Social Impact / Better Bristol

No Child Goes Hungry campaign launch and dinner

By Bristol24/7  Tuesday May 28, 2019

One in five young people are living in low-income families in Bristol, significantly more than the national average.

An innovative campaign to tackle the issue in the city will launch as part of Bristol Food Connections with a debate, discussion and dinner on Thursday, June 13 at Colston Hall.

‘Tale of Two Cities: Food wealth and Poverty in Bristol’ is being run by the Square Food Foundation to raise awareness of food poverty and explore what individuals can do to help. The evening is open to all, and the profits from each ticket will go towards funding a project that focuses on improving food education in schools across south Bristol.

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Bristol24/7 is supporting the project as part of its Better Bristol initiative. We work with Square Food Foundation to provide opportunities for young people who are not in employment or education to train as a chef.

The latest cohort of young people on the course will be serving a three-course dinner at this event and Hannah Cornford, Community Manager at Bristol24/7, will be taking part in the panel discussion.

Also in attendance will be Barny Haughton, founder of Square Food Foundation and Anna Keen, teacher and cabinet member with responsibility for education & skills.

Sue Turner from the Quartet Foundation, Tony Page from Bristol Community Health and Ari Cantwell from Coexist will also be taking part in the discussion.

Debate & Panel Discussion
6-7pm in lower ground floor foyer, Colston Hall

Reception, drinks and dinner
From 7pm in ground floor restaurant space

Menu:

Canapes: Anchovies, caponata, chicken livers, goats cheese
Starter: broad beans, courgettes, fennel, salad leaves, mint, ricotta, focaccia
Main: Fresh Pasta, greens
Pudding: Poached peaches, biscotti, mascarpone

Tickets for the debate cost £5. Tickets for the dinner cost £35. Click here to buy tickets for this event. Paper tickets also available at Colston Hall.

Read more: How To Be A Chef: meet the new cohort

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