Feeding Communities Project

Working with the Thomas Franks Foundation, food was prepared and packaged using the kitchen facilities at RBCS for distribution to community cafes in the local area and across the south east.

Aims

Using surplus food, large quantities of vegetarian ravioli and beef chilli dishes were cooked in the kitchens at RBCS. The immediate beneficiaries are people in crisis in Reading who require a hot meal.

Background

The school was approached by the Thomas Franks Foundation to use facilities to prepare hot meals for distribution to community meal programmes. This is the first time this partnership has come together.

Resources

Year 12 students and RBCS staff worked with Dean Collins (Head of Feeding Communities) from Thomas Franks to produce and package meals to be distributed to those in need. Co-ordination of students, staff and resource availability was crucial to the success of the project with all the work taking place between 2pm and 5pm. The preparation of the meals took place in the school kitchens with packaging taking place in the dining hall. 

Impact

700 meals were prepared and packaged over the afternoon. 650 of these were transported to other charities by the Thomas franks Foundation. 50 meals were delivered on the day of the activity to a local meal-distribution charity in Reading.

Pupil Involvement

24 Year 12 volunteers were involved with the preparation and packaging of food. At the end of the school day the work was taken on by staff who worked until all the meals were packaged and ready for transportation.

Frequency

This activity will take place every year in the late winter when need for hot food is high. We will look at ways of extending our work with both partners.