Foodbank Victoria unites with Western United Football Club to fight hunger

We are excited to announce that we’re uniting with Western United Football Club to fight hunger.

As the newest club to join the A-League competition, Western United have officially announced Foodbank Victoria as the club’s official Principal Charity Partner.  

“As a football club, Western United FC is still so young being in our inaugural year of the A-League. The team has worked hard on the pitch, but off the pitch, we are working just as hard to build a club the west will be proud of – this partnership is a solid first step for us on that journey.

The work Foodbank Victoria does, the commitment to the issue of hunger – it is second to none. Together we will combine our strengths and build a partnership that will help fight the hunger crisis,” said Chris Pehlivanis, CEO Western United Football Club.

In recent weeks, there’s been an unprecedented increase in the number of people seeking food relief, with many of our 450+ charity partners reporting a 50% increase in demand as a result of the COVID-19 crisis. This announcement has come at a time in which support is not just welcomed, but needed to meet the growing number of Victorians in need.

“We are really excited to partner with Western United Football Club with both organisations sharing a place in the west and a passion to connect and support our community,” said Foodbank Victoria CEO Dave McNamara.

“Together we will highlight how difficult it is for many Victorians to put a meal on the table and provide the Western United Football Club community with opportunities to get involved and help those less fortunate,” Dave continued.

Though going hungry may seem foreign to many of us, it is a horrific reality for 1 in 5 Victorians. Suffering is often hidden but the reality is we are all likely to know someone going without.

Players from Western United Football Club volunteered their time last week, helping to pack food hampers for those in need.

“It’s great (to see) what Foodbank Victoria do for the community especially in times like this. It feels good to help out those in need.” said player Josh Risdon.

“I was surprised to hear how many people go without a healthy meal on the table. It’s great that our club can help out and do our bit to help each other.”

Throughout the 2020/21 season, we will be working closely with Western United to raise awareness of food insecurity across the State and work together to raise funds to ensure more meals are going out to those who need them most.

Keep an eye out for opportunities to support the cause at key events throughout the year.

Together we are United – to fight hunger.

Join the fight against hunger

KFC AUSTRALIA AND YUM! BRANDS FOUNDATION DONATE $160,000 TO FOODBANK AUSTRALIA

SYDNEY, Australia – 26th May 2020: In direct response to COVID-19, Yum! Brands Foundation has announced it will be donating $160,000 to Foodbank Australia. The donation is an extension of KFC Australia’s (part of Yum! Brands Subsidiary) 15-year partnership with Foodbank Australia.

Food scarcity is an issue in Australia that has only been made worse since the outbreak of COVID-19. In this current climate, Foodbank Australia has already seen a 48 per cent increase in demand for food relief across its network, however supplies are down by 27 per cent. The donation from the Yum! Brands Foundation will support Foodbank Australia to feed those in need, by providing over 320,000 meals.

Michael Clark, Supply Chain Officer, KFC Australia said: “Now more than ever we need to support each other, especially as some are doing it tougher than others. KFC wanted to show its support by helping those who have been hit hardest, ensuring they don’t have to worry about their next meal for the foreseeable future.”

“Our mission is to feed those less fortunate in the community, and in this current climate never before has this been so important. We’re proud to continue supporting Foodbank and all that they do for Australians and are even prouder to have supported them in our 15-year strong partnership.”

In 2019, KFC supported Foodbank by donating over 14,300 meals to people across the country in need. In 2020 and beyond, KFC Australia will continue to aid Foodbank by helping with the distribution of excess food from its Restaurants to distribution centres across the country, as well as food shelters to feed those who are hungry and in need.

Foodbank Australia’s chief executive, Brianna Casey, said: “The COVID-19 pandemic has had a significant impact across the country, with many Australian’s now having to rely on food relief for the first time.”

“We are so grateful for KFC Australia and the Yum! Brands Foundation sizeable donation and long-term support over the past 15 years. This donation will help thousands of families and individuals in our communities who are doing it tough right now.”

