search.noResults

search.searching

dataCollection.invalidEmail
note.createNoteMessage

search.noResults

search.searching

orderForm.title

orderForm.productCode
orderForm.description
orderForm.quantity
orderForm.itemPrice
orderForm.price
orderForm.totalPrice
orderForm.deliveryDetails.billingAddress
orderForm.deliveryDetails.deliveryAddress
orderForm.noItems
iEAFnTUsRiESde


Working with businesses is essential for charities


By Julian Mines (pictured), FareShare South West CEO


“Working with businesses has changed the game for FareShare South West, and in turn for hundreds experiencing food poverty across the region.”


While businesses often collaborate with other businesses to further their mission, charities can lack the creative or commercial thinking needed to make effective partnerships, which may help them find meaningful solutions to the causes they are fighting for. It is undoubtable that charities


would benefit from working with partners from the commercial world, but this often requires a shift in perspective. FareShare South West’s day to day ‘business’ is food and we couldn’t exist without the support of national supermarkets, food producers and local food businesses who supply us with the high quality in-date surplus food we then redistribute to those most in need. We’ve also increased our


engagement with non-food related local businesses who want to support us with fundraising and awareness raising. We have to be bold and entrepreneurial about what we can offer to make this CSR meaningful and valuable as well as leveraging creative fundraising ideas and resources. From surplus food banquets enjoyed by staff, to corporate team members spending a day volunteering with the team in our warehouse, to ‘Ready, Steady, Cook’ style surplus food cook-off events and even contactless donation points in company cafeterias, FareShare South West is always looking for new ways to engage corporate teams. We’re fortunate to be


surrounded by multiple businesses 24 insight MAY/JUNE 2019


Business West employees rolled up their sleeves and spent the day volunteering at the FareShare South West warehouse last Christmas. This inspirational and fast- growing charity diverts unwanted fresh food from supermarkets to 170 diverse local projects around the region such as homeless charities, women’s refuges, dry-out clinics and pensioners’ lunches. Mary Martin, director of


marketing, who took part in the volunteer day, said: “This is a fantastic charity


that really epitomises the ‘win:win’ scenario – charities benefit from really good food and the supermarkets have an outlet for food that they cannot use. It was such a productive day for us, and we loved meeting the other volunteers and staff. We are proud to support the good work that they do in the region and all of us are determined for it not to be a one-off – we will be back!”


Volunteers from Business West


who really care about this region wide issue of food poverty and have valuable existing partnerships with a number small to large scale businesses, which are central to our success.


“Making a charity a financially viable operation is a constant consideration for those leading these organisations”


Charities face an increasingly


competitive fundraising market, along with decreasing statutory funding, so ensuring a charity can continue to run is one of the biggest challenges facing charity CEOs. Having worked with a number of organisations across my career, I have recognised the need


Golden Hillock Holiday Kitchen


CAUSES, PROMOTION & PARTNERSHIP


CHARITABLE


A Pepper Pot beneficiary


for mindsets amongst staff and Trustees to shift allowing charities to adopt aspects associated with both ‘social enterprise models’ – which in turn have been inspired by more traditional business models. For example, at FareShare South West we have found a way of providing a service where there’s enough value in that service to develop a membership


income from the organisations and charities who benefit from our redistributed surplus food. This equates to a third of our income, whilst allowing substantial cost savings to our recipient members, which alleviates the pressure on traditional fundraising and at the same time delivers our core activity. We’re also employing the kind of entrepreneurial spirit, often found and championed in businesses, to explore new products, services or markets for existing activity. We did not think there would be a way of getting the high-quality surplus food we are donated out to the general public, but 2019 will see the launch of our ‘pantry model’ – a bit like the Co-Op of old – with membership- based outlets run from community


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32