Since FoodCycle started cooking, back in May 2009, they’ve served over 125,000 meals – cooked by volunteers who rescue good food and cook nutritious meals for their guests. FoodCycle combine surplus food, volunteers and spare kitchen spaces to create nutritious three-course meals for people at risk of food poverty and social isolation.
Growing from the London-based ‘hub’ to eight around the UK in its first three years, FoodCycle recognised they needed external assistance to further scale nationally.
FoodCycle approached Spring Impact to help develop a strategic plan to scale their social impact in a sustainable way. FoodCycle has now scaled to over 29 new locations and is on track to fulfilling ambitious growth plans to reach thousands more lives.