Charlty numb•r.' 1173120 PROJECT FOOD CIO ANNUAL REPORT AND RECEIPT AND PAYMENT ACCOUNTS YEAR ENDED 31 MARCH 2024 &LGriffin PROJECT FOOD CIO CONTENTS Page Reference and administrative details Trustees, report Independent examinerfs report Re￿Ipt and payments Statement of assets and liabilities PROJECT FOOD CIO REFERENCE AND ADMINISTRATIVE DETAILS FOR THE YEAR ENDED 31 MARCH 2024 Trustees R Trapani (Chair of Trustees) Appointed 25 July 2024 G Dodd Ichair of Trustees until 24 July 20241 S Birnie- Appointed 17 July 2023 S Cockayne - Appointed 3 July 2023 A de Férranti - Appointed 30 JLJne 2023 J Thompson - Appointed 7 December 2023 S Banks- Resigned 17 September J Sage - Resigned 18 September 2023 Charlty registernd number 1173120 Prinelpal offic• Axminsler Hospital Chard Street Axminsler Devon EX13 5DU Accountants Griffin Chartered Accounlanls Courtenay House nes Hill Exeter EX2 5AZ Page 1 PROJECT FOOD CIO TRUSTEES. REPORT FOR THE YEAR ENDED 31 MARCH 2024 Trustees Report From ourchairof Trustees I have had the immense pleasUr￿f baing tho Chair of Trustees for Project Fo¢xI sinGe January 2023.1 first got involved with the charity during lockdown, when the team and l at River Cottage deciosed we wanted lo support a local charity We began by donatlng ro8dy-prepared meals lo Project Food's clients {one for each one we sold locally), meaning that when Tiggy Ivictorial subsequently asked me to join the Board of Trustees. I knew that Project Food's mission was one I really bgliaved in. Over the last yeol, Project Food has made Significant advances, both in tems of the number of paopla it reached and, from ari internal point of view. working lo refocus and clarify its strategiès. There is an increased sense of dynamism and purpose. not least in the office. where our already brilliant team of two, Kerry Morgan and Hannah Smart were joined in Mard) by our new administrator. Clive Bradley His presence Is already making a significant difference, allowing Kerry and Hannah the time to do the roles in which they excel. We now have separate committees for Fundraising, Strategy and Finance, Govemance and People. giving each area much more of a focLSS. Closing the shop in Axminsler was a difficult decision, bul ultlmateiy the right one, ttowevei increasing our visibility (both locally and on a county-scalel is something we know we must continue to work on. In 2023, we made another key decision.. lo open a second kitchen in Ottery Sl Mary. This will be fully operational in October 24. and not Dnly wll it double the impact we have, In terms of the people we can help, bul il will mean we're now operating in the heart of Devon, rather than on its outskirts. Again this is something we hope Mll inGrease L%)th our visibility and levels of support,. particularfy regarding local COLtn¢i1s. Having two kitchens also means we'll have back up should one of them fail- thus spreading our risk. We continue to be immensely grateful to NHS Property Services lor IEtting their former kitchen p￿miseS in Axminsler Hospital to us- 8 generous gesture that we aim to continually repay by targeting some of those in the local populatr'on who a￿ suffering from ill-health. My role as Chair was only ever meant to be temporary Idesptte il lasting 18 monlh31', meaning l am delighted lo welcome our new permanent chair, Roger Trapani to the role. Roger brings with him a wealth of relevant experience. having worked within the Ch?ritable Se¢tor for 30 plus years where he has Chairecl 5eveTal Trustee Boards, including representing Citizens Advice Bureau at both Regional and National level. He also spent 10 years as a publirJp8tient representative with the Devon Clinical Commissioning Group in various forums. He's also a man who's happy to ask challenging questions, as well as having inspiring levels of enenqy and commitment. Meaning that we eoLtldn't ask for a better Chair, and welcome him on board. I very much look forward lo seeing the impact Project Food continues lo make. and il's a pleasure lo have been ils Chair. As one of our volunteers. Rachel so aptly pul it. 