Food for Thought – Nourishing Bodies, Healing Minds CIC uses food, cooking and shared meals to support physical health, mental wellbeing, confidence and social connection across Birmingham, Solihull and surrounding communities. During the reporting period, the company delivered community meals, family cooking programmes, holiday food provision, inclusive cookery workshops and food-based wellbeing activities. These services supported children, young people, families, people experiencing mental health challenges, neurodivergent participants and individuals facing financial or social disadvantage. Activities included providing nutritious and culturally inclusive meals, teaching practical cooking and budgeting skills, creating opportunities for people to connect through food and supporting vulnerable young people to build confidence and explore pathways into hospitality. The company also worked with community organisations, schools, health services, local authorities and food redistribution partners. Surplus and donated ingredients were used wherever suitable to reduce food waste and increase the number of people supported. Income and funding generated by the company was used to cover food, staffing, equipment, transport, venue and programme costs, and to provide free or subsidised activities for the communities served. The company’s work helped improve access to nutritious food, reduce isolation, strengthen cooking skills and create safe, welcoming opportunities for people to connect.

Food for Thought consulted with participants, parents and carers, volunteers, partner organisations, community venues, health professionals and other stakeholders throughout the reporting period. Consultation took place through feedback forms, informal conversations during activities, planning meetings, emails, telephone calls and discussions with partner organisations. Participants and families were encouraged to provide feedback about menus, accessibility, dietary requirements, workshop content and the overall delivery of activities. Feedback was used to adapt menus and services to accommodate allergies, halal and vegan diets, cultural preferences, neurodiversity and additional support needs. It also helped the company review session times, activity formats, portion sizes and the types of meals and workshops offered. The company maintained regular communication with delivery partners to identify local needs, review attendance and outcomes, reduce food waste and ensure that activities remained useful, accessible and responsive to the communities being supported.

No remuneration was received

No transfer of assets other than for full consideration