Put the Matches and Lighters Away: This Is Not the Time for Barbecues, Fire Pits or Bonfires

At That’s Food and Drink, we love outdoor dining. Ordinarily, few things are more enjoyable than gathering around a barbecue on a summer evening.

But these are not ordinary conditions.

On Friday evening, millions of mobile phones across England and Wales sounded an official Emergency Alert warning that the national wildfire risk is extremely high. People were told not to undertake activities capable of starting a fire, including using disposable barbecues, fire pits, garden incinerators or fireworks.

This was not a routine weather notification. The Government’s Emergency Alerts system is used when there is a potential danger to life. When an alert of this seriousness arrives, it must not be shrugged off or treated as somebody else’s problem.

Do Not Light That Fire

Put the matches away. Leave the barbecue covered. Cancel the bonfire and keep the fire pit cold.

Do not convince yourself that your barbecue will be safe because it is small, supervised or sitting at the bottom of the garden or on the beach.

In the present conditions, one spark, ember or momentary gust of wind could be enough to ignite dry grass, a hedge, fence, shed or neighbouring property.

Almost three-quarters of England is now officially in drought. July was reportedly the driest for 190 years, while continuing heat and a severe lack of rain have left vegetation dangerously dry. The Government has warned that these conditions are increasing the risk of wildfires. Read the latest drought information on GOV.UK.

The danger is not theoretical. London Fire Brigade received almost 3,000 emergency calls during one recent weekend and attended 423 grass fires. Firefighters have warned that embers and smouldering ash can be carried onto dry vegetation, allowing a fire to spread with terrifying speed. 

The sale of disposable barbecues has now been temporarily banned across Great Britain because of the exceptional conditions. However, this is not the moment to search for loopholes or argue that a reusable barbecue, bonfire or garden fire pit is technically different. The emergency warning concerns anything capable of starting a fire.

Have a Picnic Instead

A cold meal is a tiny sacrifice compared with somebody losing their home, a firefighter being injured or wildlife being burned alive.

Prepare sandwiches, salads, cold meats, cheeses, fruit, pork pies, Scotch eggs or a chilled dessert. Cook indoors using normal kitchen appliances and take the food outside afterwards if it is safe to do so. Never bring a barbecue into a house, tent, shed, garage or other enclosed space.

If you see a fire, move to safety and call 999 immediately. Give the emergency services the most precise location possible and do not attempt to tackle a spreading wildfire yourself.

The official message could hardly be clearer. Britain’s countryside, parks, gardens and roadside verges are dangerously dry. No barbecue, toasted marshmallow or evening around a fire pit is worth risking lives.

Please act responsibly. Put the flames out before they ever begin.

The Green Guest Everyone Wants at Their Summer Table

The height of summer has arrived, bringing long evenings, garden gatherings and spontaneous picnics.

Whether you are making the most of every ray of sunshine or quietly counting down the days until autumn, August is a wonderful time to refresh your menu with colourful, seasonal dishes. There is one particularly versatile green guest that deserves an invitation to every summer table: the avocado.

Naturally creamy and satisfying, avocados can be used in everything from refreshing starters and vibrant salads to indulgent frozen desserts. They are also a useful alternative to some ingredients that are higher in saturated fat, making it easier to create lighter dishes without sacrificing flavour or texture.

Avocados provide fibre and contain predominantly monounsaturated fats, along with a variety of vitamins and minerals. Best of all, very little effort is needed to transform a ripe avocado into something special.

To celebrate the season, the World Avocado Organisation has shared four tempting recipes that are ideal for sunny lunches, barbecue gatherings and relaxed summer evenings.

Cold Avocado and Cucumber Soup

Cool, creamy and wonderfully refreshing, this simple soup makes an elegant starter or light lunch.

Serves: Six as a starter or four as a light meal

Ingredients

2 cucumbers, peeled and chopped

2 pots of natural Greek yoghurt

2 ripe avocados

Juice of 1 lemon

50ml extra virgin olive oil

Salt and freshly ground black pepper

Chopped apple and crumbled feta, to decorate

Method

Place the cucumber, yoghurt, avocado, lemon juice and olive oil in a blender. Blend until smooth and creamy, then season with salt and pepper.

Chill thoroughly before serving and finish with chopped apple and crumbled feta for extra colour, flavour and texture.

Chilled Avocado Soup

Inspired by traditional Spanish salmorejo, this vibrant soup is full of fresh summer flavours.

