Catering With A Conscience is about providing great tasting, nutritious food which has been ethically sourced. It’s about using ‘free-range’ ‘Fairtrade’ and ‘organic’ options whenever possible. We shop local for the freshest seasonal ingredients. We use less salt, less harmful fats and less sugar in our food, and we use sustainable packaging to bring you excellent cuisine. We do this without comprising on flavour, quality or value.

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Skills and resources I/we can share: Chef, baker, lecturer in food production, food education, community chefing,

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Skills and resources I/we can share: Cooling, baking, butchery

Skills and resources I/we need.: Quality, locally grown ingredients

We area social enterprise that work with approx 125 adults with disabilities in Drumchapel

Skills and resources I/we can share: Digital design, computer skills, gardening, cooking and driving

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Bridging the Gap has been using shared meals and hospitality as a means of building relationships since 2000. Pre-Covid this was through a shared community lunch at our BIG Thursdays drop-in where Gorbals folk and refugees from across Glasgow gathered to spend the day; through High Rise Bakers our community bakery making and selling nutritious bread and baked goods; and Come Dine With Us our monthly community dinner for anyone in G5. Currently we have two online baking groups and are looking to see how we can continue to use food as a means of growing community post-pandemic.

Skills and resources I/we can share: Passion, enthusiasm, wanting to participate more within my community

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