“KFC Australia has been a long time supporter of Foodbank, calling on all of their supply chain to join in the fight against food hunger by becoming national donors.”

KFC Australia and Yum! Brands Foundation thanks all Australians for helping to look after those in need during these uncertain times. For anyone that is looking to support Foodbank Australia, please visit their website or information and details on how to donate: www.foodbank.org.au

Glasshouse yields over 58 tonnes of donations to Foodbank

Foodbank NSW & ACT is proud to announce University of Western Sydney’s National Vegetable Protected Cropping Centre (NVPCC) has joined the fight against hunger!

The world-class education and research facility for Australia’s protected cropping specialists, the glasshouse has produced a stunning quantity of more than 58,000 kilograms of fresh produce from production and research trials. Produce like capsicums, cucumbers and eggplants have been donated to Foodbank to support families in need. This donation is more important now than ever before as the COVID-19 crisis hits our communities.

“The NVPCC glasshouse delivers high-quality research outcomes that improve Australia’s ability to produce food crops in advanced protected cropping systems,” said Distinguished Professor David Tissue.

Foodbank receives several full crates of fresh produce from NVPCC each week. With the help of Foodbank volunteers and charity partners, this produce is distributed to vulnerable Australians across NSW and the ACT.

Foodbank NSW & ACT CEO Gerry Andersen says “the demand has increased massively by almost 50% and yet 25% of the food coming into our warehouses has dropped because demand is so great in the supermarkets.”

“This means that the productive capability of Western Sydney University’s experimental glasshouse trials is of even greater benefit to us given the extraordinary effects of rising unemployment, the effects of summer fires and drought on food prices, and the impacts from COVID-19 on home food consumption. This donation will help Foodbank feed vulnerable Australians with nutritious produce during this difficult time” said Mr Andersen.

For more information on the NVPCC glasshouse, please visit: www.westernsydney.edu.au/nvpcc.

Cheap and healthy recipe ideas: Eat Your Greens Salad

Looking for some delicious, low-cost recipes to whip up at home? We asked our in-house nutritionist Emma (who also looks after our Schools Food Literacy Program) to share some of her healthy, wallet-happy recipe ideas.

Eat Your Greens Recipe

Cooking time: 10 minutes

Serves: 4

INGREDIENTS

 

SALAD

  • 4 cups any green vegetable (broccoli, beans, kale, spinach, beet greens, cabbage, brussel sprouts).
  • Small piece fetta (100 grams).
  • 1 cup fresh parsley, roughly chopped.

DRESSING

  • 2 tablespoons olive oil.
  • 1/2 lemon, squeezed.
  • 1 teaspoon Dijon mustard.
  • 1 clove fresh garlic, minced.

 

METHOD

 

  • In a mug combine olive oil, lemon, garlic and Dijon. Set aside.
  • Cut all green vegetable into same sized; medium-to-large chunks.
  • Fill saucepan with water to just below the base of a steamer basket. Bring water to the boil.
  • Transfer vegetables to steamer basket. Steam, covered, for 2-4 minutes until vegetables are crisptender.
  • Place vegetables into large bowl. Crumble over fetta and drizzle over dressing. Serve warm.

 

FOOD FACT

 

  • Broccoli is a nutritional powerhouse full of vitamins, minerals, fibre and antioxidants. It is an excellent source of vitamin C, with just 1/2 cup of cooked broccoli providing 84% RDI of Vitamin C.

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Cheap and healthy recipe ideas: Grate Zucchini & Corn Fritters

Fritters are great for a cheap and healthy family dinner, or a quick and easy lunch while you’re working at home. With a little help from our School Food Literacy program coordinator, Emma, here’s a delicious, simple recipe for 3-veg fritters.