Serves: Four

Ingredients

2 ripe avocados

2 hard-boiled eggs

1 Italian-style green pepper

½ cucumber

1 garlic clove, with the centre removed

25ml vinegar

50ml extra virgin olive oil

Salt, to taste

Method

Wash and roughly chop the vegetables before placing them in a blender with the avocados, hard-boiled eggs, garlic, vinegar and olive oil.

Blend until beautifully smooth and creamy. Taste, adjust the seasoning and refrigerate until cold. Serve in small bowls or glasses for a wonderfully summery starter.

Avocado and Pistachio Ice Cream Bites

These little frozen treats combine creamy avocado with pistachios, vanilla, lemon and chocolate. They are perfect for sharing at a barbecue or keeping in the freezer for a cooling afternoon treat.

Makes: Eight portions

Ingredients

3 ripe avocados

1 cup cottage cheese

100g pistachios

1 teaspoon vanilla extract

Juice of 1 lemon

Melted chocolate

Chopped pistachios, to decorate

Method

Soak the pistachios in water for approximately 15 minutes, then drain well.

Place the pistachios in a blender with the avocado, cottage cheese, vanilla and lemon juice. Blend until smooth and creamy.

Spoon the mixture into small moulds and freeze for at least four hours. Once frozen, cover or drizzle the bites with melted chocolate. A small spoonful of coconut or olive oil can be mixed into the chocolate to help create a smoother coating.

Sprinkle with chopped pistachios before the chocolate sets.

Creamy Avocado Ice Cream

Avocado might not be the first ingredient that comes to mind when you think of ice cream, but its naturally smooth texture works beautifully in this rich summer dessert.

Ingredients

500ml double cream

1 vanilla pod

100g sugar

120g egg yolk

3 ripe avocados

Method

Mix the sugar, egg yolks and seeds from the vanilla pod in a heatproof bowl.

Gently bring the cream to the boil in a saucepan, then slowly pour it over the egg mixture while whisking continuously. Return the mixture to a low heat and stir gently until the custard thickens. Do not allow it to boil.

Remove from the heat and leave to cool completely. Once cold, blend the custard with the avocado until smooth.

Churn in an ice cream maker according to its instructions or place the mixture in the freezer, stirring it thoroughly at regular intervals as it freezes to help produce a creamier texture.

From cooling soups to chocolate-covered ice cream bites, these recipes prove that avocado can bring something delicious to almost every part of a summer menu.

So, the next time friends arrive for a barbecue or an impromptu picnic is announced, make room at the table for summer’s favourite green guest.

The World Avocado Organisation is a non-profit organisation founded in 2016. Its members include avocado producers, exporters and importers from around the world. It promotes avocado consumption while sharing information about production, supply chains and sustainability.

Find more information and recipe inspiration at www.worldavocadoorganisation.com.

At 76, Shashi Aggarwal Takes Her Family’s Spice Kitchen Story to Dragons’ Den

There is something especially heart-warming about a family business built around food, heritage and conversations at the kitchen table. 

Now, the mother-and-son team behind Spice Kitchen are preparing to share their remarkable story with millions of television viewers.

Shashi Aggarwal and her son, Sanjay, will appear together on an upcoming episode of BBC One’s Dragons’ Den, where they'll pitch their family business to the famous investors.

At 76, Shashi is believed to be among the oldest entrepreneurs ever to enter the Den. Her appearance offers a wonderfully positive reminder that there's absolutely no age limit on ambition, creativity or the willingness to try something new and exciting.

Spice Kitchen began as a small family venture inspired by Shashi’s Indian heritage, her phenomenal knowledge of spices and her lifelong love of sharing food with others. 

What started with conversations around the kitchen table has since grown into an internationally recognised and award-winning brand.

Despite that success, the business has remained firmly rooted in the values that inspired it: celebrating culture, bringing people together and sharing meaningful experiences through food.

“We’re absolutely delighted to have had the opportunity to face this together,” Shashi told That's Food and Drink. 

“Whatever happens, it was a very special experience for our family and one we’ll always treasure.”

For Sanjay, stepping into the Den beside his mother was an emotional moment.

“Standing as the lift doors opened alongside my mum is something I’ll never forget,” he said. “Spice Kitchen has always been about Mum, her knowledge and her phenomenal spice cookery.”

