Durham Freemasons Charity presents Sunderland Community Soup Kitchen with £500 worth of Gregg's vouchers
The vouchers will help clients buy bread and other essentials while the kitchen is closed for Monday's Bank Holiday.
Transcript
00:00Paul Gowand is the chairman here at Sunder Community Soup Kitchen. What are these great
00:03factors going to be used for? Obviously the soup kitchen can't open every day. There's
00:08bank holidays and various events like disorder which prevent us from opening. Getting a voucher
00:16allows us to continue to give the needy the ability to go and get fed. Hunger doesn't stop
00:23just because shops close or people riot or whatever so the vouchers is very important
00:29as another means of supporting the people of Sunderland and the community that they live in.
00:36We couldn't be more grateful for giving us another arm with which to support hunger and
00:43people living in fear and poverty and stuff like that. And obviously you guys are entirely
00:48self-funded so how important is it to have this kind of support? It's immeasurable to be honest.
00:54There's so many different charities these days requiring support from many organisations
01:01and it's getting harder and harder. People's donations and people's
01:07ability to provide is getting stretched thinner so any help that comes to us in any way,
01:13be it financial, be it a voucher, be it a volunteer, be it a bit of help,
01:18we can never say no because it's all so important.
01:22Andrew Thompson is from Durham Freemasons Charity. You're presenting these vouchers here
01:26to the Sunderland Community Soup Kitchen. How impressed have you been with their work?
01:30Absolutely fantastically impressed from the food that they provide and they're developing into
01:35something that's not just food-based but something much bigger over the next few years and we're
01:41delighted to support people who have come from a background which from no reason of their own
01:48doing has left them in a situation where they require help to get through the day-to-day
01:55management of food and support.