Grate Zuchini & Corn Fritters

Cooking time: 20 minutes

Serves: 4

INGREDIENTS

 

  • 4 cups zucchini, grated.
  • 1 corn cob, kernels removed
  • 1 cup spring onion, finely chopped
  • 1 cup self-raising flour
  • 1 teaspoon cumin powder
  • 2 eggs
  • 1 tablespoon olive oil

 

METHOD

 

  • Grate zucchini onto clean tea towel. Wrap towel around zucchini, and squeeze to remove excess liquid.
  • In a large bowl, combine zucchini, corn, spring onion, flour, and cumin. Stir together until well combined.
  • In a mug whisk eggs with a fork.
  • Add eggs to fritter mixture and combine well.
  • In a large frypan over medium- to-high heat, add olive oil. Scoop out a portion of mixture (small palm size) into frypan.
  • Cook in batches (suitable for pan size) for 3-5 mins on each side, until golden brown. Serve with minted Greek yoghurt.

 

FOOD FACT

 

  • Zucchini is rich in manganese, magnesium, lutein, zeaxanthin, and vitamins K and C — nutrients which contribute to healthy vision and may help to strengthen bones.

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Cheap and healthy recipe ideas: Chickpea, Cauliflower & Pumpkin Curry

Looking for some low-cost and easy to cook dinner recipes? We’ve got your covered!

Chickpea, Cauliflower & Pumpkin Curry

Cooking time: 30 minutes

Serves: 4

INGREDIENTS

 

  • 2 tablespoons olive oil
  • 2 onions, diced
  • 3 cloves garlic, peeled and diced
  • 1/2 pumpkin, peeled and chopped into small cubes
  • 1/2 cauliflower, chopped into florets
  • 2 tablespoons Garam Masala powder
  • 2 cans tinned tomatoes (or 4 cups fresh, roughly chopped)
  • 1 can tinned chickpeas (drained and rinsed)
  • 1 can coconut milk

 

METHOD

 

  • In a large fry pan add olive oil, garlic and onions and fry for 3-5 minutes, stirring often.
  • Add the Garam Masala. Cook for another 2-4 minutes, stirring well.
  • Add tomatoes, pumpkin, cauliflower, chickpeas, coconut milk and 2 cups of water. Simmer on low heat for about 20-30 minutes.
  • Serve on steamed rice.

 

FOOD FACT

 

  • Pumpkin is high in beta-cartotene, lutein, zeaxanthin and C, which can help protect your eyes against vision loss and also can help boost your immune system.

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Cheap and healthy recipe ideas: Lentil Casserole

From our Farms to Families Markets to our new school Cooking Classes Program, it’s our mission to ensure all Victorians have access to healthy food. We asked our very own Emma Williams, registered nutritionist and coordinator of our Schools Food Literacy program – some tips to turning fresh produce into an easy, low-waste and low cost meal.

Lentil Casserole

Cooking time: 30 minutes

Serves: 6

INGREDIENTS

 

  • 1 tablespoon olive oil
  • 2 garlic cloves, chopped
  • 1 onion, diced
  • 1 salt-reduced vegetable stock cube
  • 2 handfuls grated cheese (tasty or cheddar)
  • 2 cans tinned lentils (rinsed & drained)
  • 3 tablespoons Kecap Manis
  • 3 cups of vegetable (celery, tomatoes, capsicum, mushrooms, eggplant, carrot, zucchini), diced

 

METHOD

 

  • Preheat oven to 170ºC.
  • In a large frying pan add olive oil. Add garlic and onion. Cook for 2-3 mins.
  • Add all vegetables, Kecap Manis and stock cube. Cook for 3-5 mins until softened.
  • To a casserole/baking dish add lentils and spoon in cooked vegetable mixture. Combine well.
  • Flatten down with back of spoon then grate over cheese. Bake in oven for 20 mins until cheese melted. Serve warm with your fav salad.

 

TIP

 

  • Celery is a great addition to this casserole. By adding celery you will enjoy vitamin K, vitamin C potassium and folate. It is low GI and high in water content (95% water) meaning it supports healthy digestive tract and has a slow, steady effect on your blood sugar.