He added his mother had always demonstrated that it is never too late to learn, attempt something different or take a leap of faith.

That message is perhaps every bit as important as the investment they hope to secure. Shashi’s journey challenges the idea that entrepreneurship belongs primarily to younger generations. At 76, she is showing that a lifetime of experience, knowledge and passion can provide incredibly strong foundations for a successful business.

The pair’s appearance also promises to bring something particularly special to the programme: not simply a business pitch, but the story of a mother and son who have transformed their shared love of spices, recipes and family traditions into a flourishing enterprise.

Whatever verdict awaits them in the Den, Shashi and Sanjay have already created something worth celebrating.

Their episode of Dragons’ Den is scheduled to air on BBC One at 8pm on 20 August and will subsequently be available through BBC iPlayer.

To learn more about Spice Kitchen or to place orders please visit spicekitchenuk.com

Hizero to Unveil a New Vision for Hard-Surface Hygiene at IFA 2026

Keeping kitchen and dining floors hygienically clean can be a time-consuming task, particularly in busy family homes, cafés, restaurants and other food-related environments. Hizero believes technology can make that work considerably easier.

The company, known for its distinctive zero-suction hard-surface cleaning technology, has announced that it will unveil the most significant development in its history at IFA 2026 in Berlin.

Although full details are being kept under wraps, Hizero says the launch will involve far more than the introduction of a few new cleaning products. Instead, the company plans to present a broader vision for the future of hard-surface hygiene in both domestic and professional settings.

This could be particularly relevant to kitchens and hospitality businesses, where crumbs, liquids, grease and other food debris must be removed quickly and effectively. 

Maintaining clean floors and other hard surfaces is not simply about appearance; it can also help businesses create a more welcoming environment and reduce potential hygiene and safety risks.

Hizero argues that the cleaning industry has spent decades making incremental improvements to familiar equipment. It believes the next stage will involve reconsidering the entire relationship between people, technology and cleaning.

“We believe people are ready for a new conversation,” Sam Li, CEO and founder of Hizero told That's Food and Drink.

“For generations, cleaning has been treated as an unavoidable household chore. We believe there is an opportunity to rethink that assumption and explore how technology can help people spend less time maintaining their environments and more time enjoying them.”

Visitors to IFA 2026 can expect new products across several market segments, alongside a hard-surface hygiene strategy extending beyond conventional floorcare.

Hizero will also share insights into how consumers think about cleaning, time and wellbeing. The company believes that homes and workplaces will undergo a significant change in the way they are maintained during the next decade.

The new portfolio has been designed to make Hizero’s technology accessible to a broader market while supporting the company’s longer-term ambitions.

Hizero will reveal its new product range at IFA Berlin from 4–8 September 2026. Visitors can find the company at booth 10.1131 in Hall 10.1 at Messe Berlin.

The company will also participate in the ShowStoppers global media showcase on 3 September, where technology businesses will meet journalists and industry influencers.

For anyone responsible for keeping a busy kitchen, dining area or hospitality venue clean, Hizero’s forthcoming announcement could offer an interesting glimpse into the future of practical surface hygiene.

https://www.hizero.com

You can also buy Hizero products via our own Amazon-powered online shop https://link.amazon/B03uSGWma

Shandy Census Reveals UK's Biggest Shandy-Loving Cities

Data from Shandy Shack, which has analysed its sales figures since launching in 2018, reveals where the nation's shandy fans are, with cities across the UK embracing a fresh take on the classic serve.

The results are showing that shandy isn't just a Southern secret, with Manchester, Birmingham and Liverpool loving the modern twist on this iconic combination.

This shandy revival also reflects a wider cultural shift towards “newstalgia” where consumers are rediscovering much-loved classics from the past, but with a modern twist. 

From retro flavours and heritage brands to reimagined pub favourites, people are increasingly drawn to products that offer a sense of familiarity and nostalgia while still fitting the way they live and drink today.

The UK's top 10 shandy-loving cities according to Shandy Shack sales data are:

 London

 Bristol

 Reading

 Manchester

 Oxford

 Southampton

Birmingham

Cheltenham

Liverpool

Salisbury

As consumers increasingly look for drinks that offer flavour, quality and the ability to enjoy longer occasions, Shandy Shack believes shandy is perfectly placed for this new era of drinking.

This August Bank Holiday, the craft shandy brand is inviting Brits to put old perceptions aside and rediscover shandy, a drink that has been overlooked for years but is ready for a new generation.

