Since we started cooking back in May 2009 we’ve served over 125,000 meals – cooked by incredible volunteers who rescue good food and cook nutritious meals for our guests.
Our model is simple: we combine surplus food, volunteers and spare kitchen spaces to create nutritious three-course meals for people at risk of food poverty and social isolation. We are indebted to our 1200 volunteers who provide an amazing service to their local community week after week. Their spirit, determination, and donation of time and skills is exceptional.
We are hugely grateful to our guests too. Come rain or shine they make the effort to come along to the FoodCycle meal every week. It’s fair to say we’ve all made new friends and it’s a real community.
May 10th 2009 will always be remembered as ‘that’ pivotal day in FoodCycle’s history. After six months of getting the key ingredients of food, volunteers and a kitchen together for the first ever cooking session ever – it was game time. We all looked into a pot of brown slop – not the gourmet meal we wanted, but we’d come too far to quit.
We’ve learned a lot since that first cooking session, but one thing has always stayed the same: what we do and how we do it. When a group of committed volunteers and an eclectic mix of ingredients come together to create a meal for the community, delicious meals, smiles and new friendships blossom out of each FoodCycle cooking session.
If you’ve been with us since the beginning, have been following us for a while or just joined in now – welcome! We hope you can be a part of the movement too.
Kelvin Cheung, FoodCycle founder and ambassador