Firm chefs donate meals to foodbank
The Horsham Foodbank has received a share of more than 14,000 meals since last March thanks to chefs at Crawley-based firm.
Global geoscience company CGG has switched from feeding staff to feeding those in food poverty across Horsham and Crawley while its usual workforce of 400 have been working from home.
The chefs have been using the kitchens to produce highly nutritional sandwich and pasta salad lunches packaged in sustainable non-plastic containers for foodbanks run by Horsham Matters and Crawley Open House, and have been delivering the food by taxi to the charities for distribution in emergency food parcels.
Natalie Goodchild, CGG UK internal communications officer, said: “When the pandemic hit we knew we wanted to do something to help and give back to the community, and we had the facilities to do so. Working with our UK Facilities manager, Tony Maynard, and chef, Louis Wood, we came up with the plan to produce and donate meals to the foodbanks.”
Horsham Matters and Crawley Open House have seen demand for their service skyrocket over the past 12 months. The Horsham Foodbank has fed 10,883 children and adults since April 2020 compared with 2,900 people in the whole of the previous year.
Horsham Foodbank managing director Emma Elnaugh said: “Without the support of companies like CGG and the community it would have been very difficult for us to continue our valuable work. Thinking of our charity has ensured we are here to help others.”