'Project Food Is the créme de la créme. You don t just do one bit. you do il 811.. Knowng the fvndamenlal importance of healthy, nutritious food, I couldn't agree more. Stewart Dodd August 2024 PROJECT FOOD CIO TRUSTEES. REPORT FOR THE YEAR ENDED 31 MARCH 2024 A Year in Review During 202314 Project Food has worked with a record number of people. These inGlvde famili0$ on low incomes., people th diel-lglaled conditions." individuals struggling with IheK mental health., young people al local schools. All have benefited from project$ gueh as hands-on cookery sessions. or being able to feed themselve5 and their families through our recipe box s¢hemgs and fruit and veg bags. The continuing support of our funders. volunteers and partners means that we've been able to help more than 600 individuals. many on an ongoing basis- thus making a fundamental and lasting dsfference to their lives. What our bgneficiaries say: Abson- has been parlicipating in our Cooking with ConfidenGe course ifi Axminster. 'It has been baby steps btst l Sm now much mor• confid*nÈ in following s recipg. Annie was extremely h8lplul and non- dgementsl 8nd would help me Whe￿ needed. I can't wail to try out some of the dishes on my own. If you get the O￿anCe. grnb this opportunity wilh bolh hands. Youll be so glad Ih8tyou did. Project Food 8re so G8rinq and suppothng Jd Mll help you with youre8ting pmblems. So dony bg afrakl to take tho next step. Lrsa, was a member of our Good Grub Club, where participants cook their own lunch with their Children, then lake home a tree reape bag (including the re¢ipe and necessary ingredienis io repeal the meal al home on their own). 1t has help&d n7e gain Gonfid¢nGe in Gooknng, and my whole farnily now plans meals and 18 le8mting how to budget." Brian" receives our regulai newsletters. -1 look Iofward to frBceiving the newsletter and 8lw8ys leam something new. Il's very infonnalive and makes me awa clihe right nulrilion. keeping healthy, what foods lo buy. how fo prepa￿ them, diffefftnl ￿CIpeS. w8ys of cooking, and Iw ftKusin9 up food. Plus sloiing food and saving money. Th8nk you." - Twnes nave t)een changed What our partners say: CL¥Thnunrty Enabl•r 8t'R•aching for Independence, Exh ￿tek my clientgrew in Confiden￿ until she was 8ble to get to a polnt Whfj￿ she fell able to make the recipes on Iwown. Overthe course of the w8eks, she also started to think about other healthy options she could try. Without the boxes it would have been difficult for her lo leafft th&s& new skills. Ir g8we herthe tools and opportunities to ex*¥E wh81 mp81s c8n be m8de on 8 budget. that ￿re 8lso he8lthy and aided hermental wellbeing., Page 3 PROJECT FOOD CIO TRUSTEES, REPORT FOR THE YEAR ENDED 31 MARCH 2024 What our voluntoors say: Ra¢h•l: Project food is the crén7e de la crème. You don't just do one bit, you do it all., Jane: 'Wort(ing with Project Food has made m8 realise that food poverty is rife in Devon- both in terms of the types of food people egt, 8nd their Unde￿¢anding of the potential lrfe-Ghanging benefit5 of good nutrilion. Moreover. it's a kind of poverty Ih8t, unless you make ti your misS￿n to add￿sS it. it's something you sirTiply dvn'l 5ee7. 