Wrights’ move to support food redistribution initiative
A local manufacturer is donating a selection of its premium foods to North West charities through its partnership with FareShare Greater Manchester.
Wrights Food Group, the Crewe-based manufacturer famed for its pies, savoury and sweet bakery products, is including ready meals, sausage rolls and mince pies in its donation to the food redistribution charity.
The food will be redistributed through FareShare Greater Manchester’s network of over 200 charities and community groups, supporting its work which last year resulted in saving 3,405 tonnes of food from going to waste while providing enough food for over eight million meals.
The food redistributed through FareShare provides enough to create a million meals each week for vulnerable people and reaches charities across the UK including school breakfast clubs, older people’s lunch clubs, homeless shelters and community cafes.
Wrights Food Group’s Technical Director Reshima Bungar said: “The range of foods that we’re able to donate to FareShare Greater Manchester has a best before date of between eight to 18 months and is in perfectly good condition. As a business and a team, we wanted to make sure it didn’t go to waste and our partnership with FareShare is a perfect way of ensuring our quality, frozen meals and savoury items end up in the homes and with the families who need them the most.”
Wrights Food Group started out as a husband and wife business making homemade meat and potato pies in 1926. The company has grown into one of the UK’s leading family-owned bakers and food businesses and is now a global food brand operating from its £30 million state-of-the-art manufacturing facility in Crewe alongside managing its 15 high street stores across Stoke-on-Trent.
Miranda Kaunang, Head of Development at FareShare Greater Manchester, said: “We’re delighted Wrights Food Group has been able to support FareShare Greater Manchester with deliveries of surplus food. The donations will be sent to frontline local charities and help people facing food insecurity, at a time when communities need it most.”
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