A catering community that is supporting Scotland’s food banks and key-workers through the covid-19 crisis has delivered 300 meals in its first week.

‘The Kind Kitchen’ initiative from Glasgow based StrEAT Events was launched to provide fresh, nutritious meals to Scottish charities, food banks and key workers, while providing a lifeline to the street food and independent catering sector.

How can you help?

View this post on Instagram

When we set up The Kind Kitchen, we had two things in mind. . 1. Help feed people in need with fresh healthy meals. . 2. Support the independent catering industry who had all but lost their income due to the Covid-19 lockdown. . Ian Withers, from @fujisan_food, who delivered our first 100 meals, had this to say: “The best thing about The Kind Kitchen initiative is that it helps support the community in two key ways; the food supplied to the organisations allows them to offer healthy, convenient meals to supplement the services they already provide; for the caterers it provides much needed income. In these uncertain times most small businesses in our sector have had to shut and are unsure when they’ll be able to open again.” . If you’d like to help us support these guys, please donate to our Go Fund Me page (link in bio) or tag a friend who might 💛 . . . #charity #bekind #donate #givingback #freshmeals #healthyfood #streetfood #supportsmallbusiness #scottishbusiness #supportlocalbusiness #vegetarian #vegan #tagafriend #eatwell #bekind #lockdown #covid19 #ilovegla #glasgowtimes

A post shared by The Kind Kitchen (@thekindkitchenorg) on

The team are asking the public and corporate sponsors to support the program with donations and supplies.

Each meal costs £6 to prepare and deliver, and for every £600 raised, StrEAT’s network of food trucks and caterers provide 100 meals for communities in need and essential workers.

East Dunbartonshire Food Bank was the first charity to receive 100 freshly prepared meals from Glasgow based street food vendor Fujisan Food and said: “The meals were a great addition to our food bank parcels, all our clients yesterday were delighted to receive them.

“One client was so happy there was vegan option because her diet was Halal. We can’t thank The Kind Kitchen and Fujisan enough.’

Ian Withers, owner of Fujisan Food had this to say: “The best thing about The Kind Kitchen initiative is that it helps support the community in two key ways; the food supplied to the organisations allows them to offer healthy, convenient meals to supplement the services they already provide.

“For the caterers it provides much needed income, in these uncertain times most small businesses in our sector have had to shut and are unsure of when they’ll be able to open again.”

The Kind Kitchen is hoping to raise £100k by the end of June, which will provide over 16,000 meals to key workers. Every penny raised will go towards providing balanced, healthy meals for local communities.

The Kind Kitchen has partnered up with the following charities so far:

East Dunbartonshire Foodbank
Lambhill Stables
Ruchazie Parish Church
Destiny Church Glasgow
Crookston Community Group
NAJRA Helping Hands
East End Flat Pack Meals
Lights On G1

Founder of StrEAT Events and The Kind Kitchen, Vanessa Gilpin, said: “It’s been great to see the Kind Kitchen in action.

“It is a simple yet effective way that we meet the urgent needs of local communities whilst supporting these small businesses.

“We work with a fantastic group of caterers and have the organisational resource to do good, this is our part to play and we are calling people to support us in that.”

The team are closely following the enhanced health and safety regulations as stipulated by the Scottish Government for safe catering operations.

In addition to financial donations, which can be made via a Go Fund Me page, people can support the cause by donating hygiene supplies, or bulk food ingredients as well as spreading the word on social media.

Scran season 2: How Scotland’s food industry can overcome the crisis – with James Withers, Mark Greenaway and Petra Wetzel

About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

Let us know what you think

comments