As the COVID-19 crisis continues, The Daylesford Foundation has extended its partnership with The Felix Project with a donation of £100,000 which will help provide more than half a million meals to vulnerable people in London.
Commenting on the move, Carole Bamford, founder of The Daylesford Foundation, says: “Over the last four years we have supported The Felix Project’s work to supply nutritious food to communities in need and it has been a project extremely close to my heart. But at a time when some families are going for days without a proper meal, the organization’s critical work is needed more than ever.”
The Felix Project redistributes rescued food that would otherwise go to waste to those in need, including people who have lost their jobs or are on low incomes, families who are struggling, key workers, homeless people and survivors of domestic abuse. In April alone it distributed 503 tonnes of food – equivalent to 1.2 million meals.
“We are delighted to receive such a generous donation from The Daylesford Foundation and would like to thank them and the Bamford family for their generosity and continued commitment to The Felix Project,” says Mark Curtin, CEO of The Felix Project. “We are proud to have such a long-standing partnership with Daylesford, a sustainable and socially responsible business that leads its field in this area, working together to tackle the very real issues of how to reduce food waste and the growing issue of hunger and malnutrition.”
Daylesford is also launching a new seasonal line of ferments made with gluts from its organic market garden, with 100% of the profits going to the charity. It hopes to raise an additional £10,000 a year in this way. The first two products are Market Garden Fermented Radish and Fermented Squash, available from this month.
Daylesford gives all surplus food from its London farm shops to The Felix Project, hosts fundraisers and also operates a volunteer programme in London in which its teams carry out shifts for The Felix Project.