1 aTTr deligkiled lo volurileer willi all oiganis¢*lion Ilial Iiits IIINS mis&on, arKI educatioil, al ils heart- therefore m8king a long-telln drfference to $0 many people locally." The Numbers 0 673 individuals supported. including 108 children 0 957 free fruit and veg bags handed out (many of them personally delivered. thus also providing important human Interaction for many of our clients) 1,166 healthy, frozen ready meals supplie(J to families and individuals 263 recipe boxes distributed 9 97 sessions, ranging from Good Grub Club for families lo ¢ooking classes for older people who live alone Working with 35 volunteers The Stats 0 90V￿ of adults attending our hands-on cooking sessions said they felt motivated to eat a healthier diet as a result 0 88 % of children reported (via their parents) an increase in cOnffiden￿ in Ihe kttchen following attendance at Ouf sessions 0 100Vo of those receiving recipe boxes reported that they cook more at home as a result of the support from Project Food 90% of people who receive oijr newsletter say il helps them feel better supported. more molivaled and has resulted in them eating a better diet Organisations w8'v# partnèr•d with Abri Homes,. Axe Valley Community Colleg8,' Axminster Medic81 PTrclice,' Axminster Primary School,. Avish8yes Prim8ry School in Ch8rd,' Chrisli8ns Against Poverty,. Cury Rivel Foodbank,. Devon Community Found8lion.' Reaching ft)r Independence T&8m. Devon County Council." East Devon District CounGil.' EX5 Alive,. Holyrood Academy.. Lower Hewood Fam,. Manor Court Primary Scljool in Chard,. NHS England, Honiton Mental Health Support Team,. Nounsh.. Restore. Seaton.. Sidmoulh Salvalion Anny Page 4 PROJECT FOOD CIO TRUSTEES, REPORT FOR THE YEAR ENDED 31 MARCH 2024 Emily Emily is a dedicated lone parent. aged 25 living wth her young children in Somersel. In her words, .1 just want to give my two children the best life I can.. She joined o(Jr Chard cooking group. Good Grub Cl*Jb. Vr#n￿n9 lo Improve her kitchen skills and learn how lo cook healthy, reasonably pri¢ed meals from scratch. Her very limited budget meant she laced significant challenges in creating meals at home that were nulritsous, simple and economical.. and also well received by her childrenl Our Good Grub Club (cooking seS￿ons. plus 8 recipe bag lo take homel was an ideal opportunity for Emily lo learn new skills and knowledge regarding cooking healthily on a budqel. Our team of 'c8lm and gJpportive' staff and volunteers were able lo help her feel confident in her abilities. supporting her in gaining the motivation lo stsrt cooking for herself and her chil(Sren al home The club also fosters 5UPPOrtive community, where she was able lo share experiences and lips wlh other parents facing similar thallenges. Emily now regularly cooks her meals from scratch and is finding that she is better able to work within her mrteu bu¢get. wni1s1 providing her chlldren wth the nutrttlous an¢J delleious food they need. 'Pffjiecl Food has helped me in ffloE ways than I could iiiiagine. aiid I would recommgnd them to anyone in the sam8 Situabon. We've run the following activltles: Axe Valley Allernalive Timetable.. a ￿eklY cooking group for pupils in a local secondary school hav& low school attendance ￿cOrdS o Cooking wth Confidence.. monthly cooking demos for people struggling with diel.related medical ¢onditions in Chard and Axminsler CoDking Made Easy.. monthly cooking demos for people struggling with diel-relaled medical condrtions in Seaton o Gtxhy Grub Club.. holiday cooking group for families on low incomes in Chard Food and Mood on the Fami.. a cooking and food growing group lor individuals struggling tmth their mental health o Food Fuel and More.. reupe boxes distributed, and cooking dasses held across East Devon K¥lB' Krtchen.. cooking group for Ghildren with SEND, held in Axminsler o k+ake 8 Munch." hands-on cooking Sessions for parents and children living in food poverty, heSJ in Cranbrook and Sidmouth 0 1 7 ecd(IrKJ ¥4th a range of IndNiduals With different need5 living across Eastl)evon Page 5 PROJECT FOOD CIO TRUSTEES. REPORT FOR THE YEAR ENDED 31 MARCH 2024 FINANCIAL REVIEW Dur￿ng Ihe year, the charity received total income of £133,992 and had total costs of £116,345 giving a surplus of £17,647. The Gharily had budgeted to break even and has outperformed the budget. TFIIS leaves the charity in a relatively strong financial position and will enable additional project work lo be undertaken over the course