In 2020, I was scrolling through my Facebook news feed and came across a friend undertaking a charity challenge known as the ‘Ration Challenge’. This involved people eating the same food aid and rations provided to Syrian refugees in the UK for a week. From seeing the photos taken of these rations and from my fundamental understanding of nutrition from my passion for health and fitness, I noticed the poor nutritional quality of the rations provided. This led me to investigating what types of food aid and rations were provided to people suffering food insecurity, hunger and malnutrition globally. Following in-depth research, I discovered that almost all of the food aid and rations provided by aid, charitable organisations and governments to those suffering food insecurity always fail to meet the nutritional requirements established by the World Health Organisation (WHO). Additionally, there were many other faults with the current food aid and ration system. These included: the food supplied not being sustainable or ethically sourced, not being culturally appropriate, creating a cycle of dependency, driving down local prices which negatively affecting local producers and being prone to supply-side shocks and logistical difficulties. The culmination of these issues led me to creating a unique, completely nourishing and sustainable food bar to be provided to those experiencing hunger, food insecurity or malnutrition, whereby the consumption of one Phoenix Bar will provide a nutritionally balanced 500-calorie meal, and the daily consumption of four bars meets all of WHO’s criteria for human nutrition, as well as solving the others issues caused by the current food aid and ration system. To date, Phoenix Bars have been distributed to four homeless charities in Exeter, the city where I attended University, but also one of the most densely populated cities for homelessness in the UK. Recently, Flaming Phoenix has secured £50,000 in philanthropic funding to finance the Phoenix Bar’s next stages of research and development. Essentially, this R&D will minimise the cost and weight of the Bar and extend the shelf-life of the product without compromising its nutritional value and sustainability. This research and development commenced on the 1st of June and is being undertaken by Reading Scientific Services Limited (RSSL), an award-winning UK food science and technology company. Excitingly, the Phoenix Bar could be optimised and prepared for mass production before the end of 2022.