Founded by Tom Stevens, Shandy Shack was created to challenge outdated assumptions about shandy and prove that it is anything but a compromise.

Tom Stevens, founder of Shandy Shack, told That's Food and Drink: “Shandy was never the problem. It's always been a cracking drink, it just got stuck in the past while everything around it moved on. Beer got cooler, craft exploded, cocktails had their moment, and shandy was left behind with this reputation of being something your dad or grandma drank.

“The funny thing is, people often make their minds up about shandy before they've even tried it. They assume it's a watered-down beer or a compromise. Then they taste ours and the reaction is almost always the same: 'Hang on, that's actually really good.'

“At the same time, the way people drink is changing. More and more people want flavour and quality, but they don't necessarily want something that's going to knock them sideways after a couple. Whether you're watching the football, spending all day at a festival, firing up the BBQ or sat in a pub garden with your mates, people want a drink they can enjoy throughout the whole occasion – and that's exactly where shandy comes into its own.”

With sales momentum building and consumers continuing to embrace drinks that balance flavour with sessionability, Shandy Shack is inviting Brits this August Bank Holiday to challenge their assumptions, try shandy again and discover why this much-loved British classic is ready for a revival.

Shandy Shack has had its 3 biggest ever sales days in the last three months, and Google Trends notes that searches for 'shandy' in the last 3 months are up 150% versus the previous 3 months, and 'how to make shandy' is up a whopping 5000% over the same period.

https://www.shandyshack.co.uk

Wee Smoky Brings a Hint of Smoke to Six Classic Cocktails

Smoky whisky might not be everyone’s first choice of drink, but Wee Smoky founder Rory Gammell believes the right cocktail can change people’s minds.

After six years of introducing consumers around the world to Wee Smoky, a smoky Scotch whisky created specifically for mixing, Rory noticed something interesting. 

Many people who claimed not to like whisky thoroughly enjoyed it when it was served in a well-balanced cocktail.

That discovery has inspired Wee Smoky’s new range of premium ready-to-drink cocktails, presented in convenient 100ml cans.

Working with liquid development partner Jack Sotti, a former World Class Bartender of the Year, the company has added its distinctive hint of smoke to six familiar cocktails.

Four have been created particularly with non-whisky drinkers in mind: Margarita, Salted Caramel, Espresso Martini and the wonderfully named Grape-fruit-arita, Wee Smoky’s interpretation of a Paloma. Whisky enthusiasts are catered for with an Old Fashioned and Manhattan.

According to the company, early consumer testing has produced encouraging results, with many participants who believed whisky was not for them saying that they would happily order the cocktails in a bar.

“Smoke has traditionally been seen as intense. Whisky has traditionally been seen as intimidating. We believe both deserve a wider audience,” Rory told That's Food and Drink.

The range aims to provide a bar-quality drinking experience without requiring customers to buy numerous bottles, master complicated recipes or develop professional cocktail-making skills.

Founded in 2020, Wee Smoky began with a single-grain Scotch whisky made for mixing. Its original bottled whisky secured international attention and listings in markets including Australia, France, China, the United States, Hong Kong and South Korea.

The new canned cocktails represent the next stage of that journey. Their compact format makes them suitable for drinking at home, as well as for hotels, airlines, travel retail, hospitality, gifting and premium convenience outlets.

Specialist spirits wholesaler Select Drams has already agreed to distribute the range, while discussions are taking place with potential partners in North America and Australia. Wee Smoky has also registered trademarks in over 40 countries.

The ready-to-drink cocktail market continues to grow as consumers look for greater convenience and more adventurous flavour combinations. Smoky flavours are also gaining attention beyond Scotch, particularly through the popularity of tequila and mezcal.

All six Wee Smoky cocktails are available to UK customers through www.weesmoky.com.

For trade nquiries, contact hey@weesmoky.com.

That's Business: Clean Plates, Clean Reputation: Why Hygiene Matter...

That's Business: Clean Plates, Clean Reputation: Why Hygiene Matter...: There are some things a customer simply does not want to see when eating in a café, pub or restaurant. My wife and I recently witnessed a pa...

Alcohol-Free Shouldn’t Mean Flavour-Free: Why Every Hospitality Venue Needs a Decent Zero-Alcohol Beer

There was a time when asking for an alcohol-free beer in a pub could result in a rather apologetic bottle being retrieved from the back of a fridge, possibly somewhere behind the tomato juice.