of the next financial year. Reserves policy The trustees are satisfied that the level of Cash funds as shown on the Statement of Assets and Liabilities are 3dequ31e lo ¢oveT knowr+ and anlicipaled costs in the short term. Trustees review the needs of the charity on a regular basis and aim to maintain al least six months of operating Costs within the charity's reserves. However. this is not always possible as the charily IS dependent upon donation and grant income As a minimum, cash funds of £12,000 will be kept lo cover mandatory redundancy payments for staff and funds required to Cover long term agreements. On 31 March 2024, Ihe Trust is holding £56,547 of unrestricted cash funds. which is adequate lo meet this policy. The was approved by the trustees on (IL ZI and signed on ils behalf by-. Page 6 PROJECT FOOD CIO INDEPENDENT EXAMINER'S REPORT FOR THE YEAR ENDED 31 MARCH 2024 INDEPENDENT EXAMINER'S REPORT TO THE TRUSTEES OF PROJECT FOOD CIO. report lo the charity trustees on my examination of Ihe accounts of the charity for the period ended 31 March 2024 which are set out on pages 7 and 8. RESPONS181LITIES AND BASIS OF REPORT As the charity's trustees, you are responsible for the preparation of the accounts in accordance wllh the fwusremenls of the Charilieb Aul 2011 1.the Act.). I report in respect of my examination of the charity's ounts carried out under section 145 of the Act and in carrying out my examination, I have followed al Ihe applicable Directions given by the Charity Commission under sceiion 145{5llb) of Ihe Act. INDEPENDENT EXAMINER'S STATEMENT I have completed my examination. I confim) that no maleiial matters have come to my attention in connection with the examination giving me cause to believe that in any material respect.. l. accounting records were not kept in respect of the charity as required by section 130 of the Act,. or 2 the accounts do not 8c¢ord with those record5 ', or 3 the accounts do not comply with the applicable Tequirements concerning the form and conlent of xcounls sel out in the Charities (Account3 and Reportsl Regulations 2008 other than any requiTement that the arLounls give a 'lrue and fair view, which is not a rnatter considered as part of an independent examinalFOn. I have no ¢oncems and have come across no other matters in connection with the examination to which attention should be drawn in this report in order lo enable a proper understsnding of the counts to be regched. Syned.. Datad.. - 161iLIz Laura Waycott FCA Grsffin ChartÈr#d Accountants Courtenay House Pynes Hill Exeter Page 7 PROJECT FOOD CIO RECEIPTS AND PAYMENTS FOR THE YEAR ENDED 31 MARCH 2024 Unr•gtrf¢tod funds 2024 Rè$trlct8d funds 2024 Total funds 2024 Tot81 funds 2023 Receipts Donations Granls The Food Hub Shop Sales Fundraising events Interest receTved 8,666 4,964 815 7.740 213 8,666 116,558 815 7.740 213 11,800 81.237 2,454 329 111,594 TOTAL RECEIPTS 22,398 111.594 133,992 95,976 Payments Purchases - shop stDck Staff costs Establishmenl costs Project room hi Learning materials 222 63,487 1,226 920 5,155 11.582 1,649 4,906 88 222 82,421 1.342 920 5,735 12,093 1,671 5,168 1,758 710 71,841 1,045 525 5,489 13,202 808 3,481 1,699 31 825 774 1.134 523 1,100 18,934 116 580 511 22 262 1,670 Office and ceoking equiprnent costs Training. recruitrnent and travel Project pijblicity and fundraising Bank fees Postage Insurance Independent examination fees Activity Consuftancy 1,315 1,315 1,200 1.200 2.500 2,500 TOTAL PAYMENTS 23,295 93.050 116,345 103,187 SURPLUSIIDEFICITI FOR THE YEAR (897) 18,544 17,647 17,2111 Page 8 PROJECT FOOD CIO STATEMENT OF ASSETS AND LIABILITIES FOR THE YEAR ENDED 31 MARCH 2024 Unrestricted funds 2024 Restricted funds 2024 Total funds 2024 Total funds 2023 Cash funds accounts Gash 56.533 14 35.724 92,257 14 T4.532 92 TOTAL ASSETS 56,547 35,724 92,271 74,624 Tr* accoltnls roved by the Trustees on {1114- and signed on their Page 9