We think good food should do good, too. Every year we publish a report on how we’re doing in our mission to work for people and the planet. This year’s report is hot off the digital press and you can flick through it below (expand to full page to actually read it!) or download a PDF here.
Thanks for making it all possible.
Last year we started looking at the entire lifecycle of our meals, and what it means for our purpose. This new umbrella, Recipes for Change, starts on the farm and with our suppliers, but it impacts our recipes, how our food is made and frozen, right down to the packaging it comes in.
The small-but-mighty team in our Development Kitchen is where every new recipe begins. It’s a hive of creativity where George, Jo and Jade tweak existing recipes and create new ones.
A community isn’t just a group of people or a place on the map, it’s a network of relationships. We’re on a mission to strengthen communities by supporting our customers and working with local charities who use our food to create more opportunities for care and connection, especially among those needing it most.
However ambitious our shop-opening schedule, countless communities would remain out of reach of a COOK shop. That’s where our Concessions partners come in – like-minded retailers who stock our food in branded freezers.
This is our programme supporting people facing barriers to employment into steady, sustained work. A good job can be life-changing, but getting one after prison, homelessness, poor mental health or other challenges can feel out of reach.
