Every year in the UK, nearly 330,000 tonnes of edible food is wasted before it even leaves the farm. Perfectly good produce, discarded for not looking ‘right’, or because supermarket orders are cancelled, never makes it to people’s plates. In a country where 13.6% of the population faces food insecurity, this statistic is more than shocking. It’s unacceptable.
But in Manchester, one charity is turning this crisis into a solution.
Welcome to The Bread and Butter Thing, a fast-growing social enterprise quietly revolutionising how surplus food is redistributed in the UK, and doing it with dignity, empathy, and innovation.
The Bread and Butter Thing
Founded in 2016 by Mark Game and his partner Jane, The Bread and Butter Thing (TBBT) was born from a belief that the playing field was no longer level. “Too many people, especially in post-industrial towns, face poverty premiums,” Mark explains. “They’re locked out of access to affordable, nutritious food, and that has a knock-on effect on everything from mental health to life chances.”
Mark had worked in food redistribution for years, witnessing the absurd levels of waste in the supply chain: cancelled orders, rejected crops, visual standards that value symmetry over nutrition. “Sometimes it’s actually cheaper for farmers to plough crops back into the ground than to harvest and transport them,” he said. “It’s a huge problem—but one we knew we could do something about.”
The solution? Intercept that food, before it’s wasted, and get it into communities that need it.
Tackling Food Surplus at the Farm Gate
That work just got a major boost.
In June 2025, TBBT was awarded £1.26 million by the Department for Environment, Food and Rural Affairs (Defra) as part of its Tackling Food Surplus at the Farm Gate programme. The initiative is designed to stop food waste at its earliest source, on farms, by connecting producers directly with redistribution charities.
TBBT is now one of twelve organisations across the UK working to recover 19,000 tonnes of farm-level surplus that would otherwise be ploughed under or turned into animal feed.
“This investment allows us to expand our logistics infrastructure, vehicles, refrigeration, packing facilities, and to strengthen relationships with growers,” Mark explains. “We can now work more closely with farmers to unlock hard-to-reach produce that would otherwise go to waste.”
It’s a pivotal moment. With new warehouses in Trafford, Stoke-on-Trent, County Durham, and Spalding, TBBT’s national footprint is growing fast.
How does The Bread and Butter Thing work?
At the heart of TBBT’s operations are its weekly food clubs, a network of 145 hubs running from Northumberland to Maidstone, with 52 sites in Greater Manchester and Cheshire alone. These hubs act like mini supermarkets, offering families a weekly food bag worth around £40 for just £8.
It’s not just about saving money, it’s about restoring dignity.
“Food banks are vital, but they’re often a crisis response,” said Mark. “Our food clubs sit earlier in that journey. They’re preventative. People still have choice, still have agency, and that means they’re more open to wider support.”
Each club is staffed by local volunteers, many of whom are also members. Beyond the food, clubs offer wraparound services, debt advice, mental health support, housing referrals, and even Citizens Advice partnerships, creating spaces of trust and community.
“We don’t call them pop-ups,” Mark adds. “They’re consistent. Think of them like the old grocery vans that used to stop by every week. Familiar faces. Predictable help. A reason to come out and connect.
Changing the conversation around food poverty
Perhaps TBBT’s biggest achievement is the way it’s challenging stigma around food support.
In the charity’s own words, “We give voice to the people who use us – our members. Every week, we change lives.”
By asking for a small contribution, the food clubs remove some of the shame people associate with food banks. It’s a transaction, not a handout. And it fosters a sense of ownership and respect, key ingredients for lasting change.
Mark puts it simply: “This is about community. About empowerment. We’re not just handing out food, we’re building a new food system that works for people, not just profits.”
The Bread and Butter Thing is powered by people
The engine behind TBBT’s success? Its volunteers.
Over 1,000 people give up their time each week to help sort, pack, and distribute food. It’s no surprise the organisation was awarded the Queen’s Award for Voluntary Service, the UK’s highest accolade for volunteer groups.
“These are people who give up three hours of their lives every week, come rain or shine,” said Mark. “They are the heartbeat of what we do.”
The charity is actively seeking more volunteers, especially drivers. Whether it’s helping in warehouses or lending a hand at a food club, there are roles for everyone, from students and retirees to corporate teams and families.
If you’re interested in volunteering for The Bread and Butter Thing, please click here
Volunteers often report improvements in confidence, well-being, and employability, a welcome reminder that giving back can be mutually beneficial.
Rewriting the rulebook
By challenging how we think about food, value, and community, the charity is rewriting the rules on food redistribution. And by shining a light on the hidden world of on-farm waste, it’s pushing government and industry alike to face uncomfortable truths.
“Nationally, the UK wastes around 13 million tonnes of food each year,” said Mark. “Even if we can make a dent in that number, the impact will be massive.”
With big ambitions, community at its core, and a model that puts people before pity, The Bread and Butter Thing is proof that another way is possible.
