Getting creative to feed more Tasmanians doing it tough

Loaves and Fishes Tasmania is getting creative as it continues to expand its paid social enterprise partnerships as a means of funding free meals and fresh produce for the State’s most vulnerable.

The organisation harvests and then sells honey and olive oil, packages food for well-known brands, helps provide lunches for the State’s students, and fulfils inhouse catering contracts for other charities.

Loaves and Fishes is now providing hundreds of meals each week for residents of Anglicare-run Bilton Lodge in Claremont, and Burnie Lodge in the north of the State, as well as St Vincent de Paul’s Bethlehem House, and Hobart City Mission’s Safe Spaces in the capital. These organisations provide temporary and permanent accommodation for people escaping homelessness.

The food charity makes the meals in onsite commercial kitchens at the facilities, as well as the organisation’s own kitchens in Devonport and Rokeby. 

Breakfast, lunch and dinner

The organisation also provides a mix of fresh ingredients and prepared meals for dozens of schools involved in the School Lunch Program in partnership with School Food Matters

The lunch program provides free lunches in 30 schools throughout the State, and is planned to double next year.

Loaves and Fishes uses profits from the paid partnerships to supply dozens of school breakfast programs and create free ready-to-eat meals for the State’s most vulnerable.

The growing social enterprise sector allows Loaves and Fishes to spend less time and money fundraising to fill the gap between what the State Government funds and what the charity needs to meet growing demand.

Fresh, local produce meals made with love

The paid social enterprise initiatives provide partner organisations with tasty, fresh, low-cost and nutritious meals and produce, as well as creating employment opportunities for local students and at-risk youth who have a passion for food.

Residents who previously skipped inhouse meals in favour of fast food are returning to the dining rooms at Burnie and Claremont since Loaves and Fishes took over the cooking duties three months ago.

Residents returning to the table

State manager of accommodation services at Anglicare, David Thornton said the organisation chose Loaves and Fishes because it was not-for-profit, shared Anglicare’s values, and means Government funding would go further.

“The quality and variety of the food is amazing,” he said.

“The residents are very happy with the standard of the food and appreciate being consulted with on menu planning.

“The staff from Loaves and Fishes have quickly become a part of the community at our Lodges, and our residents look forward to them coming.”

Loaves and Fishes food services manager Patrick O’Connell said the team was constantly refining the menus based on the feedback from residents.

“The food is high quality and nutritious, and 90 percent of the meals are made from scratch using local ingredients,” he said.

“It’s not just about the food itself, but having residents eat together creates enjoyment and fosters community.

“Residents want the meals to be homely and familiar without becoming boring and monotonous. We do chicken parmigiana and roasts, as well as casseroles and special themed nights from Pasta Monday to Taco Tuesday and Asian Friday.”

By Paul O’Rourke