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Doing Good Through Food: The Feed

Publisher - Great British Food Awards
published by

Dani R

Jun 03, 2021
4 minutes to read
Image for blog - Doing Good Through Food: The Feed

We kick off our new column – which uncovers the heroes of Britain’s hospitality industry – by interviewing The Feed, a social enterprise dedicated to nourishing its community in more ways than one

From the outside, The Feed is an unassuming cafe in Norwich. But inside it is a bustling social enterprise helping hundreds of vulnerable people a year.

During the 2020 lockdowns, the cafe’s kitchen was used to provide 4,500 meals and food parcels to vulnerable people in Norwich, including rough sleepers in temporary accommodation.

In an ordinary year, The Feed provides over 100 work placements per year to the long-term unemployed. Alongside working in the cafe or the kitchens, service users are also given help with writing CVs, interview skills and finding work.

‘We’re really looking forward to opening up again,’ says Chris Elliott, the Corporate Relations Officer. ‘It’s been hard to mentor people virtually; a physical base really helps.’

The cafe has recently reopened and offers lunch delivery to local offices, as well as takeaway and eat-in services. It has recently restarted its weekly support group for women, helping empower them and boost their confidence. Activities include healthy cooking classes, crafts, and journalling. Plans are also afoot to launch a food truck, which will cater at local markets and festivals.

The Feed also has a Community Fridge, which is open from 2-4 every day. It is stocked with surplus food from brands such as Kerry Foods, Booja Booja and Fareshare. Anyone can help themselves to everything from dried food to meals prepared with surplus vegetables – unlike many food banks, no referral is needed. Between 600 - 800 kilos of food is given away every week, to around 150 people.

“Our underlying goal is to prevent more poverty, hunger and homelessness in Norwich by empowering people to make a change in their lives,” Chris concludes.

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