Impact & Transparency
Free meals, shared in Hobart. Here’s what that actually looks like.
We keep this simple and open. No one is turned away, nothing is wasted, and we account for what comes in and where it goes. Below is the honest picture of our work — the meals, the people, and how your support is used.
The work, in numbers we keep track of
We count what we can and we’re upfront when we can’t. If a figure isn’t confirmed yet, we’d rather leave it blank than round it up.
Weekly
Hot meals shared with anyone who’s hungry, rain or shine, at our regular spot.
Free
Every meal, always. No questions, no forms, no cost to anyone who sits down with us.
Local
Food rescued and cooked here in Hobart, by neighbours, for neighbours.
Where the food goes
It goes to whoever shows up. We share meals in public, out in the open, so anyone can walk up and eat with dignity — no line, no label, no story required.
- People sleeping rough and folks between homes
- Pensioners and workers stretched thin by rising costs
- Students, travellers, and anyone who just needs a warm plate
- Neighbours who come for company as much as the food
“Nothing good gets thrown away, and nobody good gets turned away.”
Our simple rule
Who makes it happen
This is mutual aid, not charity from above. The people who cook, the people who eat, and the people who chip in are all part of the same table.
Volunteers
Neighbours who collect food, cook, set up, serve, and pack down — coordinated by Christiaan McCann and a rotating crew of regulars. No experience needed, just a few hours.
Everyone at the table
Guests aren’t just fed — they’re part of it. People who came for a meal end up carrying trays, sharing recipes, and welcoming the next person in. That’s the whole point.
The people we work with
Good food would go to landfill without the local businesses and groups who set it aside for us instead. We’re grateful for every donation of surplus, kitchen space, and time from around Hobart.
If you run a café, grocer, market stall, or kitchen and have surplus to share, we’d love to hear from you. Partnerships are kept simple and personal — a phone call and a handshake, not paperwork.
Volunteering, made easy
Show up once and see how it feels. There’s a job for every skill and every schedule — and none of it takes special training.
Collect
Pick up rescued food from local partners and bring it to the kitchen.
Cook
Chop, stir, and plate up alongside the crew. Every hand helps.
Share
Set up, serve, and sit down with the people who come to eat.
How your donations are used
We run lean on purpose. Because so much of our food is rescued and our labour is volunteered, a small amount of money goes a long way. Here’s where it lands.
Groceries to fill the gaps
Rice, oil, spices, and staples that rescued food doesn’t always cover.
Fuel and transport
Getting food from pickup points to the kitchen, and meals out to the spot.
Kitchen basics
Containers, gloves, cleaning supplies, and the odd bit of gear that wears out.
Every dollar stays in Hobart and goes straight into meals. Want the full breakdown? Just ask — we’ll show you.
Open books, open table
We’re accountable to Hobart, not to a board or a funder. Every meal is public, every dollar is traceable, and every question gets a real answer. If you want to know where the money goes, how many people we feed, or how we decide what to cook — just ask. We’d rather show you than tell you.
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