Thankfully, things have changed.

Today there are some genuinely excellent alcohol-free and low-alcohol ciders, beers and lagers available. And that means pubs, hotels, restaurants, café bars and lounges really have no excuse for treating customers who aren't drinking alcohol as an afterthought.

People choose alcohol-free drinks for all sorts of reasons

The person ordering an alcohol-free beer isn't necessarily someone who has given up drinking permanently.

They might be driving. They might be working later. They could be taking medication, training for a sporting event, watching their alcohol intake or simply fancying an evening without alcohol.

Someone might even drink a couple of ordinary beers before deciding to switch to alcohol-free for the remainder of the evening.

The important point for hospitality businesses is simple: these people are still customers.

And they deserve something more interesting than being told: "We've got orange juice, cola or lemonade. Or some Barbican?"

The quality has improved enormously

Modern alcohol-free brewing has moved a very long way from some of the rather disappointing products available years ago.

There are now alcohol-free beers offering proper malt character, bitterness, hops, body and aroma. Major brewers and smaller craft producers alike have realised that people don't merely want a drink that contains little or no alcohol,  they want something that actually tastes like a good beer.

Products such as Guinness 0.0 and Clear Head IPA have demonstrated just how seriously major drinks companies now take this market, while an increasingly impressive selection of alcohol-free lagers, pale ales, IPAs and other styles gives hospitality businesses plenty of choice.

So why do some establishments still offer just one rather uninspiring alcohol-free lager?

Don't hide it at the bottom of the fridge

If you stock good alcohol-free beer, tell people about it.

Put it on the drinks menu. Display it alongside your regular beers. If you have several varieties, consider giving alcohol-free drinks their own small section on the menu.

Staff should also know what is available.

If somebody asks for an alcohol-free beer, hearing "I'm not sure, I'll have a look in the fridge" doesn't exactly inspire confidence.

Being able to say, "We've got an alcohol-free lager, Guinness 0.0 and a very nice alcohol-free IPA" is a completely different experience.

It makes commercial sense

There is another important point: alcohol-free customers still spend money.

If a designated driver is accompanying three friends to your pub, making sure that driver has an enjoyable choice of drinks could help keep the whole group in your establishment.

The same applies to couples dining out when one person isn't drinking, families visiting a hotel, business lunches and groups meeting in café bars and lounges.

Offer poor alcohol-free choices and customers may decide to go somewhere else next time.

Offer good ones and they have another reason to return.

And please serve alcohol-free beer properly. A quality alcohol-free lager deserves a clean, appropriate glass and should be served at the correct temperature – not handed over as though it is somehow an inferior purchase.

Choice is the key

Ideally, larger hospitality venues should consider stocking more than one alcohol-free beer.

A crisp lager and a more characterful ale, stout or IPA would immediately give customers a meaningful choice. Venues could even ask their customers which alcohol-free beers they'd like to see stocked.

The alcohol-free customer of 2026 doesn't necessarily want to sit in the corner nursing a glass of fizzy water.

They might want a cold lager with their curry, a stout with Sunday lunch or a hoppy IPA while chatting with friends at the bar.

Hospitality is supposed to be about making people feel welcome.

Stocking decent-tasting alcohol-free beer is a very simple way of doing exactly that.

That's Food and Drink says: If you're proud of the beers behind your bar, make sure you can also be proud of the alcohol-free ones.

When a Dirty Table Costs a Pub More Than One Meal

My wife and I recently visited a town some distance from home and, as it was lunchtime, decided we would find a pub for something to eat and a drink.

We spotted a large pub belonging to a major national chain and thought it would fit the bill perfectly.

Unfortunately, we didn't stay long enough to order anything.

The pub was enormous, with what we estimated to be around 100 tables. Yet virtually every table we could see was covered with the debris left by previous customers. There were dirty glasses, used cups and crockery everywhere, while many of the tables themselves were smeared with food or sticky from spilt drinks.

It wasn't simply a case of arriving just after one particularly large party had left. The scale of the problem suggested tables simply weren't being cleared.

What made the situation even more surprising was that members of staff appeared to be standing around chatting rather than tackling what was an extremely obvious problem.

We weren't the only people put off. During the short time we were there, we noticed other prospective customers walking in, looking around and promptly walking straight back out again.

We did exactly the same and spent our money elsewhere.

