“Being members of the Food Redistribution Centre saves us, conservatively, £20,000 a year on our food costs.
“As catering manager I manage a budget as part of the hospice’s annual £4.3m running costs – more than £3m of which comes from fundraising.
“The food we receive takes pressure off budgets, meaning money can be diverted into direct patient care.
“But it’s more than that.
“For some patients of our day services this could be the only hot meal they get all day, as some face financial difficulty through illness or may have difficulty preparing a meal for themselves. And it can help towards a better quality of life too; having a nice meal prepared for you and shared with others.
“We’ve also started running cookery classes for recently bereaved people, whose loved ones were cared for in the hospice.
“It’s a social thing. It allows people to meet others who are empathetic and understanding of what they’re going through.
“People can become socially-isolated following a loss. This gives them a reason to socialise.”
Mark Scott – Catering manager, Pendleside Hospice, Burnley