Food poverty charity struggling to keep up with demand

Bosses at a food poverty charity say they are struggling to keep up with demand as they launch their largest-ever fundraising campaign.

Bristol's MAZI Project is aiming to raise £35,000 to support young people's mental health through healthy food. Since launching in 2021, it has delivered more than 120,000 meals.

Student Mary Gurdin said the charity, which provides meal kit service with fresh ingredients and a cook book, helped her navigate an eating disorder.

She said: "Before the MAZI project, I wouldn't buy food as I got very anxious going to shops. Now I'm cooking a meal every evening and I've cooked things I'd never considered eating."

Ms Gurdin, who is studying English Literature at the University of West England, said the charity has had a "massive" impact on her life.

"I'd been a vegan for nine years and never had lentils – now I eat lentils all the time," she added.

The 24-year-old, who lives in supported accommodation in Downend, now receives a box from the project every two weeks instead of weekly, due to the charity's funding shortfall.

"It needs more funding," she said. "I'm worried about the other service users and food poverty in general.

"Hopefully people will see how important it is," she added.

The charity has supported more than 350 marginalised people aged 16-25, including care leavers, young asylum seekers and those facing homelessness over four years.

They currently have 30 young people on their waiting list, but say they desperately need more funding.

All the food in meal kits is locally sourced, and the idea is to introduce people to new ingredients and build confidence in the kitchen.

Melanie Vaxevanakis, who founded the project, urged people to join the charity in "making nutritious food accessible to all young people".

Ms Vaxevanakis, who grew up in Athens, said there needs to be "systemic change" around creating a fairer food system.

She said: "There needs to be much more thoughtful and intention around planning in areas of deprivation.

"Limiting the number of takeaway and ultra processed foods and making sure those are replaced with greengrocers or places they can access fresh and nourishing ingredients."

She added: "There needs to be a real change and investment in trying to create a much fairer system for everyone."

The project also run an education and events programme - including a four-week cooking course which leads to a Life Skills qualification.

Their fundraiser is finishing on Wednesday to mark World Hunger Day.

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