of people serving court or parole orders who has increased the number of meals available for the hungry by working in the FareShare Kitchen on Friday evenings and Saturday afternoons.  The program is being extended this year.

TIM CAHILL AND MELBOURNE CITY FC FIGHT HUNGER AT FARESHARE

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Melbourne City FC’s Christmas Volunteer Week brought the players to the FareShare kitchen to cook meals for people in need.

Together with their ambassador Melbourne chef Shane Delia, the players donned FareShare aprons, rolled up their sleeves and got stuck into chopping vegetables, cracking eggs and beating quiche mix.

Socceroo hero Tim Cahill even lent his muscle to stirring the 150 litre Bratt pan with a chicken tagine created by Shane Delia.

Tim Cahill lends a hand in the FareShare kitchen

Tim Cahill lends a hand in the FareShare kitchen

From the kitchen, Tim Cahill said: “This is my first Christmas here, and I feel so proud to be a Melbourne City player when we do activities that benefit our community. The community ethos at the Club is awesome, and I just hope that our contribution will help bring a little bit of joy this Christmas.

The players attracted a host of media ahead of their derby fixture this weekend helping to shine a light on food poverty and those doing it tough this festive season.”

Marcus Godinho, FareShare CEO, said: “It’s fantastic to see Melbourne City’s players and staff making a direct contribution to fighting hunger in our city.

“FareShare relies on volunteers and the goodwill of the community to rescue food, cook it and distribute it to those in need. We commend Melbourne City for making a difference and helping us spread the joy of delicious food this festive season to people who can’t afford it.”

All food cooked by the players will be distributed to people in crisis. The recipe will be shared on SBS next year in a new cooking series with Shane Delia.

 

FARESHARE FESTIVE FOOD IDEAS

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Here are two simple suggestions from FareShare chefs to recycle Christmas leftovers and cut food waste.

Chef Crickette’s Ham, Veggie & Potato patties

Ingredients:

150g leftover ham, finely choppedcrickette

150g leftover cooked veggies, roughly chopped

800g potatoes, peeled, chopped & boiled

1 tbl wholegrain mustard

2 tbl fresh herbs e.g. chives, parsley, dill or whatever is left over

1 egg lightly beaten

Method:

Mash boiled potatoes and add herbs, salt and pepper, mustard, egg, veggies and ham. Massage into balls with wet hands to make up to 20 patties and dust with a little flour. Shallow fry in vegetable or canola oil for about 3-4 minutes on each side. Drain on paper towel and serve with salad.

Chef Chris’  Christmas Pizza

This is a satisfying thing I do on Boxing Day when I have leftovers to use up.

Make a quick pizza base:

2 cups flour

2 tablespoons yoghurt

2 tablespoons olive oil

Some water – about 1/3 cup.

¼ teaspoon salt

Put flour in a bowl and add salt. Mix yoghurt, olive oil and water together and add to flour. Mix to a firm dough (use a little more water if necessary). Push out thinly onto a pizza base (might make 2 small or 1 large).

Spray pizza base with olive oil and spread with tomato paste. Top with shredded cooked turkey, then cover turkey with grated tasty cheese. Layer with sliced capsicum, halved cherry tomatoes, leftover sliced roast pumpkin or anything else at hand. Spray again with olive oil.

Bake in a 200 degree oven till brown and crispy. If you have some, add rocket or baby spinach when the pizza comes out of the oven and let it wilt.

Delicious with the last dregs of Christmas cheer!

HELP US COOK TWO MILLION MEALS

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winter appeal memeAt FareShare we pride ourselves on saying yes. We never turn down free, nutritious food that we can cook with.

But that may soon be about to change. If we don’t acquire more warehouse and freezer space, we will face the heartbreaking situation of rejecting perfectly good meat, eggs, vegetables and grain – simply because we have nowhere to put them.

We have the food donors, volunteers and kitchen facilities to double production. Our Abbotsford warehouse is holding us back, creating a bottleneck and stopping us from cooking more meals.

Can you help us achieve a game-changer? We are appealing for  financial support to establish a new food hub. The new warehouse would be transformational, more than quadrupling our freezer capacity and boosting our food storage tenfold.

The Ian Potter Foundation has pledged to give us $500,000 to make this critical investment possible. The catch is, we need to match that amount to make it a reality. Your tax deductible donation can help us achieve this transformation and support another 10,000 people a year who are unable to put food on the table.

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