Alice Codsi and I started the FSE Network, a European network of organisations that reduce food waste or valorize food surplus. We call these organisations food surplus entrepreneurs. The network reduces food waste by supporting food surplus entrepreneurs to increase their impact. ...
I’m Saasha, co-founder of OLIO, The Food Sharing Revolution. My business partner is Tessa, and together we are launching OLIO, a mobile app which connects neighbours with each other and with local businesses to exchange their edible surplus food....
The Gleaning Network, part of Feedback Global, is just one of the great initiatives documented for the Food Is project. The video shows work from 3 gleaning sessions - where on each occasion a dedicated team of volunteers came together to glean around 2-2.5 tonnes of fruit or veg....
Dinner Exchange East is one of the organisations I have been documenting, and they do an amazing job of converting food that would otherwise go to waste into healthy and nutritious delights! This video is made up of images taken in the run-up and during a big event they were catering...
With 20-40% of food produced on farms not actually fulfilling its destiny – being left to rot into the ground or on the trees upon which it was grown, rather than consumed by us humans, it raises real concerns about the sustainability and the impact of such a flawed system....
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Supermarkets imposing ridiculous and wholly unnecessary cosmetic standards are known to be one of the main causes of perfectly edible food going to waste at a farm level. ...
In a recent Telegraph article exploring the habits of those who seek out discounted food in supermarkets, and the financial benefits of doing so, there was a poll asking readers ‘Would you eat food after the ‘Best Before’ date had passed’. The results of which indicated that 16% of 12,000+...
We are all conscious on some level of the amount of food we waste – edible or otherwise, within our own home, and aware that there is avoidable food waste generated by supermarkets and the wider, urban-based commercial, catering and hospitality sectors. But what about on the farms?...
The first time I came across The Pig Idea was when they were serving up the pork they had produced, and were attempting to feed 5,000 people in Trafalgar Square in the heart of London. It’s a great initiative that deserves a lot more attention and support in its attempts to...