Feeding hope: Richmond churches unite for the community

At inner suburban Richmond’s highest point, in the shadows of the Gothic revival St Ignatius Catholic Church, three Christian denominations have stepped up to help put food on the tables of those in need.

While the current cost-of-living crisis and the Victorian pandemic lockdowns shone a light on not-for-profits supporting people struggling with food insecurity, the grassroots, ecumenical Richmond Churches Food Centre has been chipping away at the challenge since the 1980s.

It is coordinated by Richmond Uniting Church, St Stephen’s Anglican Church and the Catholic Parish of St Ignatius and St James.

The centre—now located near Jesuit Social Services in part of the former St Ignatius primary school, which closed in 2005—was the brainchild of the late Anglican Archdeacon Rev Marjorie McGregor AM.

Rev McGregor started it as a mission at St Stephen’s, and by 2008 it had outgrown its facilities at St Stephen’s and moved a few doors along to St Ignatius’.

The Richmond Churches Food Centre is administered by the incumbent clergy of the local churches and supported by other churches including St Bartholomew’s Anglican Church in Burnley.

Each Monday, people in need collect shopping bags of groceries. They often come in waves as the No. 78 tram stops at St Ignatius. Many of them are elderly and have shopping carts they need to wrangle on and off the tram.

Supporters of the centre are motivated by the idea of giving back, and some see it as faith in action, inspired by Jesus’ teachings and the many Scripture references to looking after the poor.

Manager Francis Flood swapped his chef’s hat in fine-dining venues for the role four years ago and couldn’t be happier.

‘After a career in hospitality, it is a bit of a career change for me. I genuinely love this job. It is fulfilling and rewarding,’ he says.

Brought up in a big Irish-Catholic family, Francis knows the importance of food in nourishing, nurturing and bringing people together.

He worked in Jamie Oliver’s Fifteen in London, which sought to empower young, disadvantaged people through working in hospitality.

He says when most people reflect on their favourite dishes, it won’t be a fancy, top-notch restaurant meal; it will be a simple meal made with love by a parent, grandparent or other family member, shared with joy.

Over the past 18 months, the number of people using the service who have a job has increased.

Most weeks, the Monday service supports up to 130 households. There are no questions asked. People provide a name and a postcode, but no one is turned away. It operates for 48 weeks of the year.

The number of households supported has almost doubled in the past few years.

Francis says some of the people accessing the service might not qualify for concession cards but need a package to tide them over.

‘Over the past 18 months, the number of people using the service who have a job has increased,’ he says.

‘They might get to the end of the month and need to come for a package.’

The food is sourced from Foodbank, canned food donation campaigns at local churches and schools, individuals and businesses with excess stock, and youth-led food-recovery charity FoodFilled, among others.

‘There is much more demand in the sector. Foodbank has a lot of demand for its food, so often we can’t get what we need. Victorian businesses, which would donate food they had made too much of, have reviewed their manufacturing,’ he says.

But in a weekly miracle, they manage to find enough food to offer the community.

‘We will always be able to help people. It is getting more difficult to source the quantities of food,’ he says.

Long-time volunteer Graeme says recently, when Francis was away, they were worried the larder was looking bare.

They travelled to Foodbank in Yarraville and then took a call from an Indian community in Rowville, which had made 500 ready-to-heat meals, and then a baker in Hawthorn offering excess bread.

‘We will always find a way,’ says Francis.

Typically, people supported by the food centre will be offered a pack that includes staples such as long-life milk, yoghurt, coffee, baked beans, stock, rice, tuna and the like.

They also will get a basket of seasonal vegetables and fruit.

As a chef, Francis brings insight into nutrition, food safety, handling and logistics.

He also volunteers at Ozanam House, run by VincentCare, which is part of the St Vincent de Paul Society, teaching people to make nutritious meals using simple equipment and ingredients.

The Richmond service draws its clientele from a wide range of cultures, reflecting Richmond and surrounding suburbs, and it tries to tailor packs to suit tastes. Some of the clients may not have access to cooking or refrigeration, so they will try to provide ambient products that are shelf-stable and will not spoil.

The service is advertised through local churches and the community, but word of mouth is a big driver.

It also offers toiletries, continence pads and pet food.

There are 20 volunteers drawn from the churches and the wider community who support the collection, packing and distribution of food.

‘People get a sense of fulfillment, and all seem to enjoy volunteering,’ Francis says.

For some it is driven by their Christian values, while others may have time on their hands and want to give back.

It’s warm, accepting, and there is a sense of belonging.

Richmond local Melanie walked past the centre for years and after she retired decided to volunteer on Mondays.

She oversees morning tea, offering coffee, tea, hot chocolate and biscuits to clients who might want to sit down after tramming it up Church Street.

Students from the Year 9 Waterford campus of St Kevin’s College across the road also help as part of their social-justice program. They assist by lifting and packing during the week and are not client-facing.

A community garden planted next door at St Stephen’s is provides some extra produce.

Melanie says she enjoys the company of other volunteers and the interaction with clients.

Mandy, who volunteers fortnightly, says it is a good gig in terms of volunteering.

‘It’s a hit-the-ground-running type of a role. It’s warm, accepting, and there is a sense of belonging,’ she says.

She is full of praise for manager Francis, who brings calm, kindness and a big heart to the operation.

She describes volunteering at the centre as a ‘head, heart and hands’ commitment.

Laura helps every fortnight and found out about the service through her local church. She likes the people she works with and supports, and it feels good to be involved in a grassroots operation.

Graeme started volunteering through a friend about seven years ago.

‘I retired and I was looking to give back to society. I have been remarkably fortunate,’ he says.

He volunteered throughout the pandemic, when people using the service dropped to about 30 a week.

Max and partner Christine started volunteering a decade ago, but Christine is no longer well enough.

‘I’m going to give something back as long as I can keep doing it,’ says Max.

This Christmas, the food centre will have a Christmas Day barbecue. Last Christmas was the first time they opened their doors on Christmas Day since 2019, before the pandemic.

People will volunteer as families, and others who may be alone for the day will attend.