International legal practice Osborne Clarke has selected FareShare South West, a charity whose mission it is to fight food poverty whilst providing a solution to food waste, as its local charity partner.  

 FareShare South West works with local businesses to take in-date, good quality, surplus food from the food chain and redistribute to charities and organisations across the South West who then turn it into meals for the most vulnerable within the region. 

As part of Osborne Clarke's initiative to support four different charities across the year, the firm has chosen FareShare South West as its latest partner, with an ambitious aim of raising £10,000. With an already full and varied three-month programme of fundraising initiatives between the legal practice and the charity, Osborne Clarke employees look set to make a real difference to this local charity.

Osborne Clarke Partner, Alan John, says: “The issue of food poverty is very real here in Bristol and as an organisation we’re pleased to be able to support FareShare South West who genuinely make a difference within both Bristol and the wider region.

"All our people are really excited about the fundraising activities which include: a ‘ready, steady, cook’ competition with a local chef and senior partners judging. A number of employees have signed up to run the Bristol 10K with partners promising to pay entry fees.. The final event will be a surplus food banquet  where the entire team can celebrate our success together.”

FareShare South West CEO, Julian Mines, says: “Working with an organisation like Osborne Clarke is a real privilege. We’re delighted that they are passionate about the issues of food poverty and food waste that persist within our region. Along with some exciting activities, we’ve also established ways to allow members of Osborne Clarke to donate easily to us, such as a contactless donation point in their café. Working with businesses in this way is one of the most effective ways for us to increase awareness of our cause and, of course, donations, which is central to us being able to continue to feed the vast number of people that we do.”

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