David France – Project Manager

I’m passionate about sustainability, especially when it comes to our food, but having spent a long time working within the food industry I have seen first-hand how our current system leads to huge volumes of good food being wasted. I worked most recently at the charity Fareshare where I was involved with a national programme that connects charity groups with their local stores to access surplus food. I have seen how surplus food can be used to engage people and build connections within our neighbourhoods. I believe that by coming together communities can design and be part of the best solutions to solve local problems and support each other, and that’s what Eggcup is all about!

Phil Tarney – Operations Manager

I have worked around food for the vast majority of my working life. I have seen the amount of food that goes to waste through working in supermarkets and it never sat right with me. The fact that something entirely edible has to be thrown away simply because of a number printed on the packaging can’t be right. Working at eggcup has given me the chance to address this. The food that we send out to our members is of a good standard and is helping many people in our community. I love what we do here, it really makes you feel like you are making a difference to people’s lives.

Jeni Meadows – Systems and Admin Manager

Unlike my colleagues, it wasn’t so much the food sustainability element that drew me towards Eggcup. When I started working, I very quickly realised that the corporate world wasn’t for me. I tried it for a while, and got very fed up with the excesses of it, being surrounded by egotism, and the constant drive to make money at any cost. I’d much rather be helping people, solving real problems, and finding a place within my local community, which is why my role at Eggcup is perfect for me. I’ve always been organised and driven with a good ear for listening, and being at the other end of the phone to our members means I can do what I’m good at in a place that makes every day new and exciting. Helping people makes me happy, and that’s exactly what I’m here to do.

Jay Godden – Morecambe Outlet Manager

I joined Eggcup as a volunteer after finishing my Geography degree, having felt a need to contribute positively to the Lancaster community during the COVID-19 crisis. As well as providing a valuable service to members of the community who may be in difficulty, I find that Eggcup’s core values of sustainability and equitability really resonate with my own. I’ve always cared a lot about people and the planet, and the work we do at Eggcup allows me to practice these values in food systems every day. I love the work we do at Eggcup, and I love meeting the huge variety of people that we have volunteer with us and help us achieve our goals. Outside of work I like cooking, making theatre, playing rpgs, and reading sci-fi.

Yvon Appleby – Trustee

Eggcup ticks all the boxes for me as it is a community based charity enabling local surplus food distribution.  Much of my working life has been in adult education, inside and outside classrooms, finding different ways of supporting learning. The way that Eggcup works is a great model, fitting food and people together.  Food poverty, and more recently food surplus, go back for me to the 1970s.  Then I worked in a food coop in Staffordshire, having moved to Lancaster I am now growing food in my community allotment in Heysham. I am a member of our local Friends group developing and maintaining our local playground and in spare moments enjoying singing in a local community choir.

Mike Webster – Trustee

The encouragement to volunteer during the pandemic pushed me in the direction of Eggcup so I signed up to do some driving. I find it appalling that in one of the richest countries in the world some people can’t afford to eat. For some time too I have become aware of the awful waste of food there is in the developed world. Since becoming involved with Eggcup I have seen the potential of community based activities to both support people in need and to help educate others in the importance of food sustainability. Being an Eggcup trustee gives me a great opportunity to use the experience and skills acquired over 40 years in teaching and management consultancy to help make a difference to my local community. In my other life I love playing golf, cooking and spending time with my family.

Greg Myers – Trustee

I came to eggcup through my other volunteering activities, where I saw how many people have difficulty getting enough food for themselves and their families. The food banks deal with brief crises, such as a benefits sanction or the sudden loss of a job. But we need longer- term ways to work with and support the many people who are always just on the edge of getting by, with jobs that don’t pay enough or give variable hours, and with erratic and punitive benefits.

So I joined this project thinking about food poverty. But as I’ve worked with my colleagues, I have become more aware of just how much food is wasted, of how it has become part of the system of food production and distribution, and of how much it costs the environment. (And I’ve become more aware of the waste in my own practices of shopping, cooking, and eating). The long-term challenge is both reducing food waste, and getting food that is in the wrong place to people who can use it.

To answer the question everyone asks me as soon as I open my mouth, I am originally from Idaho, in the Rocky Mountains of the western USA. I came to the UK more than 35 years ago, and taught linguistics for many years at Lancaster University. I retired two years ago. When I am not volunteering, I like to walk and take photos.

Deborah Finn – Trustee

I stumbled into all of this without much of a plan.  I find it really unacceptable that some people struggle to have enough money to eat, pay the bills, feel secure in their home.  We have to work towards a better world in the long term, but I felt like I needed to do something more immediate.  So back in 2016 I set up the first surplus food club in the district.  It worked really well and the idea took off and now we have quite a few clubs in the area.  We’re loosely grouped together in an Intercepted Food Club Alliance.  The food club idea took off so well that it started to seem like we could do with having our own redistribution centre right here, making it a lot easier for people to run clubs.  Eggcup came into being to make that happen.  Now that Eggcup is standing on its own two feet, I’m hoping that soon I’ll be able to get back to some of my hobbies of painting, writing and canoeing.

Elaine Girvan – Trustee

I am originally from Northern Ireland and spent a number of years living and working in Southern England. Now I find myself living in the Netherlands working for the Changing Markets Foundation where I look after all the operational and financial aspects of the organisation.

I have a strong interest in all areas surrounding the sustainability of the food system, and in my search for an opportunity, and a way to put what skills I have to some good use, I had the good fortune to come across Eggcup. In these COVID times I was able to join a few meetings (virtually), and not only have I been impressed by the ethos of the organisation but also, by what this hardworking bunch of people have managed to achieve and their vision for the future. I feel very honoured to have been asked to be part of the team and to become a Trustee.

Could you be an Eggcup Trustee?

Our Values

Solidarity: A belief in the need to stand together, mutually support and cooperate with other food organisations to strengthen our thriving community food network in order to supply people with food.

Justice and fairness: A belief that having enough food to live, grow and thrive is a basic human right, and food should be distributed fairly. We will supply food clubs and community groups equitably with the food stuffs we source.

Facilitation: A belief that those who have the resources to help others to develop their potential should do so. We will support existing food clubs and stimulate the growth of new clubs, providing training to volunteers and continuously learning with the community.

Sustainability: A belief in working towards a food system designed for people and the planet. Where food is designated as surplus it should be eaten by people wherever possible. We will avoid waste and wherever possible, promote sustainable practices that benefit good nutrition and the health of the environment. We aim for financial sustainability as a non-profit organisation.