How Much Business Was Walking Out of the Door?

This is where pub owners and operators need to look beyond cleanliness as merely a housekeeping issue.

It's a sales issue.

Imagine that ten couples walk away during a lunchtime because there isn't a clean table available. If each couple might have spent £30 on food and drinks, that's £300 in lost sales.

If the situation persists for several hours, the potential loss becomes substantial, not to mention the damage caused when customers tell friends, leave poor reviews or simply decide never to return.

The frustrating thing is that this is an entirely preventable problem.

Managers Need to See What Customers See

Every pub should have somebody responsible for regularly walking through customer areas and viewing them from the perspective of somebody who has just entered.

Are there clean tables available?

Are glasses and plates being collected?

Are food spills being wiped immediately?

Are toilets being checked?

Is rubbish being removed?

If the answer to any of those questions is "no", somebody needs to deal with it.

Managers should also establish clear table-clearing responsibilities rather than assuming "somebody will do it". During busy periods, designated staff could continuously circulate through the pub collecting glasses, clearing plates and wiping tables.

A simple rule might be that an empty table should be cleared and cleaned within five minutes whenever staffing levels permit.

Staff Need Leadership

It is easy to blame individual employees, but if several members of staff are chatting while dozens of tables remain dirty, that can indicate a management problem.

Staff need clear expectations, proper training and managers who are visible on the floor.

Technology can help too. Modern till systems can provide managers with information about how busy the pub is, allowing them to anticipate peaks and make sure sufficient staff are available.

But ultimately, somebody needs to look around the room.

Clean Tables Are Part of the Product

Customers don't just buy beer, coffee, burgers or fish and chips when they visit a pub.

They're buying the whole experience.

A perfectly good meal served at a sticky table surrounded by somebody else's dirty glasses isn't a good experience.

And customers have plenty of alternatives.

We found one.

The pub we visited that lunchtime didn't simply lose the price of two meals and a couple of drinks. Judging by the number of other people turning around and leaving, it was potentially losing hundreds of pounds.

For pub owners and major chains, there's a very simple lesson here:

Before spending fortunes trying to attract more customers through the door, make sure the ones who have already walked through it can find somewhere clean to sit.

Have you ever walked straight back out of a pub, café or restaurant because it looked dirty or poorly managed? That's Food and Drink would be interested to hear about your experiences.

Why Your Local Church Could Be the Perfect Home for a Community Food Bank

Food banks have become an essential lifeline for many families across the UK. 

While we all hope for a future where nobody needs emergency food support, the reality is that thousands of people still find themselves struggling to put meals on the table because of unexpected bills, illness, job loss or rising living costs.

One of the best places to help meet that need could already be sitting right in the heart of your community, your local church.

Church buildings are often underused during the week, yet they usually have many of the facilities needed to run a successful community food bank. Many have kitchens for preparing refreshments, accessible halls where people can collect food with dignity, storage space for donated items and, perhaps most importantly, an army of willing volunteers who already care deeply about serving their neighbours.

A church-run food bank isn't simply about handing over tins of beans and packets of pasta. It can become a welcoming community hub where visitors are greeted with kindness, offered a cup of tea or coffee, and treated with respect rather than judgement. Sometimes a friendly conversation is just as valuable as the groceries someone takes home.

Partnerships can make the project even stronger. Local supermarkets, independent food retailers, schools, businesses, community groups and individuals are often happy to donate food or organise collection points. Volunteers can help sort donations, manage stock, prepare food parcels and assist visitors, creating a genuine community effort.

Many churches already support food banks through organisations such as the Trussell network or independent local schemes. However, there is still plenty of scope for more churches to become directly involved, particularly in areas where provision is limited or where demand is increasing.

Running a food bank also provides opportunities to offer wider support. Churches can work alongside debt advisers, employment services, mental health charities and other local organisations, helping people tackle the causes of hardship as well as its immediate effects.

If your church has never considered opening a food bank, perhaps now is the time to start the conversation. Gather together church leaders, local councillors, businesses and residents to explore what is possible. You may discover that the facilities, volunteers and goodwill already exist, you simply need someone to bring everything together.

Communities are often at their strongest when people work side by side. A church-operated food bank demonstrates practical compassion, builds lasting friendships and reminds everyone that nobody should have to face difficult times alone.

After all, sharing food has always brought people together. A community food bank is simply another way of extending that welcome to those who need it most.