A Cambridge College has helped to ensure that children in Cambridge and the surrounding villages didn’t go without meal during this half term.
Fitzwilliam College decided to support an initiative led by Sam Dyer at Cambridge Sustainable Food (CSF), an innovative and growing partnership of public, private and community organisations who work together to promote a vibrant local food system with the aim to achieve healthy and sustainable food for everyone. Throughout the COVID crisis CSF have been coordinating emergency food provision to ensure that the vulnerable are fed.
Last year, in October half term, Fitzwilliam College joined the initiative and chefs created 230 school meals. In December, another 200 meals were donated and distributed to local elderly residents.
This week, a further 200 meals were delivered to help families during the half term break. The Fitzwilliam Catering and Events team worked in partnership with Cheese +, one of the College’s suppliers who made their temperature-controlled vehicles available so that the meals could be delivered to the distribution hub.
Robert Clarke, Head of Catering and Events said, ‘It has been wonderful to see everyone working together in this way; the College, our suppliers and of course my team who have pulled out all the stops to work on this project with Cambridge Sustainable Food. It feels good to be giving back and I hope that our contribution has helped.’