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Cheap and healthy recipe ideas: Mushroom Frittata

Here at Foodbank Victoria, we believe everyone should have access to healthy food. We asked our very own Emma Williams, registered nutritionist and coordinator of our Schools Food Literacy program – some tips to turning fresh produce into an easy, low-waste and low cost meal.

Mushroom Frittata

Cooking time: 30 minutes

Serves: 6

INGREDIENTS

 

  • 1 tablespoon olive oil
  • 3 cups mushrooms, roughly chopped
  • 2 tablespoons fresh thyme leaves
  • 2 teaspoons balsamic vinegar
  • 1 cup cheese (feta, ricotta or cottage)
  • 6 eggs
  • 2 cups spinach (or any leafy greens- kale, beet greens, rocket), chopped

 

METHOD

 

  • Preheat oven to 180 degrees.
  • In a large bowl, whisk eggs. Crumble in cheese. Set aside.
  • In a large frypan, heat olive oil and add mushrooms. Cook for 5-7 mins until softened.
  • Add balsamic vinegar, spinach and thyme. Continue to stir for 1-2 mins.
  • Take off heat at allow to cool for 5mins. Once cooled, combine mushroom mixture to egg mixture.
  • Transfer to a small baking dish and cook in oven for 20-30mins.
  • Serve warm or cold with your fav salad.

 

FOOD FACT

 

  • Mushrooms are contain B vitamins, antioxidants, potassium and copper which are important for nervous system function and healthy bones.

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Cheap and healthy recipe ideas: Green Fried Rice

Whether you’re looking for a cheap and healthy meal for the entire family, or keen to prep some lunches or dinners for the week ahead, our very own School Food Literacy program coordinator (and registered nutritionist), Emma has you covered!

Green Fried Rice

Cooking time: 15 minutes

Serves: 4

INGREDIENTS

 

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 carrot, finely diced
  • 1-2 tablespoons Kecap Manis
  • 3 cups green vegetables (broccoli, beans, zucchini, cabbage), finely diced

 

METHOD

 

  • Cook 1 cup rice (see packet instructions), set aside.
  • In a large frypan, add olive oil and onion. Cook for 2-3 minutes.
  • Add green vegetables and carrot, cook for 3-4 minutes.
  • Add rice and Kecap Manis, stir through until combined.
  • Serve & enjoy!

 

TIP

 

  • Save time by using 2 packets of pre-cooked rice. 1 packet of precooked rice = $1.50.

 

FOOD FACT

 

  • Green vegetables are a rich source calcium, iron, magnesium, antioxidants and vitamins, particularly vitamins A, C and K. These nutrients are important for nervous system function and may help alleviate stress and promote a good night’s sleep.

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Cheap and healthy recipe ideas: Sweet Potato Wedges

Whether you’re looking for a cheap and healthy meal for the entire family, or keen to prep some lunches or dinners for the week ahead, our very own School Food Literacy program coordinator (and registered nutritionist), Emma has you covered!

Sweet Potato Wedges

Cooking time: 40 minutes

Serves: 4

INGREDIENTS

 

  • 3 sweet potatoes
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1 teaspoon sweet paprika

 

METHOD

 

  • Pre-heat oven to 180 degrees.
  • Wash and dry sweet potatoes (no need to peel).
  • Cut in half, then slice length ways into wedge shaped pieces.
  • In a large bowl, add olive oil, sweet paprika and salt. Add sweet potatoes & coat well.
  • Place sweet potatoes in a baking tray and cook in oven for 30-40mins until golden brown.
  • Serve with herb & garlic yoghurt dip.

 

Herb & Garlic Yoghurt Dip (optional)

 

  • 2 teaspoons fresh thyme
  • ¾ cup Greek yoghurt
  • 1 cloves fresh garlic, finely dice
  • ½ lemon squeezed

 

FOOD FACT

 

  • Sweet potatoes contain fibre and antioxidants that contribute to a healthy gut. Also rich in betacarotene and anthocyanins, that may improve eye & skin health.

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