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News story via Shrewsbury Golf Club press release – 29 April 2024

Golfers clubbed together to raise more than £4,000 for Shrewsbury Food Hub with the total doubled by a national green match fund campaign. 

The money was raised by Shrewsbury Golf Club’s Sandra Haw during her Lady Captain’s annual charity appeal. 

An auction, fashion show, cake and jewellery sale, entry fees, raffles and a bottle on the bar at the popular Condover club contributed to a grand total of £4,223 for Sandra’s nominated charity. 

The figure was doubled by the Big Give Green Match Fund, a charity organisation which offers fundraisers the chance to double their money for a chosen charity. 

“I chose Shrewsbury Food Hub because it’s a dynamic charity which rescues and distributes surplus food to good causes. I hate food waste and I think anything that contributes to that has to be good,” said Sandra. 

“I want to thank members of Shrewsbury Golf Club, family and friends, who supported the charity throughout my captain’s year.” 

Shrewsbury Golf Club

Golfers at Shrewsbury Golf Club raised almost £8,500 for Shrewsbury Food Hub. Pictured is last year’s ladies captain Sandra Haw (in blue) holding the cheque with Food Hub manager Tammy Bloodworth (centre).

Shrewsbury Food Hub was set up eight years ago by two local environmentalists , Ali Thomas and Katy Anderson, to stop food waste and share it with community organisations. 

Run from the Food Enterprise Centre in Battlefield, 150 volunteers and five staff work to collect surplus food 7 days a week from 40 local shops, manufacturers and farms in Shropshire. After sorting in the depot, the food is distributed it to 65 community groups, including a women’s refuge, for young people leaving care, a service helping people with brain injuries, an outreach for service veterans and for school breakfasts. They have 7,500 followers on Facebook. 

“We are an environmental charity. What we do is so important. We rescue the surplus food and stop it going in the bin. It’s all about not throwing everything away and instead thinking more about how food waste damages the environment,” said volunteer Allison Ellis. 

Food Hub Manager Tammy Bloodworth said the Food Hub began with a table at the back of Marks and Spencers  and has grown over eight years into a large organisation working seven days a week, 362 days a year, to distribute the food to those who need it most. 

“We collect food which is past its display date, multi packs which have been damaged, fruit, veg, bread, as well as chilled and frozen food, anything which cannot be sold to the shopper and would in the past have been thrown out.”