If you’re struggling to feed yourself or your family, help is available. Here’s where to get it:

Find food banks and clubs

If you can’t afford to eat, speak to us. We can connect you with local food banks, doctors, health visitors, social workers or advice agencies.

You can also find your nearest food bank at The Trussell Trust or by calling 01722 580 180.

Reduce your food bills

Use these tips to reduce your food bills:

  1. Compare unit prices to determine which products are the cheapest by weight or volume. You can find the unit price on the shelf label.
  2. Only buy what you need. Not everything claiming to be a bargain actually is.
  3. Try supermarket own brand alternatives. In blind taste tests, people usually can’t tell the difference between own brand and well-known brands.
  4. Be wary of special offers. They’re often more expensive than own brand products.
  5. Look out for short-dated food labelled with a brightly coloured sticker. The mark-down price is much cheaper than the original price; you’ll just need to use it sooner or freeze it if you can.
  6. Buy food with long dates to give you more time to use it before it goes off.
  7. Use everything you have before shopping for more. Seach online for recipes that make the best use of leftover items.

Avoid food waste

On average, 20% of the food we buy ends up being thrown away. Use these tips to prevent food going to waste:

  • Batch cook meals using ingredients you already have to reduce the cooking costs for each meal. Freeze extra portions to microwave later.
  • Make shopping lists and stick to them. Most food waste comes from buying extra items we don't have specific plans to use.
  • Plan weekly meals to make the most of ingredients you have in. For example, the leftover chicken from a large roast chicken can be used to make chicken and mushroom pie or curry. Some of these dishes can be frozen to eat later.
  • Use reduced items quickly and smartly to avoid wastage. A fruit salad with lemon and sugar can make good use of bruised or slightly imperfect fruit and will keep for a couple of days in the fridge. Overripe fruit can also be made into delicious smoothies blended with bananas.
  • Sort through your fridge regularly to see what needs to be used before it's too late. Dishes like stir fries and Spanish omelettes are useful for using up whatever you have left, even if it's only a small amount.
Find food banks and clubs

Find food banks and clubs

If you can’t afford to eat, speak to us. We can connect you with local food banks, doctors, health visitors, social workers or advice agencies.

You can also find your nearest food bank at The Trussell Trust or by calling 01722 580 180.

Reduce your food bills

Reduce your food bills

Use these tips to reduce your food bills:

  1. Compare unit prices to determine which products are the cheapest by weight or volume. You can find the unit price on the shelf label.
  2. Only buy what you need. Not everything claiming to be a bargain actually is.
  3. Try supermarket own brand alternatives. In blind taste tests, people usually can’t tell the difference between own brand and well-known brands.
  4. Be wary of special offers. They’re often more expensive than own brand products.
  5. Look out for short-dated food labelled with a brightly coloured sticker. The mark-down price is much cheaper than the original price; you’ll just need to use it sooner or freeze it if you can.
  6. Buy food with long dates to give you more time to use it before it goes off.
  7. Use everything you have before shopping for more. Seach online for recipes that make the best use of leftover items.

Avoid food waste

Avoid food waste

On average, 20% of the food we buy ends up being thrown away. Use these tips to prevent food going to waste:

  • Batch cook meals using ingredients you already have to reduce the cooking costs for each meal. Freeze extra portions to microwave later.
  • Make shopping lists and stick to them. Most food waste comes from buying extra items we don't have specific plans to use.
  • Plan weekly meals to make the most of ingredients you have in. For example, the leftover chicken from a large roast chicken can be used to make chicken and mushroom pie or curry. Some of these dishes can be frozen to eat later.
  • Use reduced items quickly and smartly to avoid wastage. A fruit salad with lemon and sugar can make good use of bruised or slightly imperfect fruit and will keep for a couple of days in the fridge. Overripe fruit can also be made into delicious smoothies blended with bananas.
  • Sort through your fridge regularly to see what needs to be used before it's too late. Dishes like stir fries and Spanish omelettes are useful for using up whatever you have left, even if it's only a small amount.