Many of you will know that I do a lot of research focusing on Rung 2 of the Food Ladders. One of these organisations is The Bread and Butter Thing. I’ve known Mark and Jane since they founded the Food Club in about 2016. In 2019 we did our first member survey. I was a bit tired of the narrative around saving money. My view is you can’t save what you haven’t got in the first place. I wanted to explore the extent to which some of the benefits I had heard about qualitatively were being experienced (A classic example of the benefits of mixed methods or combining intensive and extensive research see table on page 14).

That first survey was the first one to highlight the social benefits attributed to food clubs and the extent to which members experience them (a report is available here). At the time there were just under 8000 TBBT members located in sites primarily across Greater Manchester. And although you won’t see references to this report in the reports from other food club umbrella organisations, the report was shared with them and makes up key impact measures for the sector.

Since that initial survey, TBBT has done an expanded annual members survey. From fairly humble beginnings of a survey that included about 300 responses to just a few questions, the 2024 survey has about 9.5K responses (from a population of about 80K) to a wide range of questions about people’s circumstances, how they are getting by, and how they percieve the impact of joining TBBT has been for them (Some highlights are here). This remains the only large-scale data source that is collected directly from to food club members. I have been proud to have been able to help with this and provide some analysis of the data. I have never managed to find the time to pull out all the rich insights that are buried within. One day, hopefully.

Mark and Vic recently asked me to join them for a podcast (which turned into two!) to talk about the results of the survey for this year. Vic joined TBBT toward the end of the lockdown period. Prior to that she worked for Manchester Council and when the pandemic hit she coordinated their food response brilliantly. Mark introduced me to Vic and we had many discussions about how best to meet the needs of people in Manchester depending upon their circumstances. I have written about that work in a book chapter about food security resilience under Covid 19 that appears in a book called Living with Pandemics.

The podcast, called a Slice of Bread and Butter, usually involves a conversation with a member and then a bit of discussion. These are fascinating insights into the determination and buoyancy of members in the face of struggle. They demonstrate how precarious life can be and how vulnerable most of us are to finding ourselves in similar situations. I encourage you to follow the podcast. They are available on all the major podcast sites and also on the website linked above.

Here are both episodes where we talk about just a tiny proportion of survey findings and how they reveal just how much food clubs, like TBBT, that are carefully curated, organised and managed can make a difference.

Episode 1: Revolutionising Food Support

Episode 2: Affordable nutrition for thriving communities