Staff Create Food Parcels for SERC Students

SERC Hospitality and Catering staff have rallied together to take inventory of food in stock at the College’s Bangor and Newtownards campuses to create care packages for students most in need in the South Eastern Region. 

Under normal circumstances, the food would be used for teaching and serving in the College’s restaurants. Now that the College has moved to online learning as a result of the Coronavirus pandemic, staff came up with this innovative approach to repurpose the unused food, avoid food wastage and help students in need.

Brian Magill, SERC Hospitality and Culinary Lecturer, Raey Price, SERC Technician in Catering and Gary Andrews, SERC Catering Assistant gathered over a hundred pieces to create food parcels for students and their families.  

The College is also looking into other ways they can give back to their local community and help during these rapidly changing times. SERC are currently researching the possibility of providing meals to NHS staff who are working on the frontline.     

#OnlineAndOpenForBusiness