Buttershaw Baptist Church
Sheila McKechnie Award Winner
The project aims to build on and expand Buttershaw Christian Family Centre's current programme of food activities by tackling health issues brought about by poor diet, such as Coronary Heart Disease (CHD) and obesity. The aim is to develop the existing food services (Breakfast Club, Lunch Club, Community Café) to promote healthy eating and a healthy diet.
Some progress has been made in the form of a Food Co-operative which sells fresh fruit and vegetables at a discounted price, but we are aware that more needs to be done, particularly in the areas of:
- Preventative work – linking with other organisations in the area, the Centre will be active in encouraging local people to attend existing food groups where they will be able to sample a varied diet prepared with fresh fruit and vegetables. We are also looking into the possibility of developing programmes that will encourage physical exercise as part of a general promotion of healthier lifestyles and healthy living.
- Education – the Centre is looking to develop and expand its current training programme that teaches basic cookery skills. Ideas that are being investigated include producing menu cards, information on the use and preparation of food, basic food hygiene, and managing a healthy diet on a limited budget.
Aims and Objectives
The main objectives over the next three years are:
- To set up and sustain a number of community food initiatives that will be instrumental in improving the diets of local people.
- To work with local and citywide health professionals in implementing central government initiatives aimed at promoting healthy eating, e.g., five-a-day, fruit in school.
- To create a user group that would manage all aspects of the project.
- To become self sustaining through the sale of produce and meals/snacks.
- To develop the training arm of the project by training volunteers to become trainers themselves.
With this project, we aim to ensure that the residents of the estate have access to inexpensive, good quality, fresh food and are trained in how to prepare it. The cookery/food preparation courses we intend to run will be central in giving confidence and skills to the people who will benefit from them the most. Ultimately, we will be looking at forming a user group of fully trained volunteers who will, in turn, ensure the future sustainability of the project. In order to achieve these aims, we will ensure that a number of food initiatives are created that will provide a continuous, fresh supply of fruit, vegetables and nutritious meals that are available for local residents to purchase.
Staffing will be provided by local volunteers who will be supervised by a paid member of staff. Along with customers, they will be offered the opportunity to access training either through existing courses, or the creation of new courses which will run alongside all the food activities. This way, trainees will not only have the opportunity to purchase and learn how to prepare good quality food, they will also be able to join staff, on placement, in a working kitchen that will add to their skills, and may lead to further education or employment opportunities
Methodology
The project was delivered through the formation of a breakfast, lunchtime and community cafe providing at least one food group every day of the week. The Food Co-operative would encourage visitors to the Centre to purchase fresh fruit and vegetables as they were visiting other activities, and would have the added opportunity to purchase a meal while they were there. The Food Co-op would be the supplier of fresh fruit and vegetables to the other food groups, reinforcing the healthy eating message. Recipe books and cards giving food preparation information would be readily available.
Activities/Sessions
- Food Co-op - 3 times per week for 3 hours
- Community Cafe - 3 times per week for 2.5 hours
- Breakfast Cafe - 1 per week for 1.5 hours
- Lunch Cafe - 1 per week for 2 hours
Promotion
The project is promoted via word of mouth, leaflets and advertisements in the local press.
Evaluation
The project is continually being monitored and evaluated via Board reviews.
Resources
Funding of approximately £20,000 was received from the Food Standards Agency's Sheila McKechinie Award and Heart Research UK
There is one full time member of staff and 5 volunteers
Other resources needed to run the project are the community centre venue with a kitchen and cafe and catering equipment.
Lessons Learnt
The main obstacle has been trying to find a member of staff to drive new initiatives forward and to have a 'vision' for the work. This has been partially resolved by relieving the member of staff of his duties.
Future Developments
To oversee continued growth of all the food groups, particularly the Food Co-op, and to develop an outside catering trading arm of the project.
Contact Details
Name: Mark Phillips
Phone: 01274 690262
Email: mark.phillips@buttershawbaptist.org.uk
Website: www.buttershawbaptist.org.uk
Organisation: Buttershaw Christian Family Centre