Eat Well MCR, the grassroots food initiative born out of the pandemic, has officially been granted charitable status.
The news marks a major turning point in its evolution from an ‘emergency response’ to a lasting force for food justice across Greater Manchester.
Founded in April 2020 by award-winning chef Mary-Ellen McTague, Eat Well MCR began as a project to use up food that was set to go to waste in restaurants across the region as they were shuttered by lockdown.
Within weeks, McTague with co-founders Kathleen O’Connor and Gemma Saunder, and a collective of chefs, restaurants, and volunteers had mobilised into a fully-fledged network, delivering over 1000 meals a week to NHS workers and those most affected by the pandemic, coordinated through a WhatsApp group titled Emergency Food Response.
Since then, Eat Well MCR has delivered more than 130,000 chef-prepared meals to vulnerable individuals and families across the region. Those who have benefitted include families in temporary accommodation, women in refuge, parents of hospitalised children, schools supporting food-insecure students, and grassroots organisations addressing hunger.
Originally set up as a Community Interest Company (CIC), Eat Well MCR’s transition to full charity status will open the door to new funding streams and long-term sustainability.
“We’re dreaming of a future with a home that will positively impact our city for many years to come,” said co-founder Kathleen O’Connor. “And with the continued support of our community, we believe that dream can become a reality.”
With its new status, the charity is actively working toward securing a permanent base of operations – planned to be a community hub complete with a professional kitchen for batch cooking, outdoor growing space, and areas to host training programmes, supper clubs, and community events.
“Our core mission won’t change,” added co-founder Gemma Saunders. “We will keep the joy of making, receiving and sharing food at the heart of everything we do.”
In addition to meal delivery, Eat Well MCR has expanded its outreach to engage care-experienced and disadvantaged young people in food-based projects, including hands-on cooking sessions, shared meals, and mentorship by hospitality professionals.
“In 2020, when this all began, we never dreamed we’d still be here five years—and over 130,000 meals—later,” said McTague. “We truly can’t thank our supporters enough for coming along with us on this journey.”
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